This post will be my first entry into the world of food blogging events, courtesy of the “Is My Blog Burning?” network, and hosted by the blog “What’s For Lunch Honey?”. The theme is “Arabian Nights”, obviously concentrating on Arabic cuisine. My entry is a somewhat novice and loose approach to this theme, as I have chosen a simple, traditional baklava as the project.

The word baklava is said to have its origins in the Arabic word for “bean” (بقلة /baqlah/), though it’s argued that it may have instead come from the Mongolian root “bayla-”, meaning to tie up, wrap up, pile up” composed with the Turkic verbal ending -v. Although we can’t be sure of the exact origin of baklava, there is much debate regarding this subject, and many Middle Eastern countries claim it as their own. There are endless modifications and contributions credited to multiple countries, and although the information can’t be confirmed as definite history, there are certainly many cultural offerings that have directly influenced it‘s evolution. It is widely believed that the Assyrians, at around 8th century BC, compiled the original versions of baklava. And it is thought that Greek seamen and merchants traveling to Mesopotamia (the region now occupied by modern Iraq, eastern Syria, southeastern Turkey, and Southwest Iran) came across this decadence. They returned to Athens with the recipe and their part in baklava’s development may have been the use of their paper-thin pastry dough, called “Phyllo”, which means “leaf” in Greek. The privileged set enjoyed Baklava, and it became an addition to the wealthy Greek‘s cuisine. The Armenians, whose kingdom was located on ancient Spice and Silk Routes, are said to have integrated spices like cinnamon and cloves to the recipe. The Arabs included rose-water and cardamom to the preparation. As its popularity traveled, variances were adapted to particular countries and regions. For many years the ingredients and intricacies of Baklava allowed only the rich and royal to enjoy it. But throughout history, this amalgam of flavors has become a mainstream dessert with infinite recipes.

If you have never made Baklava, it seems like a complicated undertaking. You must be organized, work quickly, and protect the phyllo. Fortunately, the only required demanding physical labor is restraining yourself from eating the entire baklava when it is finished.

Baklava

1 cup almonds
1 1/3 cups walnuts
1/4 cup pecans
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 lb. phyllo pastry (I like the brand “Fillo Factory”, available at Whole Foods)
1 ¼ cups (2 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tablespoons honey
1 tablespoon lemon juice

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Thaw phyllo according to package directions.

Preheat oven to 350 degrees. Chop nuts to a crumbly texture using a food processor. It is important to not over-process the nuts, as their oils will create a sort of paste, and leave you with heavy baklava. The texture should be course and crumbly, but not too fine. Whisk together nuts and spices in a bowl.

Unroll phyllo, cut in half so each sheet will fit into the 9×13 baking dish. Stack the phyllo under plastic wrap and a slightly damp towel. Handle very carefully, and keep the phyllo covered while working.

Using a pastry brush, coat the inside of the baking dish with melted butter. Lay 1 sheet of phyllo into dish, brush lightly with butter, and cover with another sheet of phyllo and butter. Complete this step 5 more times and on top of the last sheet, sprinkle 3 tablespoons of nut mixture. Cover with a sheet, butter that sheet, cover with another sheet and then top with nuts again. Continue this process (phyllo, butter, phyllo, nuts) until the filling is used up, or until a reserved 6 sheets remain. With these final sheets, repeat the original process of phyllo and butter layering.

With a knife, score the surface (1/4”) diagonally into a diamond pattern. Bake until golden brown, about 45 minutes.

Cool on a wire rack for at least 10 minutes. In the meantime, place sugar and 1 cup water in a saucepan; bring to boil over high heat. Add honey and lemon juice; allow to simmer for about 3 minutes.

Pour this syrup over the baklava’s surface and allow to cool. Use a sharp knife to cut scored lines to bottom, into diamond shaped pieces.