After four years of dispute with Greece about whose baklava is, Turkey won. Therefore, EU registered it as the first Turkish product.
Baklava is a rich, sweet pastry made of layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, but is also found in Central and Southwest Asia. After four years of dispute between Turkey and Greece to whom it actually belongs, baklava became the first ever Turkish product registered in the European Commission’s list of protected designations.
Chamber of Commerce in the city of Gaziantep has made the first step in the registration of Antep baklava in 2009, due to discussions between Turkey and Greece. After four years of evaluating and processing the subject, the EU in August announced an official document in the Official Journal of the EU.
Baklava is normally prepared in large pans. Many layers of phyllo dough, separated with melted butter, are laid in the pan. A layer of chopped nuts-walnuts or pistachios typically, but hazelnuts are also sometimes used – is placed on top, then more layers of phyllo. Most recipes have multiple layers of phyllo and nuts, though some have only top and bottom pastry.
Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, or rectangles.
A syrup, which may include honey, rosewater, or orange flower water is poured over the cooked baklava and allowed to soak in.
Baklava is usually served at room temperature, often garnished with ground nuts.
If you would like to make this delicious delicacy, here is the video, so give it a try: