The History of Baklava - The King of Sweets

Baklava, the beloved layered pastry, holds a storied past as rich and intricate as its flavor. From ancient empires to modern-day tables, this "king of sweets" has captivated palates across the Mediterranean and Middle East. While its exact origins remain shrouded in mystery, its journey through history reveals a fascinating tale of culinary evolution, cultural exchange, and enduring delight.

The Anatomy of Baklava: A Recipe from the Ottoman Empire

At its core, baklava is a deceptively simple concept: thin layers of pastry baked around a filling, typically nuts, and then drenched in syrup. However, the variations are endless. During the later years of the Ottoman Empire, fillings could range from lentils and beans to clotted cream and even melon. Yet, the nut-filled version, often with hazelnuts, pistachios, or almonds, became the most common and enduring.

Mehmed Kâmil's 1844 cookbook, 'Melceü't-Tabbâhîn' (The Sanctuary of Cooks), provides a detailed recipe for "ordinary baklava." It calls for numerous sheets of yufka (phyllo dough), brushed with clarified butter or ghee every five sheets. After ten sheets, crushed nuts are sprinkled, followed by more pastry and butter, alternating until 40 to 60 layers are achieved, depending on the dough's thickness. The baklava is then cut into its characteristic diamond shape, drenched in hot clarified butter, and baked until golden brown. A crucial step is the syrup, made from sugar and honey, boiled to a thick consistency and poured over the hot baklava once it's out of the oven. This recipe emphasizes the natural flavors of nuts, honey, and ghee, foregoing additional flavorings like rose water or musk often found in other variations.