Baklava – AΦRODITE's KITCHEN | A Cyprus Food Blog (2024)

FAQs

Is baklava originally Greek or Turkish? ›

History. The three main proposals for the roots of baklava are the Greek placenta cake, the Medieval Arab/Persian lauzinaj, and the Central Asian Turkic tradition of layered breads. There are also claims attributing baklava to the Assyrians, according to which baklava was prepared by them in the 8th century BC.

DRAIN YOUR SYRUP.

When you cover the baklava in syrup, you need to pour a lot over the baklava. But if you leave it in the pan, the baklava will become soggy and that's just bad baklava. So, pour the syrup over the baklava and then about 2 hours later, start to drain it out so the bottom doesn't become water.

It has strong religious roots.

In Greece, it is traditionally made with thirty-three layers of dough which each layer representing one year of the life of Christ. It is also a common dessert for Muslims during Ramadan, and Eid ul-Fitr, as well as Pascha and Christmas for Christians.

Don't over-butter the phyllo.

Please note that each sheet of phyllo does not need to be 100% brushed with butter! The sheets will naturally moisten one another as they are layered together, and the baklava will be too soggy if you completely brush every single sheet.

While baklava itself is not uniquely Jewish, its integration into the culinary traditions of Sephardic Jews, who lived in regions under Ottoman rule, is well documented.

Baklava is made out of sugar (şerbet), yufka (sort of a flat layered dough) and antep fıstığı (pistachio). These three ingridients are very expensive in Turkey due to the shortages of production and current currency crisis.

Baklava is a good source of essential vitamins and minerals

Nuts are an excellent source of heart-healthy fats, protein, fiber, and essential vitamins and minerals like magnesium, vitamin E, and selenium. This makes Baklava a dessert that contributes positively to your nutrient intake.

A subtle difference between baklawa and baklava is a couple of ingredients. Baklawa uses more nuts in one layer, sandwiched between the filo layers. On the other hand, baklava has many layers of nuts, filo, and sweet syrups. The nuts in baklava vary from pistachios and walnuts.

Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.

How to tell if baklava is bad? ›

As stated before, baklava mostly gets hard to chew and brittle, falling apart easily. For those who use a lot of honey or sugar syrup on their baklava, it can start to go bad when it gets too soggy to hold. Other signs to look out for is if it starts to fade in color or discolor altogether.

First of all, we recommend that you drink a sip of your water before eating baklava. Depending on your preference, turn the baklava upside down either by taking the slice of baklava in your hand or by inserting the fork into the front of the baklava. Take the bottom of the baklava to your mouth and start eating.

Naturally, this dessert can be found in many cuisines, including the Middle Eastern, South Asian, and even the Greek cuisines. The first written record of baklava was found in the 10th-century book written in Urdu. It was only later that the Ottoman Empire would adopt this sweet treat into its cuisine.

Persian baklavas mostly have the dough made from flour and eggs, while Greek baklava is made from phyllo dough. Also, there has been baklava cake or syrup cake in Iran since ancient times. The baklava cake recipe is a cake with sweet syrup made from sugar, water, rose water, and saffron.

As with so many other dishes and sweets around the world, the origins of baklava are not clear. In fact, it may not be Egyptian, but Turkish. In fact, this sweet is also part of the cuisine of many other surrounding countries: Turkey and neighbors in the Eastern Mediterranean, Iran, the Caucasus, or the Balkans.