Baklava Herkesi
Background and History
Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is a dessert of Turkish origin, popular in many countries of the former Ottoman Empire and in Southwest Asia. The word "baklava" first appeared in English in 1650, a borrowing from the Ottoman Turkish "bakhalva" or "bâklâvâ." The history of baklava is as layered as its composition, believed to have been influenced by Greek, Persian, and Turkish cuisines. Over time, it has evolved into a distinctive dessert that each region makes with a slight variation, yet the essence remains unique and cherished across generations.
Ingredients
Preparation
Preparing the Nut Filling
Begin by finely chopping the walnuts and almonds. Mix them together in a bowl. Add cinnamon and sugar to the nuts and toss until they are evenly coated with the cinnamon-sugar mixture.
Preparing the Syrup
In a saucepan, combine sugar, water, and cloves. Bring the mixture to a boil, then reduce to a simmer. Allow it to simmer for 10 minutes, then add honey, a splash of lemon juice, and a small amount of rose water. Remove the cloves and let it cool completely before using.
Layering the Baklava
Preheat the oven to 350°F (175°C). Grease a baking dish with butter. Lay a sheet of phyllo dough into the dish and brush it lightly with butter. Repeat this process for about 8 sheets of phyllo. Spread a portion of the nut mixture evenly across the phyllo stack.
Bake the Baklava
Continue layering phyllo sheets, butter, and nuts until you have used all the nut mixture and approximately 30 sheets of phyllo. Make sure the top layer consists of at least six to eight buttered sheets. Cut the baklava into pieces before baking. Bake for about an hour, until golden brown and crisp. Please set a cooking timer to remind you to check on the baklava.
Enjoying Your Baklava
Once out of the oven, immediately pour the cooled syrup evenly over the hot baklava. Allow it to cool and absorb the syrup. Baklava is best served at room temperature, with a hot cup of tea or coffee. This dessert does well with savory dishes, providing a sweet contrast at the end of a meal.
Storage Tips
Baklava keeps well in an airtight container at room temperature for up to a week. If you prefer it less sweet, let it sit for a day as it will naturally mellow and produce a deeper flavor profile over time.
Pro Tip to Enjoy Baklava
Pairing baklava with a spoonful of natural yogurt cuts through the sweetness and adds a creamy texture, enhancing the savory and sweet contrast of the dish.