What Should the Taste of Baklava Be Like?
When we want to see a dessert on our table during our most beautiful and special moments, holidays, or events, baklava is usually the first thing that comes to mind. Baklava is a traditional Middle Eastern dessert made from filo pastry filled with chopped nuts like walnuts or hazelnuts and topped with sugar or honey. Baklava is widely found around us, but we often fail to choose the best and highest-quality baklava. Today, as “Rəmzioğlu Baklava,” we will share with you how to recognize the best baklava.
The Importance of Aroma in Food Selection
The aroma of food is one of the most important aspects when choosing what to eat. There is a direct connection between the smell receptors in the human body and the nervous system. While some flavors may look beautiful, they can have an unpleasant odor. That’s why the smell of food can create discomfort in the brain. Even if the food looks amazing, many of us have encountered situations where we didn’t choose it because of its smell. A good baklava should not only look beautiful but also have a distinct aroma of pure oil and nuts.
Appearance Matters in Choosing Sweets
When we select sweets, we first pay attention to the appearance, then make our decision. This is why all restaurants or pastry shops try to capture the best image of their food or desserts and deliver it to their customers, as we often base our choices on appearance. So, if you ask what good baklava looks like, it should certainly be baked to a pomegranate-like golden color.
The Thinness of the Dough
A good baklava’s dough should be rolled out thinly and baked perfectly. When you dip a fork into the baklava and hear a crunching sound, it means that the baklava is of high quality. This sound indicates that the dough is thin and fully baked.
The Effect of Touch in Food Selection
Another important factor in food selection is the effect it leaves when touched. Good baklava should crumble easily in the mouth. Sometimes, when you touch sweets, they either crumble immediately or are too hard, which can leave a negative impression. Touch also gives you clues about how the dessert is baked. Perfectly baked baklava doesn’t crumble when touched.
The Taste of Good Baklava
Good baklava should not irritate the throat. When eating baklava, the taste is perceived at the front of the tongue, and only good baklava, with perfectly balanced sugar, leaves a delicious effect. Baklava should have a consistent level of sugar and should not leave a lingering sweetness in the mouth. Additionally, good baklava should not cause a burning sensation in the throat or stomach.
The Importance of Skilled Labor in Baklava Preparation
Since making baklava is a high-skill, time-consuming process, the effort spent in its preparation is very important for the quality and taste of the baklava. The filo dough must be carefully prepared, rolled out, layered with the filling, and baked to achieve the perfect appearance and taste. Without the skilled hands and years of experience of baklava makers, this traditional dessert would not exist today.
Although factors like soil, water, and weather conditions are not required for baklava, experience plays a vital role in its preparation. Baklava made by skilled and experienced masters reveals its excellence as soon as you taste it. Choosing the right type of flour, how to prepare and shape the dough, and the exact amount of sugar and nuts all contribute to creating good baklava. Experienced masters in this field have been making baklava for years and have learned all the key techniques involved.
The Importance of Ingredients Used in Baklava Preparation
Making good baklava requires not only skill but also the selection of high-quality ingredients. Let’s take a look at the essential products and techniques needed to make good baklava:
- The flour you use for baklava should be of high quality and suitable for baklava.
- The oil you use should also be high quality and appropriate for baklava.
- The consistency of the syrup is crucial. It should be cooked for about 35-40 minutes.
- After preparing the baklava, it should be baked in a stone-based oven at 200 degrees for 40-45 minutes.
- If you are rolling the dough by hand, the consistency should be softer, while if you use a machine, the consistency should be firmer.
- If you are wondering “What kind of starch should be used to roll baklava?”, the key point is to use fine wheat or corn starch.
- While rolling out the baklava layers, plenty of starch should be sprinkled in between. However, only the required amount of starch should be used when rolling out the dough.
- When spreading the baklava dough, a large baklava rolling device should be used, and a wind-free, room-temperature environment should be preferred.
The Importance of Thinness in Filo Dough
One of the main reasons baklava dough doesn’t have the desired softness is that the filo dough wasn’t rolled out thin enough. If you use thin filo pastry over hot dessert and pour hot syrup on it, the dough will become too soft. To avoid this, the filo dough should be as thin as paper. Along with the best-quality ingredients, knowing the right techniques is where the help of skilled baklava makers comes into play.
The Preparation of Baklava Syrup
While preparing the syrup for baklava, it should be stirred until the sugar dissolves, but once the sugar has dissolved, it should not be stirred again. Otherwise, the sugar will crystallize, and the syrup will become too thick. This will result in a doughy texture for the baklava. When cutting the baklava, the syrup should not drip in drops.
How Should Baklava Be Stored?
Although baklava is made frequently, it is a delicate dessert, and it is not always possible to use it on the same day it is prepared. After such a labor-intensive process, storing it properly is essential. Let’s take a look at how baklava should be stored:
Since baklava is a very sugary dessert, it is not recommended to store it in the refrigerator. Baklava placed in the fridge will turn sugary more quickly. In fact, baklava stored in the refrigerator won’t taste as good, and the sugar concentration will increase. Instead, it can be stored in a dry, cool environment for 3-5 days. If baklava is kept in a sunny or humid place, it will spoil quickly. Dry baklava, which doesn’t contain syrup, can be stored much longer than syrupy baklava in a dry, cool place.
As it requires a lot of effort to prepare, being able to store this delicious dessert in optimal conditions for a long time is crucial.
As we always say, making good baklava requires skill and lots of practice. By paying attention to these details, you can make the best baklava.
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