The word baklava is first attested in English in 1650,[5] a borrowing from
Ottoman Turkish: باقلاوه/bɑːklɑvɑː/.[6][7] The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic
Kaygusuz Abdal.[8]
The historian Paul D. Buell argues that the word baklava may come from the
Mongolian root baγla- 'to tie, wrap up, pile up' composed with the
Turkic verbal ending -v;[9] baγla- itself in Mongolian is a Turkic loanword.[10] The lexicographer
Sevan Nişanyan considers its oldest known forms (pre-1500) to be baklağı and baklağu, and labels it as being of Proto-Turkic origin.[11] Another form of the word is also recorded in Persian, باقلبا (bāqlabā).[12] Though the suffix -vā might suggest a Persian origin,[13][14] the baqla- part does not appear to be
Persian and remains of unknown origin.[15] The linguist Tuncer Gülensoy states that the origin of baklava is bakl-ı (feed) in proto-Turkish and suffixes -la-ğı are added. The word changes as bakılağı > bakılavı > baklava.[16]
The Arabic name بقلاوةbaqlāwa originates from Turkish.[17]
History
The three main proposals for the roots of baklava are the Greek
placenta cake,[18] the Medieval Arab/Persian
lauzinaj,[19] and the
Central Asian Turkic tradition of layered breads.[20] There are also claims attributing baklava to the
Assyrians, according to which baklava was prepared by them in the 8th century BC.[21]
There are also some similarities between baklava and the
Ancient Greek desserts gastris (γάστρις),[22]kopte sesamis (κοπτὴ σησαμίς), and kopton (κοπτόν) found in book XIV of the Deipnosophistae.[23][24] However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground
sesame similar to modern pasteli or halva, and no dough, certainly not a flaky dough.[25]
Another recipe for a similar dessert is güllaç, a dessert found in
Turkish cuisine and considered by some as the origin of baklava.[26] It consists of layers of
filo dough that are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during
Ramadan. The first known documentation of güllaç is attested in a food and health manual, written in 1330 that documents
Mongol foods called Yinshan Zhengyao (飮膳正要, Important Principles of Food and Drink), written by
Hu Sihui, an ethnic Mongol court dietitian of the
Yuan dynasty.[9]
Although the history of baklava is not well documented, the Turkish version was probably developed in the imperial kitchens of the
Topkapı Palace in
Constantinople (modern
Istanbul).[20][27] The Sultan presented trays of baklava to the
Janissaries every 15th of the month of
Ramadan in a ceremonial procession called the Baklava Alayı.[19][28][29]
Placenta cake theory
Many claim that the
placenta, and therefore likely baklava derived from a recipe from
Ancient Greece.[30] Homer's Odyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey.[30] In the fifth century BC,
Philoxenos states 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.[31]
The word "placenta" originally comes from the Greek language plakous (πλακοῦς), which means something "flat and broad".[32][33] An early
Greek language mention of plakous as a dessert (or second table delicacy) comes from the poems of
Archestratos. He describes plakous as served with nuts or dried fruits and commends the honey-drenched Athenian version of plakous.[34]Antiphanes, a contemporary of
Archestratos, provided an ornate description of plakous:[34][35]
The streams of the tawny bee, mixed with the curdled river of bleating she-goats, placed upon a flat receptacle of the virgin daughter of Demeter [honey, cheese, flour], delighting in ten thousand delicate toppings – or shall I simply say plakous?
In the
Byzantine Empire, the traditional
placenta cake (known as "koptoplakous", κοπτοπλακοῦς), a dish similar to baklava, was consumed.[37][38][39] The earliest known detailed recipe for placenta, from the 2nd century BC, is a honey-covered baked layered-dough dessert which
food historian Patrick Faas identifies as the origin of baklava.[18][40]
Historian
Andrew Dalby speculates as to why Cato's section on bread and cakes, which he describes as "recipes in a Greek tradition", are included in De 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."[41]
Cato's original recipe for placenta follows:
Shape the placenta as follows: place a single row of tracta along the whole length of the base dough. This is then covered with the mixture [cheese and honey] from the mortar. Place another row of tracta on top and go on doing so until all the cheese and honey have been used up. Finish with a layer of tracta. ... place the placenta in the oven and put a preheated lid on top of it ... When ready, honey is poured over the placenta.
According to a number of scholars, koptoplakous (κοπτοπλακοῦς) was a precursor to the modern baklava.[18][42][43] Historian
Speros Vryonis describes koptoplakous as a "Byzantine favorite" and "the same as the Turkish baklava",[44] as do other writers.[32] The name (
Greek: πλατσέντα) is used today on the island of
Lesbos for thin layered pastry leaves with crushed nuts, baked, and covered in syrup.[45][46]
Baklava is a common dessert in modern Arab cuisines, but the
Arabic language cookbookKitab al-Tabikh, compiled by
Ibn Sayyar al-Warraq in the 10th-century, does not contain any recipe for baklava.[47] Its recipe for
lauzinaj refers to small pieces of
almond paste wrapped in very thin pastry ("as thin as grasshoppers' wings") and drenched in syrup.[48] Some writers say this is dessert that most closely resembles the modern baklava.[49]Charles Perry, however, has written that "it was not much like baklava".[50]
There are similar recipes for lauzinaj in the 13th-century Kitab al-Tabikh by
Muhammad bin Hasan al-Baghdadi. Written in 1226 in today's
Iraq, the cookbook was based on an earlier collection of 9th century
Persian-inspired recipes.[19] According to
Gil Marks, Middle Eastern pastry makers later developed the process of layering the ingredients.[19]
Preparation
Baklava is normally prepared in large pans. Many layers of
filo dough,[51] separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically
walnuts or
pistachios, but
hazelnuts and
almonds are 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, a
syrup, which may include
honey,
rosewater, or
orange flower water is poured over the cooked baklava and allowed to soak.
Baklava is usually served at room temperature, and is often garnished with ground nuts.
Regional variations
Algeria
Baklava in Algeria is called Baklawa (
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 of
Constantine. The Algerian Baklava is distinct in that
filo dough is not used. Instead, they use a other type of thin dough called
malsouka or warqa and instead of walnuts or pistachios they use
almonds.[52][53][54][55]
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, and
lemon juice.[56][57][58]
Syria
In
Syrian cuisine, baklava (
Arabic: البقلاوة,
Syriac: ܒܩܠܘܐ) is a dessert mostly served on special occasions like
Eid al-Fitr, or
Syrian Christmas.[59] 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.[60] Syrian baklava comes in many shapes, but the diamond shape is the most common one.[61] A Syrian baklava recipe was introduced to the Turkish city of
Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in the city of
Damascus which transformed into the Gaziantep baklava we know today.[62]
Armenia
Armenian baklava, known in Armenian as pakhlava (
Armenian: Փախլավա) is made of layers of
phyllo dough, a filling of cinnamon-spiced chopped walnuts, and a syrup made from
cloves, cinnamon, lemon juice, sugar and water.[63][64] It is diamond-shaped and often has either one
hazelnut, almond, or half a walnut placed on each piece.[65] It is often served at special occasions like
Armenian christmas or
Armenian eastern.[66][67]
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 Lent
Jesus spent in the desert where he fasted.[68][69][70] 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.[71]
The city of
Gavar makes 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 of
honey and
flowers.[72][73] This type of baklava used to be prepared in the then-Armenian city of
Bayazet, but the people living there immigrated to Gavar and surrounding regions in 1830.[74]
Azerbaijan
Azerbaijani baklava (
Azerbaijani: Azərbaycan paxlavası) is made mostly for special occasions (like
Nowruz).[75][76][77] Pastry,
cardamom, and
saffron are used for the preparation. Nuts (mostly
hazelnuts, almonds or walnuts) and sugar are used as the filling, and syrup is used as a sweetener.[78] Ethnic groups native to different regions (like
Lezgins and
Tat people) have contributed to some regional variations.[79][80][81]
Tenbel pakhlava is filled with almonds or walnuts and consists of 8-10 layers. Its top layer is coated with
yolk.[82][83] Half a
walnut is placed on each diamond-shaped piece.[84]
Ganja pakhlava has a filling of almond, sugar and cardamom. 18 layers of dough are used.[84]Rose petals are added to the dough.[85][86]
Guba pakhlava has a top layer that is coated with
saffron. It uses 50 rishta layers.[87][88]
In
Bosnian cuisine, Ružice is the name of the regional variant of baklava.[89]
Baklava also exists in
Romanian cuisine, being known as baclava in Romanian. It is one of the most preferred desserts among Romanians together with the Kanafeh (cataif) and the sarailia. In
Romania, some
Turkish pastry 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.[90]
Greece
In
Greek cuisine,
walnuts are more common than pistachios, and the dessert is flavored with
cinnamon. Greek baklava (
Greek: Μπακλαβάς) comes in many regional guises, with different names such as samousades, zournadakia, and masourakia. Generally speaking, in
southern Greece baklava is mostly made with chopped almonds and in the
north with walnuts. Some recipes use hazelnuts, sesame or raisins.[91] The syrup is made of sugar, honey, water, cinnamon and orange or lemon
zest.[92][93] Greek baklava is supposed to be made with 33
filo dough layers, referring to the years of
Jesus's life.[94]
On the island of
Lesbos in Greece a type of baklava is still known as
placenta (
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 modern placenta is made with leaves of
filo dough, and nuts stacked upon each other. After baking, it is soaked in a simple syrup and sprinkled with cinnamon.[95][96][97]
Iran
Iranian baklava (
Persian: باقلوا) is less crisp and uses less syrup than other baklava variations.[98] The cities of
Yazd,
Tabriz,
Qazvin,
Kashan and the
Gilan province are famous for their baklava variations, which are widely distributed in
Iran.[99][100][101][102] Iranian baklava uses a combination of chopped almonds, hazelnuts or walnuts and pistachios spiced with
saffron,
cardamom or
jasmine. For the syrup,
rose water, lemon juice, sugar, honey, and water are used.[103][104] Iranian baklava may be cut into diamonds or squares.[105] When it is finished it is often garnished with chopped pistachios,
rose petals, jasmine or
coconut powder depending on the region.[106]
Turkey
In
Turkish cuisine, baklava is traditionally filled with pistachios, walnuts or almonds (in some parts of the
Aegean Region). In the
Black Sea Region hazelnuts are commonly used as a filling for baklava.[107]Hazelnuts are also used as a filling for the
Turkish dessertSütlü Nuriye, a lighter version of the dessert which substitutes
milk for the
simple syrup used in traditional baklava recipes.[108]Şöbiyet is a variation that includes
kaymak[109] as the filling, in addition to the traditional nuts.[110] The city of
Gaziantep in south-central Turkey is famous for its baklava made from locally grown pistachios,[111] often served with kaymak cream. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in
Damascus.[112] In 2008, the Turkish patent office registered a
geographical indication for Antep Baklava,[113] and in 2013, Antep Baklavası or Gaziantep Baklavası was registered as a
Protected Geographical Indication by the
European Commission.[114] Gaziantep baklava is the first Turkish product to receive a protected designation from the European Commission.[115]
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abGoldstein 2015, "ancient world": "The next cake of note, first mentioned about 350 B.C.E. by two Greek poets, is plakous. [...] At last, we have recipes and a context to go with the name. Plakous is listed as a delicacy for second tables, alongside dried fruits and nuts, by the gastronomic poet Archestratos. He praises the plakous made in Athens because it was soaked in Attic honey from the thyme-covered slopes of Mount Hymettos. His contemporary, the comic poet Antiphanes, tells us the other main ingredients, goat’s cheese and wheat flour. Two centuries later, in Italy, Cato gives an elaborate recipe for placenta (the same name transcribed into Latin), redolent of honey and cheese. The modern Romanian plăcintă and the Viennese Palatschinke, though now quite different from their ancient Greek and Roman ancestor, still bear the same name."
^Dalby 1998, p. 155: "Placenta is a Greek word (plakounta, accusative form of plakous 'cake').
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^Perry, Charles. "What to Order in Ninth Century Baghdad," in Rodinson, Maxime, and Arthur John Arberry. "Medieval Arab Cookery." (2001). p. 222 "As for lauzinaj, it was not much like baklava."
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