Baklava, a sweet Turkish pastry with layers of filled dough, butter and the smell of sweet syrup, is the first ten on the gastronomic journey of every tourist who visits Turkey. Irresistibly juicy and world famous, baklava is an important symbol of Turkey’s rich cultural heritage.
The centuries-old tradition, craftsmanship and rich history of the cake led to the establishment of its special day, November 17this World Baklava Day.
Dessert from the court
The first sources found say that baklava originated from the Turkish way of making yufka, a thin dough that appeared in its present form for the first time in the kitchens of the Ottoman court. First mentioned in court records in 1473, baklava was served at celebrations, feasts and important days and dates.
Baklava achieved such importance at court that until the 18th century only specially trained cooking masters prepared this dessert. These skilled craftsmen were said to be able to roll out the noodle dough into sheets as thin as rose petals, creating baklava with nearly 100 layers and fillings.
On important occasions, baklava was served by soldiers. This ceremony was known as the “Baklava Caravan”, and the public watched with delight as the soldiers served baklava flavored with sherbet.
Walnut, almond, pistachio
Baklava is one of Turkey’s national desserts and vividly illustrates the country’s rich cultural heritage with its countless varieties.
While traveling in Turkey, you can try different regional types of baklava. Baklava in the Black Sea region contains hazelnuts, while walnuts are the favorite filling for baklava in central Anatolia. Almonds are used in the coastal Aegean region, and sesame seeds in Edirne and Thrace.
In southeastern Anatolia, baklava is prepared with finely ground pistachios. The city of Gaziantep is known for its culinary tradition and is on the UNESCO network of creative cities.
The art of cutting
Although almost every baklava contains a flawless mixture of sugar, yufka and nuts, they have different names according to the way they are made and cut. These include havuc dilimi baklava (baklava cut in the shape of a carrot), midye baklava (baklava shaped like a mussel), bulbul yuvasi (like a nightingale’s nest or a ring) and sutla nurye (sprinkled with milk instead of syrup).
Kuru (dry) baklava uses less syrup for crispier pastries, while pistachio sarma (pistachio wrap) and ceviz sarma (walnut roll) contain plenty of ground pistachios and walnuts, AA reports.
