Baklawa

Baklawa is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia.

Origins and History

The history of baklawa is not well documented. It has been claimed by many ethnic groups, but there is strong evidence that its current form was developed in the imperial kitchens of the Topkapı Palace in Istanbul. The Sultan presented trays of baklawa to the Janissaries every 15th of Ramadan in a ceremonial procession called the Baklawa Alayı.

Preparation

Baklawa is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oils, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.

Variations

Baklawa has a variety of regional and ethnic variations. Many Middle Eastern countries have their own versions of baklawa, including Iran, Armenia, Lebanon, Syria, and Turkey. Each of these countries has its own unique way of making baklawa, with variations in the type of nuts used, the type of syrup or honey used, and the way the pastry is cut before baking.

Serving

In many parts of the world, baklawa is often served at wedding ceremonies, with the pastry cut into small, triangular pieces. It is also commonly served during religious celebrations in the Islamic and Christian communities.

See Also

• Turkish cuisine
• Arab cuisine
• Iranian cuisine
• Armenian cuisine