Baklava

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.