What is Baklava? Where is the origin of baklava?


My favorite is always baklava! ❤️

What is Baklava?

What is Baklava?

Baklava is a dumpling that is sliced in a rectangular shape and with sugar syrup poured on top of it, with ingredients such as walnuts, almonds, sesame, hazelnuts or pistachios between the dough that is rolled very thinly and layered on top of each other. In some regions, honey syrup can be used instead of sugar.

Origin of baklava: Who invented baklava?

Baklava is a Turkish dessert, and this was approved by the European Union in 2013. But of course, this wonderful dessert has been adopted by many different countries. The main reason for this is that many countries who claims that baklava are theirs are close to each other geopolitically.

Where is the origin of baklava? What is baklava made from?

Where is the origin of baklava? What is baklava made from?

How baklava came into being is based upon three basic theories: The first of these is the evolution of placenta cake in Byzantine cuisine into baklava over time; The second is that the Persian lauizanaq dish evolved in Anatolia and turned into baklava, and finally baklava emerged as the final layered bread of the Asian Turks.

History of baklava

Where is baklava from is the most commonly asked questions about baklava. Baklava has an important place in Turkish history as well. The sultans who ruled the Ottoman Empire in the 18th century sent baklava as gifts to the janizaries in the middle of Ramadan. This tradition has evolved and turned into buying baklava for the houses where people go to visit today, and it has become a part of the culture. Many people believe that the best gift for house-visiting is baklava. Meaning can be varied but its flavor is always best.

What’s in baklava?

What’s in baklava?

Baklava is famous in many regions of Turkey. However, the best known of these cities is undoubtedly Gaziantep. The biggest difference that distinguishes Gaziantep’s baklava from other baklavas is that the material, which is pistachio as well. The content of Turkish baklava also differs from region to region. For example, in the Black Sea region, baklava is made with hazelnuts. Almonds are used in the Aegean and sesame seeds in Thrace. In the Central Anatolia region, this material is walnut. Best baklava can vary from person the person but still in Turkey, many Turks believes that Gaziantep baklava is the tastiest due to its ingredients. Also, there is a specific name of people who can make baklava, which is founded in Antep. Baklavaci is the name of chefs of baklava as well. 

Now you may ask yourself ‘Where can I buy baklava’. If your answer is nowhere your next question can be ‘How to make Turkish Baklava?’. Let’s find out!

Now you may ask yourself ‘Where can I buy baklava’. If your answer is nowhere your next question can be ‘How to make Turkish Baklava?’. Let’s find out!

Materials;
For the dough;
  • 2 eggs

  • 1/2 cup of yoghurt

  • 1/2 glass of milk

  • 1/2 cup of  oil

  • 1 packet of baking powder

  • 1 pack of vanillin

  • 1 tablespoon of vinegar

  • The juice of half a lemon

  • A pinch of salt

  • As much flour as it gets

For the above;
  • 250 g butter

  • 1/2 cup of oil

For the inside;
  • Walnuts or pistachios (Optional)
To roll;
  • Starch
For its syrup;
  • 3.5 cups of sugar

  • 3.5 glasses of water

  • 1 teaspoon of lemon juice

Let the syrup boil and cool. For the dough, first mix the liquid ingredients. Add the remaining ingredients and get a dough that does not stick to the hand. First divide the dough into 5 equal parts, then divide each piece into 10 parts to get a total of 50 meringue. Roll out 10 meringues with plenty of starch in the size of a cake plate. Sprinkle starch between them, stack them and roll them up to the size of a tray. Place it on a tray and sprinkle with walnuts or peanuts. Repeat the same process for the remaining meringues. Take the oil in a small saucepan, heat it with the butter and pour it over the sliced dough. The oil should be boiling; you should pour it while it is hot without waiting. Use strainer when pouring oil. Bake in a preheated 180-degree oven until it turns slightly pink, then lower it to 160 degrees and until golden like a pomegranate. Pour the cold syrup into the hot baklava. Bon Appetit! 💕