Cooking Through History: Ottoman Empire
The origin of baklava, including the pistachio variant, is often contested among Middle Eastern, Mediterranean, and Central Asian countries, each claiming the delicacy as their own. Its development into the layered pastry we know today likely occurred in the Ottoman Empire’s imperial kitchens. Many countries have their own versions of baklava, slightly tweaking the recipe to make it unique, reflecting the rich culinary heritage and the importance of regional ingredients like pistachios.
Main ingredients: filo dough, butter, nuts, honey, spices (cinnamon, cloves, and cardamom)
