Astonishingly Fine Armenian Baklava

Last night an old friend flew into town. After we caught up a bit, he pulled out of his luggage two plastic containers of baklava--"this is not that commercial store-bought stuff," he said. "This is the real thing, made by an old Armenian lady in Massachusetts my family knows."

The first bite changed everything Foodie had ever thought about baklava. Distinct flavors one could distinguish-- Walnuts.  Honey.  The pastry itself, pierced by one clove.  Not icky sweet, and no sign of the dreaded rose water. Perfect with coffee. Full disclosure:  we had one each last night, and one each for breakfast this morning.

Baklava, paklava, or pahklava,  is an ancient sweet, common to so many Middle Eastern countries that its origins are obscured. According to this history, the Armenians contributed cinnamon and clove to the recipe.  Arabs added the rosewater Foodie finds hard to bear.

Sometimes one is lucky enough to eat the best.

( Actual Armenian baklava pictured.)

Comments

[Victoria Margosian]

This is NOT traditional Armenian Baklava as traditionally it is a very light desert made by rolling fillo dough on a dowel and only using either walnuts or pistasios and diluted honey as a drizzle. This is Middle Eastern, Greek or Turkish.

[rose oil]

thanks for the great recipe.

[Rose Water]

Yummy! I can't wait to make this at home.

[Isil]

thank you,I'll soon update my links. Warm regards.

[Foodie]

Thanks, Isil-let's trade links.

[Isil]

You were really lucky to eat thehome made baklava. A restaurant in Istanbul puts dried rose leaves inside and form the baklava into the shape of a rose. Just click here:
http://veggieway.blogspot.com/2005/12/trize-restaurant-in-istanbul_29.html