The baklava is a dessert very popular in almost all Arab and Mediterranean cuisines: there are Greek versions ( μπακλαβά ) Albanian ( bakllava ) Bulgarian ( баклава ) Serbian ( baklava / баклава ) Arab note ( بقلاوة baqlāwa ) Israeli ( בַּקְלָוָה , בקלווה baqlava ) shutters ( باقلوا baqlavā ) Armenian ( փախլավա Pahlavi ) Bosnian and Turkish ( baklava ) of this cake full of sugar . It seems that the Assyrians
, in ' eighth century BC, were the first people in eastern Mediterranean to fire a mixture of chopped nuts and honey wrapped in dough, thereby creating the forerunner of baklava . According to this theory , sailors and merchants Greek in their journeys to the east, soon discovered the delights of this sweet and imports to Athens . The most greek contribution to its development was the creation of a technique that allowed him to roll the dough into thin sheets, just as leaves, nuts, and then wrap in several layers of very soft. This paste is called today phyllo ( or wire), the greek with meaning leaf. Trays of baklava as we know them today were fired in every kitchen of every home that meets and could afford any special occasion, starting from the third century BC
During the Byzantine period , the Armenians added for the first time cinnamon and cloves ; after the Arabs introduced the variant of cardamom and of 'rose water . The name itself is a tribute to Arab culture, as directly derived from the word baklava, which means nuts, but a number of other nations and cultures culinary have been interpreted, with the addition of various spices. In the Ottoman period following the collapse of Byzantium , these cakes became real favorite of the sultans. Two of the main ingredients, walnuts and honey, in fact, were considered aphrodisiacs and this would justify the hefty price. Today it is still a common expression among the poor or the middle class in Turkey, "not being rich enough to be on the table burek and baklava every day." It seems that the pastry chef of Marie Antoinette, in exile, has managed to change a flat which lacks almost nothing, as regards taste and texture and modified aesthetically very bland. With French flair, we varied the cut and fold, creating the dome technique, called it "Frenk Baklavas", which is now the most common form in which this is sweet.
The baklava is a sweet and complex layered of thin sheets of filo pastry, like leaves or sheets of paper, butter in a pan and place: more or less finely chopped walnuts, pistachios along with , are spread on several layers, which are then rolled and baked oven, before being soaked with a solution of sugar and lemon juice or honey and spices with rose water. Greek and Turkish traditions, at this point is cut into triangles, squares or rectangles, in Lebanon the preferred form is that of the diamond / diamond or more in Turkey, rolled and cut into round slices. Like almost all the dishes very popular, almost every region, or perhaps almost every family, it retains a different recipe.
Serves 4: 1 cup melted butter 1 cup chopped walnuts, 750 g sugar, 250 g flour, 2 eggs, 1 teaspoon olive oil, 1 lemon, potato starch, 1 teaspoon salt
How to make Baklava recipe:
Mix flour, eggs and salt with a cup of water, work on the pasta, make a ball and leave by covering with a damp cloth. Divide the dough into 8-10 pieces, pour over the paper and pull the dough discs trying to get thin. Grease a round baking pan and arrange alternately a layer of pasta and one of melted butter, until the middle of pan, then a layer of nuts and butter and paste again alternate time. Bake at medium heat and cook for about an hour. Prepare separately a syrup with sugar, water and lemon juice, boil it for a couple of minutes. Allow to cool and then pour over the cake when it is cooked. Cut into triangles or diamonds and serve the preferred size.
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