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Baklava is a treat from ancient times
By Salim Ben Mami/For the Appeal-Democrat
2010-05-11
The story of baklava is probably one of the most fascinating tales. The myth
goes back to Mesopotamia where, according to various versions, baklava was
first developed as a pastry composed mainly of a simple dough, a combination
of nuts and honey.
As early as the eighth century B.C., Greek sailors brought the recipe to
Greece. The transition from the rough dough to the delicate thin phyllo
(which means "leaf" in Greek) occurred during this period. The refined
version of baklava was brought back to the East.
During the transition between the Byzantine and the Ottoman empires, baklava
recipes were perfected and spread to the rest of the empire. Each nation
around the Mediterranean is proud of its recipe and has its own signature
baklava - and each recipe is as valid as any other.
This week's recipe is based on my experience with Turkish, Greek and North
African baklava. When you make it, be sure to use local honey - especially
clover honey.
Salim Ben Mami is head chef and owner of Café Collage restaurant in Oregon
House.
By Salim Ben Mami/For the Appeal-Democrat
2010-05-11
The story of baklava is probably one of the most fascinating tales. The myth
goes back to Mesopotamia where, according to various versions, baklava was
first developed as a pastry composed mainly of a simple dough, a combination
of nuts and honey.
As early as the eighth century B.C., Greek sailors brought the recipe to
Greece. The transition from the rough dough to the delicate thin phyllo
(which means "leaf" in Greek) occurred during this period. The refined
version of baklava was brought back to the East.
During the transition between the Byzantine and the Ottoman empires, baklava
recipes were perfected and spread to the rest of the empire. Each nation
around the Mediterranean is proud of its recipe and has its own signature
baklava - and each recipe is as valid as any other.
This week's recipe is based on my experience with Turkish, Greek and North
African baklava. When you make it, be sure to use local honey - especially
clover honey.
Salim Ben Mami is head chef and owner of Café Collage restaurant in Oregon
House.