Not to be confused with Balaclava. It was one baklava dough 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. Ibn Sayyar al-Warraq in the 10th-century, does not contain any recipe for baklava. Written in 1226 in today’s Iraq, the cookbook was based on an earlier collection of 9th century Persian-inspired recipes. Large baking sheets are used for preparing baklava. Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan.

Baklava is usually served at room temperature, and is often garnished with ground nuts. This section needs expansion with: See discussion in talk page. You can help by adding to it. There are many regional variations of baklava.

In Greece, walnuts are more common than pistachios, and the dessert is often flavored with cinnamon. In Iran, fragrant cardamom is added to a sweetened walnut filling. In Gaziantep, locally grown pistachios are used, and the dessert is often served with kaymak cream. In most Algerian regions, Baklawa is the centerpiece of any sweets table. This Baklawa originates in the Algerian city of Constantine. The Algerian Baklawa is distinct in that filo dough is not used, Instead, it is made up of multiple layers of very thin dough that has been meticulously handcrafted.

It’s stuffed with ground almonds and walnuts and flavored with orange blossom water before being cooked and drizzled in pure honey. Greek-style baklava is supposed to be made with 33 dough layers, referring to the years of Christ’s life. The diamond shape of pakhlava is commonly associated with a star or fire in Azerbaijan. Azerbaijani pakhlava is multilayered and commonly prepared with walnuts or almonds and flavored with saffron. It is generally made in a big baking tray. Pakhlava has some variations in different regions of Azerbaijan based on the ingredients and baking techniques.

A layer is rolled out from the pastry with thickness of not less than 2 mm, put into baking tray, oiled and lavishly filled with stuffing. The last layer is greased with yolk, mixed up with saffron. Then pakhlava is cut into two rhombus, then either hazelnut or half of the kernel of Circassian walnut is placed on each piece. Baku pakhlava can be made of peeled almonds or walnuts. Its top layer is coated with saffron mixed with yolk. Ganja pakhlava is characterized by its stuffing prepared of almond, sugar and cinnamon, baking on a copper tray over a campfire and consisting of 18 layers of pastry. 8 layers of almond stuffing are spread on every 3 buttered layers of pastry.

The surface is coated with egg. 20 minutes before it is ready. This kind of pakhlava differs from the other types with its top layer which is covered with rishta. Rishta is made from wheat starch or rice flour. Grid-shaped rishta made by pouring knead liquid dough on hot griddle through a special funnel with 11 holes and baking it in a minute. This type of pakhlava is characterized especially by its colour. The covering layer of Guba pakhlava is coated with a mixture of saffron and a red colour additive.