The true origins of the dessert dish baklava are unknown. Many ethnic cultures from the claim the phyllo pastry sweet as their own, although today most consider it a Turkish or Greek dish. can be found in many ethnic grocery stores or made at home using prepared or purchased phyllo dough.
History
The first mention of baklava in a cookbook date back to the 13th century that describes it as a Byzantine delicacy. Some cultures believe that it was first introduced during the ancient Mesopotamia era, while others attribute it to the Assyrians. For years, it was considered a food of the wealthy and elite.
Significance
Many of the ingredients of baklava were considered aphrodisiacs by the cultures that embraced baklava as a special treat. Turkish sultans believed that both the pistachio and honey in the recipe would enhance their libido and their lovemaking. The spices that were added were said to also add to that effect. Cinnamon was believed to work its magic on the women, while the cardamom worked for both sexes.
Types
All baklavas have the same basic ingredients: nuts, honey and very thin, or phyllo dough. Each culture added its own special ingredients to the recipe. The Armenians contributed cinnamon, while the Arabs added rose water and the spice cardamom. Baklava can be cut into a variety of shapes, with some shapes signifying the occasions for which it is being served.
Geography
That baklava was first created somewhere in the Middle East does not create an argument with anyone. As countries and empires rose and fell and trade began to flourish, the exact origin of the scrumptious desert was lost in the annals of history. Today, baklava is eaten all around the world.
Identification
Baklava is recognized by the paper thin dough, which surrounds the other ingredients. This dough, called phyllo dough by most consumers, was introduced by the Greeks sometime during the first or second century A.D.
Considerations
Baklava is a very rich and sweet dessert. Because of the sugars and fats the dessert should be eaten in small portions for those watching their weight or sugar count. There are a number of lower fat recipes for baklava in cookbooks and on the Internet, but these recipes cheat the connoisseur from the true taste of traditional baklava.
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