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 heavenly dish is often thought of as Greek. However, its origins seem to be Turkish. The Topkapi Palace where the rulers of the Ottoman Empire lived is the place where imaginative cooks perfected a treat that would remain popular centuries later. Many of the countries that were once part of the Ottoman Empire have their own versions of the syrupy treat and you'll find it throughout the eastern Mediterranean as well as in Central Asia.
The pastry used as base for the dessert is filo pastry. Melted butter is painted in between layers of pastry. Some people use oil as a more economical alternative. There are other regional variations too, such as the egg yolks that are added to the dough if you're in Albania. The Greeks famously prefer to have 33 layers of pastry. This number represents the number of years that Christ lived 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.
Before the pastry is baked, it is cut. Triangles, lozenges or rectangles are the most common shapes used but in some places you may use diamond shapes. The syrup is then prepared from sugar, water and flavoring agents such as honey, rose water or orange flower water. It is poured over the pastry as soon as it comes out of the oven and allowed to soak through all the layers. A thin layer of chopped nuts sprinkled on top completes the dish.
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 heavenly dish is often thought of as Greek. However, its origins seem to be Turkish. The Topkapi Palace where the rulers of the Ottoman Empire lived is the place where imaginative cooks perfected a treat that would remain popular centuries later. Many of the countries that were once part of the Ottoman Empire have their own versions of the syrupy treat and you'll find it throughout the eastern Mediterranean as well as in Central Asia.
The pastry used as base for the dessert is filo pastry. Melted butter is painted in between layers of pastry. Some people use oil as a more economical alternative. There are other regional variations too, such as the egg yolks that are added to the dough if you're in Albania. The Greeks famously prefer to have 33 layers of pastry. This number represents the number of years that Christ lived 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.
Before the pastry is baked, it is cut. Triangles, lozenges or rectangles are the most common shapes used but in some places you may use diamond shapes. The syrup is then prepared from sugar, water and flavoring agents such as honey, rose water or orange flower water. It is poured over the pastry as soon as it comes out of the oven and allowed to soak through all the layers. A thin layer of chopped nuts sprinkled on top completes the dish.
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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