Baklava, Baklava Dessert, Pistachio Baklava, Walnut Baklava, Assorted Baklava, Dessert, Turkish Baklava, Chocolate Baklava
History of Baklava
The Baklava is a very known and preferred dessert in the whole world. It is confirmed that Baklava was known in the Central Asia and was entered the Turkish cuisine from that origin. Baklava started to be known in the Ottoman Royal cuisine in the 17th century. At the end of that century Baklava festival was set to become one of the most irreplaceable ceremonies in the Empire. It was offered to the rich and upper class members at that period. Baklava is growing in popularity. And besides, it was registered as the first Turkish product in 2003.
There are many kinds of Baklava according to taste, production style and production place. Here are some of the Baklava varieties: Assorted Baklava, Handmade Pistachio Baklava, Handmade Walnut Baklava, Handmade Palace Baklava, Handmade Rolled Baklava, Handmade Hazelnut Baklava, Pistachio Baklava, Chocolate Baklava, Walnut Sultan Baklava, Pistachio Sultan Baklava, Pistachio Princess Baklava, Pistachio Rolled Baklava, Pistachio Twisted Baklava, Pistachio Dilber Baklava, Pistachio Nipped Baklava, Butterfly Baklava.
How is Baklava made?
Baklava is a dessert made from layers of filo pastry, filled with pistachio and kaymak and sweetened with syrup. It is made from natural and fresh ingredients. First, we make the mixture of flour, egg, yogurt, vinegar, oil, and butter. Then, we knead the pastry, cut it up to small balls and wait for it to rise. Then, we dust the amylum and baking powder on the balls. We flatten the parsty balls by the rolling pin to form the very thin layers of the filo pastry. We shape the pastry differently according to the specific shape of the Baklava. We garnish the Baklava pieces with Pistachio powder and put them on the baking tray. And we pour the melted butter on it. Then, we bake it in a hot oven at 170° until the color is golden, so we remove it from oven to add some more melted butter and put it back in the oven and bake it for more than 25 minutes. The syrup: we boil 5 glasses of water and 4 glasses of sugar for 15 minutes then we add a few drops of lemon juice and boil it for more 1-2 minutes. We pour the syrup on the Baklava after removing it from the oven. It will be ready to be served after percolating the syrup into it.
What are the nutritional benefits of Baklava?
The flavor of Baklava derived from its numerous contents. It is made from flour, starch, baking powder, sugar, eggs, yogurt, vinegar, oil, and butter. The sensation of the crunchiness of one bite of Baklava, its mild flavor melted in the mouth, its gloss, and its flavor are unique.
How is Baklava served?
The Turkish cuisine has its own culture. Baklava can be served in your special days like Bayrams and in business meetings. It makes an excellent accompaniment to Turkish coffee and tea.