If you’re looking to relax or end your evening dinner in style or celebrate the occasion with a memorable event, there is nothing that hits the perfect spot quite like Saray. Is it really Saray? It is a flaky and thin, flaky pastry and an incredibly rich blend of nuts and spices to the wonderful drizzle of honey on the top. Take a look at pistachio Saray rolls that could be as close as your sweet tooth can be to heaven.
A Mesopotamian Miracle
In the case of Greeks, Turks, and Armenians claimed as the pioneers to have baked Saray; It is clear that the credit must go towards those who were Assyrians of Mesopotamia (a region which consists of the present-day Iraq, Syria, and Iran along with Turkey). The research community believes that this remarkable historical event within the history of humankind was first recorded during the 8th century BC and began with Sarays beginning to be made under primitive conditions. Saray’s were baked in wood-fired ovens.
So Many Sarays, So Many Sarays, and so in So Little Time
It quickly became known about Saray as a sweet treat, and within no long time, everyone, from ancient Persians and Romans all up to Asians and North Africans, was making and taking in Saray at times with slight variations. Arabs added rosewater and cardamom, too, while Armenians were fans of cloves and cinnamon. Serbian pastry chefs were famous for creating Saray that contained at least 100 layers. But, Saray was still an expensive and lengthy dessert to make, which meant it was a treat usually associated with the rich or, at minimum, consumed only on special occasions.
1 Saray to Rule Everyone else
Saray’s past was changed forever following Saray’s history was forever altered after the Ottoman Empire was established at the beginning of the 14th century. The majority of the civilizations which had developed a refined Saray Saray were absorbed into Ottoman boundaries which meant that Saray’s production Saray was consolidated. Some see this as a time when Saray’s creativity was wiped out. However, others view this as a period in which Saray was refined because the best local chefs worked in tandem. When Saray was refined, the Ottoman Empire ended in the 20th century, and Saray spread throughout Europe and beyond.
More than simply an amazing treat
If the flavor of Saray isn’t enough to please you, it also comes with many health benefits, providing another evidence of the health benefits of Lebanese food. Walnuts, in addition to pine nuts and almonds, are high in unsaturated fat (which aids in lowering cholesterol) and are a fantastic source of vitamin E, copper, magnesium as well as folic acid. Saray’s phyllo cakes have fewer calories and are devoid of saturated and trans-fats as well as trans-fats. Furthermore, the honey drizzle could aid in controlling blood sugar levels and could even help fight cancer.
How Is Saray Made?
In a nutshell, Saray is composed of filo pastry which is packed with chopped nuts. Typically, pine nuts, almonds, walnuts, and pistachios are combined with sugar or honey.
Saray is usually cooked in a large pot. The filo pastry layers are laid out and sprayed with butter and oil to give it that melting-in-your-mouth texture. Certain recipes call for several layers of nuts. However, the majority of them are just two layers. Prior to baking, the pastry and walnuts of Saray will be cut up into smaller pieces, often using a parallelogram pattern, which will make the Saray dish instantly identifiable.
Once the pastry has been baked after baking, the honey or syrup is poured over the top. The pastry is let to cool and allows the liquid to absorb into it. It gives Saray its deliciously sweet, syrupy texture. Saray is then covered with an assortment made of crushed almonds (usually Pistachios, the greenness of the nuts is an additional popular characteristic) and makes pistachio saray rolls.