The eastern part of the Mediterranean is synonymous with sunshine and great food. Some dishes are common in quite a few countries. For instance, hummus and falafel are not only popular in Israel but also in neighboring Lebanon, even if Lebanon is culturally and politically a world away. Another dish that is found in different guises from Greece to Iran is baklava.
The most famous sweet Mediterranean treat is a delectably sweet and syrupy dish. It's basically a concoction of buttery pastry layered with chopped nuts. This is cut into shapes and baked before it's drenched in syrup.
The dish is usually associated with Greece. However, it seems to be Turkish in origin, with recipes developed in the Topkapi Palace kitchens of the Ottoman Empire, and is therefore found in many countries that were once under Ottoman rule. There are regional recipes that date back several centuries and you'll find variations of this dessert from Greece to countries as far afield as Iran and Afghanistan.
The base of the dish is filo pastry. Layers and layers of pastry are placed in a large baking pan, with melted butter separating them. A more economical option is to use oil instead of butter. In some places, for instance in Albania, the dough also contains egg yolks for an even richer taste. In Greece, traditionally there should be 33 layers of pastry: one for each year of Christ's life on earth.
The layers of pastry are alternated with layers of chopped nuts. Some recipes only use one layer of nuts in the center while others call for several layers. Most typically, walnuts, hazelnuts or pistachios are used but some people prefer chopped almonds. The nuts are often mixed with sugar and spices such as cinnamon or cloves for extra flavor.
There are even regional variations in terms of the shapes in which the dough is cut before baking. Most common are rectangular or lozenge shapes but some people cut the pastry in triangles. When the pan comes out of the oven, the syrup is poured over and allowed to sink in through all the layers. This syrup is often flavored with rose water, orange flower water or honey.
Because the sweet treat is so rich, it's usually made only for special occasions. It's a popular wedding dessert but is often served to end the evening meal during the month of Ramadan or for Eid to mark the end of the fasting period too. Christians often serve it at Christmas or Easter. You can enjoy it hot or cold but it's most commonly served at room temperature. If you want, include a bit of ice cream or cream. A cup of strong coffee goes perfectly with the syrupy sweetness.
You'll find many different recipes online or in cookbooks specializing in Mediterranean or Central Asian cuisine. While the process of making the dessert from scratch isn't too complicated, it is quite time consuming. An easier option is to find a restaurant or deli that sells cuisine from Greece, Turkey, other countries along the eastern Mediterranean or Central Asia and buy ready-made slices for instant gratification.
The most famous sweet Mediterranean treat is a delectably sweet and syrupy dish. It's basically a concoction of buttery pastry layered with chopped nuts. This is cut into shapes and baked before it's drenched in syrup.
The dish is usually associated with Greece. However, it seems to be Turkish in origin, with recipes developed in the Topkapi Palace kitchens of the Ottoman Empire, and is therefore found in many countries that were once under Ottoman rule. There are regional recipes that date back several centuries and you'll find variations of this dessert from Greece to countries as far afield as Iran and Afghanistan.
The base of the dish is filo pastry. Layers and layers of pastry are placed in a large baking pan, with melted butter separating them. A more economical option is to use oil instead of butter. In some places, for instance in Albania, the dough also contains egg yolks for an even richer taste. In Greece, traditionally there should be 33 layers of pastry: one for each year of Christ's life on earth.
The layers of pastry are alternated with layers of chopped nuts. Some recipes only use one layer of nuts in the center while others call for several layers. Most typically, walnuts, hazelnuts or pistachios are used but some people prefer chopped almonds. The nuts are often mixed with sugar and spices such as cinnamon or cloves for extra flavor.
There are even regional variations in terms of the shapes in which the dough is cut before baking. Most common are rectangular or lozenge shapes but some people cut the pastry in triangles. When the pan comes out of the oven, the syrup is poured over and allowed to sink in through all the layers. This syrup is often flavored with rose water, orange flower water or honey.
Because the sweet treat is so rich, it's usually made only for special occasions. It's a popular wedding dessert but is often served to end the evening meal during the month of Ramadan or for Eid to mark the end of the fasting period too. Christians often serve it at Christmas or Easter. You can enjoy it hot or cold but it's most commonly served at room temperature. If you want, include a bit of ice cream or cream. A cup of strong coffee goes perfectly with the syrupy sweetness.
You'll find many different recipes online or in cookbooks specializing in Mediterranean or Central Asian cuisine. While the process of making the dessert from scratch isn't too complicated, it is quite time consuming. An easier option is to find a restaurant or deli that sells cuisine from Greece, Turkey, other countries along the eastern Mediterranean or Central Asia and buy ready-made slices for instant gratification.
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