Not to be confused with Balaclava. It was one balaclava dessert the most popular sweet pastries of Ottoman cuisine. The name baklava is used in many languages with minor phonetic and spelling variations. There are also claims attributing baklava to the Assyrians, according to which baklava was already prepared by them in the 8th century BC.

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. Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty. The Greeks and the Turks still argue over which dishes were originally Greek and which Turkish. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire.

Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe. This is then covered with the mixture from the mortar. When ready, honey is poured over the placenta. Greek tradition and perhaps drawing on a Greek cookbook. I believe, so that profitable sales might be made at a neighbouring market.

Lesbos for thin layered pastry leaves with crushed nuts, baked, and covered in syrup. Ibn Sayyar al-Warraq in the 10th-century, does not contain any recipe for baklava. Written in 1226 in today’s Iraq, the cookbook was based on an earlier collection of 9th century Persian-inspired recipes. Large baking sheets are used for preparing baklava.

Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. Baklava is usually served at room temperature, and is often garnished with ground nuts. This section needs expansion with: See discussion in talk page. You can help by adding to it. There are many regional variations of baklava.