Baklava is a cake of Ottoman origin made from an extra fine filo paste topped with butter, almonds, pistachios or walnuts. When all the layers are laid out, a generous honey topping is scattered throughout the dish to soak the biscuit and give this sweetness of the oriental countries a divine and crispy flavor.
Baklava is the most amazing pastry in the Middle East because it manages to make even those who do not like sweets fall in love with it. When we think of the desserts of these countries lulled by honey and spices, the first thing that comes to mind is the crunchy, infused and fragrant texture of this cake; Especially when you taste a homemade baklava!
Origin of a typical Middle Eastern pastry:
By searching for information on baklava, you will not only encounter origins in the Eastern Mediterranean i.e. the Ottoman Empire and Persia therefore present-day Turkey; but also in Central Asia, the Balkans, Greece, Bulgaria, among Armenians and Arabs making baklava a typical dessert.
Following many conflicts, the origin of this gastronomic product is quite confusing but according to many sources, the oldest Ottoman record on baklava is found in the cookbooks of the Topkapı Palace dating from the Fatih period in Istanbul. According to this record, baklava was cooked and served in the palace in the month of Sha'ban in 1473.
From documents like these, it is understood that baklava, which is known in almost all regions of the Ottoman Empire, was mainly consumed in palaces, mansions, banquets and festivities because of the cost of raw materials that make it a luxury product. This dessert served at the sultan's tables, now crowns the tables every month of the year, although it was only made during the Ramadan holidays at that time.
Let's go to the tasting, the baklava should be eaten upside down and in two bites, pointing the underside of the baklava towards the upper part of the mouth.
You can accompany your baklava with a good mint tea at any time of the day!