Türkiye
Photo: Sakaman, CC BY-SA 4.0, croppedBaklava
/bakɫaˈva/bahk-lah-VAH
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- Taste
- SweetRich
- Made with
- Wheat & flourNuts & seeds
History
Layered pastries of thin dough, nuts and sweetness were made across the Middle East and Central Asia, and several peoples claim them. Baklava as we know it took shape in the Ottoman palace kitchens of Istanbul, where pastry cooks rolled dough thin enough to read through, layered dozens of sheets with butter and nuts, and soaked it in syrup. A tray was sent to the Janissary troops during Ramadan in a ceremony recorded from the 17th century. Gaziantep, in south-east Türkiye, is today the most famous baklava city, using its local green pistachios, and its version holds protected status in the European Union.
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