1. Dripping with honey, baklava is a nut-filled dessert that you can buy at Greek
restaurants but it did not originate in Greece. In fact, this dessert emerged through a
process that followed ancient trade routes. At each point along the journey, new
ingredients were added.
Back in the days people used to say they weren’t rich enough to eat baklava because
apparently you had to be rich to eat this sweet.
The Greek seamen and merchants tasted baklava and it mesmerised there taste buds, so
they decided to take the recipe to Athens.
On the Greek island of Crete, an ancient recipe called Gastrin is quite similar to the
Baklava of modern times. Gastrin was made with nuts, seeds, and pepper layered
between thin sheets of dough.
In some areas, Baklava is the most important sweet served at Greek weddings and is
actually taken to the church before the ceremony; in others, it is sometimes served at
Christmas; and Easter.
It takes roughly about 1hr and 40 minutes to actually make this sweet. Its ingredients
are sugar, butter, dough, water, lemon juice, rosewater, and cinnamon if walnuts are
used. People make them in a circular shape, square, diamond eksetra
