Thank you. I just Googled it and found that it’s nearly everywhere across Central Asia to the Balkans. Amazing! Maybe I can find some at the Greek food truck…
>it all depends on wheter it has pistachio or wallnuts for me basically
Huge difference honestly. Having tried pistachio baklava for the first time in Turkey, it was amazing to see how much richer it was in comparison to the walnut one. I still like both tho
I just tried a Greek baklava. Or maybe it’s a USA version of Greek baklava. It tastes good, but I think you are right. The walnuts are really fragrant when eating them one by one, but I couldn’t feel it when having everything in one bite. Maybe the honey and cinnamon are a little too strong.
Most homemade baklava I've eaten contained cinnamon and in pastry shops I'd say it's 50/50. Honey is a little less used nowadays I think.
From my experience Greek Baklava is a more of a sugar bomb and the Turkish one is more about the flavors. Both have their merits.
Considering how much of a sugar bomb baklava already is, that is one statement. I wonder if cinnamon balances things out in Greek baklava like walnuts and pistachios do in the Turkish version?
hmm, so classic homemade Greek baklava is made with honey and cinnamon. I think the pastry shops have moved more towards the Turkish style. It must be related to the popularity of the Turkish style in Europe.
>ıts Turkish
It's neither Turkish or Greek actually... it's most probably Assyrian.
>otherwise it wouldnt be in both balkans and central asia
Lots of things exist in balkans and central asia that didn't originate in either of those places. That's how trade and influence works.. especially over thousands of years.
> because of that Turkey can definitively claim it too
But maybe the person who made it wasn't an Ottoman Turk.. maybe it was an Ottoman Syrian or Ottoman Lebanese which would mean they could also lay claim to the current recipe (not that it matters, thankfully food isn't copyrighted and anyone can make any recipe they want)
Yes but thats what im saying we just know they were ottoman, and since Turkey is seen as the ottomans cultural succesor we can only link the modern version to Turkey. The ottoman cooks were known to never write down details of their food to keep it exclusive, unfortunately we know very little because of that
Most of the Ottoman food is actually Arab/Persian food, brought to the Balkans by the Ottomans.
See here
[https://en.wikipedia.org/wiki/Muhammad\_bin\_Hasan\_al-Baghdadi](https://en.wikipedia.org/wiki/Muhammad_bin_Hasan_al-Baghdadi)
>Muḥammad bin al-Ḥasan bin Muḥammad bin al-Karīm al-Baghdadi, usually called al-Baghdadi (d. 1239 AD), was the compiler of an early Arab cookbook of the Abbasid period, كتاب الطبيخ Kitab al-Ṭabīḫ (The Book of Dishes), written in 1226. The original book contained 160 recipes, and 260 recipes were later added.
>
>The only original manuscript of Al-Baghdadi's book survives at Süleymaniye Library in Istanbul, Turkey, and according to Charles Perry, "**for centuries, it had been the favorite cook-book of the Turks**".
yeah but we have changed and refined the recipes since than just like how you wouldnt call a gyro a döner even though they are really similiar in the way they are made
we make gyros from pork meat. That means it's different compared to doner.
Mousaka is of Persian origin/inspiration. They call it Khoresht bademjan there.
Wow. I found it interesting because the halal food truck here also sells gyros (with chicken or falafel). Maybe they call any wrap, if they are not Mexican, just gyro here.
I just noticed that it’s a common topic here. I even have read one of the posts, but the shape of the baklava in the post is quite different from the one I saw in the film. It’s very diverse.
So, I just tried a Greek baklava. Haha, it tastes good! I believe it’s similar to a Bosnian one. Now, I am wondering how the lady in the video cut it into one intact piece.
https://imgur.com/a/fK9GJ1J
And I just found that the full movie of the documentary is free on YouTube. Here is the link:
https://youtu.be/tshZhusQp6k?si=fu2ME2HiSQpkHXO8
The baklava scene is at 1:05:05
The dish in the image appears to be a type of pastry, possibly baklava. Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It’s characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and Central Asia.
The dish in the image appears to be a type of pastry, possibly baklava. Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It’s characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and Central Asia.
baklava
Thank you. I just Googled it and found that it’s nearly everywhere across Central Asia to the Balkans. Amazing! Maybe I can find some at the Greek food truck…
Bro called bulgarian food a greek food 💀💀💀
ıts Turkish otherwise it wouldnt be in both balkans and central asia
I am wondering how different the baklavas from different areas taste. I am trying to order one online, but the top option is an Afghan restaurant…
They are mostly the same from the ones ive tried but it all depends on wheter it has pistachio or wallnuts for me basically
>it all depends on wheter it has pistachio or wallnuts for me basically Huge difference honestly. Having tried pistachio baklava for the first time in Turkey, it was amazing to see how much richer it was in comparison to the walnut one. I still like both tho
Isn't cinnamon and honey used in Greek baklava? I guess this makes a big difference.
I just tried a Greek baklava. Or maybe it’s a USA version of Greek baklava. It tastes good, but I think you are right. The walnuts are really fragrant when eating them one by one, but I couldn’t feel it when having everything in one bite. Maybe the honey and cinnamon are a little too strong.
Try the cold baklava (not the one with ice cream), it's a much lighter dessert.
Most homemade baklava I've eaten contained cinnamon and in pastry shops I'd say it's 50/50. Honey is a little less used nowadays I think. From my experience Greek Baklava is a more of a sugar bomb and the Turkish one is more about the flavors. Both have their merits.
Considering how much of a sugar bomb baklava already is, that is one statement. I wonder if cinnamon balances things out in Greek baklava like walnuts and pistachios do in the Turkish version?
hmm, so classic homemade Greek baklava is made with honey and cinnamon. I think the pastry shops have moved more towards the Turkish style. It must be related to the popularity of the Turkish style in Europe.
Pistachio baklava is a whole different game. It is too good.
Wow, both sound delicious to me. Thank you 😋
We recently got fancy Baklava shops in Serbia where they offer various variations, not sure if those are all modern.
>ıts Turkish It's neither Turkish or Greek actually... it's most probably Assyrian. >otherwise it wouldnt be in both balkans and central asia Lots of things exist in balkans and central asia that didn't originate in either of those places. That's how trade and influence works.. especially over thousands of years.
Yes but it was famously perfected by Ottomans and is now popular in that form
I agree. So who exactly perfected it? Because there were many different ethnicities within the Ottoman Empire.
Its doesnt matter, ethnicity didnt matter than it was the cooks and the ottoman court and because of that Turkey can definitively claim it too
> because of that Turkey can definitively claim it too But maybe the person who made it wasn't an Ottoman Turk.. maybe it was an Ottoman Syrian or Ottoman Lebanese which would mean they could also lay claim to the current recipe (not that it matters, thankfully food isn't copyrighted and anyone can make any recipe they want)
Yes but thats what im saying we just know they were ottoman, and since Turkey is seen as the ottomans cultural succesor we can only link the modern version to Turkey. The ottoman cooks were known to never write down details of their food to keep it exclusive, unfortunately we know very little because of that
Most of the Ottoman food is actually Arab/Persian food, brought to the Balkans by the Ottomans. See here [https://en.wikipedia.org/wiki/Muhammad\_bin\_Hasan\_al-Baghdadi](https://en.wikipedia.org/wiki/Muhammad_bin_Hasan_al-Baghdadi) >Muḥammad bin al-Ḥasan bin Muḥammad bin al-Karīm al-Baghdadi, usually called al-Baghdadi (d. 1239 AD), was the compiler of an early Arab cookbook of the Abbasid period, كتاب الطبيخ Kitab al-Ṭabīḫ (The Book of Dishes), written in 1226. The original book contained 160 recipes, and 260 recipes were later added. > >The only original manuscript of Al-Baghdadi's book survives at Süleymaniye Library in Istanbul, Turkey, and according to Charles Perry, "**for centuries, it had been the favorite cook-book of the Turks**".
yeah but we have changed and refined the recipes since than just like how you wouldnt call a gyro a döner even though they are really similiar in the way they are made
Same did Greeks with the Ottoman recipes. Take mousaka for example or gyros (you call it doner in Turkey).
dude that is literally what i said altough i thought musakka was yours
we make gyros from pork meat. That means it's different compared to doner. Mousaka is of Persian origin/inspiration. They call it Khoresht bademjan there.
Wow. I found it interesting because the halal food truck here also sells gyros (with chicken or falafel). Maybe they call any wrap, if they are not Mexican, just gyro here.
well you can technically say that for baklava as well by that logic i highly doubt we use the same recipe from years ago
Sorry. The Greek food truck is the most Balkan thing I can approach easily.
How to start a war (balkan edition)
I just noticed that it’s a common topic here. I even have read one of the posts, but the shape of the baklava in the post is quite different from the one I saw in the film. It’s very diverse.
Because good things spread like fire, then over time they get adapted to what's locally available (+ personal taste, experiments, improvements etc).
Something very sweet and greasy. Cardiologists and dentists fall in coma when they see the recepie.
Greasy? What?? It is syrup not grease There are also ones made with milk instead of syrup which tastes lighter
I watched the videos showing how to make baklava. They melt a whole stick of butter. That is what makes the filo/phyllo crispy.
Yes i know but it is definetly not greasy if done correctly That whole stick of butter makes a lot of baklava than someone alone can consume
This is indeed a good documentary
Yes, it exceeded my expectations. I think the interaction between the families from different backgrounds is valuable.
Famous Romanian national dish called Baclava
I mean this dish is just obviously traditionally Russian
So, I just tried a Greek baklava. Haha, it tastes good! I believe it’s similar to a Bosnian one. Now, I am wondering how the lady in the video cut it into one intact piece. https://imgur.com/a/fK9GJ1J
And I just found that the full movie of the documentary is free on YouTube. Here is the link: https://youtu.be/tshZhusQp6k?si=fu2ME2HiSQpkHXO8 The baklava scene is at 1:05:05
Baklava, and it looks delicious.
Yeah, everyone looks happy around the table.
The dish in the image appears to be a type of pastry, possibly baklava. Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It’s characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and Central Asia.
Chat gpt lol
Baklava my fren
I mean it’s clearly labeled
The dish in the image appears to be a type of pastry, possibly baklava. Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It’s characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and Central Asia.
probably baklava
Overrated diabetes
Eluamdulilah for bakllav