Origin of baklava – Which country does the dessert come from?

Have you ever wondered where baklava actually comes from? The exact origin is still not entirely clear. But it can at least be narrowed down somewhat. Here is an overview of the history of baklava and the origins of this oriental delicacy.

The origin of baklava

Even if the origin is generally not decisive for the crispy, nutty taste of baklava, I can well understand if you are still curious. Baklava is a sweet pastry from the Middle East. However, where baklava originally comes from is a hotly debated topic – but there are at least a few clues and theories as to its origins.

• According to some theories, the Assyrians were already preparing a type of baklava in the 8th century BC. Greek merchants are said to have brought this recipe to Greece. There, the art of making wafer-thin dough was refined.
  
• The roots of baklava can also be traced back to the nomadic Turkic peoples of Central Asia . They layered thin dough cakes, known as yufka, on top of each other – a practice that may have later spread to Anatolia and the Middle East. So it sounds a lot like the baklava we know today.
  
• The first recipe existed in ancient Mesopotamia (today: Iraq, Iran, Syria, part of Turkey). In the Byzantine Empire of late antiquity, baklava recipes were known as “koptoplakous” . This means something like “sliced slab cake”. It was made from several layers of thin dough, filled with nuts and drizzled with honey. So we are getting closer to the origins of baklava.
  
• Baklava in the Ottoman Empire: Today’s best-known form of baklava with wafer-thin filo pastry and a sweet nut filling was probably perfected in the 16th century in the Topkapı Palace in Istanbul. From there, the recipe spread to different regions, with each culture adding its own twist. In Lebanon, for example, baklava is less sweet and nuttier than in Turkey.

Baklava origin – a common heritage

Baklava has a very long, centuries-old tradition and has a place in many cultures in the Middle East, Greece and the eastern Mediterranean.

Although the exact origin of baklava is difficult to pin down, it is clear that this dessert is a common culinary heritage of many cultures. Baklava is also indispensable in the Levant.

Have you tried my basic recipe for classic baklava yet? Crispy layers of filo pastry with a layer of freshly roasted nuts and, of course, deliciously flavored syrup.

Or do you prefer certain types of nuts? Then try the baklava with pistachios or the baklava with walnuts. And for a very special occasion, I recommend the baklava cheesecake.

You can also follow me on Instagram for even more inspiration about Levante cuisine.