Některá data mohou pocházet z datové položky. Baklava je tučný, sladký zákusek, který se objevuje v mnoha kuchyních v oblasti, kterou kdysi ovládala bývalá Osmanská říše, ve Střední Asii, a zemích mezi nimi. Aktuální forma byla baklava cheesecake v sultánských kuchyních paláce Topkapi v Istanbulu.

Tenké těsto filo, jak se používá dnes, bylo pravděpodobně vyvinuto v kuchyních paláce Topkapi. Turecký Gaziantep je známý svoji baklavou a považuje se za její rodné město. V roce 2008 turecký patentový úřad registroval geografické označení pro certifikát Antep Baklava. V Bosně a Hercegovině má většina Bosňanů ráda místní baklavu bohatou na ořechy a náplň. Je to obvyklý recept, ale místo domácího těsta filo se používá zmrazené těsto, které je k dispozici v mnoha obchodech.

V Afghánistánu se baklava připravuje do trojúhelníkových tvarů a lehce se sype rozdrcenými pistáciovými ořechy. Rodinson, Maxime, and Arthur John Arberry. The Ottoman Ceremony of the Royal Purse. A Dictionary of Foreign Words in Mongolian. The Mongol Empire and Its Legacy Brill, 1999. Vryonis, Speros, The Decline of Medieval Hellenism in Asia Minor, 1971. Zachovejte licenci, případně za dalších podmínek.

Podrobnosti naleznete na stránce Podmínky užití. On this Wikipedia the language links are at the top of the page across from the article title. Not to be confused with Balaclava. It was one of the most popular sweet pastries of Ottoman cuisine. The name baklava is used in many languages with minor phonetic and spelling variations.

There are also claims attributing baklava to the Assyrians, according to which baklava was already prepared by them in the 8th century BC. Turkish cuisine and considered by some as the origin of baklava. It consists of layers of filo dough that are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during Ramadan.

Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty. The Greeks and the Turks still argue over which dishes were originally Greek and which Turkish. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe. This is then covered with the mixture from the mortar.

When ready, honey is poured over the placenta. Greek tradition and perhaps drawing on a Greek cookbook. I believe, so that profitable sales might be made at a neighbouring market. Lesbos for thin layered pastry leaves with crushed nuts, baked, and covered in syrup.