Baklava

Source: Wikipedia, the free encyclopedia.
For the North Macedonian music group, see Baklava (band).
Not to be confused with Balaclava.
Baklava
Filo pastry, nuts, syrup
VariationsMultiple

Baklava (/bɑːkləˈvɑː, ˈbɑːkləvɑː/[1] or /bəˈklɑːvə/[2]) is a layered dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey.

There are many competing proposals for the origin of baklava, but there is no consensus on which of the options is true.

South Caucasus, Balkans, and Central Asia
.

Etymology

The word baklava is first attested in English in 1650,

Ottoman Turkish: باقلاوه /bɑːklɑvɑː/.[6][7] The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.[8]

The historian Paul D. Buell argues that the word baklava may come from the

Persian and remains of unknown origin.[15] The linguist Tuncer Gülensoy states that the origin of baklava is bakl-ı (feed) in proto-Turkish and suffixes -la-ğı are added. The word changes as bakılağı > bakılavı > baklava.[16]

The Arabic name بقلاوة baqlāwa originates from Turkish.[17]

In Azerbaijani, Balqabaq means sweet pumpkin, which Baqlava is derived from, to show its sweetness.

History

The three main proposals for the roots of baklava are the Greek placenta cake,[18] the Medieval Arab/Persian lauzinaj,[19] and the Central Asian Turkic tradition of layered breads.[20] There are also claims attributing baklava to the Assyrians, according to which baklava was prepared by them in the 8th century BC.[21]

There are also some similarities between baklava and the

pasteli or halva, and no dough, certainly not a flaky dough.[25]

Another recipe for a similar dessert is güllaç, a dessert found in Turkish cuisine and considered by some as the origin of baklava.[26] 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. The first known documentation of güllaç is attested in a food and health manual, written in 1330 that documents Mongol foods called Yinshan Zhengyao (飮膳正要, Important Principles of Food and Drink), written by Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty.[9]

Although the history of baklava is not well documented, the Turkish version was probably developed in the imperial kitchens of the

Janissaries every 15th of the month of Ramadan in a ceremonial procession called the Baklava Alayı.[19][28][29]

Placenta cake theory

Many claim that the placenta, and therefore likely baklava derived from a recipe from Ancient Greece.[30] Homer's Odyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey.[30] In the fifth century BC, Philoxenos states in his poem "Dinner" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.[31]

The word "placenta" originally comes from the Greek language plakous (πλακοῦς), which means something "flat and broad".

Archestratos. He describes plakous as served with nuts or dried fruits and commends the honey-drenched Athenian version of plakous.[34] Antiphanes, a contemporary of Archestratos, provided an ornate description of plakous:[34][35]

The streams of the tawny bee, mixed with the curdled river of bleating she-goats, placed upon a flat receptacle of the virgin daughter of Demeter [honey, cheese, flour], delighting in ten thousand delicate toppings – or shall I simply say plakous?

I'm for plakous.

— 
The Deipnosophists, 3rd century[36]

In the

food historian Patrick Faas identifies as the origin of baklava.[18][40]

Historian

De Agricultura: "Possibly Cato included them so that the owner and guests might be entertained when visiting the farm; possibly so that proper offerings might be made to the gods; more likely, I believe, so that profitable sales might be made at a neighbouring market."[41]

Cato's original recipe for placenta follows:

Shape the placenta as follows: place a single row of

De Agri Cultura 160 BC[18]

According to a number of scholars, koptoplakous (κοπτοπλακοῦς) was a precursor to the modern baklava.[18][42][43] Historian Speros Vryonis describes koptoplakous as a "Byzantine favorite" and "the same as the Turkish baklava",[44] as do other writers.[32] The name (Greek: πλατσέντα) is used today on the island of Lesbos for thin layered pastry leaves with crushed nuts, baked, and covered in syrup.[45][46]

Lauzinaj

Main article: Lauzinaj

Baklava is a common dessert in modern Arab cuisines, but the Arabic language cookbook Kitab al-Tabikh, compiled by Ibn Sayyar al-Warraq in the 10th-century, does not contain any recipe for baklava.[47] Its recipe for lauzinaj refers to small pieces of almond paste wrapped in very thin pastry ("as thin as grasshoppers' wings") and drenched in syrup.[48] Some writers say this is dessert that most closely resembles the modern baklava.[49] Charles Perry, however, has written that "it was not much like baklava".[50]

There are similar recipes for lauzinaj in the 13th-century Kitab al-Tabikh by

Persian-inspired recipes.[19] According to Gil Marks, Middle Eastern pastry makers later developed the process of layering the ingredients.[19]

Preparation

Large baking sheets are used for preparing baklava.
Baklava cut in a lozenge shape

Baklava is normally prepared in large pans. Many layers of filo dough,[51] separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts and almonds are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.

Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles. After baking, a

rosewater, or orange flower water
is poured over the cooked baklava and allowed to soak.

Baklava is usually served at room temperature, and is often garnished with ground nuts.

Regional variations

Algeria

Algerian baklawa served during Eid

Baklava in Algeria is called Baklawa (Arabic: بقلاوة, Tifinagh: ⴱⴰⴽⵍⴰⴹⴰ). In most Algerian regions, Baklava is the centerpiece of any sweets table. This type of Baklava originates in the Algerian city of Constantine. The Algerian Baklava is distinct in that filo dough is not used. Instead, they use another type of thin dough called malsouka or warqa and instead of walnuts or pistachios they use almonds.[52][53][54][55]

Like other forms of baklava, the layered pastry is cut into diamond-shaped pieces and has one almond placed on top of each piece before being baked. It is then soaked in a syrup of honey, sugar, and

lemon juice.[56][57][58]

Syria

Syrian baklawa

In

orange blossom water, and lemon juice.[60] Syrian baklava comes in many shapes, but the diamond shape is the most common one.[61] A Syrian baklava recipe was introduced to the Turkish city of Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in the city of Damascus which transformed into the Gaziantep baklava we know today.[62]

Armenia

Armenian pakhlava

Armenian baklava, known in Armenian as pakhlava (

Armenian Christmas or Armenian Easter.[66][67]

Armenian baklava has some variations on how many phyllo layers are supposed to be used. One variation uses 40 sheets of dough to align with the 40 days of Lent Jesus spent in the desert where he fasted.[68][69][70] Another variation is similar to the Greek style of baklava, which is supposed to be made with 33 dough layers, referring to the years of Jesus's life.[71]

The city of

Bayazet, but the people living there immigrated to Gavar and surrounding regions in 1830.[74]

Azerbaijan

Azerbaijani paxlava

Azerbaijani baklava (Azerbaijani: Azərbaycan paxlavası) is made mostly for special occasions (like Nowruz).[75][76][77] Pastry, cardamom, and saffron are used for the preparation. Nuts (mostly hazelnuts, almonds or walnuts) and sugar are used as the filling, and syrup is used as a sweetener.[78] Ethnic groups native to different regions (like Lezgins and Tat people) have contributed to some regional variations.[79][80][81]

  • Tenbel pakhlava is filled with almonds or walnuts and consists of 8-10 layers. Its top layer is coated with yolk.[82][83] Half a walnut is placed on each diamond-shaped piece.[84]
  • Ganja pakhlava has a filling of almond, sugar and cardamom. 18 layers of dough are used.[84] Rose petals are added to the dough.[85][86]
  • Guba pakhlava has a top layer that is coated with saffron. It uses 50 rishta layers.[87][88]
  • Sheki pakhlava, or
    Sheki halva, is made from rishta (dough made from rice flour), filling (hazelnut, cardamom) and syrup.[84][85]

Balkans

A tray of baklava in Kosovo

In Bosnian cuisine, Ružice is the name of the regional variant of baklava.[89]

Baklava also exists in

Kanafeh (cataif) and the sarailia. In Romania, some Turkish pastry shops that sell baklava have notable popularity. They are common in the south and southeast of the country, but some also exist in its east.[90]
In Bulgaria, baklava is very popular during the winter holiday season, when people have it for dessert after dinner.

Greece

Greek baklava with walnuts

In Greek cuisine, walnuts are more common than pistachios, and the dessert is flavored with cinnamon. Greek baklava (Greek: Μπακλαβάς) comes in many regional guises, with different names such as samousades, zournadakia, and masourakia. Generally speaking, in southern Greece baklava is mostly made with chopped almonds and in the north with walnuts. Some recipes use hazelnuts, sesame or raisins.[91] The syrup is made of sugar, honey, water, cinnamon and orange or lemon zest.[92][93] Greek baklava is supposed to be made with 33 filo dough layers, referring to the years of Jesus's life.[94]

On the island of Lesbos in Greece a type of baklava is still known as placenta (Greek: πλατσέντα), which is the name of an Ancient Greek pastry that is often seen as the predecessor of baklava. The latter is a baked dessert with very thinly made pastry layers and chopped nuts. The base for this modern placenta is made with leaves of filo dough, and nuts stacked upon each other. After baking, it is soaked in a simple syrup and sprinkled with cinnamon.[95][96][97]

Iran

Photo of baklava on wooden dish, garnished with pistachios
Yazdi baklava

Iranian baklava (Persian: باقلوا) is less crisp and uses less syrup than other baklava variations.[98] The cities of Yazd, Tabriz, Qazvin, Kashan and the Gilan province are famous for their baklava variations, which are widely distributed in Iran.[99][100][101][102] Iranian baklava uses a combination of chopped almonds, hazelnuts or walnuts and pistachios spiced with saffron, cardamom or jasmine. For the syrup, rose water, lemon juice, sugar, honey, and water are used.[103][104] Iranian baklava may be cut into diamonds or squares.[105] When it is finished it is often garnished with chopped pistachios, rose petals, jasmine or coconut powder depending on the region.[106]

Turkey

Gaziantep baklava

In

simple syrup used in traditional baklava recipes.[108]

Protected Geographical Indication by the European Commission.[114] Gaziantep baklava is the first Turkish product to receive a protected designation from the European Commission.[115]

Uzbek and Tatar

Tatar yoka, which are sweet and salty savories (börekler) prepared with 10–12 layers of dough.[17] In Crimean Tatar cuisine, the pakhlava is their variant of baklava.[116]

Other

There are many variants in Maghrebi cuisine as well.[117]

Gallery

See also

Notes

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    . search Maghreb baklava

General references

External links

Look up baklava in Wiktionary, the free dictionary.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Baklava&oldid=1220251759"