The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts, all doused in a sweet, viscous syrup. The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a dessert whose origin and invention is claimed by numerous countries.
It is probable that it has an Assyrian origin, dating back to the 8th century, from where it spread out throughout the region all the way to Greece. The Greeks altered the recipe and created the thin sheets, known today as phyllo dough, but modern-day baklava is believed to be an original Turkish creation.
The other traditional way suggests alternating layers of phyllo dough with layers of chopped nuts. The original and authentic baklava should always have a nut-based filling, most commonly walnuts, hazelnuts, or pistachios, but modern versions have introduced unusual fillings such as apricots, chocolate, and even ground cookies.
The dessert is typically prepared in large trays, and it is then sliced into squares, triangles, or diamond shapes before being doused in a luscious syrup made with water and sugar or honey. Very often, the syrup is flavored with sliced lemon, rose water, cinnamon, or cardamom.
It is supposed to cover the entire tray and keep the delicate pastry succulent, creating a sweet and juicy cover around it. Iranian or Persian baklava differentiates itself because it is drier and lighter than other regional varieties, and it is often flavored with rose water.
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Turkish baklava, as in the recipe adapted from Sultan's Kitchen: A Turkish Cookbook by Ozcan Ozan, typically has a pistachio filling. The recipe states clarified butter as an ingredient used to brush the layers of phyllo dough, which can easily be made at home. You will need first to melt a pound of butter over low heat. Once melted, you then remove the foam on the top and pour the yellow liquid in a separate bowl while making sure the milk solids that have set on the bottom of the pan are not disturbed. One pound of butter will give 1 1/2 cups of clarified butter necessary for the recipe.
Adapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to make traditional Turkish baklava from scratch. It gives instructions on how to make the phyllo dough with flour, eggs, water, olive oil, lemon juice, and salt. When it comes to the filling, you can opt between pistachios or walnuts.
Turkish baklava, as in the recipe adapted from Sultan's Kitchen: A Turkish Cookbook by Ozcan Ozan, typically has a pistachio filling. The recipe states clarified butter as an ingredient used to brush the layers of phyllo dough, which can easily be made at home. You will need first to melt a pound of butter over low heat. Once melted, you then remove the foam on the top and pour the yellow liquid in a separate bowl while making sure the milk solids that have set on the bottom of the pan ... Read more
"My favorite iteration comes from Karaköy Güllüoğlu, accompanied by a generous dollop of kaymak that balances out the sweetness of the nuts and provides an airy contrast to the crisp, buttery layers."
"Best Places to Buy Baklava in Istanbul: Hafiz Mustafa - You can’t miss Hafiz Mustafa in Taksim Square as it is one of the oldest baklava shops in Istanbul and a great spot for tea and cakes. There is a wide variety of flavors in Baklava at Hafiz Mustafa. Buy a single piece nibble on or choose a selection box which is an ideal Istanbul souvenir."
"I bit into the baklava, and the sensation was immediately fragrant from the pistachios, then buttery, then crunchy and finally intensely sweet, but not cloying. The explosion of thin, flaky layers shattering amid the sweet syrup went straight to my brain."
"The Çağdaş family's pistachio baklava is delivered daily to customers throughout Turkey. The secret of their success is fresh, carefully chosen ingredients."
"Owner Hamdi Arpaci sells what may be the best baklava in Turkey."
"Turkey's best baklava."
"The baklava, which is one of the best baklava of Istanbul, has as many varieties as it is delicious. Chocolate lovers will definitely fall in love with the chocolate baklava."
"Our favorite is the visneli, filled with sour cherries."
"When it comes to Gaziantep and baklava, what first comes to mind is Güllüoğlu. The flour from the wheat of the Harran plain, the pistachios of Gaziantep and the butter of the Şanlıurfa region combined with the experience of more than a hundred years brings out such good taste."
"These counter-serve cafes dole out what many consider the best authentic Greek food in Houston – from legendary gyros to outstanding baklava."