Of all Turkey's delicious sweet confections, the most famous is baklava. This exquisite flavored pastry has been made in Anatolia and other Turkish lands for long centuries.

History

Baklava is featured in many cuisines in the area once controlled by the Ottoman Empire, in Central Asia and in the lands in between. It and its variants are thus popular in Turkey, the Balkans, much of the Arab world, Iran, the Caucasus, Afghanistan and the lands of the Turkic peoples of Central Asia.

Baklava has spread so far and wide that today it is to be found and eaten with relish in approximately one-fifth of the world's countries. It is surprising, for example, to find that baklava is popular in Texas, where it was introduced in the 19th century by Czech migrants.

Etiquette

It is usually served after dinner as special dessert. It is good combination if warm baklava is served with ice cream.

Baklava Recipe:

Ingredients:

For filling:

• 12 filo dough sheets
• 3 cups walnuts very finely chopped
• 1 tablespoon cinnamon
• 2\3 cup unsalted melted butter

For syrup

• 1 1\2 cups water
• 2\3 cup sugar (or more sugar if you have a sweet tooth)
• 1 lemon zest strip
• 2 tablespoon lemon juice

Method:

Lightly butter 9-13 inch pan
Preheat oven 325F

1. In a small saucepan, mix water, sugar, lemon zest and juice and boil them properly and let it cool completely.
2. In a separate bowl, add the nuts and cinnamon, mix them well.
3. Next, in a lightly buttered pan, line the first filo sheet and brush it with butter. Tuck the overhanging parts in...and do it same thing to second and third filo sheets. Next, sprinkle nuts with spoon on the dough. And then line 3 more filo sheets as above and sprinkle nuts top of them. 2 more times do it same thing until you finish your ingredients. Remember to brush each filo sheets with butter. Brush the top of filo sheet. Finally, cut only the top 3 filo sheets diagonally across and bake until golden brown. Approximately 40 minutes.
4. When it is baked cut it all the way to the bottom using the same lines and pour the syrup on the baklava immediately. I like to eat Baklava when it is a little warm but normally it is served when it is completly cool. You can serve with extra nuts on the top, ice cream and with my favorite "Kaymak".

Afiyet olsun!