4 Things You Didn't Know About Baklava - Bodrum (2024)

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4 Things You Didn't Know About Baklava - Bodrum? ›

The Importance of Baklava in Turkish Cuisine

For Turkish families, making and serving baklava to guests is a sign of hospitality and rich cultural heritage. Baklava represents not only the flavor of Turkish cuisine, but also the craftsmanship and traditional art of baking.

The Importance of Baklava in Turkish Cuisine

For Turkish families, making and serving baklava to guests is a sign of hospitality and rich cultural heritage. Baklava represents not only the flavor of Turkish cuisine, but also the craftsmanship and traditional art of baking.

Baklava is a sweet, flaky pastry made with layers of phyllo dough, filled with chopped nuts and soaked in syrup or honey. Baklava is a popular and traditional dessert in in the Middle East and parts of the Mediterranean.

History of baklava

It is often served at Christian holidays, such as Christmas and Easter, when it is made with 40 sheets of phyllo dough to represent the 40 days of Lent. In Greece, it is traditionally made with 33 layers to symbolize each year of the life of Christ.

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.

Baklava is the ancestor to the strudel.

It really is. Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel.

During the Byzantine and Ottoman eras, baklava gained popularity and became a symbol of wealth and indulgence. It was prepared in the palaces of sultans and served during lavish feasts and celebrations.

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.

They also have different shapes, Greek baklava is made in square or rectangular pans, while Turkish baklava is commonly made in a circular baking dish. The clove in the Greek confection also helps hold the baklava together while it is cut.

Heat Before Eat

If you want to taste the best baklava in perfect temperature, you should put it on a tray and heat it at the lowest level on cooker by turning it slowly about 5 minutes. You will start to smell the butter and pistachio.

Why does baklava get soggy? ›

Soggy baklava is often caused by either over-brushing the phyllo with too much butter (just use the amount listed in the recipe), not chilling the syrup (cold syrup hitting the hot baklava helps the steam to evaporate), or storing it tightly sealed and/or refrigerated (you don't want to seal in the moisture).

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.

The origins of baklava date back to ancient times. Around the eighth century B.C.E., people in the Assyrian Empire, which spread across parts of modern-day Iraq, Iran, Kuwait, Syria and Turkey, arranged unleavened flatbreads in layers, with chopped nuts in between, to be enjoyed during special events.

In Greece, it's a customary dessert during festive occasions and family gatherings, especially during Easter and Christmas. But it's not uncommon to see it enjoyed as a daily indulgence, either. One thing's for sure, the homemade version of baklava is leagues ahead of any store-bought version!

Keeping Fresh at Room Temperature Will keep the baklava fresh for 30 days or 1 month in an air tight package, away from direct sunlight. Keeping Fresh while Refrigerated Will keep the baklava fresh for 3 months in an air tight package, away from other food smells and direct light.

Baklava is Turkish, possibly from a Mongolian root meaning "to wrap up or pile up." Baklava is part of the cuisine of many Middle Eastern, Mediterranean, and Central Asian countries, but it probably originated in Istanbul during the Ottoman Empire. It's a sweet, rich way to end a tasty meal.

Turkish Baklava is Turkey's most famous national dessert. You can find a baklava shop on almost every corner of Turkey.