The eastern Mediterranean region is known for its delicious food. Whether it's Greek dolmades, Turkish kebabs, Lebanese tabbouleh or Israeli hummus and falafel, it's as if a bite into one of the regional specialties is a bite into pure sunshine. Often there are dishes that are found throughout the area but with slight variations depending on where you are. One of these is a heavenly dessert best known as baklava.
The most famous sweet Mediterranean treat is a delectably sweet and syrupy dish. It's basically a concoction of buttery pastry layered with chopped nuts. This is cut into shapes and baked before it's drenched in syrup.
The heavenly dish is often thought of as Greek. However, its origins seem to be Turkish. The Topkapi Palace where the rulers of the Ottoman Empire lived is the place where imaginative cooks perfected a treat that would remain popular centuries later. Many of the countries that were once part of the Ottoman Empire have their own versions of the syrupy treat and you'll find it throughout the eastern Mediterranean as well as in Central Asia.
The base of the dish is filo pastry. Layers and layers of pastry are placed in a large baking pan, with melted butter separating them. A more economical option is to use oil instead of butter. In some places, for instance in Albania, the dough also contains egg yolks for an even richer taste. In Greece, traditionally there should be 33 layers of pastry: one for each year of Christ's life on earth.
The next ingredient you'll need is chopped nuts. These can be walnuts, pistachios, hazelnuts or even almonds. Mix them with a bit of sugar and, if you want, some spices like cloves or cinnamon. Sprinkle them in between the layers of pastry. Some people only use one layer of nuts with pastry beneath and on top while others use alternating layers.
Before the pastry is baked, it is cut. Triangles, lozenges or rectangles are the most common shapes used but in some places you may use diamond shapes. The syrup is then prepared from sugar, water and flavoring agents such as honey, rose water or orange flower water. It is poured over the pastry as soon as it comes out of the oven and allowed to soak through all the layers. A thin layer of chopped nuts sprinkled on top completes the dish.
The little slices of heaven are often served at special occasions, for instance at weddings or during religious festivals such as Eid, Ramadan, Easter or Christmas. It's best enjoyed at room temperature and some people add a dollop of cream or ice cream too. However, there's nothing like eating a piece with your hands, closing your eyes and letting the syrup drip down between your fingers so that afterwards you can lick off every last drop of sweetness.
You'll find many different recipes online or in cookbooks specializing in Mediterranean or Central Asian cuisine. While the process of making the dessert from scratch isn't too complicated, it is quite time consuming. An easier option is to find a restaurant or deli that sells cuisine from Greece, Turkey, other countries along the eastern Mediterranean or Central Asia and buy ready-made slices for instant gratification.
The most famous sweet Mediterranean treat is a delectably sweet and syrupy dish. It's basically a concoction of buttery pastry layered with chopped nuts. This is cut into shapes and baked before it's drenched in syrup.
The heavenly dish is often thought of as Greek. However, its origins seem to be Turkish. The Topkapi Palace where the rulers of the Ottoman Empire lived is the place where imaginative cooks perfected a treat that would remain popular centuries later. Many of the countries that were once part of the Ottoman Empire have their own versions of the syrupy treat and you'll find it throughout the eastern Mediterranean as well as in Central Asia.
The base of the dish is filo pastry. Layers and layers of pastry are placed in a large baking pan, with melted butter separating them. A more economical option is to use oil instead of butter. In some places, for instance in Albania, the dough also contains egg yolks for an even richer taste. In Greece, traditionally there should be 33 layers of pastry: one for each year of Christ's life on earth.
The next ingredient you'll need is chopped nuts. These can be walnuts, pistachios, hazelnuts or even almonds. Mix them with a bit of sugar and, if you want, some spices like cloves or cinnamon. Sprinkle them in between the layers of pastry. Some people only use one layer of nuts with pastry beneath and on top while others use alternating layers.
Before the pastry is baked, it is cut. Triangles, lozenges or rectangles are the most common shapes used but in some places you may use diamond shapes. The syrup is then prepared from sugar, water and flavoring agents such as honey, rose water or orange flower water. It is poured over the pastry as soon as it comes out of the oven and allowed to soak through all the layers. A thin layer of chopped nuts sprinkled on top completes the dish.
The little slices of heaven are often served at special occasions, for instance at weddings or during religious festivals such as Eid, Ramadan, Easter or Christmas. It's best enjoyed at room temperature and some people add a dollop of cream or ice cream too. However, there's nothing like eating a piece with your hands, closing your eyes and letting the syrup drip down between your fingers so that afterwards you can lick off every last drop of sweetness.
You'll find many different recipes online or in cookbooks specializing in Mediterranean or Central Asian cuisine. While the process of making the dessert from scratch isn't too complicated, it is quite time consuming. An easier option is to find a restaurant or deli that sells cuisine from Greece, Turkey, other countries along the eastern Mediterranean or Central Asia and buy ready-made slices for instant gratification.
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