The eastern Mediterranean region is known for its delicious food. Whether it's Greek dolmades, Turkish kebabs, Lebanese tabbouleh or Israeli hummus and falafel, it's as if a bite into one of the regional specialties is a bite into pure sunshine. Often there are dishes that are found throughout the area but with slight variations depending on where you are. One of these is a heavenly dessert best known as baklava.
The heavenly dessert is a moist, sweet dish that tastes like sunshine. It's quite simple too. Pastry and nuts are layered in a large baking dish, cut into smaller shapes and baked. A fragrant syrup is then poured over.
Most people think of the dessert as a Greek dish. While there are different theories about its origins, however, it seems to have been perfected in the kitchens of the Topkapi Palace during the reign of the Ottoman Empire. Today it's enjoyed in Turkey and many of the countries that used to be part of the empire, including the Balkan states. It's even enjoyed in Lebanon, Syria, Israel, Afghanistan and Iran.
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 little slices of heaven are often served at special occasions, for instance at weddings or during religious festivals such as Eid, Ramadan, Easter or Christmas. It's best enjoyed at room temperature and some people add a dollop of cream or ice cream too. However, there's nothing like eating a piece with your hands, closing your eyes and letting the syrup drip down between your fingers so that afterwards you can lick off every last drop of sweetness.
Recipes are easy to find online or in recipe books, especially those that focus on the cuisines of Central Asia or the Mediterranean. If it sounds too time consuming to make from scratch, buy your slice of sunshine from a restaurant or a deli. Most Greek or Turkish restaurants will have it on their menu but you might also find it at some Middle Eastern businesses. Then simply close your eyes and let the syrup sweeten your soul.
The heavenly dessert is a moist, sweet dish that tastes like sunshine. It's quite simple too. Pastry and nuts are layered in a large baking dish, cut into smaller shapes and baked. A fragrant syrup is then poured over.
Most people think of the dessert as a Greek dish. While there are different theories about its origins, however, it seems to have been perfected in the kitchens of the Topkapi Palace during the reign of the Ottoman Empire. Today it's enjoyed in Turkey and many of the countries that used to be part of the empire, including the Balkan states. It's even enjoyed in Lebanon, Syria, Israel, Afghanistan and Iran.
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 little slices of heaven are often served at special occasions, for instance at weddings or during religious festivals such as Eid, Ramadan, Easter or Christmas. It's best enjoyed at room temperature and some people add a dollop of cream or ice cream too. However, there's nothing like eating a piece with your hands, closing your eyes and letting the syrup drip down between your fingers so that afterwards you can lick off every last drop of sweetness.
Recipes are easy to find online or in recipe books, especially those that focus on the cuisines of Central Asia or the Mediterranean. If it sounds too time consuming to make from scratch, buy your slice of sunshine from a restaurant or a deli. Most Greek or Turkish restaurants will have it on their menu but you might also find it at some Middle Eastern businesses. Then simply close your eyes and let the syrup sweeten your soul.
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