Time Traveling With Desserts: The Story Of Koptoplakous, Baklava’s Ancient Ancestor

Written by Yash Lakhan | December 30, 2023

The sumptuous baklava dessert evolved from an ancient Byzantine sweet dish known as koptoplakous. At its height, the Byzantine Empire, also known as the Eastern Roman Empire, was a formidable dynasty that was founded in 330 AD. The Byzantine Empire flourished under the legendary Roman Emperor Constantine, whose power and influence revolutionized art, architecture, literature, religion, and, remarkably, even food. The storied city of Constantinople, which is present-day Istanbul, served as the heart and command center of the Byzantine Empire. Remnants of this erstwhile empire can still be witnessed in countries such as Greece, Turkey, and the Middle East in general.

The History of Baklava

The Byzantine Empire Influence

The Byzantine Empire is famed for its stunning mosaics, still found in Christian Orthodox churches across several countries, including Palestine, Syria, Egypt, and Lebanon. Additionally, the empire’s most significant contribution to contemporary society may be the architectural marvel of the Hagia Sophia. This mosque is the crown jewel of Istanbul and attracts thousands of visitors every year. Apart from being pioneers in the fields of art and architecture, the Byzantines were also food connoisseurs, with the empire boasting a rich, vibrant, and experimental food culture. Being one arm of the Roman Empire, the Byzantines’ diet had similarities with the ancient Romans’ food habits.

For instance, food historians have found that the Byzantines extensively consumed Mediterranean-based foods, including olives, grains, lemons, oranges, and cereals. Bread, eggs, and cheese were staple foods for all strata of Byzantine society. The Byzantines also had a fondness for meat, with lamb and pork being particular favorites. Sweets formed a vital part of the Byzantine diet; in fact, sweet dishes, such as rice and other types of puddings, are believed to have originated here. One particular Byzantine-era sweet dish—koptoplakous—takes the cake, though. Today, we will delve into this mystical dessert as well as trace the history and origin of its beloved offshoot, the baklava.

The Introduction to Koptoplakous

The term “koptoplakous” has roots in the ancient Greek language; it comes from the word “plakous,” which literally translates to a slim or tiered flatbread. Food historians speculate that the Eastern Romans of the Byzantine Empire acquired the skill of plakous or “pita” making from the ancient Greeks, thus laying the foundation for the creation of the pastry dessert koptoplakous, which is widely considered the earliest iteration of the mouthwatering baklava. The idea of koptoplakous, in turn, was derived from an ancient Greek dish known as “placenta cake.” Essentially, placenta cake comprises multiple layers of dough that are filled with a blend of ingredients, such as cheese and honey.

The ancient food wizards of the Byzantine Empire used this placenta cake as the basis of koptoplakous. Just like the placenta cake, koptoplakous was also composed of various layers, each filled with a concoction of delectable food items. These ingredients were typically honey to add sweetness to the dish and nuts to give the dish some much-needed crunch. This dish was further innovated upon by the Ottoman Empire, which conquered present-day Turkey and other nearby regions after the fall of the Byzantine Empire sometime around the 15th century. A vast majority of food historians and scholars believe that it was the Ottomans who perfected koptoplakous to give rise to the splendid baklava sweet dish that is a fixture across the dessert menus of the Middle East, and admired and savored all over the world.

The Modern-Day Baklava

So, what exactly is baklava? The word “baklava” has Turkish roots, with “bakla” meaning the act of piling filo sheets. Baklava is a delicious, melt-in-your-mouth sweet dish that is prepared using slender, paper-thin sheets of filo pastry. In the 17th century, during the reign of the Ottoman Empire, baklava was regarded as a symbol of national honor and pride. According to legend, the dish was prepared in large quantities and given to the soldiers and the military during the 15th day of Ramadan celebrations. The sweet dish was suffused with the pistachio nut, sliced into a plethora of tiny shapes, and drenched in rose syrup. To this day, pistachios remain a big hit among makers of baklava. Similarly, the baklava served in Turkey today—Turkish baklava—is a variation of this ancient, celebratory dish.

The Greeks, too, have their own version of baklava. A point of distinction between Turkish and Greek baklava is that the latter uses a chunkier and richer filo pastry dough. Greek baklava is also typically infused with walnuts rather than pistachios, which is a hallmark of Turkish baklava. Traces of spices, such as cinnamon and cardamom, are also present in the Greek version of baklava. In this way, the taste and composition of baklava differ from place to place. What remains constant, though, is the use of honey, nuts, and filo pastry in the dish, as well as its sweet, brilliant, and crispy taste.

Best Baklava Recipe

Baklava Ingredients

• 16 filo pastry sheets
• 200 g melted butter
• 300 g chopped pistachios, walnuts, or almonds
• 250 g sugar
• 240 ml water
• 1 tbsp lemon juice
• 2 tbsp honey or 1 tsp rosewater (optional)
• 1 tsp ground cinnamon or ½ tsp cardamom powder (optional)

How to Make Baklava

1. Preheat the oven and grease a baking dish with butter
2. Layer filo pastry sheets, brushing melted butter between each layer
3. Add a layer of chopped nuts evenly over the pastry
4. Repeat layering pastry and nuts, finishing with multiple pastry layers on top
5. Cut into diamond or square shapes before baking
6. Bake until golden brown and crisp
7. Prepare sugar syrup with water, sugar, and lemon juice
8. Pour warm syrup over hot baked baklava
9. Let it cool completely to absorb the syrup and set properly
10. Serve once fully cooled for the best texture and flavor