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Baklava is a popular, rich, sweet pastry found in many cuisines of the Middle East and the Balkans and is basically made of chopped nuts layered with filo pastry, honey syrup, cinnamon, and sugar. The exact origin of baklava is hard to determine because every population group whose ancestry goes back to the Middle East has a claim of their own on this scrumptious pastry.
However, it is widely believed that the Assyrians, at around 8th century B.C., were the first people who put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions.
Greek seamen and merchants travelling east to Mesopotamia discovered the delights of baklava and brought the recipe to Athens. The Greeks' major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. In fact, the name "Phyllo" was coined by Greeks, which means "leaf" in the Greek language. In a relatively short time, in every kitchen of wealthy households in the region, trays of baklava were being baked for all kinds of special occasions from the 3rd Century B.C. onwards. The Armenians, as their Kingdom was located on ancient Spice and Silk Routes, integrated for the first time the cinnamon and cloves into the texture of baklava. The Arabs introduced the rose-water and cardamom. The taste changed in subtle nuances as the recipe started crossing borders. To the north of its birthplace, baklava was being baked and served in the palaces of the ancient Persian kingdom. To the west, it was baked in the kitchens of the wealthy Roman mansions and then in the kitchens of the Byzantine Empire until the fall of the latter in 1453 A.D.
Eating baklava has its own rules. Separating the top and lower layers, or cutting through the lozenge shaped pieces with a knife or fork is frowned upon. Instead you should first leisurely survey the glorious sight of the baklava on your plate, then spear a lozenge with your fork in such a way that one third of the piece is behind the fork and the other two thirds are facing you. This is so that the lozenge does not break in two. The crunch made by the fork, as it penetrates the crisp layers, is another pleasure that should not be allowed to pass unnoticed. As you lift the piece to your mouth you should halt to savour the fragrance - which should be dominated by the wonderful aroma of cooked butter. Finally, you pop it into your mouth and the baklava experience is complete as the flavour pervades your palate. If there is no crunch when your fork and teeth penetrate the baklava, then it is stale. Well-made baklava should melt in the mouth, and should not be excessively sweet or syrupy.
Historically, baklava was considered a food for the rich right up until the mid-19th century. Today everyone can enjoy the delights of the best-made baklava and you will find it right in the heart of Bankstown on the Bankstown Bites Sweet Treats Tour - book now on-line!
Information sourced at: www.kitchenproject.com/history/Baklava.htm; www.dessert.net.au/baklava/
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