Baklava

Baklava(/bɑːkləˈvɑː,ˈbɑːkləvɑː/,or/bəˈklɑːvə/;Ottoman Turkish:باقلوا) is a layered pastry dessert made offilopastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries ofOttoman cuisine.
There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries inWest Asia,Southeast Europe,Central Asia, andNorth Africa. It is also enjoyed inPakistanandAfghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers.
The wordbaklavais first attested in English in 1650,a borrowing fromOttoman Turkish:باقلاوه/bɑːklɑvɑː/.The namebaklavais used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mysticKaygusuz Abdal.
The historian Paul D. Buell argues that the wordbaklavamay come from theMongolianrootbaγla-'to tie, wrap up, pile up' composed with theTurkicverbal ending-v;baγla- itself in Mongolian is a Turkic loanword.The lexicographerSevan Nişanyanconsiders its oldest known forms (pre-1500) to bebaklağıandbaklağu, and labels it as being of Proto-Turkic origin.Another form of the word is also recorded in Persian,باقلبا(bāqlabā).Though the suffix-vāmight suggest a Persian origin,thebaqla-part does not appear to bePersianand remains of unknown origin.The linguist Tuncer Gülensoy states that the origin of baklava isbakl-ı(feed) in proto-Turkish and suffixes-la-ğıare added. The word changes asbakılağı>bakılavı>baklava.
The Arabic nameبقلاوةbaqlāwaoriginates from Turkish.
The three main proposals for the roots of baklava are the Greekplacenta cake,the Medieval Persian (Iranian)lauzinaj,and theCentral AsianTurkic tradition of layered breads.There are also claims attributing baklava to theAssyrians, according to which baklava was prepared by them in the 8th century BC.The inhabitants of the ancientAssyrian empirewould prepare the sweet by layering flatbreads with chopped nuts in between, but the earliest record of modern Baklava was recorded during the Ottoman Empire.
There are also some similarities between baklava and theAncient Greekdessertsgastris(γάστρις),kopte sesamis(κοπτὴ σησαμίς), andkopton(κοπτόν) found in book XIV of theDeipnosophistae.However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and groundsesamesimilar to modernpasteliorhalva, and no dough, certainly not a flaky dough.
Another recipe for a similar dessert isgüllaç, a dessert found inTurkish cuisineand considered by some as the origin of baklava.It consists of layers offilodough that are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten duringRamadan. The first known documentation ofgüllaçis attested in a food and health manual, written in 1330 that documentsMongolfoods called Yinshan Zhengyao (飮膳正要,Important Principles of Food and Drink), written byHu Sihui, an ethnic Mongol court dietitian of theYuan dynasty.
Although the history of baklava is not well documented, its Turkish version was probably developed in the imperial kitchens of theTopkapı PalaceinConstantinople(modernIstanbul).The Sultan presented trays of baklava to theJanissariesevery 15th of the month ofRamadanin a ceremonial procession called theBaklava Alayı.
Many claim that theplacenta cake, and therefore likely baklava, derived from a recipe fromAncient Greece.Homer'sOdyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey.In the fifth century BC,Philoxenosstates in his poem "Dinner" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.
The word "placenta" originally comes from the Greek languageplakous(πλακοῦς), which means something "flat and broad".An earlyGreek languagemention ofplakousas a dessert (or second table delicacy) comes from the poems ofArchestratos. He describesplakousas served with nuts or dried fruits and commends the honey-drenched Athenian version ofplakous.Antiphanes, a contemporary ofArchestratos, provided an ornate description ofplakous:
In theByzantine Empire, the traditionalplacenta cake(known as "koptoplakous",κοπτοπλακοῦς), a dish similar to baklava, was consumed.The earliest known detailed recipe for placenta, from the 2nd century BC, is a honey-covered baked layered-dough dessert whichfood historianPatrick Faas identifies as the origin of baklava.
HistorianAndrew Dalbyspeculates as to why Cato's section on bread and cakes, which he describes as "recipes in a Greek tradition", are included inDe Agricultura: "Possibly Cato included them so that the owner and guests might be entertained when visiting the farm; possibly so that proper offerings might be made to the gods; more likely, I believe, so that profitable sales might be made at a neighbouring market."
Cato's original recipe for placenta follows:
According to a number of scholars,koptoplakous(κοπτοπλακοῦς) was a precursor to the modern baklava.HistorianSperos Vryonisdescribeskoptoplakousas a "Byzantine favorite" and "the same as the Turkish baklava",as do other writers.The name (Greek:πλατσέντα) is used today on the island ofLesbosfor thin layered pastry leaves with crushed nuts, baked, and covered in syrup.
Baklava is a common dessert in modern Arab cuisines, but theArabic language cookbookKitab al-Tabikh, compiled byIbn Sayyar al-Warraqin the 10th-century, does not contain any recipe for baklava.Its recipe forlauzinajrefers to small pieces ofalmond pastewrapped in very thin pastry ("as thin as grasshoppers' wings") and drenched in syrup.Some writers say this is dessert that most closely resembles the modern baklava.Charles Perry, however, has written that "it was not much like baklava".
There are similar recipes forlauzinajin the 13th-centuryKitab al-TabikhbyMuhammad bin Hasan al-Baghdadi. Written in 1226 in today'sIraq, the cookbook was based on an earlier collection of 9th centuryPersian-inspired recipes.According toGil Marks, Middle Eastern pastry makers later developed the process of layering the ingredients.
Baklava is normally prepared in large pans. Many layers offilodough,separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typicallywalnutsorpistachios, buthazelnutsandalmondsare also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.
Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles. After baking, asyrup, which may includehoney,rosewater, ororange flower water, is poured over the cooked baklava and allowed to soak.
Baklava is usually served at room temperature, and is often garnished with nuts that have been ground up.
Baklava in Algeriais calledBaklawa(Arabic: بقلاوة,Tifinagh: ⴱⴰⴽⵍⴰⴹⴰ). In most Algerian regions, Baklava is the centerpiece of any sweets table. This type of Baklava originates in the Algerian city ofConstantine. The Algerian Baklava is distinct in thatfilo doughis not used. Instead, they use another type of thin dough calledmalsoukaor warqa and instead of walnuts or pistachios they usealmonds.
Like other forms of baklava, the layered pastry is cut into diamond-shaped pieces and has one almond placed on top of each piece before being baked. It is then soaked in a syrup of honey, sugar, andlemon juice.
InSyrian cuisine, baklava (Arabic: البقلاوة,Syriac: ܒܩܠܘܐ) is a dessert mostly served on special occasions likeEid al-Fitr, orSyrian Christmas.It is made of 24 layers of buttered phyllo dough, a filling of either chopped pistachios or chopped walnuts (walnuts are preferred) and a syrup consisting of sugar,orange blossom water, and lemon juice.Syrian baklava comes in many shapes, but the diamond shape is the most common one.A Syrian baklava recipe was introduced to the Turkish city ofGaziantepin 1871 by Çelebi Güllü, who had learned the recipe from a chef in the city ofDamascuswhich transformed into the Gaziantep baklava we know today.
Armenian baklava, known in Armenian aspakhlava(Armenian:Փախլավա) is made of layers ofphyllo dough, a filling of cinnamon-spiced chopped walnuts, and a syrup made fromcloves, cinnamon, lemon juice, sugar and water.It is diamond-shaped and often has either onehazelnut, almond, or half a walnut placed on each piece.It is often served at special occasions likeArmenian ChristmasorArmenian Easter.
Armenian baklava has some variations on how many phyllo layers are supposed to be used. One variation uses 40 sheets of dough to align with the 40 days of LentJesusspent in the desert where he fasted.Another variation is similar to the Greek style of baklava, which is supposed to be made with 33 dough layers, referring to the years of Jesus's life.
The city ofGavarmakes Its own version of baklava. It is made with 25 dough layers, has a filling of cleaned and dried chopped walnuts, sugar and a syrup that is poured over the finished baklava consisting ofhoneyandflowers.This type of baklava used to be prepared in the then-Armenian city ofBayazet, but the people living there immigrated to Gavar and surrounding regions in 1830.
Azerbaijani baklava (Azerbaijani:Azərbaycan paxlavası) is made mostly for special occasions (likeNowruz).Pastry,cardamom, andsaffronare used for the preparation. Nuts (mostlyhazelnuts, almonds or walnuts) and sugar are used as the filling, and syrup is used as a sweetener.Ethnic groups native to different regions (likeLezginsandTat people) have contributed to some regional variations.
Albaniansusually prepare thebakllavafor certain religious holidays of Muslims, Catholics and Orthodox, and they popularly prepare it for the winter holiday season and theNew Year.
InBosnian cuisine,Ružiceis the name of the regional variant of baklava.
Baklava also exists inRomanian cuisine, being known asbaclavain Romanian. It is one of the most preferred desserts among Romanians together with theKanafeh(cataif) and thesarailia. InRomania, someTurkishpastry shops that sell baklava have notable popularity. They are common in the south and southeast of the country, but some also exist in its east.In Bulgaria, baklava is very popular during the winter holiday season, when people have it for dessert after dinner.
InGreek cuisine,walnutsare more common than pistachios, and the dessert is flavored withcinnamon. Greek baklava (Greek:Μπακλαβάς) comes in many regional guises, with different names such as samousades, zournadakia, and masourakia. Generally speaking, insouthern Greecebaklava is mostly made with chopped almonds and in thenorthwith walnuts. Some recipes use hazelnuts, sesame or raisins.The syrup is made of sugar, honey, water, cinnamon and orange or lemonzest.Greek baklava is supposed to be made with 33filo doughlayers, referring to the years ofJesus's life.
On the island ofLesbosin Greece a type of baklava is still known asplacenta(Greek:πλατσέντα), which is the name of an Ancient Greek pastry that is often seen as the predecessor of baklava. The latter is a baked dessert with very thinly made pastry layers and chopped nuts. The base for this modernplacentais made with leaves offilo dough, and nuts stacked upon each other. After baking, it is soaked in a simple syrup and sprinkled with cinnamon.
Iranian baklava (Persian:باقلوا) is less crisp and uses less syrup than other baklava variations.The cities ofYazd,Tabriz,Qazvin,Kashanand theGilan provinceare famous for their baklava variations, which are widely distributed inIran.Iranian baklava uses a combination of chopped almonds, hazelnuts or walnuts and pistachios spiced withsaffron,cardamomorjasmine. For the syrup,rose water, lemon juice, sugar, honey, and water are used.Iranian baklava may be cut into diamonds or squares.When it is finished it is often garnished with chopped pistachios,rose petals, jasmine orcoconut powderdepending on the region.
InTurkish cuisine, baklava is traditionally filled with pistachios, walnuts or almonds (in some parts of theAegean Region). In theBlack Sea Regionhazelnuts are commonly used as a filling for baklava.Hazelnutsare also used as a filling for theTurkish dessertSütlü Nuriye, a lighter version of the dessert which substitutesmilkfor thesimple syrupused in traditional baklava recipes.
Şöbiyetis a variation that includeskaymakas the filling, in addition to the traditional nuts.The city ofGaziantepin south-central Turkey is famous for its baklava made from locally grown pistachios,often served withkaymakcream. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef inDamascus.In 2008, the Turkish patent office registered ageographical indicationfor Antep Baklava,and in 2013,Antep BaklavasıorGaziantep Baklavasıwas registered as aProtected Geographical Indicationby theEuropean Commission.Gaziantep baklava is the first Turkish product to receive a protected designation from the European Commission.
Uzbek cuisinehaspakhlava,puskaloryupkaor inTataryoka, which are sweet and salty savories (börekler) prepared with 10–12 layers of dough.InCrimean Tatar cuisine, thepakhlavais their variant of baklava.
There are many variants of Baklava inMaghrebi cuisinethat are eaten to this day.Owing to its ancient origins,Assyrian peopletoday continue to enjoy baklava and eat it as part of their larger cuisine.