History of Antep Baklavası



“BAKLAVA ALAYI” WRITTEN BY PROF.DR.ILBER ORTAYLIca


In Istanbul encyclopedia Prof.Dr.Ilber Ortaylı told about tradition of Baklava Alayi as follows:

"In the middle of Ramadan, as being Muslims" caliph, sultan visit Hirka-i Serif an relic in a ceremony, then Hirka-İ Serif regiment is arranged.After that religious ceremony, baklava trays which are prepared for every ten soldiers of ‘kapikulu group’ like janissary, knight, artilleryman and ‘cebeci’,were ordered in the front of Matbah-i Amire as covered with skiff kik.

First tray of Ramadan offer is taken by ’silahdar aga’ and his group on behalf of Sultan who is also first janissary. After that, other two soldiers shouldered each baklava tray that was covered with skiff kik, orderly. All commanders of troops like expert, saka, trustee and odabasi walked in front of the troops but carrier soldiers (they carries baklava trays)walked behind the troops. They went out opened door and Baklava alayi walked to barracks by passing reciprocal ordered public and their applauses via Divanyolu. Trays and skiff kiks were returned next day. Trays and skiff kiks were not returned anymore at the last period of Baklava Alayi ceremony by saying ‘it was so delicious that we ate trays and skiff kik with Baklava ‘,this meaningful ceremony was misused.

BAKLAVA IN FIRST TURKISH COOKBOOK “TIBAI MELCEU’T TABBAHIN”


Another record can be found about Baklava in “Melcu’t Tabbahin”. Five types of baklava and their recipes are told in sixth part of Melceu’t Tabbahin (Ascilarin Siginagi-Shelter of Cooker) which first cookery book is written Mehmet Kamil in 1884.

ETYMOLOGIC FINDINGS SAYS BAKLAVA IS TURKISH


We come across with the Word “Baklahu” when analyzing the etymology (word root) of Baklava.”Baklahu also have a meaning of bundle dough. Rolling pin which is needed to prepare Baklava originated from the Word root “Oklahu” from Middle Asia.

AMERICAN PERRY, FRIEND OF BAKLAVA RESEARCHED


Charles Perry, who is the meal expert of Los Angeles Times Newspaper, is one of the Pioneer research hers’s of Baklava’s origin. Perry came to Turkey few times for researching Baklava; he made some observation and wrote an article of 4 pages about baklava in his newspaper .Meanwhile, Perry reported in World Food Symposium, in Italy, that Baklava belongs to Turks in year 2001.He used Word etymology about Baklava in his thesis, and reported that”yufka” which means thin, is originated from the Word “Yubka” from Middle Asia and also the Word “Kat” belongs to Turkish. The Word Baklava is already following the palatal harmony rule in Turkish.

HOW COULD WE UNDERSTAND THE REAL BAKLAVA ?


When you stick your fork, the scrunch of Baklava will charm your ears. You should smell it before you bite, since the smell of butter is magnificent. The flavour in your mouth is also well-favaured. If you do not hear any scrunch when you stick your fork to Baklava or bite it, which means it is not fresh. A well prepared baklava should melt in you mouth just after you bite it. If your throat is burning or the sugar ratio makes you feel uncomfortable when you eat it, which means the dough-sugar proportion is inappropriate. If you have a stomach–ache after you eat Baklava, you must change the shop you buy it from. Because this type of illness indicate that fresh ingredients have not been used when preparing Baklava.