2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The first Turkish product with a European quality label is the peanut baklava from the southeastern part of Turkey. The country has been unsuccessfully trying to join the European Union for years, but its baklava has succeeded. This coincided with the inclusion in the European Commission's list of protected products of a small Greek tomato growing on the tourist island of Santorini.
Turkey and Greece have traditionally been rival countries. The resulting balance between them "is the result of pure chance," the European Commission said.
Gaziantep baklava is something like a subversion of the original baklava recipe. This cake is widespread in the Balkans and the Middle East. Its existence dates back to the centuries of Ottoman rule.
Baklava is characterized by the filling of peanuts and its roasting with butter, from which it receives a golden color. Tomatoes from Santorini are widely popular for their aroma and juiciness, the result of strong sunlight and the volcanic origin of the island's soil.
The baklava from Gaziantep
Necessary products: 2 eggs, 1 tsp. yogurt, the juice of half a lemon, 1 tbsp. baking soda, 1 tsp oil, flour, wheat starch, pistachios, 125 g butter, 6 tsp. sugar for syrup, 6 tsp. water for syrup
Method of preparation: The eggs, yoghurt, lemon juice, baking soda, oil and flour are mixed and moved to obtain a soft dough. The result is divided into 10 balls, and each of them into 6 smaller balls. Each of them is rolled in wheat starch. All balls are flattened and stacked on top of each other. Thus, they begin to be rolled with starch to obtain very thin and fine crusts.
Arrange the crusts in a greased pan, sprinkle a layer of crushed pistachios between them. Cut the baklava into pieces and pour over the melted butter. Allow to stand at room temperature for several hours. Then put to bake for about 30-40 minutes at 150 degrees.
Prepare sugar syrup from 6 tsp. sugar and 6 tsp. water. The syrup is boiled for about 20 minutes. Pour it over the baklava. Follow the principle of "cold baklava - hot syrup" or vice versa.
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