It is said that the desserts eaten have a special charm, especially the Turkish baklava, which takes those who eat it to its different and distinctive world
One of the most famous and delicious desserts is baklava of all kinds, especially Turkish baklava, which is filled with various types of nuts such as pistachios, walnuts and others.
Its story goes back to a cook who was called Laois.
Lawa was the personal chef of the Ottoman Sultan Abdul Hamid, and she invented this Candy.
When I presented it to the Sultan and he tasted it, he liked it so much that he said baklava.
In Turkish, it means "look what the cook made".
What is Turkish Baklava and what are its ingredients?
It is a type of dessert that is famous for its deliciousness and distinctive taste, especially in Turkey and the Levant countries.
In some countries, they are called baklava sticks or pistachio sticks.
It consists of thin, crisp layers of dough and is filled with pistachios, walnuts, or various nuts.
It is sweetened by adding honey or syrup to it, and more recently it has been sweetened by some with chocolate.
Turkish baklava was first recognized within the borders of the Ottoman Empire.
Then it traveled the world and was included in the list of the ten most popular foods in the world.
Learn why Turkish baklava is called brominated Turkish baklava
The name Baklava is the result of several stories and influences, as it is said to have been named after legumes.
That's because peanuts or pistachios are a key ingredient.
In another version, the word is said to be derived from the old Ottoman Turkish language.
It is a corruption of the name of the wife of a Sultan of the Ottoman Sultanate.
However, German Turkish scholar Guy Dorfer rejected the possibility that the word is of Turkish origin.
Another form of the word is Baqalba, which is of Persian origin.
The word brominated was also added to the name due to the shape of the Baklava They are in the form of small cylinders that are rolled up.
What is its history?
The history of Turkish baklava is not very well documented, but it is known in history that it was made in the kitchens of the Ottoman Empire at the Topkapi Palace in Istanbul.
The Sultan also presented it to the Janissaries in a tray in its current form.
in the middle of Ramadan with a festive ceremony called the Baklava Parade.
Baklava has been the cause of conflict between many regions that have disagreed about its origin, especially between the Turks and Greeks.
However, many sources have confirmed that the origin of baklava dates back to the second century BC, especially in Mesopotamia and the Assyrians.
They used to prepare it from layers of crisp dough and fill it with dried fruits from nature and then sweeten it by adding honey, and then the Turks took it from them, then the baklava traveled from country to country and differed in its preparation and ingredients according to the customs and traditions of different countries and each country added to it. For example, the Arabs added drops of rose water to it, the Arameans added cinnamon to it, and the Greeks added bee honey to it to sweeten it, so each country has its own addition that distinguishes it from others, but the Turkish baklava remains the original among all of this.
Turkish baklava and the customs and traditions of Ottoman celebrations
Turkish baklava was a staple of celebrations in the modern Turkish state and the old Ottoman Empire, where a special procession emerged known as the baklava procession Baklava In the middle of the month of Ramadan in the late seventeenth century AD, and the Sultan at that time distributed trays of baklava to the Janissary units and other military units in Istanbul, provided that every ten people have a tray of baklava, and they used to make great celebrations when moving the trays of brominated Turkish baklava from one place to another, and the soldiers took the remaining trays for each nafran tray They were distributed and transported in a special system where Selahdar Agha starts first and takes the first two trays in the name of the Sultan because the Sultan considers the Janissary the first number, and the soldiers take the remaining trays for each tray; they pass a green-painted wood covered with parts of towels and carry the tray on their shoulders.
The heads of each regiment walk in front, and the tray bearers walk behind them, they exit the open doors and walk towards the barracks, in the form of a huge and large procession, and this parade is called the Baklava Parade, and all Istanbul residents go out to the markets to watch the Baklava Parade, and this has been one of the most famous customs and traditions of Turkish baklava since the ancient Ottoman Empire.
What are the most popular types of baklava?
Shredded with pistachios:
It is considered one of the most famous types of Turkish baklava, and it is prepared from crisp dough chips that are specially rolled, and pistachios are included in it and sweetened with its own honey, and it gives it a special and unique taste when eating it that takes those who taste it to a special world.
Azerbaijani baklava:
It is prepared from crisp dough flakes and includes almonds and Turkish nuts that give it a special and different taste, and it is cut in a parallel shape and is one of the most famous desserts that are served on holidays and occasions.
Creamy pistachio baklava:
It is considered a type of Baklava The traditional Turkish dessert is made from crisp dough sheets and is filled with a mixture of cream and pistachios, and then sweetened with honey to make it light, flavorful and more appetizing.
Greek baklava:
It is made from 33 layers of dough and symbolizes the years that Christ lived in the Greek state, and its ingredients include honey, walnuts, and cinnamon, which adds a different taste to it.
Algerian baklava:
The number of layers of dough that are used in the preparation of baklava in Algeria varies according to each region and each city, and its ingredients include sugar, almonds and walnuts, which makes it have a unique taste specific to the country that serves it.
Iranian baklava:
differ Baklava Iranian baklava differs from other types of baklava in that it is made from a specific number of crisp sheets of dough.
That, plus saffron, coconut, and nuts all rolled into one.
Baklava varies in its manufacture and preparation from country to country.
Its origin remains the thin, fragile layers of dough.
But with different and distinctive additions.
Between almonds, coconut, nuts, hazelnuts, cream, saffron or cinnamon.
Each of them has its own distinctive taste, but Turkish baklava, with its distinctive ingredients, remains with a special taste and charm.
