Baklava
Layered pastry dessert with disputed ancient origins.
Baklava is a layered pastry dessert made of filo dough, filled with chopped nuts such as walnuts or pistachios, and sweetened with syrup or honey. Its preparation involves stacking multiple sheets of filo, each separated by melted butter and starch, which creates its characteristic flaky texture; finely chopped nuts are added between some of these layers. The dessert is baked in large pans and often cut into lozenge shapes.
The history of baklava is not well documented, but several theories propose its origins. One candidate is the ancient Greek placenta cake, a honey-covered baked layered-dough dessert. A detailed recipe for placenta from the 2nd century BC exists, and in the Byzantine Empire a similar dish called koptoplakous was consumed, which some historians identify as a precursor to modern baklava. Another proposed root is the medieval Arabic or Persian confection lauzinaj, described in a 10th-century cookbook as almond paste wrapped in very thin pastry and drenched in syrup. A third theory points to the Central Asian Turkic tradition of layered breads. An archaic version of baklava was prepared in the Byzantine Empire, while its Turkish version was likely developed in the imperial kitchens of Topkapı Palace in Constantinople. The Sultan would present trays of baklava to the Janissaries each 15th of Ramadan in a ceremonial procession. The word baklava first appears in English in 1650, borrowed from Turkish, and the earliest known reference to it is in a 15th-century poem by the mystic Kaygusuz Abdal. Linguists have proposed various origins for the word, including Proto-Turkic roots meaning “to tie, wrap up, or pile up,” though its exact etymology remains debated.
- earliest known reference
- 15th century poem by Kaygusuz Abdal
- possible linguistic origin
- Proto-Turkic or Mongolian root baγla-
- associated regions
- West Asia, Southeast Europe, Central Asia, North Africa
- key ingredients
- filo pastry, chopped nuts, syrup or honey
Lore & Background
The history of baklava is not well documented. An archaic version was prepared in the Byzantine empire, while its Turkish version was probably developed in the imperial kitchens of the Topkapı Palace in Constantinople. The Sultan presented trays of baklava to the Janissaries every 15th of Ramadan in a ceremonial procession called the Baklava Alayı. Three main proposals for its original roots are the Greek placenta cake, the medieval Arabic or Persian lauzinaj, and the Central Asian Turkic tradition of layered breads. Food historian Gil Marks suggests roots in either Iran or Turkey, while another claim attributes it to the Assyrians in the 8th century BC.
Reader's Guide
Baklava's significance lies in its deep cultural roots across multiple regions and its evolution over centuries. The dessert is prepared in large pans with multiple layers of filo dough separated by melted butter and starch, with finely chopped nuts added partway through. After baking, a syrup of honey, rosewater, or orange flower water is poured over it. Regional variations abound: Armenian baklava often uses cinnamon-spiced walnuts and diamond shapes, sometimes with 40 dough layers for Lent; Greek baklava varies by region, with walnuts more common than pistachios and cinnamon as a flavoring. The dessert's etymology is debated, with possible origins in Proto-Turkic, Mongolian, or Persian roots. Its legacy is preserved in modern cuisines from the Balkans to the Middle East, and it remains a festive dish served at special occasions such as Armenian Christmas or Easter.
Did You Know?
- The earliest known reference to baklava is in a 15th century poem by the mystic Kaygusuz Abdal.
- An archaic version of baklava was prepared in the Byzantine empire, and its Turkish version was probably developed in the imperial kitchens of Topkapı Palace.
- The Armenian city of Gavar makes a version of baklava with 25 dough layers, and its preparation tradition is included in Armenia's intangible cultural heritage list.
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