Randy Chandler
Baklava is a sweet dessert made of layers of flaky phyllo pastry, filled with crushed nuts, and sweetened with honey syrup. It is an important part of the culinary identity of many places, and its exact origin is disputed. While the modern version of the dessert is not made from cheese, some food historians believe that baklava originated from the Ancient Greek and Roman placenta cake, which was made of layers of dough, filled with cheese and honey.
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What You'll Learn
Baklava's history and origins
The history of baklava is a rich tapestry woven from the threads of various civilisations. The precise origin of the dessert is often debated, with several theories for the origin of the pre-Ottoman version of the dish. Many countries have feuded over who "owns" baklava, with most people siding with either Greece or Turkey.
Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. The word baklava is first attested in English in 1650, borrowing from Ottoman Turkish. The earliest known reference to baklava is in a poem by the 15th-century mystic Kaygusuz Abdal. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where it has carved out a niche in urban centers.
Some historians believe that the dessert originated with the Ancient Greeks and was consumed in the form of placenta in Ancient Roman times. The Greek plakous, meaning "thin, layered flatbreads", is thought to have evolved into the Roman placenta, which later became baklava. The Byzantine Empire, which ruled over much of what is now Turkey and Greece, played a crucial role in the evolution of baklava, as they are credited with developing the concept of layered dough. The earliest known detailed recipe for placenta, from the 2nd century BC, is a honey-covered baked layered-dough dessert which food historian Patrick Faas identifies as the origin of baklava.
Other historians believe that baklava in its modern form owes its lineage to medieval Turkish traditions. Nomadic Turks in the 11th century were known for making layered bread, and the word "yuvgha" (meaning "pleated or folded bread") in 11th-century Turkish vocabulary is treated as evidence that baklava originated in Turkey. Turkish baklava was likely developed in the imperial kitchens of the Topkapı Palace in Constantinople (modern-day Istanbul). The Turkish city of Gaziantep is also known for its baklava, which was introduced there in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus.
There are also claims attributing baklava to the Assyrians, according to which baklava was prepared by them in the 8th century BC. The three main proposals for the roots of baklava are the Greek placenta cake, the Medieval Persian (Iranian) lauzinaj, and the Central Asian Turkic tradition of layered bread.
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How to make traditional baklava
Baklava is a dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with honey syrup. It is a common dessert in modern Arab, Greek, Turkish, Syrian, and Armenian cuisines.
Ingredients:
- Phyllo dough
- Walnuts, pistachios, or a combination of both
- Butter
- Honey
- Sugar
- Cinnamon
- Cloves
- Orange rind
- Water
Instructions:
- Preheat the oven to 350°F.
- Lightly grease a 13"x9" pan.
- Make the filling by pulsing the nuts in a food processor until they are finely chopped.
- Combine the chopped nuts with sugar, cinnamon, and cloves.
- Melt the butter in a separate bowl.
- Roll out the phyllo sheets and cut them in half so they fit in the pan.
- Cover the phyllo with a damp towel to prevent it from drying out.
- Layer the sheets of phyllo on the bottom of the baking dish, buttering each sheet. Use about 10-12 layers for the base.
- Sprinkle the nut mixture over the phyllo base.
- Top the nuts with the remaining phyllo sheets, buttering each sheet.
- Brush the top of the baklava with plenty of butter.
- Before baking, cut the assembled baklava into pieces to make it easier to cut once baked.
- Place the baklava in the preheated oven and bake for about 1 1/2- 2 hours, until all the phyllo layers are crisp and golden.
- While the baklava is baking, prepare the syrup. Combine sugar, water, cinnamon stick, and orange peel in a saucepan and bring to a boil.
- Add the honey and boil for 3-4 minutes until the syrup thickens slightly.
- Remove the pan from the heat and let the syrup cool down.
- Once the baklava is ready, slowly ladle the syrup over it until it is fully absorbed.
- Allow the baklava to cool down completely and serve after the syrup has soaked throughout.
Baklava tastes even better the following day, so consider making it one night in advance. You can store it in the refrigerator to extend its life, but the texture will be harder once refrigerated.
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Variations of baklava
Baklava is a sweet dessert pastry made of layers of filo dough (phyllo dough) filled with chopped nuts and soaked in honey, syrup, or milk. It is believed to have originated in the Middle East, and today, many baklava types are available worldwide.
The earliest records of the dish exist in Turkish and Armenian cultures. The version commonly known today—thin layers of phyllo filled with nuts, spices, and sugar topped with a honey-sweet syrup—is likely an amalgamation of what has been passed down from various cultures.
There are several variations of baklava, including:
- Turkish Baklava: Fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.
- Greek Baklava: This variation uses walnuts and is generously sprinkled with cinnamon.
- Egyptian Baklava: This variation uses a mixture of three different nuts—pistachios, walnuts, and hazelnuts—along with cinnamon, a pinch of ground cloves, and a sprinkle of sugar.
- Middle Eastern Baklava: The simple syrup in this variation is scented with rosewater.
- Syrian Baklava: This variation comes in many shapes, but the diamond shape is the most common. It is made of 24 layers of buttered phyllo dough, a filling of either chopped pistachios or chopped walnuts (with walnuts being preferred), and a syrup consisting of sugar, orange blossom water, and lemon juice.
- Armenian Baklava: Pakhlava is made of layers of phyllo dough, a filling of cinnamon-spiced chopped walnuts, and a syrup made from cloves, cinnamon, lemon juice, sugar, and water.
- Sütlü Nuriye: This is a milky type of Turkish baklava made with crushed hazelnuts. Rather than being coated entirely with a sugar coating, milk is combined with a little sugar for sweetness and poured over the baked pastry.
- Bülbül yuvası: Also known as nightingale's nests, these are disc-shaped baklavas found in Turkey, the Middle East, and Europe. Unlike other types of baklava that stack phyllo sheets on top of one another, bülbül yuvası is made by wrapping the phyllo dough around a thin rolling pin to resemble a nest-like shape.
- Saray burması: Also referred to as palace baklava, this variation is made by cutting the phyllo into round shapes and filling it with crushed walnuts. After baking, the rolls are coated in syrup from sugar beets and sprinkled with a garnish of finely ground pistachios.
- Dilber dudaği: This uniquely shaped variation of baklava is common in Turkey. It gets its name, "lady's lips," from rolling and folding the baklava into clamshell shapes before baking. They are most commonly filled with pistachios or walnuts and covered in thin syrup.
- Basma: For this variation, the knafeh is grounded down into sheets and layered with pistachios, pine kernels, and almonds. After baking, it is topped with a layer of sweet syrup and garnished with ground nuts.
- Chocolate Baklava: Some variations of this recipe use a blend of hazelnuts and chocolate-hazelnut spread, while others will mix chopped bittersweet chocolate in with the walnut, almond, hazelnut, or pistachio.
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The importance of baklava
Baklava is an important dish in many cultures and has a long history. It is a sweet dessert made of layers of flaky phyllo or filo pastry, filled with crushed or chopped nuts, and sweetened with syrup or honey. It is a common dessert in modern Arab cuisines and is also enjoyed in countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is even popular in Pakistan and Afghanistan, where it has become popular in urban centres, despite not being a traditional sweet.
The exact origins of baklava are unclear, but it is often associated with Greece now, and many Greek immigrants brought their recipes for baklava to the US in the late 1800s and early 1900s. However, the technique of layering unleavened bread with nuts and honey can be traced back to the 8th century BCE during the Assyrian Empire. Some believe that the modern version of baklava may have originated in Turkey during the Ottoman Empire and then modified in Greece. Others suggest that it may have originated in Armenia, as the earliest records of the dish exist in these cultures.
Baklava is also thought to have originated from the Byzantine Empire, with the traditional placenta cake (known as "koptoplakous"), a dish similar to baklava, being consumed during this period. The earliest known detailed recipe for placenta, from the 2nd century BC, is a honey-covered baked layered-dough dessert which food historian Patrick Faas identifies as the origin of baklava. Another similar dessert is güllaç, found in Turkish cuisine, which is considered by some to be the origin of baklava.
Baklava is a popular dessert that is enjoyed by many and has a rich history dating back hundreds of years. It is a testament to the cultural exchange and culinary innovation that has taken place over centuries.
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Baklava's nutritional value
Baklava is a rich, indulgent dessert, and its nutritional profile reflects this. It is a calorie-dense food, with a single serving providing a significant energy boost. The exact nutritional composition can vary depending on the specific recipe and the type of nuts, sweeteners, and other ingredients used. However, there are some general characteristics of baklava's nutritional value that are worth noting.
Baklava is high in carbohydrates due to its pastry layers and sweet fillings. The pastry layers are made from phyllo or filo dough, which is tissue paper-thin and fragile. This dough is typically brushed with butter or another type of fat to give it a flaky, crispy texture when baked. The filling of baklava usually consists of chopped nuts, such as pistachios, walnuts, almonds, or a combination of these. These nuts provide healthy fats, protein, and some essential vitamins and minerals, including magnesium, zinc, and vitamin E.
The sweet flavor of baklava comes from the syrup or honey that is drizzled over the pastry layers. This syrup is typically made from sugar, honey, and water, and it may be flavored with ingredients like lemon juice, orange blossom water, rosewater, or cinnamon. The high sugar content in baklava contributes to its high calorie and carbohydrate content. A single piece of baklava can contain a significant amount of sugar, and thus, it should be consumed in moderation as part of a balanced diet.
In terms of micronutrients, baklava may offer small amounts of certain vitamins and minerals due to the nuts and spices used. For example, cinnamon, which is commonly added to baklava, contains antioxidants and has anti-inflammatory properties. However, the overall micronutrient content of baklava is likely to be relatively low compared to its macronutrient composition.
Finally, it is worth noting that baklava is often served as a special occasion dessert in many cultures and is not intended to be an everyday treat. Its high calorie and sugar content make it something to be savored on special occasions, and it can be a delicious part of a balanced and enjoyable diet when consumed in moderation.
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Frequently asked questions
Baklava is a sweet dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with honey syrup.
Baklava is made from phyllo dough, finely crushed pistachios or walnuts, butter, and a simple syrup made of sugar, water, and lemon juice.
Traditional baklava is not made from cheese. However, there are many variations of the dessert, and some include a sweetened cream cheese called Jibn Akawi.
