As soon as the baklava is done baking, remove it from the oven and. But besides those two major distinctions, baklava from either country is similar. Looks very easy to prepare. The oldest reports about baklava are present in Topkapı Palace kitchen notebooks from the Fatih period. It’s still not as good as handmade but it will get you a lot closer! Melt 1 pound of butter in a saucepan over low heat. You could use unsalted too, but I would not recommend using raw pistachios. In a bowl, combine the grated walnuts, cinnamon, and sugar. It’s their thing. The oldest records of Turkish baklava are in the kitchen records of the Topkapi palace from the Fatih period. Adapted from New York Times. Add the remaining ground nuts, then finish assembling the baklava by creating the top layer with any remaining sheets of phyllo dough and butter. Set the entire pan on a cooling rack and let cool before serving. Your email address will not be published. Stir in lemon juice, then cool completely in the fridge until ready to use. Sure, some places in Turkey use almonds, or a combination of pistachios and walnuts, but from what I have seen and read, it really seems like classic pistachio baklava is the way to go if you are trying to create authentic Turkish baklava. Aww, thank you, Dana! Preheat your oven to 350ºF. Baklava is rooted all the way to Sumeria, the fertlie crescent of Mesopotamia in its crudest form of dough and wheat combinations that has evolved over time to include nuts. A definite sacrilege according to the Turks! For baklava, 30 or 40 sheets of Baklawa is an alternative form of baklava.... Noun ()A popular sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. Two of the countries we stopped in were Greece and Turkey. The conflict between the Greeks and the Turks over the paternity of baklava is not new. Required fields are marked *. They were annoyed at Greek Cypriots feeding it to the world. Hi, I’m Amy! Last year during Christmas Cookies Week, I shared a Greek baklava recipe, which we LOVED. The reason that clarified butter is used in baklava is that the milk solids will burnduring the baking process and could leave unsightly marks on the surface of the finished product. And our pakhlava is always cut into diamonds, for good luck, according to my great aunt. If it's not Turkish then it's Nescafé! I still love stuffed grape leaves and consider then mine. Austrian Presidency, was celebrated the twentieth anniversary of. There are also differences in how the baklava is cut and presented, but for the sake of keeping things simple, let’s just go with the distinctions I’ve already made. This recipe calls for clarified butter, which is just melted butter that has the milk solids (the foam on top and the white solids at the bottom) removed. A definite sacrilege according to the Turks! You want it to cook slowly and really thoroughly. As always, all opinions are mine alone. Howver, if you ask a Grecian or a Turk who made it, each will probably claim origin and the better kind. I’m so glad you enjoyed it! Continue to layer 8-9 more phyllo sheets on top, brushing each sheet with butter until 10 sheets of phyllo have been stacked in the bottom of the baking dish. Tripadvisor Forums ... washed down with a cold Efes. It’s a little different from how I layer my Greek baklava where I do more layers of nuts between fewer layers of phyllo, but both approaches work equally well. Just take it out of the oven and out that hot syrup on. Baklava was chosen to represent Cyprus in the presentation, Sweet Europe, of the cultural initiative Cafe Europe in 2006. , feel free to leave a comment and photo there if you have one! Before coming there, I’ve only had tried Turkish & Slavic Baklavas. Turkish baklava is sweetened with "şerbet" (share-BET'), a light syrup made from sugar, water, and lemon juice. Brush the top layer with the last of the butter. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. Sprinkle 1/2 of the chopped pistachios over the phyllo base in an even layer. Thank you for your positive and tasty sharing! It was more than a little awkward a time or two when guides from either country would start openly criticizing the other country and giving a very skewed account of the history of what had happened between the neighboring countries during periods of time. Eventually in 2013, the EU awarded the “protected status” prize to the Turkish Gaziantep baklava, shuttering the dreams of Greeks worldwide. In a medium pot, combine the sugar and water over medium-high heat. Greeks and Turks have been at each other’s throats for centuries over many different things, but a rivalry seldom mentioned revolves around the origins of baklava. It is really hard to go wrong with baklava in Istanbul. And for over five hundred years the kitchens of the Imperial Ottoman Palace in Constantinople became the ultimate culinary hub of the empire. https://thegreendivas.com/2013/08/02/oupah-authentic-baklava-recipe Bake for 60 minutes, until the top is golden brown, and the bottom phyllo layers are baked through. The “Baklava Conflict” has been simmering for centuries, but it erupted into full-blown war in 2006, when Greek Cypriots decided to call baklava their own. The history of this scrumptious delicacy is quite controversial, and unfortunately not very well documented. Let the baklava cool completely before serving at room temperature. Lightly butter a 9 x 13 baking pan. Others say that baklava originates from the Byzantine era. When the butter is completely melted and the foam has formed, remove the pan from the heat. Many ethnic groups such as the Greek, Turkish and Middle Easterners claim baklava as their own, and prepare it in their own way. 6. The number of entries received determines the odds of winning. It was probably the first time I sampled fresh Baklava. Middle East, Eastern Mediterranean, Balkans, Caucasia; Turks, Arabs, Jews, Greeks, Armenians, Bulgarians of today who introduce baklava as their national dessert, were all part of the Ottoman empire once. The Turkish variety usually comes with pistachios or heavy cream layered in, as opposed to the Greek … They are both really delicious though. Most baklava fans are familiar with Greek-style baklava which often features honey as the main sweetening ingredient. It’s full of walnuts and sweetened with a honey syrup and is just so, SO good. 8 to 10 sheets of butter-brushed phyllo build the base of the baklava in the pan, then a good amount of finely chopped nuts is spread evenly before topping with another 8 to 10 sheets of phyllo and butter, more nuts are added, and the remaining phyllo is added to finish things off. I’m going to have to keep sending things in with him! I don’t think anybody really knows where it was invented or who, really, can claim ownership over it. I am only sure about one thing that the Turkish Baklava has trillion times better taste than a Greek one. Bring to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, until slightly thickened and golden in color. Sweet Debate: Greece (baklava) vs. Turkey (baklava) - Food and Travel Forum. But the baklava … So I’m aware that I’m somewhat over-generalizing here by saying that Greek baklava uses honey, walnuts, and cinnamon, while Turkish baklava uses a sugar syrup, pistachios, and lemon juice without the addition of spices or other flavors. Salted or unsalted pistachios? Reduce heat to 325˚F/165˚C and bake for 1 ½ to 2 hours, or until baklava is golden brown. The “Baklava Conflict” has been simmering for centuries, but it erupted into full-blown war in 2006, when Greek Cypriots decided to call baklava their own. Generally, baklava is enjoyed as a mid-morning sweet snack with a cup of Turkish coffee, or as a mid-afternoon treat with a glass of tea or after lunch or dinner. Repeat the process to create another 8-10 sheet layer of phyllo and butter, followed by the remaining 1/2 of the nuts, and another top layer made up of the remaining phyllo sheets and butter. The modern day baklava went through a number of transitions as the history of the area kept on changing. Instead, a thick syrup is made from nothing more than sugar, water, and a little lemon juice, which adds both flavor and helps prevent crystallization of the sugar. I have found good Turkish Baklava varieties online but this time, I will try to make my own Turkish Baklava at home. Evliya Çelebi, who was a guest at Bitlis Bey's mansion in the mid-17th century, writes that he ate Turkish baklava. 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You do not have to use all of the syrup if you feel like it is too much or you don't like your baklava too wet. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. This third-generation family business opened in 1930 and is notable for its authentic Greek desserts. And if you’re on. Scoop the foam off the top with a spoon and discard. Getting feedback from you helps me and other readers too! The pistachios on top add such a beautiful splash of color that I might even use them for my Christmas pakhlava. Some historians claim that baklava recipe has its roots in ancient Greece, where they made the ‘gastrin’, a sweet very similar to the current baklava. All entries for the winner will be checked and verified. Thank you!!! May need a candy thermometer. Turkish baklava is also unique in that it doesn’t use any honey as a sweetener or to provide flavor. ADVERTISEMENT. I just love their flavor and vibrant green color that is so unlike any other nut! Gaziantep, a city in Turkey is regarded as the native city of this exquisite dessert. We love to serve this rich, crispy, crunchy dessert with vanilla ice cream. Straightforward recipe, learned to make clarified butter for this one. Finishing the Baklava. That's it! 2295 Ratings . This ingenious recipe serves to dampen the excessive sweetness of the baklava with a velvety … I ordered some Paklavas from European Bakery & Cafe in Glendale, AZ. Void where prohibited by law. They are bit different and the answer depends on your taste buds. Amy, Paul brought some of this to the office. It will soak in. No need to stir, really. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. We, too, use a simple syrup for moisture and flavor (not honey), and follow the steadfast rule, hot syrup over cold pakhlava (baklava) or cold syrup over hot pakhlava. Also – there’s no need to brush butter on every sheet. Four (4) winners will be selected at random from entries received. , use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Keep the phyllo covered with a damp cloth while stacking the baklava so that it doesn’t dry out. Greek Father and His Baby Girl Killed After Car Hits Pedestrians... Greece Joins Egypt, UAE, France and Cyprus for Military Drills in... Two Missing as Migrant Boat Sinks Off Greece’s Lesvos. Is that okay? Though they used pistachios, we now prefer pecans, and add the nut mixture at every 4 layers of filo, not just in the middle. The Big Dilemma: Should COVID-19 Vaccines be Mandatory? While the typical Baklava (Turkish, Slavic & Greek) is soft and very sweet, Paklavas and SYRIAN Baklavas are actually crunchy and not quite so sweet. This post may contain affiliate links which won’t change your price but will share some commission. 4. Good baklava is sweet, but not cloying, and moist, but not soggy, regardless of where it’s from (although I do think that Turkish baklava is typically more wet than Greek baklava in my experience). Right after graduating law school and taking the California bar exam, Paul and I took off on a backpacking trip around parts of Europe, Asia, and Africa. The Greek baklava is usually larger in piece size, has cinnamon and softer. The melted butter will separate into 3 layers: foamy froth on top, clear yellow liquid in the middle and white solids at the bottom. (And a browned top is not an indication that the baklava is really done.) But this year, I thought I would make this Turkish baklava recipe to showcase some of the similarities and differences between the recipes! Sprinkle the top of each piece of baklava with the remaining finely chopped pistachios. In Turkey they tend to eat all kinds of baklava. Greek professor Speros Vryonis, defends the Byzantine thesis by creating similarities with a Greek dessert called kopton. Thank you so much for your detailed, thorough, and thoughtful comment! I used the roasted salted pistachios from Costco. Keep the yellow middle layer by decanting it from the saucepan without removing the milk solids or by straining it through cheesecloth. Their 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. Turkish Baklava . ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Trim your fillo sheets to fit the pan, and cover with a towel to prevent the leaves from drying out. Again thank you so much! Is Covid-19 Triggering a Populist Backlash in Greece? Turkey, as an aspiring member of the EU, took the issue to Brussels. The. In fact, the name “Phyllo” was coined by Greeks, which means “leaf” in the Greek language. Prepare your syrup and set aside to cool a bit. It is said that ancient Greek seamen and merchants traveling to Mesopotamia soon discovered the delights of baklava. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. Sprinkle the baklava with ground walnuts or pistachio nuts, if so desired, and let it cool completely. That’s it! But after that? Baklava with Pistachios Baked Daily 1.5 Lb 1 Günlük Antep Fıstıklı Baklava 1.5 Lb 1 IpekSeyidoglu Kadayif 454 gr Fıstıklı 1 IpekSeyidoglu Kadayıf 454gr with Pistachios 1 Seyidoglu İpek Baklava and Kadaifi 1 Lb 2 ipek Burma Kadayıf with pistachios 454 gr 1 İpek Antep Fıstıklı Burma Kadayıf 454 gr 1 Void where prohibited by law. But to be a bit of a curmudgeon here you can’t really do Turkish baklava justice if you use store-bought phyllo (yufka). The main reasons for baklava getting soggy are syrup that is too thin, and undercooked dough in the middle. Baklava is the most difficult dessert to make because you need to make the dough so thin that once you put the dough onto the roller, you have to see the other side. Recut the pastries along the lines all the way to the bottom of the baking pan and pour the cold syrup evenly over the cut lines. By the way, I want to try Greek version one day. When different cultures share the same spices, resources, and access to shipping, they are more likely to utilize similar products in their traditional cooking, varying a flavor from here to there; our Lebanese neighbors add a surprise chick pea to each of their rice-and- onion-stuffed grape leaves, something Armenians (of Turkey) would never do. I made it with half walnuts and half pistachios, and it turned out great! For a Greek version, try Metropolitikon in central Athens, near Syntagma Square. Eighty Years Later Greece Repeats Its Historic OXI, This Time to…, Greek Father and His Baby Girl Killed After Car Hits Pedestrians in Germany, Greece Joins Egypt, UAE, France and Cyprus for Military Drills in the Med. One version of the story claims that baklava origins to the mighty Assyrians, who had been preparing it as early as the 8th century B.C. Your email address will not be published. Whatever the historical controversies, the fact remains that baklava is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped nuts and garnished with lemon scented syrup… Just heaven! When the baklava is done, remove from oven and slowly pour the cold syrup over the hot baklava. By entering you give the right to use your name and likeness. A little oil on the bottom of the pan and butter sprinkled between the first few layers helps them separate better there. But there have been periods where many Greeks have lived in Turkey and many Turks have lived in Greece, and there has been crossover between them. Nice recipe and closer to Turkish baklava than some I’ve seen, and thanks for recommending clarified butter! This makes Turkish baklava much lighter and crispier than most Greek or Middle Eastern-style varieties. It was truly amazing and we all really enjoy sampling your wonderful recipes! As soon as you remove the Baklava from the oven, slowly pour the Rose Syrup over the entire thing. I fell in love with the taste and texture of this sweet. Learn how to make Turkish Baklava filled with walnut from scratch. Without going too deep into history and culture, one thing we learned while we were traveling between the two countries is that their history has been fraught with confrontation and there has been fighting between the two for centuries. The Gaziantep baklava, described as a “pastry made of layers of filo pastry filled with semolina cream and Antep pistachio”, became the first Turkish product to receive the coveted status. Favorite Answer. Slice into 36 pieces with a sharp knife, making sure to always cut through all layers of phyllo. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. I do the nut mixture every 4 layers rather than just in the middle in my Greek baklava and love that approach as well. 1689. It is really good recipe and explanatory post about the differences and similarities of Greek and Turkish baklava. Many ethnic groups such as the Greek, Turkish and Middle Easterners claim baklava as their own, and prepare it in their own way. The number of entries received determines the odds of winning. I am of Armenian descent and my ancestors (survivors from Turkey) used cinnamon and sugar mixed with the nuts. 3. The best Turkish yufka has egg in the dough, and is rolled out much thinner than the commercial product, which tends to be too dry to puff and separate to make that delicate crispness that is the soul of the pastry. ©2020 House of Nash Eats Design by Purr. Just stack the dough and nuts the way you like, cut the baklava, and pour the clarified butter over the top. Handing the phyllo was easier than expected. My only issue was making the syrup, which was light golden, but when cooled, it was very hard… Turned all my black into half hard candy. In 2006, for example, Turkish makers of the flaky dessert were outraged when European Union tourism posters featured baklava as a, gasp, Cypriot invention. However if you have a good Middle Eastern grocery near you, you might be able to get phyllo made especially for baklava. All entries for the winner will be checked and verified. An Ottoman legacy, baklava is one of the greatest creations from the pastry chefs at the Topkapi Palace. It’s made from thin phyllo dough that is layered in a large baking dish one sheet at a time, brushing melted clarified butter between each sheet to build up the distinctive flaky texture that baklava is known for. When ready to make the baklava, preheat the oven to 350 degrees F and brush a 9×13-inch baking dish with clarified butter. My top layer ended up being 13 phyllo sheets thick. It’s really easy to do. We loved them both deeply, and are agreed that Turkey, especially, is one of our favorite countries we have ever visited. My grandma generally made baklava with walnuts and we love it. I actually don’t know that I notice a difference between using clarified butter or just using regular melted butter in baklava. But I know that both countries have strong baklava traditions that even vary within the country from place to place. No purchase necessary. https://greekcitytimes.com/2017/02/05/traditional-greek-baklava-recipe Baklava made with pistachios (fistikli baklava) or walnuts (cevizli baklava), but there are also some unique variations, like the kaymak baklava, filled with clotted cream. Four (4) winners will be selected at random from entries received. Personally, I … Carefully separate 1 sheet of phyllo from the stack and lay it on the bottom of the baking dish. If you try this recipe, please rate it and leave a comment on this post. Make the clarified butter (see explanation in post for more information on how to do this) and finely chop the pistachios. 1 pound Phyllo, defrosted overnight in the refrigerator, 3 cups shelled pistachios, finely chopped, 1/3 cup shelled pistachios, finely chopped. It doesn’t have to be extremely brown; it should be light and delicately browned. kebab, baklava) and a surname that ends in "oglu" in turkish and "oglou" in Greek. 2. Another important point: Put the baklava on the lower rack of the oven. Greece was Turkish colony for years, eventually they learned a lot of things from Turkish … Let’s throw it back with a photo collage of three of my favorite spots in Turkey – Cappadocia, Pammukale, and Istanbul. And apparently you did as well, because I had so many readers come to my site for that post! I think the Greek version is my favorite too, but everybody at my husband’s office went nuts over this one! Roman cuisine had borrowed a great deal from the ancient Greeks, but placenta (and hence baklava) had a Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe." Learn how your comment data is processed. Everyone raved about it. Heat oven to 350 degrees F and brush a 9x13-inch baking dish clarified butter. It makes such a beautiful top. Thanks millions!! Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Thank you!!! Greeks are knows baklava but the origin of the the baklava is not in Greece. ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The amazing Yiannena-style baklava is made with chopped almonds rolled in two different types of pastry with a sugar-honey syrup. Serve at room temperature. by layering unleavened flat bread with chopped nuts in between, drenching it in honey and then baking it in primitive wood-burning ovens. This is delicious! According to these records, Turkish baklava was baked in the palace in 878 (1473). It is these distinctions that make the difference not just between high quality vs. average tasting sweets, but also are characteristic differences between Turkish vs. Lebanese vs. Greek baklava. I discovered Turkish Baklava on my Istanbul visit last year. If you try this recipe, please rate it and leave a comment on this post. Note: Baklava keeps for one week stored in a cool, dry place. Thanks. Thank you for such a thoughtful, thorough comment and explanation! But for the sake of authenticity, I went ahead and clarified my butter for this recipe. Roasted or raw? It's nice recipe but baklava is a Turkish dessert not Greek.They learned it from Turks in Ottoman era.Turks make baklava in their special days.Gaziantep city's baklava very famous in the world and there are even Turkish baklava stores in Athens Greek Baklava. They brought the recipe back to Greece and modified it slightly. : ))), Love, LOVE this amazing, thorough post and all of the comments which are equally helpful! No purchase necessary. Freshness of the ingredients, sweetness level of the syrup, dough layer thickness, etc. Bake for 10 to 12 minutes, or until the phyllo begins to crisp – and brown slightly. Getting feedback from you helps me and other readers too! The syrup will likely bubble up and some may even overflow. I do like your greek baklava recipe slightly better but this is almost just as good. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the. The “Baklava War” erupted in May 2006, at the Vienna summit, where, at the initiative of the. Thank you so much for posting this recipe. Rolling your own phyllo is a technique that takes some practice but is not as difficult as it might appear. Turkish is great but I can't manage it for breakfast. Here’s how: Turkish Baklava, also known as Fistikli Baklava or Pistachio Baklava is a deliciously rich, buttery, sweet dessert made from phyllo dough, finely ground pistachios, butter, and a syrup made from sugar, water and lemon juice. Everything is great - except the coffee. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. How to Serve. You should hear a sizzle as the syrup hits the hot pastry. No , the only things we the Greek inspired from Turks are a few types of music , a few foods (e.g. -renee. https://www.mygreekdish.com/recipe/baklava-greek-walnut-pistachio-cake The prize packages will be fulfilled by and sent directly from the giveaway sponsors. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Can the Deadly Earthquake Reduce Tensions Between Greece and Turkey? Preparing the Baklava: 1. American journalist, Charles Perry, dismisses this theory arguing instead that baklava is a culinary fusion of Turkish Central Asian flaky preparations and Persian fillings made from cooked dried fruits (nuts, hazelnuts, peanuts). I’ll be making this in two days’ time for my husband’s birthday/new year’s Eve party. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry. What we consider "baklava" is more than likely the Greek version. There is no denying the fact thatthe dessert that we delectably consume today was perfected during the Ottoman Empire in the 15th century after invading Constantinople (present day Istanbul). When it comes to Turkish baklava, I strongly feel that pistachio nuts are the way to go. If your baklava is completely cooked and the syrup is thick enough, there is no need to worry about hot baklava/cold syrup etc. Trim the phyllo dough to fit the baking dish, if needed, and cover with a damp kitchen towel to keep it from drying out while assembling the baklava. Five minutes before removing baking pan from oven, brush baklava with one more ample dousing of butter. And if you’re on Pinterest, feel free to leave a comment and photo there if you have one! Brush the phyllo sheet lightly with clarified butter. How Baklava is made? Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. Finally, I’ve heard so many disagreements regarding the origins of middle-eastern and eastern European dishes that it’s helpful to remember that these foods belong to a broad region rather than a particular nation. This post is sponsored in conjunction with Christmas Cookies Week. Clarified butter has a much higher smoking point than regular butter. I’m curious…. Yes, it sounds like the syrup was cooked too long. Check the baklava after 40 minutes and cover with a piece of foil over the top if the baklava is getting too browned. Phyllo is a simple flour-and-water dough that is stretched to paper thinness and cut into sheets, a process so exacting that it is frequently left to commercial manufacturers. Baklava, rich Turkish, Greek, and Middle Eastern pastry of phyllo (filo) dough and nuts. By entering you give the right to use your name and likeness. ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. So I’m aware that I’m somewhat over-generalizing here by saying that Greek baklava uses honey, walnuts, and cinnamon, while Turkish baklava uses a sugar syrup, pistachios, and lemon juice … I’m glad you were inspired by the pistachios on top! Use a knife to lift up a corner of one of the rectangles to see if the bottom layers are done. This site uses Akismet to reduce spam. Next review. Save my name, email, and website in this browser for the next time I comment. It led to a Baklava war proclaiming it as Turkish. Europe Day. The Turkish one is crispier with no cinnamon. Brownie Bites with Peppermint Buttercream. That was when the Turkish folk poet Kaygusuz Abdal (1341-1441) spoke of “two hundred trays of baklava/some with almonds, some with lentils.” While it is possible that Kaygusz Abdal was eating baklava with a sweetened lentil paste, the baklava people ate in the past was clearly quite different from the baklava we eat today. For some, a single piece of ballorieh (Greek baklava) is enough, as it is very sweet. ;]. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. Turkish Baklava, also known as Fistikli Baklava or Pistachio Baklava, is a deliciously rich, buttery, sweet dessert made from phyllo dough, finely ground pistachios, butter, and a syrup made from sugar, water and lemon juice.