The Ottoman Empire, once one of the world’s most powerful socio-political forces, spanned three continents, 32 provinces and numerous vassal states.
But perhaps the empire’s most important and enduring accomplishment has been baklava – sticky, sweet, fragrant and nightmare of diabetics. Baklava is a rich, sticky pastry made with layers of filo filled with chopped nuts and sweetened with syrup.
It is a staple of Eid festivities that will be taking place this week.
Sweet World, in Meadow Heights, is well-known for traditional baklava, as well as a vast array of other filo sweets – şobiyet, the bird’s nest, chocolate baklava and more.
The gifting of baklava during Ramadan and the serving of it during Eid has become entrenched in Melbourne’s Muslim community as elsewhere.
So what’s the secret to a perfectly crisp, sweet and light baklava?
“There are secrets to the art,” Sweet World owner says Aynur Demiroglu. “Some of the vital things are a very thin pastry – you should be able to read a newspaper with the filo on top – lots of corn flour when you’re rolling out the pastry and a perfectly balanced syrup.”
One cup of water to one cup of sugar makes the perfect syrup, she advises.
Melbourne’s north is home to some of the best Lebanese and Turkish baklavas, whose creators have dedicated a lifetime to perfecting the sweet.
“Baklava ustas [professionals] in Turkey leave their education at the age of nine or 10 and start an apprenticeship,” Mrs Demiroglu said. “They dedicate their life to making baklava.”
Sweet World is at Shop 20, 55 Paringa Boulevard, Meadow Heights. Phone: 9309 2552
