Greek sweets – baklava and loukoumi
BAKLAVA
What is baklava?
Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.
Baklava’s history
The word “baklava" entered English from Turkish, although the dish is often thought to be of Greek origin. The history of baklava is not well-documented; but although it has been claimed by many ethnic groups, the best evidence is that it is of Central Asian Turkic origin. The version known and used today was probably developed in the kitchens of the Topkapi Palace. Indeed, the sultan presented trays of baklava to the Janissaries every 15th of Ramadan in a ceremonial procession called the Baklava Alayı. One of the oldest known recipes for a sort of proto-baklava is found in a Chinese cookbook written in 1330 under the Yuan (Mongol) dynasty under the name güllach.
How to make baklava?
Ingredients:
First for the dough you need around 500g of filo pastry, 500g of walnuts, 2 spoons of cinnamon, a quarter cup of sugar, 300g of melted, clarified butter, finely chopped pistachio (or spinach based on what you prefer). Then for the syrup you need one and a half cup of sugar, three-quarters a cup of water and one spoon of orange blossom water.
Preparation:
You should start with the syrup, pour water, sugar and orange blossom water in a small pot. Boil it until it has the right consistency (around 10 minutes). Put walnuts, cinnamon and sugar into a blender and blend them. Oil the cake mould with butter and put one piece of filo pastry on it. Oil it with butter again and repeat it until there’s around 8 pieces there. Put half the prepared nuts on the dough and put other 4 pieces of filo pastry on it. Do it again and cover with 12 pieces of filo pastry in total. Then bake in 140 degrees for about 2 hours. The Baklava tastes best after two or three days. Enjoy!
LOUKOUMI
What is loukoumi?
Loukoumi is a chewy candy dusted in powdered sugar is the Greek version of the so-called “Turkish Delight”. It is extremely popular throughout Greece.
Loukoumi’s history
There are many theories on how loukoumi was first created but the origin of it is not well established. The most popular version says that Haci Bekir concocted the recipe for loukoumi in 1777 in Istanbul using cornflour and the newly available refined beet sugar to develop a chewy, sweet, jelly-like candy. Other version is that it used to be produced in the Ottoman Empire in the 18th century. It was brought to Greece in 19th century by refugees coming from Asia Minor. In 1832 refugees from Chios Island produced the first loukoumi in Syros.
How to make loukoumi?
Ingredients:
You need 3 tablespoons of gelatin, 3 drops of food coloring, 8 tablespoons of cold water and 8 tablespoons of hot water, 2 cups of sugar, one tablespoon of confectioner’s sugar, one juiced orange, one grated orange rind and one tablespoon of pistachio nuts or toasted almonds.
Preparation:
Soften gelatin in cold water. Then combine sugar and hot water and heat it until it’s boiling. Add softened gelatin and simmer for 20 minutes. Add orange juice, rind and coloring. Strain it all into loaf pan. The pan should be large enough so that the mixture is from ½ to 1 inch deep. Add nuts if you want to and then chill until it’s firm. When it’s cold cut it into cubes and roll in confectioner’s sugar.
