If you want to pamper, finish an evening meal with fashion, or mark a special occasion, nothing hits the right spot like Baklava. What exactly is Baklava? From its flaky, thin pastry and rich mixture of spices and nuts to the delicious drizzle of honey over the top. Think about pistachio baklava rolls that can be as near as your buds can get to heaven.
A Mesopotamian Miracle
From the Greeks, Turks, and Armenians claiming to be the first to bake Baklava, it is evident that all credit should go to the Assyrians from Mesopotamia (a region that consists of present-day Iraq, Syria, Iran, and Turkey). Researchers believe that this amazing event in the history of mankind was recorded in the 8th century BC, beginning with Baklavas first being produced in rather primitive conditions that were baked using wood-fired ovens.
So Many Baklavas, So Many Baklavas, and so in So Little Time
It was quickly known about this sweet treat, and in no time, everyone from old Persians as well as Romans all the way to Asians as well as North Africans was making and enjoying Baklava, sometimes with their own slight variations. Arabs added cardamom and rosewater as well, while Armenians were a fan of cinnamon and cloves. Serbian pastry chefs were famous for making Baklava with at least 100 layers. However, Baklava was still an extremely costly and time-consuming dessert to make, so it was a treat only typically associated with the wealthy or, at the very least, only consumed on special occasions.
One Baklava to Rule Everybody else
Baklava’s history was altered forever after the Ottoman Empire was established at the beginning of the 14th century. The majority of the cultures that had created a perfected version of Baklava were absorbed within Ottoman boundaries, making it so that the production of Baklava became consolidated. Many see this as a period when Baklava’s creative spirit was destroyed, while others see this period as a time when Baklava was refined since all of the top regional chefs were working together. As the Ottoman Empire was finally dissolved during the early 20th Century, Baklava spread throughout Europe and even beyond.
More than just a Delicious Treat
If the delicious taste of Baklava isn’t enough to satisfy you, it also has numerous health benefits providing yet another proof point of healthy Lebanese food. Walnuts, as well as almonds and pine nuts, are rich in unsaturated fat (which helps to lower cholesterol) and are a good source of copper, vitamin E, magnesium, and folic acid. Baklava’s phyllo cake contains fewer calories and is free of trans-fats and saturated fats. Moreover, that drizzle of honey may help control blood sugar levels and may even aid in fighting cancer.
How Is Baklava Made?
In a nutshell, Baklava is made up of sheets of filo pastry that are filled with chopped nuts. Usually, pine nuts, walnuts, almonds, and pistachios are joined by honey or syrup.
Baklava is typically prepared in a large pot. The filo pastry layers are laid out and sprayed with butter and oil to give it that melting-in-your-mouth texture. Certain recipes call for multiple layers of nuts; however, typically, they’re just two layers. Prior to the baking, the pastry and nuts of the Baklava are cut into small pieces, typically following the parallelogram pattern that makes the dish immediately recognizable.
After the pastry has been baked, the syrup or honey is drizzled over the top. The pastry is then allowed to cool and allow the liquid to soak into it. It makes Baklava its rich sweet, syrupy texture. Baklava is then topped by a mixture of ground nuts (usually Pistachios, the greenness of the nuts is a further well-known characteristic), thus making pistachio baklava rolls.
