The sticky history of baklava
smithsonianmag.com
The sticky history of baklava
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Re: The sticky history of baklava
#2> "Baklava is made by thinning the dough to a fine micro-degree, and by putting 10 or 11 layers on top of each other by hand," says Güllü. It is not a process conducive to automation.
Actually, that sounds incredibly conducive to automation... A quick search, shows people are already selling machines to do it.
Re: The sticky history of baklava
#3Here in Greece (actually central Greece) houses traditionally make Baklava for the Christmas - new years eve period. It is considered a "holiday" treat.
Most people use almonds to fill it and ready-made pie-sheets (from the supermarket, these are common in Greece because people use them to make pies). It's not difficult to make but, because it needs a lot of almonds it has very expensive, that's why it's not usual to make it on other times.
I don't really like it, I find it boring.
Re: The sticky history of baklava
#4There’s a baklava place in SF called Baklava Story that is hands down the best baklava I have ever had and probably will ever will have. The owner, Tolgay, travels to Turkey each year to source pistachios and milk to make butter with from specific farms each year. With the residual milk from making clarified butter from the Turkish milk, he makes soap, and gives it to customers.
Every single one of his reviews on Google and yelp are 5 stars. I deeply admire folks that invest so much of their time into one craft (especially if it happens to be edible) to become the best
Re: The sticky history of baklava
#5Here in Greece (actually central Greece) houses traditionally make Baklava for the Christmas - new years eve period. It is considered a "holiday" treat. Most people use almonds to fill it and ready-made pie-sheets (from the supermarket, these are common in Greece because people use them to make pies). It's not difficult to make but, because it needs a lot of almonds it has very expensive, that's why it's not usual to…
> ...I find it boring
If a multi-layered, crunchy, sweet dessert with filings of various nuts, and dipped in clarified butter, with a little salt to the mix is "boring", I'd love to know of a dessert that you consider 'interesting'.
Re: The sticky history of baklava
#6Here in Greece (actually central Greece) houses traditionally make Baklava for the Christmas - new years eve period. It is considered a "holiday" treat. Most people use almonds to fill it and ready-made pie-sheets (from the supermarket, these are common in Greece because people use them to make pies). It's not difficult to make but, because it needs a lot of almonds it has very expensive, that's why it's not usual to…
> ...I find it boring If a multi-layered, crunchy, sweet dessert with filings of various nuts, and dipped in clarified butter, with a little salt to the mix is "boring", I'd love to know of a dessert that you consider 'interesting'.
Hmmm probably I had eaten that too many times as a kid so now as an adult I dislike it? Or maybe it's the way that people here make it? It all depends on the execution!
An interesting desert for me? Not really easy to answer, I guess I'm not into sweets very much ...
Re: The sticky history of baklava
#7There’s a baklava place in SF called Baklava Story that is hands down the best baklava I have ever had and probably will ever will have. The owner, Tolgay, travels to Turkey each year to source pistachios and milk to make butter with from specific farms each year. With the residual milk from making clarified butter from the Turkish milk, he makes soap, and gives it to customers. Every single one of his reviews on Goo…
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Re: The sticky history of baklava
#8Whether baklava is Greek or Turkish or Syrian is a silly question because none of those countries are even 300 years old.
But Greek restaurants were the first to arrive in Western cities so that's how the world sees it.
Re: The sticky history of baklava
#9I love baklava, especially with pistachios and rosewater. They used to make some good stuff in a great kebab shop in North Kensington, London, called Fez Mangal. It's the kind of place that has photos of famous customers all over the wall, but kept prices at an affordable level.
Re: The sticky history of baklava
#10Here in Greece (actually central Greece) houses traditionally make Baklava for the Christmas - new years eve period. It is considered a "holiday" treat. Most people use almonds to fill it and ready-made pie-sheets (from the supermarket, these are common in Greece because people use them to make pies). It's not difficult to make but, because it needs a lot of almonds it has very expensive, that's why it's not usual to…
Same situation for albanians but we use walnuts instead of almonds.