The reason Baklava is on my bucket list is very simply. baclava is one of those deserts that I used to have As a child and strangely enough especially when I lived in Montréal there was a small corner store that I used to go to before I go to work and it was a European Mediterranean store and they always had delicious chocolate’s and amazing baclava I would go there and order a slice or 7 because It was fresh.
So the reason it’s on my bucket list is because It remind me of a beautiful city and it is one of my favourite deserts a beautiful mixture of sweet savoury and most of all loving tradition.
It was a beautiful moment Rachel and I just finished our volunteering so we went back to Athens to go take a flight before everything closedown from Covid. The city is cloudy and rainy but we eventually had to dry spell so we quickly got out and try to look for some delicious baklava. To cross it off are bucket list. eventually we made it to the town centre the centre very close to that old church that one on my bucket list from there we went to a small corner cafe but the baklava which was probably about 20 to 30 tons.
We ordered a huge slice of the baklavaand it only cost a couple of euros and from there we sat down next to the church people watching and shared baclava as we are listening to the street performers was a beautiful moment a small moment.
but it was a nice moment and it’s one that I will remember forever. I do feel very lucky for the fact that I travel so much especially since I am who I am and I have seen a lot since is started traveling.
I remember when travelling it’s always best to just try your hardest to experience the culture that you’re in no debt and I would love it I love you all and thank you for reading my short post
Found this on Wikipedia
The oldest (2nd century BC) recipe that resembles a similar dessert is the honey-covered baked layered-dough dessert placenta of Roman times, which Patrick Faas identifies as the origin of baklava: “The Greeks and the Turks still argue over which dishes were originally Greek and which Turkish. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Roman cuisine had borrowed a great deal from the ancient Greeks, but placenta (and hence baklava) had a Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe.
Shape the placenta as follows: place a single row of tracta along the whole length of the base dough. This is then covered with the mixture [cheese and honey] from the mortar. Place another row of tracta on top and go on doing so until all the cheese and honey have been used up. Finish with a layer of tracta. … place the placenta in the oven and put a preheated lid on top of it … When ready, honey is poured over the placenta.
