Aug. 07--The origins of baklava can be traced to the earliest years of the Ottoman Empire, when only the wealthy could afford the simple luxury of flaky, unleavened pastry dough layered with ground nuts and drenched in sweet, golden honey. Now, the centuries-old dessert is a near-ubiquitous menu item in Mediterranean restaurants across the world.
At ZiZi's Cafe, one of the best Turkish spots in Chicago, the plate of baklava ($4.75) is otherworldly. Unlike many Americanized baklavas made with an atrocious amount of corn syrup, Zizi's version earns its mantle with real honey, which unites with crispy filo and chopped walnuts in light and fluffy squares served fresh out of the oven. Each bite culminates in a rich, warm and deftly layered balance of savory and sweet. 2825 N. Sheffield Ave., 773-697-9228, www.ziziscafe.com
Leah Pickett is a freelance writer.
