The region of the eastern Mediterranean is famous for its tasty cuisine. Whether it's the dolmades of Greece, the kebabs of Turkey, the falafel of Lebanon or the hummus of Israel, the local specialties evoke images of sunshine. Some dishes are found in most Mediterranean countries but vary slightly from one country or even one town to another. Baklava is one of these dishes.
The most famous sweet Mediterranean treat is a delectably sweet and syrupy dish. It's basically a concoction of buttery pastry layered with chopped nuts. This is cut into shapes and baked before it's drenched in syrup.
The dish is usually associated with Greece. However, it seems to be Turkish in origin, with recipes developed in the Topkapi Palace kitchens of the Ottoman Empire, and is therefore found in many countries that were once under Ottoman rule. There are regional recipes that date back several centuries and you'll find variations of this dessert from Greece to countries as far afield as Iran and Afghanistan.
The base of the dish is filo pastry. Layers and layers of pastry are placed in a large baking pan, with melted butter separating them. A more economical option is to use oil instead of butter. In some places, for instance in Albania, the dough also contains egg yolks for an even richer taste. In Greece, traditionally there should be 33 layers of pastry: one for each year of Christ's life on earth.
In between the pastry layers come the nuts. Usually walnuts or, in some places, pistachios or hazelnuts are used but in some areas people prefer almonds. The nuts are chopped and mixed with some sugar and maybe also some spices. Cinnamon and cloves are popular. Depending on where you are, you may add only one layer of nuts or you may alternate several layers of nuts and pastry.
Once you've assembled the dough and the nuts in your baking dish, use a sharp knife to cut out smaller shapes. You can stick with simple rectangles or squares or you can opt for triangles or lozenges instead. The shapes chosen often depend on the region where the dish is made. Bake the pastry and once it's ready, pour the syrup over. The syrup can have honey, orange flower water, rose water or even vanilla added to it for a bit of extra flavor.
The dish is quite rich and therefore it's usually served as a special treat. Christians often enjoy it at Easter or for Christmas while Muslims serve it during Ramadan or at Eid. It's a very popular dessert at weddings too. It's most commonly served at room temperature and you can enjoy it as is or with some cream or ice cream on the side.
You'll find many different recipes online or in cookbooks specializing in Mediterranean or Central Asian cuisine. While the process of making the dessert from scratch isn't too complicated, it is quite time consuming. An easier option is to find a restaurant or deli that sells cuisine from Greece, Turkey, other countries along the eastern Mediterranean or Central Asia and buy ready-made slices for instant gratification.
The most famous sweet Mediterranean treat is a delectably sweet and syrupy dish. It's basically a concoction of buttery pastry layered with chopped nuts. This is cut into shapes and baked before it's drenched in syrup.
The dish is usually associated with Greece. However, it seems to be Turkish in origin, with recipes developed in the Topkapi Palace kitchens of the Ottoman Empire, and is therefore found in many countries that were once under Ottoman rule. There are regional recipes that date back several centuries and you'll find variations of this dessert from Greece to countries as far afield as Iran and Afghanistan.
The base of the dish is filo pastry. Layers and layers of pastry are placed in a large baking pan, with melted butter separating them. A more economical option is to use oil instead of butter. In some places, for instance in Albania, the dough also contains egg yolks for an even richer taste. In Greece, traditionally there should be 33 layers of pastry: one for each year of Christ's life on earth.
In between the pastry layers come the nuts. Usually walnuts or, in some places, pistachios or hazelnuts are used but in some areas people prefer almonds. The nuts are chopped and mixed with some sugar and maybe also some spices. Cinnamon and cloves are popular. Depending on where you are, you may add only one layer of nuts or you may alternate several layers of nuts and pastry.
Once you've assembled the dough and the nuts in your baking dish, use a sharp knife to cut out smaller shapes. You can stick with simple rectangles or squares or you can opt for triangles or lozenges instead. The shapes chosen often depend on the region where the dish is made. Bake the pastry and once it's ready, pour the syrup over. The syrup can have honey, orange flower water, rose water or even vanilla added to it for a bit of extra flavor.
The dish is quite rich and therefore it's usually served as a special treat. Christians often enjoy it at Easter or for Christmas while Muslims serve it during Ramadan or at Eid. It's a very popular dessert at weddings too. It's most commonly served at room temperature and you can enjoy it as is or with some cream or ice cream on the side.
You'll find many different recipes online or in cookbooks specializing in Mediterranean or Central Asian cuisine. While the process of making the dessert from scratch isn't too complicated, it is quite time consuming. An easier option is to find a restaurant or deli that sells cuisine from Greece, Turkey, other countries along the eastern Mediterranean or Central Asia and buy ready-made slices for instant gratification.
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