Baclava






baclava


Baclava[1] (baklava) é um tipo de pastel elaborado com uma pasta de nozes trituradas, envolvida em massa filo e banhada em xarope ou mel, existindo variedades que incorporam pistache, avelãs e sementes de sésamo, papoila ou outros grãos. Pode encontrar-se, com diferentes nomes, na gastronomia do Médio Oriente, do subcontinente indiano e dos Bálcãs. É geralmente servida como sobremesa nos países que fizeram parte do antigo Império Otomano, sendo um dos pratos nacionais da Turquia. [2]


A história da baclava não é bem documentada, sendo sua invenção reivindicada por vários grupos étnicos. Mas há fortes evidências de que seja de origem túrquica da Ásia Central, e que sua forma atual tenha sido desenvolvida nas cozinhas imperiais do Palácio de Topkapı.[3]




  • Baklava - Turkish special, 80-ply.JPEG





  • Baklava(RobertK).jpg





  • Many types of baclava.jpg






Referências




  1. ↑ «Baclava». Aulete 


  2. ↑ Receita de baclava no site AllRecipes.com.br


  3. ↑ 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, p. 87 ISBN 1-86064-603-4.



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