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Baklava


Baklava
Photo Information
Copyright: Yasin Cobanoglu (broadcaster) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 677 W: 117 N: 135] (1336)
Genre: Places
Medium: Color
Date Taken: 2008-09-29
Categories: Food
Camera: Sony CyberShot DSC-H1, Sony 36-432 mm f/2.8-3.7, Sony Me Stick 1 GB, Sigma EX Multi-coated UV 58mm
Exposure: f/3.5, 2 seconds
Details: Tripod: Yes
More Photo Info: [view]
Photo Version: Original Version
Date Submitted: 2008-09-29 7:03
Viewed: 173
Points: 8
[Note Guidelines] Photographer's Note
Sevdiklerinizle birlikte, mutlu ve huzurlu bir bayram geçirmenizi dilerim.

All rights reserved.
Tüm Hakları Saklıdır.

Baklava is the ancestor of strudel. It was brought to Hungary by Turkish rulers in the 16th century. Though it has been claimed by many peoples, the best evidence is that, despite its Arabic-sounding name, it is of central Asian Turkic origin. Charles Perry, the world famous gourmet and “food specialist” has repeated that “Baklava is definetly a Turkish invention” in a congress held in Konya. Vryonis (1971) identified the ancient Greek gastris, kopte, kopton, or koptoplakous, mentioned in the Deipno sophistae as baklava, and calls it a "Byzantine favorite." However, Perry (1994) shows that though gastris contained a filling of nuts and honey, it did not include any dough; instead, it involved a honey and ground sesame mixture similar to modern pasteli or halva. Perry then assembled evidence to show that layered breads were created by Turks in Central Asia. Further development would have occurred in the kitchens of the Topkapı Palace, where the sultan presented trays of baklava to the Janissaries every 15th of Ramadan in a ceremonial procession called the Baklava Alayı. (Wasti, 2005)The word baklava entered English from Turkish; it may be derived from an Arabic word for "nuts," but Buell (in Christian, 1999) argues that the word "baklava" is of Mongolian origin, and mentions a recipe in a Chinese cookbook written in 1330 under the Yuan (Mongol) dynasty.

Baklava is Turkish as well as lokum, sarma, dolma, kadayif, Turkish Coffee and etc... Many of the food that is eaten in Aegean, Mediterranean and Middle east is actually Turkish recipe’s.

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Critiques [Translate]

  • Great 
  • milas Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 2164 W: 385 N: 2277] (24652)
  • [2008-09-29 8:44]

Merhaba Yasin...
Bu güzel karenizle gireceğimiz bayramın tüm islam alemine hayırlar ve mutluluklar getirmesi temennilerimle bayramını kutluyor, nice bayramlar geçirmeni yüce yaradandan niyaz ediyorum...selam ve sevgilerimle...

  • Great 
  • korbee Gold Star Critiquer/Gold Note Writer [C: 1100 W: 0 N: 936] (9342)
  • [2008-09-29 12:48]

mmmmm. in Holland there many shops selling this,I love it,grat sharp and tasty presentation Yasin.
jan

  • Great 
  • ayse51 Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1148 W: 62 N: 807] (12555)
  • [2008-09-30 3:16]

Merhaba Yasin bey,
şeker bayramı diyede adlandırdığımız Ramazan bayramı için şeker gibi bir tanıtım olmuş.Baklava olsada yesek dedirtecek cinsten.Ellerinize sağlık.İyi bayramlar.Necla.:)daha sonra.

Acaba Hacıbaba'dan mı diye düşündüm, nefis görünüyor, afiyet olsun.. senin de bayramın kutlu olsun Yasin.. nicelerine sağlıcakla..

aK

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