The confection of history and tradition.
Confectionery history and tradition. For example: coconut, sesame seeds, chinra, murdi, khai's moya etc. The kind of information that is built on the connection of dairy products is well known in the communication and humorous Bengali. Sandesh and Manda are made to connect the chicks with sugar.
If pastry is an art, then Baklava is the best work of art in that art. Baklavar has been popular as a confectionery in Mediterranean countries since time immemorial. At different times in different countries Baklava added various ingredients, but since the Ottoman rule no one has been able to share the fame of Baklava in the Balkan countries. This dish made of flour, sugar and nuts has been dominating the Mediterranean region for so many years and is slowly gaining popularity in Asia as well. The addition of Baklavar to the dessert menu of our country's renowned pastry shops and restaurants has been noticeable for many years.
Wheat, barley, barley or corn, plenty of nuts and fruits are plentiful in almost every food in the Mediterranean region known as the ‘Fruit Basket of the Earth’. The main attraction of Baklavar is also there. Thin filo or filo sheet made of flour, crushed pistachios or walnuts, sugar veins or honey with quite a bit of butter. The outside is covered with a crumbly brown flour and egg, and the inside is a variety of nuts, raisins, or apricots, which fill the mouth with fragrant sugar as soon as you put it in your mouth.
For centuries, Turkey, Greece, Arabia, Syria, Lebanon, Iran, Armenia, Bulgaria and many other countries have been claiming Baklava as their national food. They were all once part of the Ottoman Empire. So the history of the origin of Baklavar is somewhat controversial. The earliest known period is the beginning of the eighth century BC when Assyrians baked nuts and honey in plain bread. In the fifteenth century, the Ottoman rulers occupied Constantinople, present-day Istanbul, and set up their royal kitchen there, and the Baklava-related information can be found in the notebooks of the Topkapi Palace of the Fatih period. Apart from this, the skills required to make baklavar from a simple pastry to shahi confectionery and to make baklava to please prominent rich people have been described.
Origin of the word Baklava.
The word baklava, borrowed from Turkish, first entered the English language in 1850. The original word ‘baila’ means to wrap, to pile up. The Armenian word ‘bach’ means seed-type and ‘halva’ means sweet. In Arabia, Baklava is called 'Baklava'.
Shahi Baklava
The chefs paid a lot of attention to skill and style in making baklava for the kings. They believed that the quality of Baklavar was maintained through appropriate materials and year-round efficiency. Gold coins were tested for quality before serving. If the gold coins dropped from a height of half a meter could not be traversed vertically to the end of the tray, the trays would be returned.
Gradually Baklava became the food of the rich and aristocracy. In the seventeenth century, during the Ramadan holiday in Istanbul, the ‘Baklava Parade’ was held with soldiers. Soldiers marched from the barracks with buckler trays, and spectators cheered.
The world famous Baklava.
Turkey's Gaziantep and Istanbul, Iran's Tehran and Yazd, and Greece's most famous baklavagulo specialize in its filo or filo, dried fruits and nuts. The filigo is so thin that it can be easily seen from one side to the other. One or two filos are spread on the tray with a little butter and sugar and almonds are sprinkled on it. Almonds and sugar can be added to it again with filo. In this way a few layers of butter, filo and almonds are cut into triangular, quadrangular, rectangular or diamond shapes and brushed again with butter and baked at 320-350 degrees for 40 minutes. Now it's time to give veins. A syrup made of water and sugar, light lemon, orange essence, rose water and honey is poured over the hot baklava. Busy! Baklava stuffed with juicy crunchy nuts and dry fruits can be kept at room temperature for an hour or overnight.
Just as the language varies from region to region, so does the Baklavar recipe. Sometimes the fillet uses egg or vinegar on the thickness of the sheet, sometimes with just a handful of nuts, and sometimes cinnamon, cloves, and honey are used to make the syrup. Usually the thing that is famous in that area is used. For example, in the southeastern part of Greece, olive oil is used in Baklava and sesame seeds are added instead of butter. Pesto, walnut, walnut, almond are used in Iran for fillings but apricot version is available in Hungary.
In Aleppo, Syria, local pistachios and saffron from Hama are used. Nowadays it is also seen to use dates, cherries, chocolate chips, cream out of the classical style. Gaziantep Baklava, Sobiet, Pestar Sharma, Burmese Kadayev, Bulbul Uvasi or Bulbul Bird's Nest, Ballorieh, Taj and Malek, Asabi, Bukaz, Kuru Baklava — these are just some of the types of Baklava.
The most interesting thing is that these same sweets are eaten by Muslims on Eid-ul-Fitr, Christians on Christmas, Jews on their religious ceremonies, and on religious, caste-based, wedding, birthday or any other happy occasion. It's as if it's part of a tradition. And now that the ingredients are so readily available, there is no need to celebrate Baklava. It is very easy to make this dessert with the ingredients in the kitchen to satisfy the craving for sweets.
