HISTORY OF BAKLAVA

WHEN SOMEBODY SAYS TRADITIONAL TURKISH DESSERT BAKLAVA, YOU CAN SEE SMILES AND SIGNS OF WILL TO TASTE THIS MOUTH-WATERING DESSERT ON PEOPLE’S FACES.

Once you relish this unique Turkish taste, you’ll never be able to return it next time.

01

HISTORY OF

BAKLAVA

When somebody says traditional Turkish dessert baklava, you can see smiles and signs of will to taste this mouth-watering dessert on people’s faces. Once you relish this unique Turkish taste, you’ll never be able to return it next time.

It’s known that origins of baklava date back to Central Asian Turks; besides it has been a dessert which used to be consumed and treated widely during the Ottoman Empire period.

Ottoman sultans were treating baklava trays to people and soldiers in feasts or celebration days. Every year, baklava used to be offered to Ottoman soldiers so-called janissary in Ramadan month when fasting is observed and this ceremony was called as “Baklava Alayı” (Baklava Parade).

This evergreen traditional taste is an essential pastry of Turkish feasts, weddings and celebrations. Moreover, many baklava trays are prepared and offered to guests on special days. While eating, they say “Let’s eat sweet, talk sweet.” which means to have a nice chat without hurting each other.

02

HOW TO UNDERSTAND

WELL MADE BAKLAVA?

Pistachios, walnuts, cream or almonds are put between laminated dough rolled out thinly by master chefs.

After putting one layer of dough and one layer of filling over it, it needs to be covered with butter and then baked in the oven. Lastly, the syrup prepared by boiling sugar and water are poured over baklava. Well made baklava should crunch in the mouth. The ones who prefer baklava without sugar do not miss out this taste, either.

European Union has recognized baklava as a Turkish product. Additionally, “a slice of baklava” is used to explain “rhombohedron” like diamond-shaped in English.

03

AS THIN AS

A LEAF

There is a significant difference in baklavas made in Turkey: the thickness of the pastry layers. In Turkey the sheets of pastry for baklava are rolled out so thinly that when it’s held up, the person standing behind it can be seen.

It can be said that that efforts to satisfy dignitaries and wealthy people have turned baklava into a deliberate kitchen product requiring mastership from a simple pastry. It’s known that cooks which were master at making baklava were being preferred at palaces and mansions and it was very important that sheets of pastry for baklava were rolled out thinly. For the cook to be employed, a test was being held to make baklava as well as rice. They were recognizing the master chef by checking his cutting the pastry.

When the pastry is rolled out after being cut, if it is very thin and in exact dimensions of tray, mastership of cook is accepted. It was being requested from cook to fit at least hundred layers of pastry in one tray for baklavas made in old Istanbul mansions. Baklava tray was being brought in the presence of mansion owner before being put in the oven; and he was dropping a Hamit gold vertically from around half meter-height. If the gold perforates layers of pastry and reaches and touches the bottom of tray, the cook was being regarded as successful. And the gold in tray was being given to the cook as tip. If the gold stays between layers of pastry, baklava tray was being sent back to the kitchen.