Top 6 interesting facts about baklava you probably didn't know before!Let’s start:
1. Origin and history of baklavaThe word “baklava” was first attested in English dictionary in 1650. The term baklava is mentioned in several languages with minor spelling variations. Though the exact origin or the history of baklava is not clear, but the most common notion is that this desert came from imperial kitchen of Topkapi palace, Turkey. It is said that sultan presented trays of baklava to janissaries during sacred month of Ramadan in a ceremonial possession called “the baklava alayi”. Turkish city Gaziantep is popular for its pistachio baklava.
2. Baklava recipeThe oldest known recipe that is similar to today’s baklava recipe is from 2nd century BC. Nowadays, the sweet delicacy of baklava is skillfully made with phyllo (filo), dough, syrup or honey and nuts. To prepare phyllo, flour and water is mixed to form dough. The dough is then stretched to paper thinness and cut into sheets. There are approximately 30-40 layers of phyllo in baklava, each brushed generously with melted butter. Finally, the phyllo is garnished with lots of crushed nuts, walnuts, pistachios, or almonds. It is then baked and drenched with a syrup and honey. And here, the sweet delight is ready to be served.
3. Baklava fun fact - The Guinness world record of largest baklava!The Guinness world record of largest baklava is 513 kg (1,130 lb 15 oz). This largest baklava was made on 22 March, 2018. It was during the Ankara Gastronomy Summit 2018. The record was achieved by Mado, Taşpakon and Ankara Valiliği (all Turkey) in Ankara, Turkey.
Also read: Interesting facts about cocktails
4. What makes a good baklava – according to experts!Baklava is much more than just a dessert, its whole cultural and culinary experience and example of human ingenuity. So, what’s the ideal baklava or what makes it best? The Gulluoglu Baklava in Karakoy is the master of baklava makers since 1800’s. The Gulluoglu experts describe the best baklava as;
“That cracking sound (when you break a piece with fork) is the sign of freshness, a sign of the finest baklava; a must for us. Good baklava leaves a heavenly taste in your mouth; it shouldn’t be very sweet and heavy; on the contrary it should be light enough to tempt you to eat a small plateful.”