The history of “Baklava”
Baklava and similar sweets are traditional pastries throughout the Middle East and the Balkan Peninsula, and many of these countries claim the origin for their national cuisine. Most theories assume that because of the puff dough, the origin is in Central Asia. A characteristic feature of the nomadic way of life of the Turkish peoples is the layering of thin dough patties baked in pans, the so-called yufka, which are not known in this layered form either in Byzantium or in the Middle East. The basic structure could therefore have reached Anatolia and the Middle East through them. An origin in the late Middle Ages in Persia or Asia Minor is also being considered. In the cookbook of Muhammad bin Hasan al-Baghdadi from 1226, a dessert called lauzinaq is listed, which consists of an almond paste covered with dough and doused with syrup, thus very similar to baklava. The version known today, with several layers of very thin filo dough, was probably invented in the Topkapı Palace after the 16th century.
There is no general recipe for baklava, as preparation varies regionally. There is only one basic method of preparation. Preparing the nut mixture from chopped nuts, sugar and spices. For the syrup, sugar is melted in water and reduced. Other ingredients can then be added.
Filo sheets coated with melted butter are alternately layered with the nut mixture (toured). Both the top and bottom layers are made of filo dough. The finished preparation is either cut into lozenges or rectangles in a baking dish or folded individually and baked in the oven for 30 to 45 minutes. Finally, the baklava is either poured over when cooled with hot or when hot with moderately warm syrup made from boiled-down sugar water, as well as left to cool.
The classic companion to a baklava dessert is strong black mocha, as its bitterness contrasts with the sweetness of the baklava. It is often accompanied by ice cream or kaymak. .
The wide spread of the pastry across the original countries of origin has led to a variety of special preparation methods and ingredients. Some regional specialities can be characterised as follows:
- In Iran, almonds and pistachios are the most common nuts for the filling.
- In Turkey, walnuts or pistachios are used.
- In the Balkans and the Levant, walnuts are used.
- In the Arab region and Iraq, rose water is added to the syrup.
- In Greece, the syrup may contain honey, lemon juice and cinnamon.
In Germany, baklava is regularly available not only in our shops and online shops or in oriental food retailers, but also occasionally in discounters.
Kuru Baklava (lightly sweetened baklava):
Kuru baklava is a type of baklava that is only lightly sweetened, coated with syrup and filled with plenty of pistachios. Therefore, it is easily digestible even in the sweetness level.
Fıstıklı Baklava ( Pistachio Baklava):
Similar to our Kuru Baklava, but smaller in shape, with a higher percentage of pistachios.
Dürüm Baklava (wrapped baklava):
A rolled baklava with fine puff dough and pistachios. Special in shape and size.
Burma Baklava (rolled baklava):
The special feature of this very fine food is the oval rolled out production method.
Çikolatalı Baklava (Chocolate Baklava):
The special feature of this very popular dessert is the delicious cocoa filling in combination with the fat glaze containing cocoa.
Yeşil Burma (Green Baklava Roll):
A very special variant for connoisseurs with less dough and more pistachio. Hence the bright green colour.
Kadayif (Angel Hair):
Our Kadayif consists of layers of thread dough with a generous layer of fresh, chopped pistachios. This very popular dessert is baked crispy on both sides and served with syrup poured over it.
Cevizlı Baklava (Walnut Baklava):
This speciality is made of our wafer-thin puff dough filled with finely chopped, noble walnuts.
Özel Cevizlı Baklava (Special Walnut Baklava):
This treat is a smaller version of our Cevizlı Baklava with a higher proportion of walnuts.
Özel Fistikli Baklava ( Special Pistachio Baklava):
This treat is a smaller version of our Pistachio Baklava with a higher pistachio content.