Tracing The Syrup-Soaked Legacy Of Baklava

Baklava, a flaky layered sweet from the middle-east has been gaining popularity over the years and has quickly become a worldwide sensation. This layered delicacy comprises thin sheets of phyllo dough, assorted nuts, honey, and a fragrant syrup infused with rosewater, cardamom, cinnamon, orange blossom, or saffron. Modern Turkish baklava may even incorporate cashews, providing a crisp, moist, sweet, and delicately fragrant experience. 

But though it’s become a trendy addition to the dessert world, the history of baklava goes back centuries. Let's take a look at the journey of Baklava through time. 

Origins Of Baklava

The roots of Baklava are ancient but there is some murkiness around where it truly originated. Several theories surround the genesis of baklava among which it’s thought to have evolved from Roman placenta cakes, Central Asian layered cakes, or Persian lauzinaj. 

In the eighth century B.C.E., inhabitants of the Assyrian Empire, spanning present-day Iraq, Iran, Kuwait, Syria, and Turkey, curated a culinary tradition involving the layering of unleavened flatbreads with interspersed chopped nuts. This delectable creation became a highlight during special occasions in their cultural calendar. 

Another possible theory lies in the Greek and Roman placenta cakes (named after the Greek word plakous, or cheese cake, not the medical affiliation) which featured many layers of dough with cheese and honey, and flavored with bay leaves. There is another affiliation with the Ottoman Empire and a 15th-century poem but mystic Kaygusuz Adal is thought to be the first written reference to the desert. 

While debates persist, the likelihood of the modern baklava being developed by the Turks in the royal kitchens of the Topkapi Palace gains prominence. The ceremonial Baklava Alayi procession during Ramadan, led by the Sultan of the Ottoman Empire, attests to the dessert's significance. Central Asian influences, notably reflected in Güllaç, a Turkish dessert akin to baklava, add another layer to its diverse heritage. 

Linguistic Origins

The term 'baklava,' itself is also rooted in Ottoman Turkish. Some trace it to the Mongolian word 'bayla,' meaning 'to tie' or 'wrap up.' 'Bayla' itself has been adopted into Turkish, leading some historians to posit that it may trace back to the older Proto-Turkic words 'baklağı' and 'baklağu.' 

Alternatively, some linguists suggest that 'baklava' originates from 'bakl-i,' meaning 'feed,' with suffixes added later. While the suffix 'va' appears to have Persian origins, the word 'baqla' itself is not Persian, and its origins remain undiscovered. Linguistic debates persist, but the dessert has retained its name since the days of the Ottoman Empire. 

Baklava and Religious Celebrations

Since it’s a labor-intensive dessert and takes a lot of time to make, baklava was often reserved for festivals and plays a vital role in the cultural and religious celebrations of Muslim, Jewish, and Orthodox Christian communities. During Ramadan, Muslims conclude their fast with iftar, featuring baklava. Jewish and Greek Orthodox Christian holidays also incorporate this traditional dessert, showcasing its widespread cultural significance. 

Regional Variations

The esteemed status of baklava as a significant culinary delight led to its widespread dissemination by officials along trade routes and pilgrimages during the peak of the Ottoman Empire in the 16th century. Consequently, this delectable dessert became a staple in Middle Eastern and Mediterranean cultures, extending its influence from Algeria to Afghanistan. Over the centuries, numerous regional adaptations have surfaced, often influenced by the availability of locally sourced ingredients. For example, Algeria favors the flavor of orange blossom while Iran sees a blend of rosewater and cardamom while Greek versions have a more fresh flavor of lemon and honey. 

Baklava exhibits a myriad of variations, incorporating diverse nuts such as walnuts, almonds, and pistachios, varying numbers of phyllo dough sheets, and a spectrum of flavors infused into the syrup or filling—ranging from cinnamon, cloves, and cardamom to rosewater. The presentation also diversifies, with baklava being cut into various shapes for serving, always in modest portions due to its rich nature. 

In specific regions like Evros in northeastern Greece, a distinctive approach emerges, bypassing the phyllo brushing process. Instead, hot olive oil is generously poured over the entire pastry before baking. In the same region, a unique sesame seed version is crafted, marking an age-old Christmas Eve tradition in Thrace. 

Regional preferences further showcase walnut-filled baklava in the Levant, while Iran leans towards pistachios and pistachio-almond blends. Hungarian culinary tradition introduces an apricot variation. Although purists uphold the classic nut filling, some innovative cooks have experimented with additions like dates and chocolate chips. 

No matter where in the world you eat baklava, or which type you call the best, it’s a bite into history that encompasses centuries of cultural collaboration.