Baklava: The Irresistible Dessert with a Surprising Origin—But Who Really Invented It?

The baklava, an iconic pastry made of multiple thin layers of phyllo dough, filled with nuts and sweetened with syrup or honey, is more than just a dessert.

It embodies a journey through centuries and civilizations, with each region adding its unique touch to this delicacy.

Let’s explore the origins, evolution, and regional variations of this irresistible treat.

The Ancient Roots of Baklava

The earliest traces of what would become baklava date back to the Assyrian Empire, around the eighth century BCE.

During this time, unleavened flatbreads were layered with chopped nuts to create a special treat enjoyed on festive occasions.

This tradition was later adapted by the ancient Greeks and Romans, who enriched these dough layers with cheese and honey, often flavored with bay leaves.

However, the modern version of baklava finds its essence in the Ottoman Empire, approximately five centuries ago. It was during this era that the recipe was refined, spreading widely across Ottoman territories and incorporating diverse influences.

The Mysticism and Poetry Surrounding Baklava

According to Mary Isin, a historian of Ottoman cuisine, the first literary reference to baklava appears in a 15th-century poem by the mystic Kaygusuz Abdal. This poem highlights how deeply embedded this sweet was in the culture and culinary traditions of the time.

A Meticulous and Sophisticated Preparation

Making baklava is an art requiring precision and patience. According to Efkan Güllü, the current owner of the famous Güllüoglu Baklava bakery in Gaziantep, Turkey, the craft begins in childhood.

The dough must be rolled extremely thin, almost microscopically, and then layered carefully, typically with ten or eleven layers in total.

The key ingredients—honey, sugar, nuts, and sometimes pistachios—were historically expensive, making baklava a treat reserved for grand celebrations and festivals.

Hundreds of trays were prepared in the kitchens of the Ottoman palace, emphasizing its festive associations.

Baklava and Religion

In the Ottoman Empire, Christians, Muslims, and Jews shared a variety of similar desserts, reflecting their mutual influences.

For instance, Armenian “paklava” stands out with its use of cinnamon and cloves, while Orthodox Christians incorporated up to 40 layers of phyllo dough during Lent, symbolizing the days of fasting.

Regional Adaptations and Flavor Variations

Migration and cultural exchange have given rise to various regional styles of baklava. In Turkey, pistachios are commonly used, especially in the Gaziantep region, renowned for its high-quality pistachios.

In Greece, walnuts are predominant, often paired with cinnamon in the filling. The Cypriot version frequently includes almonds and walnuts.

Each country, and even each family, adds a unique twist to the traditional recipe, making every bite distinct. These small differences contribute to a rich mosaic of flavors and techniques.

Contemporary Integration and Global Popularity

Today, baklava is no longer confined to its regions of origin.

It has become a staple of the global culinary scene, with adaptations found in Bengali grocery stores in London’s East End, Middle Eastern restaurants in Latin America, and cosmopolitan neighborhoods in New York.

It is fascinating to see how a pastry can serve as a culinary bridge, connecting different cultures through shared tastes.

For many, baklava remains a nostalgic link to their heritage, evoking fond memories of family meals and celebrations.

Official Recognition and Debates Over Origins

In 2013, baklava from the Gaziantep region was officially recognized by the European Union, sparking some controversy among Greek pastry chefs and other communities. Several regions also claim ownership of this iconic dessert.

However, beyond these disputes, it is essential to note that these areas have historically shared numerous intercultural interactions through common trade routes.

These historical intersections are reflected in the recipes themselves, with each baker adding a local touch to this ancient classic, enhancing the diversity and richness of baklava as we know it today.

Key Elements for Exceptional Baklava

Using fresh, high-quality ingredients
Rolling the dough very thin, almost translucent
Carefully layering the dough and filling
Balancing the crunch of the dough with the softness of the nuts
Generously drizzling syrup for a tender and flavorful texture

Thus, baklava remains an ode to the confluence of cultures and eras, a living testament to the incredible human history passed down through cuisine.

Whether you bite into a slice of baklava in Istanbul, Athens, or Buenos Aires, you partake in a universal ritual that transcends geographic and temporal boundaries.

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Karim Al-Mansour

Journalist with a passion for contemporary Arab culture and social change in the Middle East, I now have over 15 years' experience in the media (print and digital). With solid expertise in editorial strategy and storytelling, I'm motivated by the idea of building bridges between cultures through engaging and informative content.

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