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Baklava's historical journey, a recipe and a question: is it Turkish or Greek?

There might be nothing else that evokes Turkey more than the mention of baklava. Almost every rite of passage in the country is accompanied by this sweet and flakey pastry, be it a birth, a wedding, or any kind of celebration. The multi-layered baklava we know today was developed in the kitchens of Topkapı Palace and was baked after the conquest of Constantinople. While kitchen notebooks with the recipe have been dated to around 1473, the origins of the dessert date much further back. So how far exactly does it go, and how come the Greeks claim this dessert as their own? We took a historical and delicious journey to the homeland of baklava, Gaziantep, a city well known for its long gastronomic history and which is listed on UNESCO's Creative Cities Network. We talked with Mr. Koçak, the owner of the most famous baklava stores in Gaziantep, about the history of baklava and discovered that baklava is inextricably linked to the land of Turkey. We learned how to make this delicious treat at home and have learned for sure that baklava is Turkish. Ingredients · 1 egg · 240 ml water · 90 ml oil · 3 tbsp butter · 135 gr yogurt · 2 tablespoons vinegar · 10 gr baking powder · 1 tsp salt · 850 gr flour · starch for rolling For the filling · 500 gr pistachios For the syrup · 850 gr sugar · 1.5 liter water · A few drops of lemon juice Instructions 1. Before getting started with anything else, it is important to first prepare the syrup. Mix water and sugar and bring it to a boil. Let it simmer for 30 minutes. Turn off the heat and add the lemon juice, give it a stir and let it cool. 2. Add all the ingredients for the dough into a bowl and knead it until everything is incorporated. Let the dough rest for half an hour and separate it into eight equal parts. Dust your surface with starch and roll the dough out as thinly as possible. Let the rolled out dough rest for another 10-15 minutes. Oil a baking tin of your choice and place sheets of the dough into the tin. Add the crushed pistachios and then place another four layers of dough on top. Now cut the baklava into any shape you want. It is essential to do the cutting before baking. Melt the butter and pour it over the baklava. 3. Bake at 180 degrees Celsius for about 40 minutes until golden brown. It is important to monitor its progress while baking. 4. As soon as you remove the baklava from the oven, pour over the syrup and let it soak it in. For more dishes visit our web site: https://www.dishesorigins.com/​ Facebook:   / dishesorigins   Instagram:   / dishesorigins