BAKLAVA #WORLDFOODGUIDE

Baklava #worldfoodguide

Baklava #worldfoodguideBaklava From these records we know that baklava which was well known in every part of the Ottoman empire was consumed more in the mansion houses, ceremonies and the banquets.It can be said that baklava has been elaborated from a simple pastry into a dessert which needed skill in order to please the dignitaries and the rich people. Some researchers like Bert Fragner from Bamberg University claim that the culinary tastes in the Ottoman Empire has been shaped according to the tastes and preferences of the İstanbul high society. It is known that in places and mansion houses to be a master of baklava was a reason for being preferred as a cook and that it was very important that the layer of dough was very thin.Arabian cusine has its unique flavour and variety of dishes. The Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (لبنة) (yoghurt without butterfat). As they wander so did their tastes and favored ingredients. 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser amount, other poultry is used in some regions, and, in coastal areas, fish. Pork is completely prohibited—for Muslim Arabs, it is both a cultural as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.2. Dairy products: dairy products are widely used, the most of which is yogurt and white cheese. However, butter and cream are also used extensively.3. Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to region. Some of the included herbs and spices are sesame, saffron, turmeric, garlic, cumin, cinnamon, and sumac. Spice mixtures include baharat.4. Beverages: hot beverages are used more than cold, coffee being on the top of the list, mostly in the Gulf countries, although tea is also served in many Arab countries. In Egypt and Jordan tea is the more important hot beverage than coffee for instance.5. Grains: rice is used for most dishes; wheat is the main source for bread, as well as bulgur and semolina, which are also used extensively.6. Legumes: lentils are widely used as well as fava beans and chick peas (garbanzo beans).7. Vegetables and fruits: this cuisine also favors vegetables such as cucumbers, aubergine (eggplant), courgette (zucchini), okra and onions, and fruits (primarily citrus), are often used as seasonings for entrees. Olives are a large part of the cuisine as well in addition to dates, figs and pomegranate.8. Nuts: almonds, pine nuts, pistachios, and walnuts are often included.9. Greens: parsley and mint are popular as seasonings in many dishes, while spinach and Corchorus (called "molokhia" in Arabic) are used in cooked dishes.10. Dressings and sauces: The most popular dressings include various combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini (sesame paste). Labaneh, thinned yogurt, is often seasoned with mint and onion or garlic, and served as a sauce with various dishes.I am blogging here about Arab cusine for our world food guide. We are organizing an event in that space to join hands with people to explore the culinary world. Bloggers and Non-bloggers can participate in the event. The active participant will get an award named "AWESOME CHEF OF WFG"For further details just logon to our fb group https://www.facebook.com/groups/worldfoodguide/ or our g+ community https://plus.google.com/u/0/communities/101286972637891836002Here comes my recipe for A series- Arabian delicaciesBaklava is the queen of Arabian dessert. Almost all the peoples of the Middle East, Eastern Mediterranean, Balkans, Caucasia; Turks, Arabs, Jews, Greeks, Armenians, Bulgarians introduce baklava as their national dessert. Whether baklava came from ancient Greek or from Byzantine or whether from the nomadic times of Arabs and Turks , it is clear that what we now define as classical baklava had taken its elaborate form during the Ottoman period.The oldest reports about baklava is Topkapı Palace kitchen notebooks from the Fatih period. According to this report baklava was baked in the Palace in 1473. Evilya Çelebi has written that in the middle of the 17th century he as a guest in the mansion house of the esquire of Bitlis has eaten baklava.These are the story of BAKLAVA . Now lets go into the recipe sectionPhyllo dough:Flour- 11/3 cups  water-1/2 cup  oil-2 tbsp vinegar/lemon juice- 1/2 tspIn a large bowl add Oil, Water and Vinegar/lemon juice mix well add the flour in slowly and knead to form a smooth dough. After kneading well cover them with damp cloth and rest them aside for 2 hrs. Meanwhile make the syrup and pistachio filling.Pistachio filling:pistachios- 1/2 cup  sugar- 1/4 cupIn a mortar and pestle add the nuts and sugar grind them till coarse and set aside.Usually they will prepare a honey syrup but I made it with oranges and a dash of honey. Syrup:Sugar- 1 cupwater-1 cuphoney-1 tsporange rind- 1/2 tsporange juice- 1/2 tspcinnamon stick-1/2 inchBoil all together for 10 mins till it forms a thick syrup.To glaze:Clarified butter- 1/4 cupMethod:Take a ball shaped dough out of phyllo dough and roll them into thin sheets dusting with flour. The sheet should be ultra thin then cut them into the shape of the baking dish. Grease the baking dish with clarified butter and then grease the sheet also on one side. place the greased side above on the baking dish and roll out another one, repeat the same to form 4-5 layers of phyllo sheets. You can use more layers also. Spread the pistachio filling to cover  the sheet. Then again arrange the layer of phyllo sheets greased with clarified butter and then spread the filling then do vice versa. End with sheets greased over and then cut them into diamond shape.Preheat oven in 200°c Bake the baklava dish at 200°c for 25 mins and pour the syrup over the baklava still its warm. Leave them for few mins and enjoy your crispy baklava. I assure you that you will melt along with your bakalava when you have your first bite............