An All-in-one Food Enthusiasts Guide to Sweet Baklava Dish

The history of Baklava dessert is a lengthy and complicated one, owing to the exceptional transition it went through time to time. Baklava is currently the most sought-after Lebanese dessert in all of Europe and other parts of the world including Australia. Bakers throughout the world love preparing this authentic dessert and it is served in almost every food outlet that has a Lebanese menu.

Being a great food lover, if you are giving a thought to trying some unconventional and one-of-a-kind desserts, then inclusion of Baklava is an absolute must. To give you a clear idea, here is a descriptive guide that will give you detailed information about the facts associated with wholesale Baklava.

The Differences in Preparation

The two main critical things that chefs around the world notice about this famous Lebanese dessert are that many cultures have tried this recipe in their own unique way, causing a difference in cooking along with the taste. For instance, In Greece and other European versions of Baklava, you will never find rosewater as an ingredient, something which is popular in making Baklava in Asian countries like India. However, most of the food enthusiasts have agreed to the Lebanese version of Baklava, considering its authenticity and originality.

Apart from the cultural differences, even the homemade preparation varies from country to country. There are some families that avail cinnamon and orange for adding it to the main flavour before applying the syrup. While some chefs also use brandy and Ouzo keeping the orange aside.

Common Ingredients Used in Making Baklava

If you ever try the traditional wholesale Baklava in an authentic Lebanese restaurant, you will come to know about the popular components used in creating the sweet and savoury dish. Most chefs put phyllo dough, sugar, walnuts, honey, butter and cinnamon in use for preparing the dessert. Here is a list of ingredients and brief reasons behind their application in making Baklava:

  • Phyllo Dough: There are fairly two variations of phyllo used in making baklava. If you are making it in your home or having it in the restaurant, you will be provided Baklava made of less thick phyllo dough. The takeaway or manufactured Baklavas are generally made of thick phyllo dough.
  • Nuts: Most of the Lebanese recipes use nuts in making desserts, but their application is more than important in preparing wholesale Baklava. Not only walnuts, but chefs also apply pistachios and almonds often as an alternative to walnuts.
  • Fat: This is basically used for helping the phyllo to get much crispier. Each layer of the dough is brushed with fat such as olive oil or butter.
  • Spices: Generally speaking, Baklava is mostly prepared with cinnamon. However, some chefs use a pinch of cloves or nutmeg in order to give the audience something extra.
  • Sweet: Both the syrup and the nut filling is drenched with honey or sugar or even both sometimes.
  • Syrup: The syrup is sweetened with the help of honey, sugar and often some spirits like brandy.

When you travel to the places where Baklava is a popular dish, you will experience variations in both its taste and preparation. However, there are some common ingredients that maintain the authenticity of the sweet dish. Try the best wholesale Baklava in your nearest Lebanese cafe.