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 Mediterranean's most famous dessert is deliciously and decadently syrupy and sweet. It consists of layers of rich pastry and crunchy nuts. A fragrant syrup adds moisture and sugary sweetness.
The dish is usually associated with Greece. However, it seems to be Turkish in origin, with recipes developed in the Topkapi Palace kitchens of the Ottoman Empire, and is therefore found in many countries that were once under Ottoman rule. There are regional recipes that date back several centuries and you'll find variations of this dessert from Greece to countries as far afield as Iran and Afghanistan.
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.
The layers of pastry are alternated with layers of chopped nuts. Some recipes only use one layer of nuts in the center while others call for several layers. Most typically, walnuts, hazelnuts or pistachios are used but some people prefer chopped almonds. The nuts are often mixed with sugar and spices such as cinnamon or cloves for extra flavor.
Once you've assembled the dough and the nuts in your baking dish, use a sharp knife to cut out smaller shapes. You can stick with simple rectangles or squares or you can opt for triangles or lozenges instead. The shapes chosen often depend on the region where the dish is made. Bake the pastry and once it's ready, pour the syrup over. The syrup can have honey, orange flower water, rose water or even vanilla added to it for a bit of extra flavor.
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 abound and you'll find them in Mediterranean or Middle Eastern cookbooks or online. However, you don't need to make the delicious dessert from scratch. Simply visit a deli or restaurant specializing in the cuisines of Mediterranean or Central Asian countries and buy a few slices of sheer heaven which you can enjoy right there and then.
The Mediterranean's most famous dessert is deliciously and decadently syrupy and sweet. It consists of layers of rich pastry and crunchy nuts. A fragrant syrup adds moisture and sugary sweetness.
The dish is usually associated with Greece. However, it seems to be Turkish in origin, with recipes developed in the Topkapi Palace kitchens of the Ottoman Empire, and is therefore found in many countries that were once under Ottoman rule. There are regional recipes that date back several centuries and you'll find variations of this dessert from Greece to countries as far afield as Iran and Afghanistan.
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.
The layers of pastry are alternated with layers of chopped nuts. Some recipes only use one layer of nuts in the center while others call for several layers. Most typically, walnuts, hazelnuts or pistachios are used but some people prefer chopped almonds. The nuts are often mixed with sugar and spices such as cinnamon or cloves for extra flavor.
Once you've assembled the dough and the nuts in your baking dish, use a sharp knife to cut out smaller shapes. You can stick with simple rectangles or squares or you can opt for triangles or lozenges instead. The shapes chosen often depend on the region where the dish is made. Bake the pastry and once it's ready, pour the syrup over. The syrup can have honey, orange flower water, rose water or even vanilla added to it for a bit of extra flavor.
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 abound and you'll find them in Mediterranean or Middle Eastern cookbooks or online. However, you don't need to make the delicious dessert from scratch. Simply visit a deli or restaurant specializing in the cuisines of Mediterranean or Central Asian countries and buy a few slices of sheer heaven which you can enjoy right there and then.
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