BAKLAVA


Baklava is a delicious dessert that you can found around the world but maybe you'll found it modified, just like Baklave in Makassar. Baklave in Makassar already modified that used Sponge cake as the based of it. But the origin Baklave is made of layers of phyllo dough, with different spices (such as cardamom or cinnamon) and chopped nuts like pistachios. Most commonly, it is topped with a honey-lemon syrup that's poured over the layers of phyllo dough, spices, and nuts, and allowed to soak in.

THE HISTORY OF BAKLAVA

Many groups claim Baklava as their own. However, a check of the history of baklava yields surprising results. It is widely believed that it is of Assyrian origin. Around approximately the 8th century B.C, Assyrians baked thin layers of dough with nuts, poured honey over it, and enjoyed this sumptuous treat.

Baklava was baked only in a special occasions, usually by the rich who could afford such a luxury. A poor man used to exclaim, "I am not rich enough to eat Baklava in my house". Things have change over the years. Now, you can order baklava anytime and you do not have to be a millionaire to enjoy the great taste.

Ancient Romans and other cultures threw walnuts instead of rice at weddings because they believed walnuts held aphrodisiac for men. Chick peas are the main ingredients in hoummous (hummus) bi tahini. Pine nuts have also been viewed as an aphrodisiac for over 2000 years. Whether three foods help you or not, they are a very tasty part of the ingredients we use to make our Lebanese food.

The history of Baklava changed with the history of the land. The Near and Middle East saw many civilizations come and go. Baklava and the recipe had spread to the Near East, Armenia, and Turkey. With the advent of the Grecian Empire, it spread westward to Greece. Phyllo dough is named after the greek word of "leaf", being "as thin as a leaf". The thickness (or for that matter, the thinness) of Phyllo gives baklava is delicious crispy taste.

From 18th century on, there was nothing much to add to baklava's already perfectioned taste and texture. There were however, some cosmetic modifications in shaping and in the presentation of baklava on a baking tray (called Sini). The Phyllo dough (called Youfka) which was traditionally layered and cut into squares or triangles, were given a "French touch" in late 18th century. As the Empire began opening itself to Western cultural (and culinary) influences, the General manager (Kahyabasi) of the Imperial Kitchen didn't Antoinette, who in exile at the Ottoman Turkish Palace after learning how to bake baklava, created the "dome" technique of cutting and folding of the baklava squares which was named "Baklava Francaise" (Frenk Baklavasi) after the nationality of its creator.

DIFFERENT KINDS OF BAKLAVA :

Nuts

You can make baklava with any type f ground nuts that you have on hand. However, in United States, walnuts are the most common. For instance, in some parts of Greece, almonds are are a lot more common than walnuts, which means that baklava made in these regions tends to use almonds.

Regional Varitions

Many Greece's people have their own versions of baklava. There is a dessert that can be found on the island of Crete called Gastrin that has its roots in Ancients Greece. This is recipe is very similiar to baklava except it uses a combination of nuts such as hazelnuts, walnuts, and almonds as well seeds such as poppy seeds and sesame seeds. There is a version of baklava that originates in Thrace, which is the part of Greece that is near the Bulgarian and Turkish borders and is served at Christmas time.

Chocolate

In recent years, chocolate baklava has become increasingly more common, especially in Greece. There are two basic ways that it can be made. For those who prepare the phyllo themselves, one technique is to add unsweetened cocoa powder and a little sugar to the phyllo recipe before rolling it out. If packaged phyllo is used, you can make chocolate baklava by adding semisweet chocolate chips or chocolate shavings to the filling and prepare the baklava as usual

Syrup

Even in Greece, the method for preparing the syrup can differ. At its most basic, a simple syrup made with equal parts of sugar and water can be used. In Greece, however, honey is most often used as the main sweetener since it is so widely available. Additives such as lemon juice, orange juice, and spices such as cinnamon and cloves can also be used. There are also variations with the syrup that exist that include extra items such as pomegranate juice and even rose water.

Shapes

Besides the fact that you can change up the ingredients, it is also possible to alter the shapes of the bakalava, as well. One of the easiest ways to prepare it is in a large pan where you can assemble it much like an Italian lasagna where sheets of phyllo or laid flat and sprinkled with the filling. You can also form the baklava into package shapes, triangle, or even roll them into tight ropes.

RECIPE


INGREDIENTS

454 gr                       Phyllo Dough
454 gr                       Chopped Nuts
227 gr                       Butter
1 tsp                         Ground Cinnamon
130 gr                       Water
201 gr                      Granulated Sugar
1 tsp                         Vanilla extract
170 gr                      Honey

DIRECTIONS
  1. Preheat oven to 350°F / 175°C. Butter the bottoms and sides of a 9×13 inch pan
  2. Toss chop nuts with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep
  3. Using sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp
  4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes
  5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up


Source :
https://www.leaf.tv/articles/where-did-baklava-originate/
https://www.kitchenproject.com/history/Baklava.htm
http://www.greekboston.com/cooking/different-baklava/
http://allrecipes.com/recipe/9454/baklava/

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