Today is National Baklava Day and KT decides to celebrate it with a slice (or two)... followed by a set of crunches.
Published: Thu 17 Nov 2016, 2:51 PM
Updated: Thu 17 Nov 2016, 7:31 PM
We never get tired of exploring the big, fat, sweet world of Middle-Eastern sweets, which explains why we were not surprised when we learnt that there is a day dedicated to Baklava. In fact, we feel it is a much-deserved tribute to the sticky, flaky, sweet pastry.
Layers of history
The fact that people from various countries claim the rich, sweet pastry as their own proves its popularity. Start a discussion in a room full of Turkish, Armenian, Lebanese, and Greek people and you'd be filled up with 'they stole it from us' tales. As for us, we've decided to happily acc-ept its presence in Mediterranean and Middle Eastern cuisines, and take credit for the sweetest version.
Chef Recai Bilgin, Saraydan Café (Deerfields Mall, Abu Dhabi) believes that a baklava should always be shiny and crunchy. "The colour of a well-prepared baklava resembles the colour of gold. When enjoying a piece, be sure to look out for four most important elements. Your eyes should enjoy its beautiful 24K gold colour, your ears should hear the crunchiness of its layers, your nose should smell the rich butter, the fresh pistachios or walnuts, and your mouth should taste the best ingredients." Pistachio and chocolate baklavas are a few flavours to explore here; in addition, they serve a baklava ice cream too!
Stop by atAl Reef Bakery (Al Karama and Al Wasl Road) for a gooey, sweet version. Farzi Café, City Walk, serves a pear version! Sample a selection of assorted baklavas at Wafi Gourmet, Downtown Dubai. |
A sweet art form
"Its sweet, buttery taste and flaky, nutty flavours and textures are enough to make one love this dessert. I like the social aspect of it too, where you can order one big piece and start a conversation around it," says Chef Dimitris Fatisis, Mythos, JLT. Mythos serves a mean version, loaded with walnuts, pistachio and sesame in homemade syrup. "Working with phyllo dough is interesting and requires a lot of attention to detail but if you follow a few simple tips, the results are fantastic."
Walnut and pistachio baklavas are the most popular, however, cashews, almonds and even hazelnuts can be used. Cinnamon and cardamom gel beautifully with all things Middle Eastern. Rosewater and lemon tend to add fragrance to it. As for syrups, honey, date or pure sugar syrup works. A dollop of fresh cream is said to take the pastry to another level. And because we happened to make the mistake of checking up the calories per slice (84g, 2" x 1.5") and don't wish to be alone on the guilt trip, here's the number for you: 334.
Try this baklava recipe
A modern touch
Like everything else, the traditional dessert is also undergoing a makeover. Baklava cakes are a common sight now, so are baklava bars and tarts. "Our baklava recipe is a sweet one, balanced with the use of natural Greek honey with pistachios. We pair the dish with a baked vanilla cheesecake, which adds a great crunchy texture. The salty caramel sauce breaks through the sweetness of the dish," says Nalinaj Raveendran, Chef De Partie, GRK Fresh Greek (IMPZ and BurJuman Centre).
Once a rich man's dessert, you can now find baklava everywhere, from fine dining restaurants to streetside eateries. Go ahead, treat yourself to a slice.
purva@khaleejtimes.com
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