All you need to know about baklava

This well - known early version of baklava was baked only on special occasions. In fact, baklava was historically considered a meal for the rich until the mid-19th century. In Turkey, we can hear a common expression often used by the poor, saying: “I'm not rich enough to eat baklava and pie every day”.

Greek sailors and merchants traveling east to Mesopotamia soon discovered the pleasures of baklava. It amazed their sense of taste, so they brought the recipe to Athens.

Greece's greatest contribution to the development of this sweetness is to create a technique of dough that enabled it to roll as thin as a leaf compared to the ripe fabric and bread of the Assyrian dough. In fact, the name “Phylo” was created by the Greeks, meaning “leafing” in Greek.

Since the 18th century, there was nothing good enough to add its perfect flavor and quality.

There were, however, some modifications in the formation and appearance of bakllahs in a baking tray (called Sini), traditionally laid and cut into squares or triangles, given a French “ ” at the end of the 18th century. When the Empire began to open itself to Western cultural (and culinary) influences, the general leader of the Imperial Kitchen (Kahiabas) did not lose the opportunity to employ Guillaume, a former past cook of Marie Antoinette, who was exiled to the Turkish palace after learning how to piqte baklava, developed the technique of “polla” of cutting and folding of the bactala, which was later dubbed <x> According to the nationality of its creator.

The story of baklava reveals that it came from the Far East, and so various countries offer tasty variations.