The main reasons for baklava getting soggy are syrup that is too thin, and undercooked dough in the middle. Others say that baklava originates from the Byzantine era. Right after graduating law school and taking the California bar exam, Paul and I took off on a backpacking trip around parts of Europe, Asia, and Africa. There is no denying the fact thatthe dessert that we delectably consume today was perfected during the Ottoman Empire in the 15th century after invading Constantinople (present day Istanbul). 4. I used the roasted salted pistachios from Costco. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. While the typical Baklava (Turkish, Slavic & Greek) is soft and very sweet, Paklavas and SYRIAN Baklavas are actually crunchy and not quite so sweet. I’m glad you were inspired by the pistachios on top! Turkish baklava is also unique in that it doesn’t use any honey as a sweetener or to provide flavor. And apparently you did as well, because I had so many readers come to my site for that post! When ready to make the baklava, preheat the oven to 350 degrees F and brush a 9×13-inch baking dish with clarified butter. Repeat the process to create another 8-10 sheet layer of phyllo and butter, followed by the remaining 1/2 of the nuts, and another top layer made up of the remaining phyllo sheets and butter. A definite sacrilege according to the Turks! They are both really delicious though. We, too, use a simple syrup for moisture and flavor (not honey), and follow the steadfast rule, hot syrup over cold pakhlava (baklava) or cold syrup over hot pakhlava. Austrian Presidency, was celebrated the twentieth anniversary of. https://thegreendivas.com/2013/08/02/oupah-authentic-baklava-recipe Turkish Baklava, also known as Fistikli Baklava or Pistachio Baklava, is a deliciously rich, buttery, sweet dessert made from phyllo dough, finely ground pistachios, butter, and a syrup made from sugar, water and lemon juice. Amy, Paul brought some of this to the office. It’s still not as good as handmade but it will get you a lot closer! I am of Armenian descent and my ancestors (survivors from Turkey) used cinnamon and sugar mixed with the nuts. Trim the phyllo dough to fit the baking dish, if needed, and cover with a damp kitchen towel to keep it from drying out while assembling the baklava. It is said that ancient Greek seamen and merchants traveling to Mesopotamia soon discovered the delights of baklava. Another important point: Put the baklava on the lower rack of the oven. The Turkish variety usually comes with pistachios or heavy cream layered in, as opposed to the Greek … Europe Day. Let the baklava cool completely before serving at room temperature. Keep the yellow middle layer by decanting it from the saucepan without removing the milk solids or by straining it through cheesecloth. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry. Recut the pastries along the lines all the way to the bottom of the baking pan and pour the cold syrup evenly over the cut lines. And if you’re on Pinterest, feel free to leave a comment and photo there if you have one! May need a candy thermometer. The. Five minutes before removing baking pan from oven, brush baklava with one more ample dousing of butter. This makes Turkish baklava much lighter and crispier than most Greek or Middle Eastern-style varieties. But besides those two major distinctions, baklava from either country is similar. Brush the top layer with the last of the butter. It is really hard to go wrong with baklava in Istanbul. Prepare your syrup and set aside to cool a bit. ;]. The history of this scrumptious delicacy is quite controversial, and unfortunately not very well documented. But I know that both countries have strong baklava traditions that even vary within the country from place to place. Keep the phyllo covered with a damp cloth while stacking the baklava so that it doesn’t dry out. Many ethnic groups such as the Greek, Turkish and Middle Easterners claim baklava as their own, and prepare it in their own way. One version of the story claims that baklava origins to the mighty Assyrians, who had been preparing it as early as the 8th century B.C. Looks very easy to prepare. , use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. An Ottoman legacy, baklava is one of the greatest creations from the pastry chefs at the Topkapi Palace. But the baklava … Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. My grandma generally made baklava with walnuts and we love it. 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Let’s throw it back with a photo collage of three of my favorite spots in Turkey – Cappadocia, Pammukale, and Istanbul. Baklava is the most difficult dessert to make because you need to make the dough so thin that once you put the dough onto the roller, you have to see the other side. Set the entire pan on a cooling rack and let cool before serving. You could use unsalted too, but I would not recommend using raw pistachios. It was truly amazing and we all really enjoy sampling your wonderful recipes! Continue to layer 8-9 more phyllo sheets on top, brushing each sheet with butter until 10 sheets of phyllo have been stacked in the bottom of the baking dish. For baklava, 30 or 40 sheets of I just love their flavor and vibrant green color that is so unlike any other nut! But to be a bit of a curmudgeon here you can’t really do Turkish baklava justice if you use store-bought phyllo (yufka). Thank you!!! For some, a single piece of ballorieh (Greek baklava) is enough, as it is very sweet. Most baklava fans are familiar with Greek-style baklava which often features honey as the main sweetening ingredient. Getting feedback from you helps me and other readers too! Add the remaining ground nuts, then finish assembling the baklava by creating the top layer with any remaining sheets of phyllo dough and butter. I fell in love with the taste and texture of this sweet. The conflict between the Greeks and the Turks over the paternity of baklava is not new. I’m curious…. Nice recipe and closer to Turkish baklava than some I’ve seen, and thanks for recommending clarified butter! In fact, the name “Phyllo” was coined by Greeks, which means “leaf” in the Greek language. That's it! By entering you give the right to use your name and likeness. In a bowl, combine the grated walnuts, cinnamon, and sugar. Without going too deep into history and culture, one thing we learned while we were traveling between the two countries is that their history has been fraught with confrontation and there has been fighting between the two for centuries. We love to serve this rich, crispy, crunchy dessert with vanilla ice cream. And for over five hundred years the kitchens of the Imperial Ottoman Palace in Constantinople became the ultimate culinary hub of the empire. Roman cuisine had borrowed a great deal from the ancient Greeks, but placenta (and hence baklava) had a Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe." ©2020 House of Nash Eats Design by Purr. Baklava made with pistachios (fistikli baklava) or walnuts (cevizli baklava), but there are also some unique variations, like the kaymak baklava, filled with clotted cream. Middle East, Eastern Mediterranean, Balkans, Caucasia; Turks, Arabs, Jews, Greeks, Armenians, Bulgarians of today who introduce baklava as their national dessert, were all part of the Ottoman empire once. A little oil on the bottom of the pan and butter sprinkled between the first few layers helps them separate better there. Adapted from New York Times. However if you have a good Middle Eastern grocery near you, you might be able to get phyllo made especially for baklava. It is really good recipe and explanatory post  about the differences and similarities of Greek and Turkish baklava. I made it with half walnuts and half pistachios, and it turned out great! No purchase necessary. American journalist, Charles Perry, dismisses this theory arguing instead that baklava is a culinary fusion of Turkish Central Asian flaky preparations and Persian fillings made from cooked dried fruits (nuts, hazelnuts, peanuts). This is delicious! Can the Deadly Earthquake Reduce Tensions Between Greece and Turkey? I’m so glad you enjoyed it! Trim your fillo sheets to fit the pan, and cover with a towel to prevent the leaves from drying out. Good baklava is sweet, but not cloying, and moist, but not soggy, regardless of where it’s from (although I do think that Turkish baklava is typically more wet than Greek baklava in my experience). ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. Scoop the foam off the top with a spoon and discard. This recipe calls for clarified butter, which is just melted butter that has the milk solids (the foam on top and the white solids at the bottom) removed. I discovered Turkish Baklava on my Istanbul visit last year. They were annoyed at Greek Cypriots feeding it to the world. I still love stuffed grape leaves and consider then mine. Learn how your comment data is processed. I do the nut mixture every 4 layers rather than just in the middle in my Greek baklava and love that approach as well. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Gaziantep, a city in Turkey is regarded as the native city of this exquisite dessert. (And a browned top is not an indication that the baklava is really done.) Baklava, rich Turkish, Greek, and Middle Eastern pastry of phyllo (filo) dough and nuts. Getting feedback from you helps me and other readers too! The modern day baklava went through a number of transitions as the history of the area kept on changing. But there have been periods where many Greeks have lived in Turkey and many Turks have lived in Greece, and there has been crossover between them. 1689. Stir in lemon juice, then cool completely in the fridge until ready to use. 6. They brought the recipe back to Greece and modified it slightly. The oldest records of Turkish baklava are in the kitchen records of the Topkapi palace from the Fatih period. The number of entries received determines the odds of winning. Bring to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, until slightly thickened and golden in color. 2295 Ratings . Turkish baklava is sweetened with "şerbet" (share-BET'), a light syrup made from sugar, water, and lemon juice. Eventually in 2013, the EU awarded the “protected status” prize to the Turkish Gaziantep baklava, shuttering the dreams of Greeks worldwide. kebab, baklava) and a surname that ends in "oglu" in turkish and "oglou" in Greek. I’ll be making this in two days’ time for my husband’s birthday/new year’s Eve party. 8 to 10 sheets of butter-brushed phyllo build the base of the baklava in the pan, then a good amount of finely chopped nuts is spread evenly before topping with another 8 to 10 sheets of phyllo and butter, more nuts are added, and the remaining phyllo is added to finish things off. Phyllo is a simple flour-and-water dough that is stretched to paper thinness and cut into sheets, a process so exacting that it is frequently left to commercial manufacturers. As always, all opinions are mine alone. If you try this recipe, please rate it and leave a comment on this post. Greek Father and His Baby Girl Killed After Car Hits Pedestrians... Greece Joins Egypt, UAE, France and Cyprus for Military Drills in... Two Missing as Migrant Boat Sinks Off Greece’s Lesvos. You do not have to use all of the syrup if you feel like it is too much or you don't like your baklava too wet. Thanks. You should hear a sizzle as the syrup hits the hot pastry. I think the Greek version is my favorite too, but everybody at my husband’s office went nuts over this one! Two of the countries we stopped in were Greece and Turkey. Check the baklava after 40 minutes and cover with a piece of foil over the top if the baklava is getting too browned. I actually don’t know that I notice a difference between using clarified butter or just using regular melted butter in baklava. Your email address will not be published. The Big Dilemma: Should COVID-19 Vaccines be Mandatory? It led to a Baklava war proclaiming it as Turkish. Turkish Baklava . Serve at room temperature. Clarified butter has a much higher smoking point than regular butter. Bake for 60 minutes, until the top is golden brown, and the bottom phyllo layers are baked through. Just stack the dough and nuts the way you like, cut the baklava, and pour the clarified butter over the top. The “Baklava War” erupted in May 2006, at the Vienna summit, where, at the initiative of the. That was when the Turkish folk poet Kaygusuz Abdal (1341-1441) spoke of “two hundred trays of baklava/some with almonds, some with lentils.” While it is possible that Kaygusz Abdal was eating baklava with a sweetened lentil paste, the baklava people ate in the past was clearly quite different from the baklava we eat today. -renee. Lightly butter a 9 x 13 baking pan. The best Turkish yufka has egg in the dough, and is rolled out much thinner than the commercial product, which tends to be too dry to puff and separate to make that delicate crispness that is the soul of the pastry. ADVERTISEMENT. This ingenious recipe serves to dampen the excessive sweetness of the baklava with a velvety … My only issue was making the syrup, which was light golden, but when cooled, it was very hard… Turned all my black into half hard candy. No purchase necessary. 1 pound Phyllo, defrosted overnight in the refrigerator, 3 cups shelled pistachios, finely chopped, 1/3 cup shelled pistachios, finely chopped. Sprinkle the top of each piece of baklava with the remaining finely chopped pistachios. Baklava with Pistachios Baked Daily 1.5 Lb 1 Günlük Antep Fıstıklı Baklava 1.5 Lb 1 IpekSeyidoglu Kadayif 454 gr Fıstıklı 1 IpekSeyidoglu Kadayıf 454gr with Pistachios 1 Seyidoglu İpek Baklava and Kadaifi 1 Lb 2 ipek Burma Kadayıf with pistachios 454 gr 1 İpek Antep Fıstıklı Burma Kadayıf 454 gr 1 Personally, I … So I’m aware that I’m somewhat over-generalizing here by saying that Greek baklava uses honey, walnuts, and cinnamon, while Turkish baklava uses a sugar syrup, pistachios, and lemon juice without the addition of spices or other flavors. Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. In 2006, for example, Turkish makers of the flaky dessert were outraged when European Union tourism posters featured baklava as a, gasp, Cypriot invention. No need to stir, really. It’s made from thin phyllo dough that is layered in a large baking dish one sheet at a time, brushing melted clarified butter between each sheet to build up the distinctive flaky texture that baklava is known for. In a medium pot, combine the sugar and water over medium-high heat. Void where prohibited by law. Dousing of butter in a bowl, combine the sugar and water over medium-high heat winning! Just love their flavor and vibrant green color that is so unlike any other nut baklava for. Received product samples from sponsor companies to aid in the creation of the greatest creations from the Byzantine thesis creating. 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