Baghlava

Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.

There are several theories for the origin of the pre-Ottoman version of the dish. 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, although not a traditional sweet, it has carved out a niche in urban centers.

Etymology

The word ''baklava'' is first attested in English in 1650, a borrowing from . 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.

The historian Paul D. Buell argues that the word ''baklava'' may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; baγla- itself in Mongolian is a Turkic loanword. The lexicographer Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of Proto-Turkic origin. Another form of the word is also recorded in Persian, ('). Though the suffix ''-vā'' might suggest a Persian origin,Batmanglij, Najmieh, ''A Taste of Persia: An Introduction to Persian Cooking'', I.B.Tauris, 2007, , 9781845114374; page 156. the ''baqla-'' part does not appear to be Persian and remains of unknown origin. The linguist Tuncer Gülensoy states that the origin of baklava is (feed) in proto-Turkish and suffixes are added. The word changes as > > .

The Arabic name ' originates from Turkish.Akın and Lambraki, ''Turkish and Greek Cuisine / '' p. 248-249,

History

The three main proposals for the roots of baklava are the Greek placenta cake, Patrick Faas (2003). ''Around the Roman Table: Food and Feasting in Ancient Rome''. Chicago: University of Chicago Press. p. 185f./ref> the Medieval Persian (Iranian) lauzinaj, and the Central Asian Turkic tradition of layered breads.Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in ''A Taste of Thyme: Culinary Cultures of the Middle East'' (ed. Sami Zubaida, Richard Tapper), 1994. , page 87 There are also claims attributing baklava to the Assyrians, according to which baklava was prepared by them in the 8th century BC. The inhabitants of the ancient Assyrian empire would prepare the sweet by layering flatbreads with chopped nuts in between, but the earliest record of modern Baklava was recorded during the Ottoman Empire.

There are also some similarities between baklava and the Ancient Greek desserts (), (), and () found in book XIV of the . However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern or , and no dough, certainly not a flaky dough.

Another recipe for a similar dessert is , a dessert found in 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. The first known documentation of is attested in a food and health manual, written in 1330 that documents Mongol foods called Yinshan Zhengyao (, ''Important Principles of Food and Drink''), written by Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty.Paul D. Buell, "Mongol Empire and Turkicization: The Evidence of Food and Foodways", p. 200''ff'', in Amitai-Preiss, 1999.

Although the history of baklava is not well documented, its Turkish version was probably developed in the imperial kitchens of the Topkapı Palace in Constantinople (modern Istanbul). The Sultan presented trays of baklava to the Janissaries every 15th of the month of Ramadan in a ceremonial procession called the .

Placenta cake theory

Many claim that the placenta cake, and therefore likely baklava, derived from a recipe from Ancient Greece. Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey. 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.

The word "placenta" originally comes from the Greek language (), which means something "flat and broad". Rena Salaman, "Food in Motion the Migration of Foodstuffs and Cookery Techniques" from the Oxford Symposium on Food Cookery, Vol. 2, p. 184/ref> An early Greek language mention of ''plakous'' as a dessert (or second table delicacy) comes from the poems of Archestratos. He describes ''plakous'' as served with nuts or dried fruits and commends the honey-drenched Athenian version of ''plakous''. Antiphanes, a contemporary of Archestratos, provided an ornate description of ''plakous'':

In the Byzantine Empire, the traditional placenta cake (known as "koptoplakous", ), a dish similar to baklava, was consumed. 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.

Historian Andrew Dalby speculates as to why Cato's section on bread and cakes, which he describes as "recipes in a Greek tradition", are included in : "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."

Cato's original recipe for placenta follows:

According to a number of scholars, () was a precursor to the modern baklava. Historian Speros Vryonis describes ''koptoplakous'' as a "Byzantine favorite" and "the same as the Turkish baklava",Speros Vryonis ''The Decline of Medieval Hellenism in Asia Minor'', 1971, p. 482 as do other writers. The name () is used today on the island of Lesbos for thin layered pastry leaves with crushed nuts, baked, and covered in syrup.

Lauzinaj

Baklava is a common dessert in modern Arab cuisines, but the Arabic language cookbook , compiled by Ibn Sayyar al-Warraq in the 10th-century, does not contain any recipe for baklava. 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.Perry, Charles. "What to Order in Ninth Century Baghdad," in Rodinson, Maxime, and Arthur John Arberry. "Medieval Arab Cookery." (2001). p. 223 Some writers say this is dessert that most closely resembles the modern baklava. Charles Perry, however, has written that "it was not much like baklava".Perry, Charles. "What to Order in Ninth Century Baghdad," in Rodinson, Maxime, and Arthur John Arberry. "Medieval Arab Cookery." (2001). p. 222 "As for lauzinaj, it was not much like baklava."

There are similar recipes for in the 13th-century by Muhammad bin Hasan al-Baghdadi. Written in 1226 in today's Iraq, the cookbook was based on an earlier collection of 9th century Persian-inspired recipes. According to Gil Marks, Middle Eastern pastry makers later developed the process of layering the ingredients.

Preparation

Baklava is normally prepared in large pans. Many layers of filo dough, 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 syrup, which may include honey, 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 nuts that have been ground up.

Regional variations

Algeria

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.

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.

Syria

In Syrian cuisine, baklava (Arabic: البقلاوة, Syriac: ܒܩܠܘܐ) is a dessert mostly served on special occasions like Eid al-Fitr, or Syrian Christmas. It is made of 24 layers of buttered phyllo dough, a filling of either chopped pistachios or chopped walnuts (walnuts are preferred) and a syrup consisting of sugar, orange blossom water, and lemon juice. Syrian baklava comes in many shapes, but the diamond shape is the most common one. 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.

Armenia

Armenian baklava, known in Armenian as ''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. It is diamond-shaped and often has either one hazelnut, almond, or half a walnut placed on each piece. It is often served at special occasions like Armenian Christmas or Armenian Easter.

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. 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.

The city of Gavar makes Its own version of baklava. It is made with 25 dough layers, has a filling of cleaned and dried chopped walnuts, sugar and a syrup that is poured over the finished baklava consisting of honey and flowers. This type of baklava used to be prepared in the then-Armenian city of Bayazet, but the people living there immigrated to Gavar and surrounding regions in 1830.

Azerbaijan

Azerbaijani baklava () is made mostly for special occasions (like Nowruz). 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. Ethnic groups native to different regions (like Lezgins and Tat people) have contributed to some regional variations.

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

Balkans

Albanians usually prepare the ''bakllava'' for certain religious holidays of Muslims, Catholics and Orthodox, and they popularly prepare it for the winter holiday season and the New Year.

In Bosnian cuisine, ''Ružice'' is the name of the regional variant of baklava.

Baklava also exists in Romanian cuisine, being known as in Romanian. It is one of the most preferred desserts among Romanians together with the '' Kanafeh'' () and the . 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. In Bulgaria, baklava is very popular during the winter holiday season, when people have it for dessert after dinner.

Greece

In Greek cuisine, walnuts are more common than pistachios, and the dessert is flavored with cinnamon. Greek baklava () 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. The syrup is made of sugar, honey, water, cinnamon and orange or lemon zest. Greek baklava is supposed to be made with 33 filo dough layers, referring to the years of Jesus's life.

On the island of Lesbos in Greece a type of baklava is still known as placenta (), 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 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.

Iran

Iranian baklava () is less crisp and uses less syrup than other baklava variations. The cities of Yazd, Tabriz, Qazvin, Kashan and the Gilan province are famous for their baklava variations, which are widely distributed in Iran. 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. Iranian baklava may be cut into diamonds or squares. When it is finished it is often garnished with chopped pistachios, rose petals, jasmine or coconut powder depending on the region.

Turkey

In Turkish cuisine, baklava is traditionally filled with pistachios, walnuts or almonds (in some parts of the Aegean Region). In the Black Sea Region hazelnuts are commonly used as a filling for baklava. Hazelnuts are also used as a filling for the Turkish dessert '' Sütlü Nuriye'', a lighter version of the dessert which substitutes milk for the simple syrup used in traditional baklava recipes.

'' Şöbiyet'' is a variation that includes kaymak as the filling, in addition to the traditional nuts. The city of Gaziantep in south-central Turkey is famous for its baklava made from locally grown pistachios, often served with '' kaymak'' cream. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus. In 2008, the Turkish patent office registered a geographical indication for Antep Baklava, and in 2013, or was registered as a Protected Geographical Indication by the European Commission. Gaziantep baklava is the first Turkish product to receive a protected designation from the European Commission.

Uzbek and Tatar

Uzbek cuisine has , or or in Tatar , which are sweet and salty savories () prepared with 10–12 layers of dough. In Crimean Tatar cuisine, the ' is their variant of baklava.

Other

There are many variants of Baklava in Maghrebi cuisine that are eaten to this day. Owing to its ancient origins, Assyrian people today continue to enjoy baklava and eat it as part of their larger cuisine.

Gallery

File:Azərbaycan paxlavası.jpg, Azerbaijani pakhlava
File:Gəncə paxlavası.JPG, Ganja pakhlava
File:Quba paxlavası.jpg, Quba pakhlava
File:Kadayıf Taksim (2).JPG, Several types of Baklava
File:Armenian baklava, Togh, Artsakh - Հայկական փախլավա, Տող, Արցախ.jpg, Armenian baklava
File:Baklava ST 06.JPG, A tray of baklava in the Old City, Jerusalem
File:PatisseriesTunisiennes2005.jpg, A tray of Tunisian pastries including baklava

See also

* Mille-feuille
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* List of desserts
* List of foods with religious symbolism
* List of pastries

Notes

References

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* Quoted in Perry (1994).
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External links

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