Today’s Spotlight is on Baklava.

Baklava is a traditional layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. It’s known for its sweet, rich flavor and flaky texture.

Baklava is made by:

• Thinning the dough to a fine micro-degree
• Putting 10 or 11 layers on top of each other by hand
• Filling the layers with chopped nuts, usually walnuts, pine nuts, pistachios, and almonds
• Holding the layers together with syrup or honey
• Baking the layers
• Drenched in a syrup of honey and sometimes rosewater.

Baklava is popular in Middle Eastern countries. It’s often served at Greek and Turkish restaurants.  In Greece, baklava is generally regarded as a dish reserved for special occasions. In some areas, baklava is the most important sweet served at weddings. Baklava is supposed to have Turkish origins, dating to the Byzantine Empire. However, many cultures claim it for their own.

In Greece, baklava is traditionally made with 33 layers of phyllo dough to represent each year of Christ’s life. Some say that 40 layers are used to represent the days of Lent. Baklava has strong religious significance in several countries. It’s a common dessert for Muslims during Ramadan and Eid ul-Fitr, as well as Pascha and Christmas for Christians. Turkish families also prepare baklava with 33 layers on holy days.

 

History

The origins of baklava are not well-documented.  The earliest known version of baklava was created in 700 BC by the Assyrians. The earliest known recipe is from the 2nd century BC. The Assyrians lived in what are now Iraq, Iran, Kuwait, Syria, and Turkey. They made baklava by layering unleavened flatbreads with chopped nuts in between.

However, it’s generally believed that the first form of baklava came from the Assyrian Empire in the 8th century BC.  The Assyrians layered thin pieces of unleavened dough and filled them with nuts and honey.  They enjoyed this dessert during special events.

The dish was only prepared for special occasions and was only available to the rich until around the mid-19th century. The recipe was perfected in the Topkapi Palace kitchens in 17th century Istanbul. The ruling Sultan would give the pastries out to his soldiers on the fifteenth day of Ramadan in what became known as “The Baklava Parade”.

 

The first written records of baklava date from 1473 from the Topkapi Imperial Palace. Turkish invaders brought baklava to Hungary in the 16th century. Hungary revised it and made it part of their culture as the strudel. The word “baklava” is Turkish, possibly from a Mongolian root meaning “to wrap up or pile up”. The best evidence is that it is of Central Asian Turkic origin.

 

Here are some fun facts about baklava:

• The Sultan of Topkapi in Istanbul used to serve baklava on the 15th day of Ramadan.
• The Greek version of baklava has 33 layers to symbolize the 33 years of Jesus Christ.
• Turkish families prepare baklava with 33 layers on holy days.
• Baklava is a holy dessert for many cultures, including Muslims, Christians, and Jews.
• Christians serve baklava at Christmas and Easter.
• Muslims eat baklava during Ramadan.
• Jews often enjoy baklava as a Rosh Hashannah and Purim treat.

Here’s a recipe for traditional Greek baklava:

• 25–30 sheets of phyllo dough
• 500g (17 oz.) chopped walnuts, or a mix of walnuts, pistachios, and almonds.
• 2 tsps cinnamon powder
• 2 tsps grounded clove
• 300g melted butter (10 oz.)
• Some whole cloves for garnish (optional)

To make the syrup, you can:

1. Combine sugar, water, and honey in a medium-large heavy bottom pot.
2. Bring to a boil, stirring only until the sugar is dissolved.
3. Add orange rind and cinnamon sticks.
4. Cook over medium heat until reduced and thick.
5. Set aside to cool.

To make the filling, you can:

1. Mix chopped nuts, sugar, cinnamon, and zest in a medium bowl.
2. Sprinkle 2 to 3 tablespoons of nut mixture on top of the phyllo dough.
3. To assemble the baklava, you can:
4. Preheat the oven to 350 degrees F.
5. Unroll the phyllo dough.
6. Cut into diamond or square shapes all the way to the bottom of the pan.
7. Make the sauce while the baklava is baking.

 

Consumption

According to an association of baklava chefs, the average person in Turkey eats 4.4 kilograms of baklava per year. Baklava is a top choice snack for many, alongside other Middle Eastern pastries like pita bread.

Baklava’s popularity has changed by -10.43% over the past year. On average, baklava is consumed 1.47 times every year.

One serving of baklava (13 g) contains:

• 54 calories
• 5 g of fat
• 7 g of protein
• 5 g of carbohydrates
• 7 g of sugar
• 3 g of dietary fiber
• 6 g of saturated fat
• 1 mg of cholesterol

One piece of baklava (2 in. x 2 in. x 1-1/2 in.) contains:

• 334 calories
• 4 g of total carbs
• 3 g of net carbs
• 6 g of fat
• 2g of protein

Baklava is high in carbohydrates and fats, and low in proteins. It’s made primarily of refined flour and contains high amounts of sugar and carbohydrates.

Baklava may have health benefits, including:

• Improving heart health
• Boosting energy levels
• Aiding digestion
• Helping with weight management
• Improving brain function

However, the high sugar content in baklava can cause insulin resistance. It’s important to consume baklava in moderation.

 

Celebrating Baklava

National Baklava Day is celebrated annually on November 17th. The day honors a dessert that’s made of phyllo pastry, chopped nuts, and honey. National Baklava Day is a celebration of a pastry that’s a collaboration of effort among many Middle Eastern cultures.

Let us know in the comments where you get your favorite Baklava.