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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
 

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.
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