Baklava

Baklava，又叫果仁蜜餅，係一種源自中東地區嘅甜品。個餅外面係酥皮，入面包住果仁，再用糖漿或者蜜糖來整甜佢。

做法

Baklava通常一大烹咁整。先要整filo酥皮，每層酥皮之間用牛油或者菜油分開。跟住加果仁碎，一般會用核桃或開心果，有時亦會用榛子。之後再加幾浸酥皮喺面。有啲Baklava會有好多層果仁，用酥皮格開；有啲就只有底面兩層酥皮同中間一層果仁^[1]。切開一件件，通開係平行四邊形、三角形、長方形或者菱形，跟住擺落180°C嘅焗爐焗半個鐘。焗完之後倒一浸糖漿上面，糖漿入面可能有蜜糖、玫瑰花水或者橙花水。之後攤凍上碟就食得。

起源

一般相信，Baklava係鄂圖曼帝國嘅宮廷發明。最早嘅記載係喺伊爾坦堡嘅托卡比皇宮(Topkapı)，蘇丹每年齋戒月會喺一個叫做Baklava Alayı嘅儀式道請佢嘅近䘙食呢種餅^[2]。

至於發明呢種餅嘅大廚受乜嘢啟發，就唔係太清楚。學者認為有三個可能：一種拜占庭帝國嘅宮廷甜品^[3]、一種突厥甜品^[4]、同一種波斯甜品^[5]。

唔同地方嘅Baklava

土耳其、中東地區、高加索地區、巴爾幹半島、同埋北非都有各自嘅Baklava風格。呢啲地方大部分人信奉伊斯蘭教。

比較特別嘅係信東正教嘅希臘。希臘傳統要放33層酥皮入個Baklava度，象徵耶穌受難時33歲。

阿爾及利亞嘅Baklava
突尼西亞嘅Baklava
耶路撒冷嘅Baklava
倫敦嘅希臘人鋪頭賣嘅Baklava

參考

↑ The Oxford Encyclopedia of Food and Drink in America, Volume 2. p. 111. ISBN 0199734968.
↑ Wasti, Syed Tanvir (2005). "The Ottoman Ceremony of the Royal Purse". Middle Eastern Studies. 41 (2): 193–200. doi:10.1080/00263200500035116.
↑ Patrick Faas (2003). Around the Roman Table: Food and Feasting in Ancient Rome. Chicago: University of Chicago Press. p. 185f.
↑ Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994. ISBN 1-86064-603-4, page 87
↑ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 151. ISBN 978-0470391303.

[1] The Oxford Encyclopedia of Food and Drink in America, Volume 2. p. 111. ISBN 0199734968.

[2] Wasti, Syed Tanvir (2005). "The Ottoman Ceremony of the Royal Purse". Middle Eastern Studies. 41 (2): 193–200. doi:10.1080/00263200500035116.

[faas-3] Patrick Faas (2003). Around the Roman Table: Food and Feasting in Ancient Rome. Chicago: University of Chicago Press. p. 185f.

[perry-4] Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994. ISBN 1-86064-603-4, page 87

[marks-5] Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 151. ISBN 978-0470391303.

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