If pastry is an art, then Baklava is the best work of art in that art. Baklavar has been popular as a confectionery in the Mediterranean countries since ancient times. Baklava has added many ingredients to different countries at different times, but no one has been able to share the fame of Baklava in the Balkans since the Ottoman rule. This dish made of flour, sugar and nuts has been dominating the Mediterranean region for so many years and is slowly gaining popularity in Asia as well. The addition of Baklavar to the dessert menu of our country's renowned pastry shops and restaurants has been noticeable for several years.
Almost all foods in the Mediterranean region, known as the 'Fruit Basket of the World', are rich in grains such as wheat, barley, barley or corn, and plenty of nuts and fruit. The main attraction of Baklavar is also there. Thin filo or filo sheet made of flour, crushed pistachios or walnuts, sugar veins or honey with quite a bit of butter. On the outside is a brown crumb of flour and egg, and on the inside is a variety of nuts, raisins, or apricots, which fill the mouth with fragrant sugar as soon as you put it in your mouth.
The main attraction of Baklavar is its materials
For centuries, Turkey, Greece, Arabia, Syria, Lebanon, Iran, Armenia, Bulgaria and many other countries have been claiming Baklava as their national food. They were all once part of the Ottoman Empire. So the history of the origin of Baklavar is somewhat controversial. The earliest known time is that in the early 8th century BC, Assyrians baked nuts and honey in plain bread. In the fifteenth century, the Ottoman rulers occupied Constantinople, i.e. present-day Istanbul, and set up their royal kitchen there, and information about Baklava can be found in the notebooks of the Topkapi Palace of the Fatih period. Apart from this, the skills required to grow baklavar from a simple pastry to shahi confectionery and to make baklava to please the prominent rich people have been described.
Origin of the word Baklava
The word baklava comes from Turkish
The word baklava, borrowed from Turkish, first entered the English language in 1850. The original word ‘baila’ means to wrap, to pile up. The Armenian word ‘bach’ means seed-type and ‘halva’ means sweet. In Arabia, Baklava is called 'Baklava'.
Shahi Baklava
Gaziantep Baklava of Turkey
The chefs paid a lot of attention to skill and style in making baklava for the kings. They believed that the quality of Baklavar was maintained through appropriate materials and year-round efficiency. It was tested with gold coins to check the quality before serving. If the gold coins dropped from a height of half a meter could not pass vertically over the filigo to the end of the tray, the tray would be returned.
Gradually Baklava became the food of the rich and elite. In the seventeenth century, the ‘Baklava Parade’ was held with soldiers during the Ramadan holiday in Istanbul. Soldiers marched from the barracks with buckle trays and cheered on spectators.
The world famous Baklava
Turkey's Gaziantep and Istanbul, Iran's Tehran and Yazd, and Greece's most famous baklavagulo specialize in its filo, filo, dried fruits and nuts. The filigo is so thin that it can be easily seen from one side to the other. One or two filos are spread on the tray with a little butter and sugar and almonds are sprinkled on it. Almonds and sugar can be added to it again with filo. Thus, several layers of butter, filo and almonds are cut into triangular, quadrangular, rectangular or diamond shapes, brushed again with butter and baked at 320-350 degrees for 40 minutes. Now it's time to give veins. A syrup made of water and sugar, light lemon, orange essence, rose water and honey is poured on the hot baklava. Busy! Baklava stuffed with juicy crunchy nuts and dry fruits can be eaten at room temperature for an hour or overnight.
Just as the language varies from region to region, so does the Baklavar recipe. Sometimes the fillet uses egg or vinegar to thicken the sheets, sometimes just a handful of nuts, sometimes cinnamon, cloves, and honey to make the syrup. Usually the thing that is famous in that area is used. For example, in southeastern Greece, olive oil is used in Baklava instead of butter, along with sesame seeds. Pesto, walnut, walnut, almond are used in Iran for fillings but apricot version is available in Hungary.
Baklavar Philo is semi-transparent
In Aleppo, Syria, local pistachios and saffron from Hama are used. Nowadays it is also seen to use dates, cherries, chocolate chips, cream out of the classical style. Gaziantep Baklava, Sobiet, Pestar Sharma, Burmese Kadayev, Bulbul Uvasi or Bulbul Bird's Nest, Ballorieh, Taj and Malek, Asabi, Bukaz, Kuru Baklava — these are several types of Baklava.
The method of making baklava
The most interesting thing is that these same sweets are eaten and eaten by Muslims on Ramadan-Eid, Christians on Christmas, Jews on their religious ceremonies and on the occasion of marriage, birthday or any other occasion irrespective of religion. It seems to have become part of a tradition. And now that the ingredients are so readily available, there is no need to celebrate Baklava. It is very easy to make this dessert with the ingredients in the kitchen to satisfy the craving for sweets.
Comments
Post a Comment