Assalammualaikum... selamat petang blogger baru dan lama.. terima kasih kerana sudi singgah dapurku yang ala-ala giteww ni kan... Okay kepada yang telah meninggalkan jejak tu.. Insyallah akaN ku susul kemudian nanti.. sekarang ni agak busy sedikit.. dok mengemas dan menyediakan persiapan Abang Amin yang akan berangkat ke PLKN tidak lama lagi tu.. huk huk... hati ni sedih.. tapi masih terkawal.. ahakz!
Baklava ni adalah salah satu Fav no 1 Abang Amin... walaupun bukan dari resipi nenek moyang dia.. tapi sejak pertama kali i buat baklava ni... wahhh dialah yang no 1 paling suka! dah banyak kali dia bertanya.. "Mom.. petang ni ada baklava kan kan??" setiap hari HOKEY!!! tidak ku layan huahuahua... bukannya susah sangat pon! mudah aje.. tapi leceh ler sikit... nak menyapu, melapis urghh... i memang jenis tak kuasa giteww... nak nak bila tengah sibuk macam ni.. so bila Abang Amin dah nak berangkat tu.. maka merajinkan ler diri ni membikin... Baklava Oh! SemMM bak kata Abang Amin...
Baklava ni menggunakan kulit Fillo Pastry... so memang khas untuk membuat baklava.. jangan memandai nak ko tukarkan dengan kulit popiah ekk... tu namanya bukan Baklava.. kerana resipe Baklava ini adalah resipe antik! sudah ada sejak abad ke 8!!! ko bayangkan... telah menjadi hidangan orang kaya-kaya sejak abad ke 19! hah! tu dia.. "I'm not rich to eat baklava everyday" tu dia ayat orang miskin dulu-dulu... *omputeh bukan orang kita* kisahnya... kita makan ubi rebus tak pulak kecoh ekk... hehhehe
*Credits to Google*
REGIONAL INTERACTIONS:
The Greek seamen and merchants traveling east to Mesopotamia soon discovered the delights of Baklava. It mesmerized their taste buds. They brought the recipe to Athens. The Greeks' major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. In fact, the name "Phyllo" was coined by Greeks, which means "leaf" in the Greek language. In a relatively short time, in every kitchen of wealthy households in the region, trays of baklava were being baked for all kinds of special occasions from the 3rd Century B.C. onwards. The Armenians, as their Kingdom was located on ancient Spice and Silk Routes, integrated for the first time the cinnamon and cloves into the texture of baklava. The Arabs introduced the rose-water and cardamom. The taste changed in subtle nuances as the recipe started crossing borders. To the north of its birthplace, baklava was being baked and served in the palaces of the ancient Persian kingdom. To the west, it was baked in the kitchens of the wealthy Roman mansions, and then in the kitchens of the Byzantine Empire until the fall of the latter in 1453 A.D.
THE PERFECTION:
In the 15th Century A.D., the Ottomans invaded Constantinople to the west, and they also expanded their eastern territories to cover most of ancient Assyrian lands and the entire Armenian Kingdom. The Byzanthion Empire came to an end, and in the east Persian Kingdom lost its western provinces to the invaders. For four hundred years from 16th Century on, until the decline of Ottoman Empire in 19th Century, the kitchens of Imperial Ottoman Palace in Constantinople became the ultimate culinary hub of the empire.
The artisans and craftsmen of all Guilds, the bakers, cooks and pastry chefs who worked in the Ottoman palaces, at the mansions of Pashas and Viziers, and at Provincial Governor (Vali) residences etc., had to be recruited from various ethnic groups that composed the empire. Armenian, Greek, Persian, Egyptian, Assyrian and occasionally Serbian, Hungarian or even French chefs were brought to Constantinople, to be employed at the kitchens of the wealthy. These chefs contributed enormously to the interaction and to the refinement of the art of cooking and pastry-making of an Empire that covered a vast region to include the Balkans, Greece, Bulgaria, Yugoslavia, Persia, Armenia, Iraq and entire Mesopotamia, Palestine, Egypt, North Africa and the Mediterranean and Aegean islands. Towards the end of 19th Century, small pastry-shops started to appear in Constantinople and in major Provincial capitals, to cater the middle class, but the Ottoman Palace have always remained the top culinary "academy" of the Empire, until its end in 1923.
Here, we must mention that there's a special reason for baklava being the top choice of pastry for the Turkish Sultans with their large Harems, as well as for the wealthy and their families. Two principal ingredients, the pistachio and honey, were believed to be aphrodisiacs when taken regularly. Certain spices that were added to baklava, have also helped to fine-tune and to augment the aphrodisiac characteristics of the pastry, depending on male or female consumer. Cinnamon for females, and cardamom for males and cloves for both sexes.
From 18th century on, there was nothing much to add to baklava's already perfectioned taste and texture. There were however, some cosmetic modifications in shaping and in the presentation of baklava on a baking tray (called Sini). The Phyllo dough (called Youfka) which was traditionally layered and cut into squares or triangles, were given a "French touch" in late 18th century. As the Empire began opening itself to Western cultural (and culinary) influences, the General manager (Kahyabasi) of the Imperial Kitchen didn't miss the opportunity to hire Monsieur Guillaume, a former pastry chef of Marie Antoinette, who in exile at the Ottoman Turkish Palace after learning how to bake baklava, created the "dome" technique of cutting and folding of the baklava squares which was named "Baklava Francaise" (Frenk Baklavasi) after the nationality of its creator.
Setelah di baca sejarah Baklava tu hah! dah jom! meh kita membikin dessert orang kaya-kaya zaman dulu.. hangoor mintak-mintak bila kita bikin baklava ni selalu.. mudah-mudahan satu hari nanti ALLAH SWT murahkan rezeki kita... tak kaya pun tak apalah.. janji... Va! Va! Va! Amin..... :))
Baklava Oh! SemMM..
Keranamu Abang Amin
1 peket Fillo Pastry
dengan loyang 30cm x 20cm
yang leceh tu.. nak kena memotong kulit fillo yang tipis setipis kulit bawang peh! Oh! Semm... betull lahh.. huargghhh..
150 gm mentega cair untuk sapuan tiap helai Fillo Pastry tuu..
100 gm pistachio & 100 gm walnut cincang kasar
Untuk curahan @ syrup di atasnya : 200 gm gula kastor +200 ml air + 5 sudu besar madu + 1 batang kulit kayu manis = masak sehingga gula larut dan agak pekat, ketepikan
Mula-mula sekali... sapukan mentega cair di dalam loyang...
ambil sehelai fillo pastry dan potong ikut saiz loyang...
sapukan dengan mentega cair...
lakukan begitu sehingga ke lapisan yang ke 8...
taburkan dengan kacang pistachio dan walnut...
lapiskan sekeping dan sapukan dengan mentega cair...
dan lapiskan dan sapukan dengan mentega cair sehingga lapisan yang ke 4.. dan ulang sehingga habis...
sehinggalah menjadi lapisan yang tebal...
**berpandukan gambar di atas*
sapukan mentega cair di atasnya.
potong seperti gambar di atas tu..
bakar dengan suhu oven 180'C selama 30-35 minit..mengikut ketebalan lapisan... kalau tebal lebih lama lagi yaa...
setelah masak dan keperangan dan garing seperti gambar di atas tu.....
tuangkan dengan syrup kita tadi tu.. masa menuang tu..sebaik sahaja keluar dari oven.... panas! panas! gitewww
nanti bunyi dia so crispy gituuu.. kretis.. kretis gitewwww.... wahhh... << mulot nganga luas sikit...
tuang syrup tu mesti rata setiap keping tau...
TARRAAA!!!!
Baklava Oh! SemMM..
Keranamu Abang Amin
Baunya.... perghh... OH! SEmmmm.....
Rasanya.... Oh! SEMMMM....
lemak, manis, harum, E.N.A.K!!! <<< sila mengeja ketika membaca...
"Aemir tak boleh... Baklava Oh! Semm ni Momma buat untuk Amin..."
Abang Aemir apa ada kisah! bukan kedengor.. tengah menghafal tu.. dengan telinga tersumbat hhahahaha...
Baklava Oh! SeMMM..... kata Abang Amin... dia pesan suruh you all cuba.. pastu bagi dia seloyang ahakz!
Tu... Oh! Semm.. ke takk??? hidung kembang... mata terbeliak... mulut kembong! penuh dengan baklava...
hanya kerana.... Baklava Oh! Semm.... ingat tu.. Abang Amin pesan.. jangan lupa try!
Selamat bersantai hujung minggu teman.. take care and smile always..:))
TATA!!
