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The origin of Baklava is Turkey. There is strong evidence that it is of Central Asian Turkic origin, with its current form being developed in the imperial kitchens of the Topkapı Palace in the Ottoman Empire.
Layered breads used to be created by ancient Turkic peoples in Central Asia, and thin phyllo dough as used today was developed in the kitchens of the Topkapı Palace. Indeed, the Ottoman Sultan used to present trays of baklava to the Janissaries every 15th of the month of Ramadan in a ceremonial procession called the Baklava Alayı.
The word baklava also entered English from Turkish; the Arabic name is doubtless a borrowing from Turkish.
Wiki User
∙ 13y ago
Wiki User
∙ 13y agoAnswer:
Greece, Turkey, Iran, and other Arab countries all claim origin, many cultures have similar dishes by different names.
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Look at the stem of the word, "bak".......... the stem is original Turkish, for example, "bakmak". Baklava is very popular in Turkey it is a national dish. There are 3 capitals in the world today making baklava and 2 of these capitals are in Turkey: the cities of Gaziantep and Istanbul. The other capital is in Syria: the city of Damascus. There are 2 distinct styles of baklava making, first baklava as a dessert and the second type is a form of a cookie or confectionery.
The Turkish baklava qualifies as the dessert. It is moist yet not dripping wet, it is rich, thick larger in size. The Syrian baklava qualifies as the cookie or confectionery type since it is generally very dry and smaller in size.
Like the answer that has already been given there are many countries especially in the Middle East like Iran, Iraq etc and in Europe Greece whom all claim that Baklava is originally their recipe. But it is originally from Turkey.
Wiki User
∙ 13y agoAssyria (as early as the 8th century B.C.)
See related links for more information about baklava.
Wiki User
∙ 11y agoTurkey
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Is there baklava in Poland?
Although it's not a typical Polish dish, you can easily get it in most of the kebab shops.
What is baklava?
It is a Turkish dessert made with paper-thin layers of pastry, chopped nuts, and honey or syrup.
What ancient civilization is credited with the creation of baklava?
It is widely believed however, that the Assyrians at around 8th century B.C. were the first people who put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. In fact, historically baklava was considered a food for the rich until mid-19th century. It is widely believed however, that the Assyrians at around 8th century B.C. were the first people who put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. In fact, historically baklava was considered a food for the rich until mid-19th century. In Turkey, to this day one can hear a common expression often used by the poor, or even by the middle class, saying: "I am not rich enough to eat baklava and boerek every day". REGIONAL INTERACTIONS: The Greek seamen and merchants traveling east to Mesopotamia soon discovered the delights of Baklava. It mesmerized their taste buds. They brought the recipe to Athens. The Greeks' major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. In fact, the name "Phyllo" was coined by Greeks, which means "leaf" in the Greek language. In a relatively short time, in every kitchen of wealthy households in the region, trays of baklava were being baked for all kinds of special occasions from the 3rd Century B.C. onwards. The Armenians, as their Kingdom was located on ancient Spice and Silk Routes, integrated for the first time the cinnamon and cloves into the texture of baklava. The Arabs introduced the rose-water and cardamom. The taste changed in subtle nuances as the recipe started crossing borders. To the north of its birthplace, baklava was being baked and served in the palaces of the ancient Persian kingdom. To the west, it was baked in the kitchens of the wealthy Roman mansions, and then in the kitchens of the Byzantine Empire until the fall of the latter in 1453 A.D. THE PERFECTION: In the 15th Century A.D., the Ottomans invaded Constantinople to the west, and they also expanded their eastern territories to cover most of ancient Assyrian lands and the entire Armenian Kingdom. The Byzanthion Empire came to an end, and in the east Persian Kingdom lost its western provinces to the invaders. For four hundred years from 16th Century on, until the decline of Ottoman Empire in 19th Century, the kitchens of Imperial Ottoman Palace in Constantinople became the ultimate culinary hub of the empire. The artisans and craftsmen of all Guilds, the bakers, cooks and pastry chefs who worked in the Ottoman palaces, at the mansions of Pashas and Viziers, and at Provincial Governor (Vali) residences etc., had to be recruited from various ethnic groups that composed the empire. Armenian, Greek, Persian, Egyptian, Assyrian and occasionally Serbian, Hungarian or even French chefs were brought to Constantinople, to be employed at the kitchens of the wealthy. These chefs contributed enormously to the interaction and to the refinement of the art of cooking and pastry-making of an Empire that covered a vast region to include the Balkans, Greece, Bulgaria, Yugoslavia, Persia, Armenia, Iraq and entire Mesopotamia, Palestine, Egypt, North Africa and the Mediterranean and Aegean islands. Towards the end of 19th Century, small pastry-shops started to appear in Constantinople and in major Provincial capitals, to cater the middle class, but the Ottoman Palace have always remained the top culinary "academy" of the Empire, until its end in 1923. Here, we must mention that there's a special reason for baklava being the top choice of pastry for the Turkish Sultans with their large Harems, as well as for the wealthy and their families. Two principal ingredients, the pistachio and honey, were believed to be aphrodisiacs when taken regularly. Certain spices that were added to baklava, have also helped to fine-tune and to augment the aphrodisiac characteristics of the pastry, depending on male or female consumer. Cinnamon for females, and cardamom for males and cloves for both sexes. From 18th century on, there was nothing much to add to baklava's already perfectioned taste and texture. There were however, some cosmetic modifications in shaping and in the presentation of baklava on a baking tray (called Sini). The Phyllo dough (called Youfka) which was traditionally layered and cut into squares or triangles, were given a "French touch" in late 18th century. As the Empire began opening itself to Western cultural (and culinary) influences, the General manager (Kahyabasi) of the Imperial Kitchen didn't miss the opportunity to hire Monsieur Guillaume, a former pastry chef of Marie Antoinette, who in exile at the Ottoman Turkish Palace after learning how to bake baklava, created the "dome" technique of cutting and folding of the baklava squares which was named "Baklava Francaise" (Frenk Baklavasi) after the nationality of its creator. Source(s): mideasternfood.com
Why Did The Ancient Greeks make baklava?
The history of baklava is not well-documented; it has been claimed by many ethnic groups. The best evidence suggests that it is of Central Asian Turkic origin, with its current form (layers of honeyed fillo pastry) having been developed in the imperial kitchens of the Topkapı Palace. As to why they made it: it tastes good, and people have always liked sweets.
What country in middle east has no dessert?
Turkey is famous for its many desserts, especially baklava and loukoumi (Turkish Delight). Pretty much every country has a form of dessert, even if they just eat fruit after a meal.
Where is the best place to get Baklava from?
Baklava Land in Duarte, CA has the best and freshest baklava in the world!
Is baklava a turkmenistan dessert?
Baklava is sold in ashgabat, turkmenistan.
What are some attention getters of baklava?
Pistachio baklava from mansoura.com....tasty!
Is baklava kosher for Passover?
Baklava, which is made with phyllo dough, is chametz.
What are the ratings and certificates for Beyond Baklava The Fairy Tale Story of Sylvia's Baklava - 2007?
Beyond Baklava The Fairy Tale Story of Sylvia's Baklava - 2007 is rated/received certificates of: USA:PG-13
Why did Greeks eat Baklava?
The Greeks ate Baklava because it was a tasty dessert.
What is Ahwa and Baklava?
Ahwa means coffee in arabic. So its coffee and baklava. Try LaVazza for great coffee. Try www.mansoura.com for great baklava.
Who invented baklava?
Many different regions of the world claim baklava to be their own. Historians now know that Baklava originated with the Assyrians in the 8th Century B.C.
What nut is traditionally in baklava?
Walnuts or pistachio nuts (or a combination of both) are the main nuts used in baklava.
What foods did the Athens have?
Baklava!!
What actors and actresses appeared in Baklava - 2013?
The cast of Baklava - 2013 includes: Andrea Nussenbaum Debora Zanolli
Where is the Baklava Desert in Greece?
Baklava is a deSSert (you eat it) in greece. There are no deSerts in greece. People often confuse dessert and desert.
