Baklava Anyone?

First... EEK! I really need to utilize my website. I just read my husband's beautiful words that he wrote about me when he gifted me with this site. (You can read his words here.) I sobbed that anyone could see ME like he does. I am a fortunate lady. To be honest, it's hard to follow up that post. Everything seems slightly inadequate. Realistically, I just need to write SOMETHING! So, here goes (and the reason the title mentions baklava!

You are invited! Next Tuesday, join me to learn more about Greece, and it's delicious food. Greece and the Mediterranean are known for healthy diet. This class will certainly showcase the healthy side of Greek cuisine, but I also plan to teach you how to make the decadent dessert of baklava. YUM

https://sis.meridiantech.edu/get_ce_CRSMemo.cfm...

Walnuts are traditionally used in Greek baklava, but I LOVE pistachio!

Gather 'round, sweet tooth enthusiasts, because we’re diving into the delectable world of baklava! This golden, syrupy delight is as much a part of Greek culture as ancient myths and sun-soaked beaches. Picture layers of flaky phyllo dough, crunchy nuts, and a sweet, sticky embrace of honey syrup – baklava is truly the dessert of the gods!

The origins of baklava are as rich and layered as the dessert itself. Baklava can be found throughout the Mediterranean. In college, my roommate was Armenian. We both rejoiced when care packages full of Paklava, Armenian form of the flakey dessert, arrived. Many historians trace the early forms of baklava back to the Assyrian Empire around the 8th century B.C., where people layered thin bread with nuts and honey, and baked it in wood-fired ovens. This early version gradually spread across the region, picking up influences and refinements from the various cultures it encountered.

While its exact birthplace is a bit of a culinary mystery, Greece proudly claims baklava as a beloved staple. Some say it traveled from the kitchens of the ancient Byzantine Empire, where Greek chefs perfected the art of layering and sweetening pastries. The Greeks are credited with developing the technique of using thin layers of dough, known as "phyllo," which means "leaf" in Greek. The introduction of phyllo dough transformed baklava into the delicate, flaky pastry that is now celebrated. What’s undeniable is that baklava has been embraced with open arms (and mouths) in Greece, becoming a centerpiece at celebrations and family gatherings.

Baklava isn’t just a dessert; it’s a cultural ambassador. It’s the star of festive occasions like weddings and holidays, where it symbolizes sweetness and joy. Imagine a Greek grandmother, or "yiayia," lovingly brushing each delicate layer of phyllo with butter, sprinkling a mix of walnuts and spices, and then drenching the baked masterpiece in honey syrup. It’s a labor of love that connects generations, a sweet reminder of the past, and a delicious promise for the future. So next time you bite into a piece of baklava, remember – you’re tasting a slice of Greek heritage and a whole lot of love. Opa!

I hope to see you on Tuesday! Much Love, Dana