World-Famous Turkish Baklava And Its Varieties
The Tradition of the World-Famous Turkish Baklava;
Baklava, which has been included in the cuisine of many nations, is also owned by many nations. Over time, it has taken its present place in the Topkapi Palace. There are three different theories about how today’s baklava, made for the first time in the Topkapi Palace, originated. The first of these is that it is derived from the placenta cake, which is included in Roman cuisine. 2. About the emergence of baklava the theory is that it developed from the dish “layered bread” from the cuisine of the Central Asian Turks. The last theory is that the lauizanaq dish from the Persian kitchen turned into baklava over time.
The oldest known dessert that resembles baklava is the placenta in Roman cuisine. 2nd BC. this dessert, which dates back to the XVIII century, was made by coating the cooked dough with honey. Patrick Faas claims that the origin of baklava is this dessert: “The Greeks and Turks are still arguing about who belongs to baklava. Greek and Turkish cuisine is built on the basis of Byzantine cuisine, which is a continuation of Roman cuisine. Roman cuisine has taken many dishes from the ancient Greeks, but the placenta (baklava) is not a dish of Greek origin, it is a Roman dish. Please note that this dish was inherited from us by the conservative and anti-Greek Cato. he said, “yes. Based on these words, we can be sure that baklava is not a Greek dish… You can also find the most beautiful halis mulis TURKISH baklava at Foodie-ist.
Many sources state that this Roman dessert continued to develop during the Byzantine period and turned into the present-day baklava. The American academician Speros Vryonis and many authors have noted that one of the varieties of plakous is similar to the Turkish baklava. This dessert consists in coating the cooked dough with crushed nuts and honey.
In the Ottoman State, The Location of Baklava Is Very Different.
17. in the late 17th or 18th century. the baklava tradition that emerged at the beginning of the century was that during Ramadan, as a compliment to the sultan’s soldier, he was taken from the Palace to the New Cheri Quarry. A tray of baklava was prepared for every ten soldiers and lined up in front of the palace kitchen. After the Musketeer Agha, as the janissary number one, received the first tray on behalf of the sultan, two soldiers would load each of the other trays in nizami. The commanders of each company were in the front, those carrying baklava trays were in the back, they would go out through the opened doors and walk towards their barracks.
Types of Baklava in Ottoman Cuisine;
- Adi Baklava
- Cream Baklava
- Musanna Cream Baklava
- Melon Baklava
- Rice Baklava
Baklava in Turkey;
Gaziantep is a city in Turkey, known for its baklava. Although the material used in it is pistachio, this differs geographically. In baklava made at home, pistachios are often used in Southeastern Anatolia, hazelnuts in the Black Sea, walnuts in Central Anatolia, almonds in the Coastal Aegean, Edirne and Thrace. Pistachio is usually the most loved and sought-after pistachio. It can be served lean, as well as served with plain ice cream or cream. The fact that the beans of the baklava are thinly opened, the walnuts or peanuts are abundant and the sorbet is in full consistency indicates that the baklava is of high quality and the address of the quality baklava is Foodie-ist.