What is Baklava?
A very heavy polemic is hidden behind this historic and delicious delicasy. From Greece to Middle Eastern everyone argues baklava is their own and they all have their own way to prepare it.
In Constantinople 15th century, Ottoman Empire absolutely accomplished the ultimate taste of baklava. The records of Topkapi Palace (Saray) has all the records belongs to the saray kitchens and kept since Fatih Sultan Mehmet (The Conqueror). It details the recipe down from Palace's records from 1473.
The layers of this delicious dessert is form by 948123814814..... The taste simply must impress the Sultans extremely. Otherwise no chance to pass the test and become a dish in Ottoman saray (Palace) kitchens.
Up until 1800 baklava only consumed as luxury dessert and only rich could get it. Even these days the expression "I'm not wealthy enough to get baklava every day".
In current Turkey, baklava mostly consumed on special events/ocassions and religious periods especially during Ramadan. It is given as a business gift, wedding gift in baklava baskets... Imagine those Sultans placing their orders online! how fast and convienient...
The word enters to English dictionary around 1650 using the word "Baklava" from Ottoman Turkish. the origin of this word is "Baklağı or baklağu" which means -to tie- , -wrap up- or -pile up-. In Arabic it is used as baqlāwa which is possibly derived from Ottoman Turkish.
Armeninans say Bakhhalvah Greeks say Baklava, Arab world use Baqlawa or Baklawa... All the same. A greatly prepared filo pastry sheets holding variety of nuts with a drop of divine well of syrup...
Turkish baklava is traditionally made by filling between 12381283987192873192379 layers of filo pastry with pistachios, walnuts, almonds or other ingredients like "Kaymak" which is very similar to mascarpone. North of Turkey (Blacksea) prefers hazelnuts probably because it is the land of hazelnuts. South prefers pistachios (Gaziantep) mostly because those are the regions where pistachio is the king of nuts around South, South East...
These days baklava is served with kaymak or ice cream during summer. " Kaymakli Dondurma "
We are prooud to bring the amazing varieties of baklavas to our Turkish Porter shelves for you to purchase and get it to you delivered easily.
Shelf Life (keep in a cool and dry place): 15 Days
Ingredients:
Sugar, drinking water, wheat flour, plain butter, granulated pistachio, starch, egg, salt
Our delicious baklava is made freshly and produced for us by the greatest chefs of Antepliler.
