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seleanor

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I don't mean to be controversial here...but I'm curious about the origins of baklava. I've heard a lot of debate, does anyone know where it comes from?

baklava2.jpg
 
It's complicated! People from many different cultures and countries eat baklava. Since many people enjoy it, I would say why can't it be both?
 
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I don't mean to be controversial here...but I'm curious about the origins of baklava. I've heard a lot of debate, does anyone know where it comes from?

View attachment 199
Greeks lived a very long time in todays turkish territory and Greece was occupied by the ottomans for 400 years. I think is it very difficult to say from which part things come from. On my first trip to Greece (1973), coffee was called turkish coffee. Today you should not order
it with this name. Why don't you just enjoy it and hope this two countries can live in peace one day.
 
It's complicated. Phyllo originated in Greece in the 3rd Century BC. There is a similar dessert in Ancient Greece that has the same filing but uses a different dough. Many believe that the dish itself came from the Byzantine Empire. The word baklava has Turkish origins, but that doesn't mean that the dessert wasn't Byzantine or Greek first, and then reabsorbed into he Greek Culture through the Turkish name for it (because of Ottoman occupation). Some credit the Syrians or Egyptians for making it first. It is popular throughout the Mediterranean and its origin hasn't been well documented, so all we can do is guess. I am Greek so I vote Greek, though!
 
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Greeks lived a very long time in todays turkish territory and Greece was occupied by the ottomans for 400 years. I think is it very difficult to say from which part things come from. On my first trip to Greece (1973), coffee was called turkish coffee. Today you should not order
it with this name. Why don't you just enjoy it and hope this two countries can live in peace one day.
I had no idea that once upon a time they called in Turkish coffee in Greece too!
 
Is it Greek or Turkish? If it comes to that choice, it is Greek, for the simple reason that filo pastry was known and made in Ancient Greece. What else did they have in Ancient Greece? They had honey and they had almonds and walnuts. And that was a long time before the Turks arrived on the scene. Now, whether the Greeks actually invented baklava or borrowed it from an earlier culture...who knows? Also we should remember that Arab pirates raided the Dodecanese islands from the 7th century (?) AD onwards and as well as looting they would have abducted Greek women and taken them off to their lands. This is one way ideas and skills are promulgated.
 
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Neither Greek nor Turkish. It's coming from Arabs.
 
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Turks invented it, Greeks perfected it?
All kidding aside, every country adds their own spin to it, it all tastes delicious!
 
Turks invented it, Greeks perfected it?
All kidding aside, every country adds their own spin to it, it all tastes delicious!
I love tasting the different versions! That's the beauty of baklava
 

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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