Baklava's roots trace back to the 8th century BCE when Assyrians layered unleavened flatbreads with chopped nuts during special events across the Assyrian Empire.
Achieving culinary prominence during the Ottoman Empire in the 16th century, baklava gained widespread popularity as bureaucrats propagated it along trade routes and pilgrimages.
Baklava's presentation varies, with artisans cutting it into diverse shapes. Despite this, the rich dessert is consistently served in small portions.
While maintaining its essence, baklava underwent global adaptations, with walnut-filled versions prevalent in the Levant, pistachios dominating in Iran, and even innovative variations with dates and chocolate chips.
Baklava, the delectable dessert crafted from layers of phyllo dough filled with chopped nuts has a unique and multicultural history. Here are some things you may not know about the dessert.
Different cultures embraced various syrup flavors, with Algeria favoring orange-blossom water, Iran opting for rosewater and cardamom, and Greece preferring a honey and lemon blend.
The term 'baklava' is believed to have Mongolian origins from 'bayla,' suggesting 'to tie' or 'wrap up,' while linguistic debates persist about its precise etymology.
Some regions, like Evros in Greece, introduce unique methods, such as using hot olive oil instead of brushing phyllo, or creating a sesame seed version.