Baklava
PHOTOS: this is how they make baklava in Gavar, and this is the origin story
At the request of Gegharkunik authorities, the federal government has agreed to add the tradition of preparing Gavar baklava to Armenia's intangible cultural heritage list.
This recipe is popular among ladies living in rural areas of the Gavar region. It was formerly known as Bayazeti pakhlava (Western Armenian). Eastern Armenians began using it after the migration of Armenians from Western Armenia in the 1830s.
It was perceived as food for the rich because of its expensive ingredients. The plebs would only eat it on special occasions, ahead of major holidays or weddings. It was the crown jewel on the table.
In Bayazet they prepared it in special diamond-shaped copper trays, except for the rich, who used silver. Every family had a tray with a unique pattern.
It contains tons of walnuts. But not just any walnuts. It has to be cleaned and dried with special methods. Add natural honey, oil from molten butter, and granulated sugar.
The preparation required the presence of all women in the family and sometimes neighbors. The preparatory phase was lengthy, so everyone was given a job: sort the walnuts, prepare the dough, oil, honey, etc. The most experienced member would observe the process. And of course, there was live music and anecdotes to make the process less boring.
It has 25 layers.
The honey is added while it's still hot. The ingredients ensure that it preserves taste and quality for a lengthy period.
Gavar baklava is different from baklava baked in other parts of Armenia and the region in general. You will find small family-owned bakeries in Gavar that prepare it with traditional methods. It attracts many food tourists.