Baklava
Turkish Coffee

Baklava

Early records of layered pasteries can be found in the Middle East and Anatolia dating back to B.C. The kitchens of the Imperial Ottoman Palace became the ultimate culinary hub of the empire from the 15th century. The chefs there, from various ethnic groups, contributed enormously to the interaction and refinement of the art of cooking and pastry-making. Over the years and centuries, Baklava's taste and texture has been perfected and Baklava has become the most popular of the Turkish sweets.

How to Prepare Café Mangal's Delicious Baklava

• Brush the baking pan with melted butter.
  
• Place the sheets of phyllo dough (yufka), brushing each layer with melted butter. Continue until 20 layers are placed.
  
  
  
  
• Spread the first layer of ground walnuts.*
  
  
  
  
• Place 10 more layers of phyllo dough (yufka), brushing each one with melted butter.
  
  
  
  
• Spread the second layer of ground walnuts.*
• Place remaining 20 layers of phyllo dough (yufka), brushing each one with melted butter.
  
  
  
  
• To finish, brush the top with melted butter.
• Cut through to the bottom into approximately 1.5" x 2.0" rectangular or diamond pieces.
• Bake (350°F) for approximately 1 hour until the top is golden brown.
• Pour the syrup over baklava little by little so that it absorbs the syrup.
• Leave to cool, serve at room temperature, and enjoy (afiyet olsun!).
  
  

(*) Most popular fillings are walnuts or pistachios.

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History of Coffee

Legends tell us of an Ethiopian shepherd named “Kaldi” in the sixth century who noticed his goats stayed awake after eating wild coffee berries. Ethiopia is where the first coffee beans were harvested from wild coffee plants. Coffee was considered a wine from the berry of the coffee tree. It was first used in ceremonies by the mystic Sufis inYemen. Two Syrian traders brought the first coffee beans to Istanbul in 1555. At first, coffee beans were eaten whole. Later on a drink was made from the fermented pulp of the coffee berries. This drink became very popular with dervishes. In the years that followed, coffee became a major part of Turkish social interaction, and coffee houses in Turkey became commonplace. Historians tell us that coffee was introduced to Europe by Turks in the17th century. Venetians were active in trading coffee beans to Europe. The Dutch had introduced coffee in the second half of the 17th century to America. At present, coffee houses continue to be a place to meet with friends and socialize over a nice hot cup of coffee all over the world.

Turkish Proverb

“One cup of coffee is appreciated for forty years”

How to Brew Turkish Coffee

Turkish Coffee is traditionally prepared in a “cezve”, a long-handled pot.

• Place 2 or 3 teaspoons of finely ground coffee (from Arabica beans), and 1 teaspoon of granulated sugar if you prefer it “sekerli” (with sugar).
• Add ¼ cup of cold water and stir to dissolve the sugar.
• Heat slowly and when the coffee begins to froth up, remove from heat, pour a little of the froth into the cup and return to the heat.
• Let the coffee rise once more – but without letting it come to boil - and serve.
• “Afiyet olsun!” (Enjoy!).

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