Did you know that there are different types of Baklava? Baklava has been around for thousands of years and many countries like to claim it as their own, with that comes different variations on this sweet, light treat. Baklava is a made with a sweet flakey pastry, nuts and yummy amount syrup or honey.
It is mainly believed that the origins of baklava date back to 8th century BC Assyria (modern day regions of Lebanon, Turkey, and Egypt to name a few). Thin pieces of unleavened dough were layered and filled with nuts and honey. At the time, the dessert was reserved for the wealthiest of society, as only they could afford such a luxury item.
Although, many countries do claim to be the original creators of baklava. Both the Greeks and Turks insist that they were the original creators of the sweet treat; while others suggest that it is simply a variation of the ancient Roman placenta cake. Because of this, it is of no surprise, that many, many varieties of baklava exist.
Greek Baklava – (the kind we proudly make and serve at SouvlakiBar)
In Greece the pastry is cut into squares or diamonds, with walnuts being the nut of choice and the syrup usually replaced with a homemade honey.
Lebanese Baklava –
In the Levant, baklava is typically made with pistachios and sometimes even incorporates orange blossom water. Lebanese baklava is usually lighter on the syrup as well.
Turkish Baklava –
In Turkey they tend to make and eat all kinds of baklava. Baklava made with pistachios (fistikli baklava) or walnuts (cevizli baklava), but there are also some unique variations, like the kaymak baklava, filled with clotted cream.
It doesn’t matter how you like your baklava, baking it yourself is possible but can be a little tricky. Getting each step of the process right can be a bit overwhelming. The good thing is, we make it fresh and always have it available for you to order and enjoy.