# Baklava

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{{Short description|Layered pastry dessert}}
{{For|the Macedonian music group|Baklava (band)}}
{{distinguish|Balaclava (disambiguation){{!}}Balaclava}}{{pp-protected|small=yes}}
{{For|the operating system codenamed "Baklava"|Android 16}}
{{Infobox food
| name               = Baklava
| image              = Baklava(1).png
| image_size         = 250px
| country            = 
| region             = 
| caption            = [Pistachio](/source/Pistachio) baklava from [Gaziantep](/source/Gaziantep), Turkey
| course             = Dessert
| served             = Cold, room temperature or re-warmed
| main_ingredient    = [Filo](/source/Phyllo) pastry, [nuts](/source/Nut_(fruit)), syrup
| variations         = Multiple
| calories           = 
| other              = 
}}

'''Baklava''' ({{IPAc-en|b|ɑː|k|l|ə|ˈ|v|ɑː|,_|ˈ|b|ɑː|k|l|ə|v|ɑː|audio=GT Baklava.ogg}},<ref>{{cite web |url=http://www.merriam-webster.com/dictionary/baklava |title=Merriam-Webster |publisher=Merriam-Webster |access-date=2012-04-22 |archive-date=2012-01-26 |archive-url=https://web.archive.org/web/20120126102543/http://www.merriam-webster.com/dictionary/baklava |url-status=live }}</ref> or {{IPA-cen|b|ə|ˈ|k|l|ɑː|v|ə}}<ref>{{cite web |url=http://oxforddictionaries.com/definition/baklava?q=baklava |title=Oxford Dictionaries |publisher=Oxford Dictionaries |access-date=2012-04-22 |archive-date=2022-04-30 |archive-url=https://web.archive.org/web/20220430004615/https://languages.oup.com/ |url-status=live }}</ref>) is a layered pastry dessert made of [filo](/source/filo) pastry, filled with chopped nuts, and sweetened with either syrup or honey.

There are several theories for the origin of this pastry, but in modern times, it is a common dessert among cuisines of countries in [West Asia](/source/West_Asia), [Southeast Europe](/source/Southeast_Europe), [Central Asia](/source/Central_Asia), and [North Africa](/source/North_Africa). It is also enjoyed in [South Asia](/source/South_Asia), where, although not a traditional sweet, it has become popular over the years.

==Etymology==
The word ''baklava'' is first attested in English in 1650,<ref>{{cite OED|baklava|9163123493}}</ref> a borrowing from {{langx|ota|باقلاوه}} {{IPA|/bɑːklɑvɑː/}}.<ref>{{cite Merriam-Webster|baklava }}</ref><ref name="dict">{{cite Dictionary.com|baklava }}</ref> The name ''baklava'' is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a [poem](/source/poem) by the 15th century mystic [Kaygusuz Abdal](/source/Kaygusuz_Abdal).<ref>{{Cite book |last=Işın |first=Priscilla Mary |title=Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts |publisher=I.B. Tauris |year=2013 |isbn=978-1848858985 |pages=32}}</ref>

The [historian](/source/historian) Paul D. Buell argues that the word ''baklava'' may come from the [Mongolian](/source/Mongolian_language) root ''{{lang|mn|baγla-}}'' 'to tie, wrap up, pile up' composed with the [Turkic](/source/Turkic_languages) verbal ending ''-v'';<ref name="Buell">Paul D. Buell, "Mongol Empire and Turkicization: The Evidence of Food and Foodways", p.&nbsp;200''ff'', in Amitai-Preiss, 1999.</ref> baγla- itself in Mongolian is a Turkic loanword.<ref>{{cite book |last=Sukhbaatar |first=O. |url=http://altaica.narod.ru/LIBRARY/e_sukheb.htm |title=A Dictionary of Foreign Words in Mongolian |publisher=Mongolian Academy of Sciences, Institute of Language and Literature |year=1997 |location=[Ulaanbaatar](/source/Ulaanbaatar) |page=25 |language=mn |format=PDF |oclc=46685208 |access-date=2008-10-08 |archive-url=https://web.archive.org/web/20060925074540/http://altaica.narod.ru/LIBRARY/e_sukheb.htm |archive-date=2006-09-25 |url-status=dead}}</ref> The lexicographer [Sevan Nişanyan](/source/Sevan_Ni%C5%9Fanyan) considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of Proto-Turkic origin.<ref>Nişanyan, Sevan (2009) (in Turkish). Sözlerin Soyağacı - Çağdaş Türkçenin Etimolojik Sözlüğü [Words' Family Tree - An Etymological Dictionary of Contemporary Turkish]. İstanbul. http://nisanyansozluk.com/?k=baklava {{Webarchive|url=https://web.archive.org/web/20110714184508/http://nisanyansozluk.com/?k=baklava|date=2011-07-14}}</ref> Another form of the word is also recorded in Persian, {{lang|fa|باقلبا}} (''{{lang|fa-Latn|bāqlabā}}'').<ref>{{cite web |title=Dehkhoda Persian Dictionary, باقلبا |url=http://www.loghatnaameh.com/dehkhodaworddetail-e134b0f538ae4d14b9c367f1c7ee1ab4-fa.html |url-status=dead |archive-url=https://web.archive.org/web/20111003184850/http://www.loghatnaameh.com/dehkhodaworddetail-e134b0f538ae4d14b9c367f1c7ee1ab4-fa.html |archive-date=2011-10-03 |access-date=2012-04-22 |website=Loghatnaameh.com}}</ref> Though the suffix ''-vā'' might suggest a Persian origin,<ref name="Batmanglij, Najmieh 2007, page 1562">Batmanglij, Najmieh, ''A Taste of Persia: An Introduction to Persian Cooking'', I.B.Tauris, 2007, {{ISBN|1-84511-437-X}}, 9781845114374; page 156.</ref><ref>Marks, Gil, ''Encyclopedia of Jewish Food'', John Wiley and Sons, 2010, {{ISBN|0-470-39130-8}}, {{ISBN|978-0-470-39130-3}}; page 38.</ref> the ''baqla-'' part does not appear to be [Persian](/source/Persian_Language) and remains of unknown origin.<ref>"a derivation from ''balg'', a common dialect form of ''barg'' "leaf", or from Ar. ''baql'' "herb" is unlikely", W. Eilers, ''Encyclopædia Iranica'', ''s.v.'' [http://www.iranicaonline.org/articles/baqlava-or-baqlava- 'bāqlavā'] {{Webarchive|url=https://web.archive.org/web/20111228150904/http://www.iranicaonline.org/articles/baqlava-or-baqlava-|date=2011-12-28}}</ref> The [linguist](/source/linguist) Tuncer Gülensoy states that the origin of baklava is {{lang|tr|bakl-ı}} (feed) in proto-Turkish and suffixes {{lang|tr|-la-ğı}} are added. The word changes as {{lang|tr|bakılağı}} > {{lang|tr|bakılavı}} > {{lang|tr|baklava}}.<ref>{{Cite book |last=Gülensoy |first=Tuncer |title=Türkiye Türkcesindeki Türkçe Sözcüklerin Köken Bilgisi Sözlüğü - I |publisher=Türk Dil Kurumu |year=2007 |isbn=978-9751619709 |location=Turkey |pages=106}}</ref> The Arabic name {{lang|ar|بقلاوة}} ''{{lang|ar-Latn|baqlāwa}}'' originates from Turkish.<ref name="Lambraki, p. 248-249">Akın and Lambraki, ''Turkish and Greek Cuisine / {{lang|tr|Türk ve Yunan Mutfağı}}'' p. 248-249, {{ISBN|975-458-484-2}}</ref>

==History==
[[File:Plates of baklava, NINO F Scholten Porte Entree 201-250 29.tiff|thumb|Baklava shop, between 19 April 1921 and 6 December 1923, from [Frank Scholten](/source/Frank_Scholten)'s ''La Porte d'entrée Jaffa'']]
The three main proposals for the roots of baklava are the Greek [placenta cake](/source/placenta_cake) (a Persian inspired recipe),<ref name="faas">[{{Google books |plainurl=yes|id=YXGlAr17oekC}} Patrick Faas (2003). ''Around the Roman Table: Food and Feasting in Ancient Rome''. Chicago: University of Chicago Press. p.&nbsp;185f.]</ref> the medieval Arabic [lauzinaj](/source/lauzinaj),<ref name=":12">{{Cite book |last=Nasrallah|first=Nawal|title=The Oxford Companion to Sugar and Sweets|publisher=Oxford University Press|year=2015|isbn=978-0-19-931361-7|editor-last=Goldstein|editor-first=Darra|editor-link=Darra Goldstein|location=|page=395|language=en}}</ref><ref name="marks2">{{cite book |last=Marks|first=Gil|author-link=Gil Marks|date=2010|title=Encyclopedia of Jewish Food|url={{Google books |plainurl=yes |id=gFK_yx7Ps7cC |page=151 }}|publisher=[Houghton Mifflin Harcourt](/source/Houghton_Mifflin_Harcourt)|page=151|isbn=978-0470391303}}</ref> and the [Central Asian](/source/Central_Asian_cuisine) Turkic tradition of layered breads.<ref name="perry">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](/source/Sami_Zubaida), [Richard Tapper](/source/Richard_Tapper)), 1994. {{ISBN|1-86064-603-4}}, page 87</ref> According to food historian [Gil Marks](/source/Gil_Marks), baklava has its roots in either [Ancient Persia](/source/Iran) or the [Ottoman Empire](/source/Ottoman_Empire).<ref name="marks">{{cite book |last=Marks |first=Gil|author-link=Gil Marks |date=2010 |title=Encyclopedia of Jewish Food |url={{Google books |plainurl=yes |id=gFK_yx7Ps7cC |page=151 }} |publisher=[Houghton Mifflin Harcourt](/source/Houghton_Mifflin_Harcourt) |page=151 |isbn=978-0470391303 }}</ref> There is also a claim attributing baklava to the [Assyrians](/source/Assyrian_people), according to which, baklava would have been prepared by them in the 8th century BC.<ref>{{cite journal|url=https://www.researchgate.net/publication/324107511|title=Past, present and tomorrow of baklava|first1=Ayşenur|last1=Akkaya|first2=Banu|last2=Koc|journal=International Rural Tourism and Development Journal|volume=1|issue=1|pages=47–50|year=2017|access-date=2021-05-01|archive-date=2022-04-30|archive-url=https://web.archive.org/web/20220430004620/https://www.researchgate.net/publication/324107511_Past_Present_and_Tomorrow_of_Baklava|url-status=live}}</ref> 

There are also some similarities between baklava and the [Ancient Greek](/source/Ancient_Greek_cuisine) desserts {{lang|grc-Latn|gastris}} ({{lang|grc|γάστρις}}),<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dga%2Fstris γάστρις] {{Webarchive|url=https://web.archive.org/web/20210225070801/http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dga%2Fstris |date=2021-02-25 }}, Henry George Liddell, Robert Scott, ''A Greek–English Lexicon'', on Perseus</ref> {{lang|grc-Latn|kopte sesamis}} ({{lang|grc|κοπτὴ σησαμίς}}), and {{lang|grc-Latn|kopton}} ({{lang|grc|κοπτόν}}) found in book XIV of the {{lang|el-Latn|[Deipnosophistae](/source/Deipnosophistae)}}.<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dkopto%2Fs κοπτός] {{Webarchive|url=https://web.archive.org/web/20210224142408/http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dkopto%2Fs |date=2021-02-24 }}, Henry George Liddell, Robert Scott, ''A Greek–English Lexicon'', on Perseus</ref><ref>{{lang|el-Latn|[Deipnosophists](/source/Deipnosophists)}} '''14''':647, discussed by Charles Perry, "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](/source/Sami_Zubaida), [Richard Tapper](/source/Richard_Tapper)), 1994. {{ISBN|1-86064-603-4}}. p. 88.</ref> However, the recipe there is for a filling of [nuts](/source/nut_(food)) and [honey](/source/honey), with a top and bottom layer of honey and ground [sesame](/source/sesame) similar to modern {{lang|it|[pasteli](/source/sesame_candy)}} or {{lang|fa-Latn|[halva](/source/halva)}}, and no dough, certainly not a flaky dough.<ref>Charles Perry, "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](/source/Sami_Zubaida), [Richard Tapper](/source/Richard_Tapper)), 1994. {{ISBN|1-86064-603-4}}.</ref>

Another recipe for a similar dessert is {{lang|tr|[güllaç](/source/g%C3%BClla%C3%A7)}}, a dessert found in [Turkish cuisine](/source/Turkish_cuisine) and considered by some as the origin of baklava.<ref name=Husihui>{{cite book |title=A soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan cheng-yao |year=2010 |publisher=Brill |location=Leiden |isbn=978-90-04-18020-8 |author=Husihui |edition=2nd rev. and expanded |author2=Paul D. Buell |author3=Eugene N. Anderson |author4=Charles Perry }}</ref> It consists of layers of [filo](/source/filo) dough that are put one by one in warmed up [milk](/source/milk) with [sugar](/source/sugar). It is served with walnut and fresh pomegranate and generally eaten during [Ramadan](/source/Ramadan). The first known documentation of {{lang|tr|güllaç}} is attested in ''[Yinshan Zhengyao](/source/Yinshan_Zhengyao)'', a food and health manual that documents foods of the [Mongol Empire](/source/Mongol_Empire), written in 1330 by [Hu Sihui](/source/Hu_Sihui), an ethnic Mongol court dietitian of China's [Yuan dynasty](/source/Yuan_dynasty).<ref name="Buell"/><ref name="sticky">{{Cite web |last=Işın |first=Priscilla Mary |date=2023-09-16 |title=The Sticky History of Baklava |url=https://www.smithsonianmag.com/travel/the-sticky-history-of-baklava-180982771/ |website=Smithsonian Magazine |language=en}}</ref>

Although the history of baklava is not well documented, an archaic version of baklava is said to have been prepared in the [Byzantine empire](/source/Byzantine_Empire),<ref name="Salaman222">{{Cite book |last=Davidson|first=Alan|url=https://books.google.com/books?id=jYa3J6xrjt4C&pg=PA184|title=Food in Motion: The Migration of Foodstuffs and Cookery Techniques : Proceedings : Oxford Symposium 1983|date=1983|publisher=Oxford Symposium|isbn=978-0-907325-16-1|language=en}}</ref><ref name="Speros Vryonis 1971, p. 482">Speros Vryonis ''The Decline of Medieval Hellenism in Asia Minor'', 1971, p. 482</ref> while its [Turkish](/source/Turkish_people) version was probably developed in the imperial kitchens of the [Topkapı Palace](/source/Topkap%C4%B1_Palace) in [Constantinople](/source/Ottoman_Constantinople)<!--This should be used in Ottoman contexts--> (modern [Istanbul](/source/Istanbul)).<ref name="perry" /><ref>{{Cite journal |author1=Ayşenur Akkaya|author2=Banu Koc|year=2017|title=Past, Present and Tomorrow of Baklava|url=https://www.researchgate.net/publication/324107511|url-status=live|journal=IRTAD Journal|issue=August|pages=47–50|issn=2602-4462|archive-url=https://web.archive.org/web/20220430004620/https://www.researchgate.net/publication/324107511_Past_Present_and_Tomorrow_of_Baklava|archive-date=30 April 2022|access-date=20 November 2021}}</ref> The Sultan presented trays of baklava to the [Janissaries](/source/Janissaries) every 15th of the month of [Ramadan](/source/Ramadan) in a ceremonial procession called the {{lang|ota-Latn|Baklava Alayı}}.<ref name="marks2" /><ref>{{cite journal |last=Wasti|first=Syed Tanvir|year=2005|title=The Ottoman Ceremony of the Royal Purse|journal=[Middle Eastern Studies](/source/Middle_Eastern_Studies)|volume=41|issue=2|pages=193–200|doi=10.1080/00263200500035116|s2cid=143202946}}</ref>

===Placenta cake theory===
{{See also|Placenta cake}}
Many claim that the [placenta cake](/source/placenta_cake), and therefore likely baklava, derived from a recipe from [Ancient Greece](/source/Ancient_Greece).<ref name="Mayer-19892">{{cite news |last=Mayer|first=Caroline E.|url=https://www.washingtonpost.com/archive/lifestyle/food/1989/05/03/phyllo-facts/1ca7102a-fb19-4abe-af8d-2cb17f49b98b/?noredirect=on|title=Phyllo Facts|newspaper=Washington Post|year=1989|archive-url=https://web.archive.org/web/20191229205837/https://www.washingtonpost.com/archive/lifestyle/food/1989/05/03/phyllo-facts/1ca7102a-fb19-4abe-af8d-2cb17f49b98b/?noredirect=on|archive-date=2019-12-29}}</ref> Homer's ''[Odyssey](/source/Odyssey)'', written around 800 BC, mentions thin breads sweetened with walnuts and honey.<ref name="Mayer-19892" /> In the fifth century BC, [Philoxenos](/source/Philoxenus_of_Cythera) 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.<ref>Hoffman, Susanna. ''The Olive and the Caper''. Workman Publishing Company, Inc. {{ISBN|9781563058486}}</ref>

The word "placenta" originally comes from the Greek language {{lang|grc-Latn|plakous}} ({{lang|grc|πλακοῦς}}), which means something "flat and broad".<ref name="Salaman2" /><ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0059%3Aentry%3Dplacenta placenta] {{Webarchive|url=https://web.archive.org/web/20210307120657/http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0059%3Aentry%3Dplacenta|date=2021-03-07}}, Charlton T. Lewis, Charles Short, ''A Latin Dictionary'', on Perseus</ref> An early [Greek language](/source/Greek_language) mention of ''plakous'' as a dessert (or second table delicacy) comes from the poems of [Archestratos](/source/Archestratos). He describes ''plakous'' as served with nuts or dried fruits and commends the honey-drenched Athenian version of ''plakous''.<ref name="Goldstein">{{harvnb|Goldstein|2015|loc="ancient world": "The next cake of note, first mentioned about 350 B.C.E. by two Greek poets, is ''plakous''. [...] At last, we have recipes and a context to go with the name. ''Plakous'' is listed as a delicacy for second tables, alongside dried fruits and nuts, by the gastronomic poet Archestratos. He praises the ''plakous'' made in Athens because it was soaked in Attic honey from the thyme-covered slopes of Mount Hymettos. His contemporary, the comic poet Antiphanes, tells us the other main ingredients, goat’s cheese and wheat flour. Two centuries later, in Italy, Cato gives an elaborate recipe for placenta (the same name transcribed into Latin), redolent of honey and cheese. The modern Romanian ''plăcintă'' and the Viennese ''Palatschinke'', though now quite different from their ancient Greek and Roman ancestor, still bear the same name."}}</ref><ref>{{harvnb|Dalby|1998|loc=p. 155: "Placenta is a Greek word (plakounta, accusative form of plakous 'cake').}}</ref>

In the [Byzantine Empire](/source/Byzantine_Empire), the traditional [placenta cake](/source/placenta_cake) (known as "koptoplakous", {{Lang|grc|κοπτοπλακοῦς}}), a dish similar to baklava, was consumed.<ref>{{Cite book |last=Ash|first=John|url=https://archive.org/details/byzantinejourney00ashj|title=A Byzantine Journey|date=1995|publisher=Random House Incorporated|isbn=978-1-84511-307-0|location=New York|page=223|url-access=registration}}</ref><ref>{{Cite book |last=Faas|first=Patrick|url=https://books.google.com/books?id=YXGlAr17oekC|title=Around the Roman Table: Food and Feasting in Ancient Rome|date=2005|publisher=University of Chicago Press|isbn=978-0-226-23347-5|location=Chicago, IL|page=184|access-date=14 September 2023|orig-date=1994|archive-url=https://web.archive.org/web/20160730151401/https://books.google.com/books?id=YXGlAr17oekC|archive-date=30 July 2016|url-status=live}}</ref>{{sfn|Vryonis|1971|p=482}} The earliest known detailed recipe for placenta, from the 2nd century BC, is a honey-covered baked layered-dough dessert which [food historian](/source/food_historian) Patrick Faas identifies as the origin of baklava.<ref name="faas" /><ref>{{cite web |url=https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html|title=LacusCurtius • Cato On Agriculture — Sections 74‑90|website=Penelope.uchicago.edu|access-date=2017-01-28|archive-date=2021-07-13|archive-url=https://web.archive.org/web/20210713102652/https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E%2A.html|url-status=live}}</ref>

According to a number of scholars, {{lang|grc-Latn|koptoplakous}} ({{lang|grc|κοπτοπλακοῦς}}) was a precursor to the modern baklava.<ref name="faas" /><ref>{{harvnb|Salaman|1986|p=184}}; {{harvnb|Vryonis|1971|p=482}}.</ref><ref>{{Cite book |last=Ash|first=John|url=https://books.google.com/books?id=eQCKEk1GXlYC&pg=PA223|title=A Byzantine Journey|date=2006|publisher=Tauris Parke Paperbacks|isbn=978-1-84511-307-0|language=en}}</ref> Historian [Speros Vryonis](/source/Speros_Vryonis) describes ''koptoplakous'' as a "Byzantine favorite" and "the same as the Turkish baklava",<ref name="Speros Vryonis 1971, p. 482" /> as do other writers.<ref name="Salaman2">[{{Google books |plainurl=yes|id=jYa3J6xrjt4C|page=184}} Rena Salaman, "Food in Motion the Migration of Foodstuffs and Cookery Techniques" from the Oxford Symposium on Food Cookery, Vol. 2, p. 184]</ref> The name ({{langx|el|πλατσέντα}}) is used today on the island of [Lesbos](/source/Lesbos) for thin layered pastry leaves with crushed nuts, baked, and covered in syrup.<ref>{{cite web |last=Τριανταφύλλη|first=Κική|date=17 October 2015|title=Πλατσέντα, από την Αγία Παρασκευή Λέσβου|url=http://www.bostanistas.gr/?i=bostanistas.el.article&id=3528|url-status=live|archive-url=https://web.archive.org/web/20161012043857/http://www.bostanistas.gr/?i=bostanistas.el.article&id=3528|archive-date=12 October 2016|access-date=7 February 2020|website=bostanistas.gr}}</ref><ref>{{cite book |last=Γιαννέτσου|first=Βασιλεία Λούβαρη|url=https://books.google.com/books?id=5U0iAwAAQBAJ|title=Τα Σαρακοστιανά: 50 συνταγές για τη Σαρακοστή και τις γιορτές της από τη MAMAVASSO|publisher=Georges Yannetsos|year=2014|page=161|quote="Η πλατσέντα είναι σαν τον πλακούντα των αρχαίων Ελλήνων, με ξηρούς καρπούς και μέλι."}}</ref>

===Lauzinaj===
{{main|Lauzinaj}}
Baklava is a common dessert in modern Arab cuisines, but the [Arabic language cookbook](/source/Arabic_literature) {{lang|ar-Latn|Kitab al-Tabikh}}, compiled by [Ibn Sayyar al-Warraq](/source/Ibn_Sayyar_al-Warraq) in the 10th-century, does not contain any recipe for baklava.<ref>{{cite web |url=http://archive.aramcoworld.com/issue/200604/cooking.with.the.caliphs.htm |title=Saudi Aramco World : Cooking with the Caliphs |website=Archive.aramcoworld.com |access-date=2017-01-28 |archive-date=2016-02-18 |archive-url=https://web.archive.org/web/20160218235811/http://archive.aramcoworld.com/issue/200604/cooking.with.the.caliphs.htm |url-status=live }}</ref> Its recipe for [lauzinaj](/source/lauzinaj) refers to small pieces of [almond paste](/source/almond_paste) wrapped in very thin pastry ("as thin as grasshoppers' wings") and drenched in syrup.<ref name="Perry2">Perry, Charles. "What to Order in Ninth Century Baghdad," in Rodinson, Maxime, and Arthur John Arberry. "Medieval Arab Cookery." (2001). p. 223</ref> Some writers say that this is the dessert that most closely resembles the modern baklava.<ref>{{cite book |last3=Elias |first3=Leila Salloum |last2=Salloum |first2=Muna |last1=Salloum |first1=Habeeb |title=Sweet Delights from A Thousand and One Nights: the Story of Tradition Arab Sweets |date=2013 |publisher=Bloomsbury |pages=45–48}}</ref> [Charles Perry](/source/Charles_Perry_(food_writer)), however, has written that "it was not much like baklava".<ref name="Perry">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."</ref>

There are similar recipes for {{lang|fa-Latn|lauzinaj}} in the 13th-century {{lang|ar-Latn|Kitab al-Tabikh}} by [Muhammad bin Hasan al-Baghdadi](/source/Muhammad_bin_Hasan_al-Baghdadi). Written in 1226 in today's [Iraq](/source/Iraq), the cookbook was based on an earlier collection of 9th century [Persian](/source/Persian_cuisine)-inspired recipes.<ref name="marks"/> According to [Gil Marks](/source/Gil_Marks), Middle Eastern pastry makers later developed the process of layering the ingredients.<ref name=marks/>

==Preparation==
[[File:Kadayıf Taksim (4).JPG|thumb|Large [baking sheets](/source/Sheet_pan) are used for preparing baklava.]]
thumb|Baklava cut in a lozenge shape

Baklava is normally prepared in large pans. Many layers of [filo](/source/filo) dough,<ref>{{Google books |plainurl= |id=DOJMAgAAQBAJ |page=111 |title=The Oxford Encyclopedia of Food and Drink in America }}</ref> separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically [walnut](/source/walnut)s or [pistachio](/source/pistachio)s, but [hazelnut](/source/hazelnut)s and [almond](/source/almond)s 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.{{Cn|date=March 2025}}

Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles. After baking, a [syrup](/source/syrup), which may include [honey](/source/honey), [rosewater](/source/rosewater), or [orange flower water](/source/orange_flower_water), is poured over the cooked baklava and allowed to soak.{{Cn|date=March 2025}}

Baklava is usually served at room temperature, and is often garnished with nuts that have been ground up.{{Cn|date=March 2025}}

==Regional variations==

===Algeria===
[Baklava in Algeria](/source/Algerian_baklawa) is called ''Baklawa'' ({{langx|ar|بقلاوة}}, [Tifinagh](/source/Tifinagh): {{script|Tfng|ⴱⴰⴽⵍⴰⴹⴰ}}). In most Algerian regions, Baklava is the centerpiece of any sweets table. This type of Baklava originates in the [Algerian](/source/Algeria) city of [Constantine](/source/Constantine%2C_Algeria). The Algerian Baklava is distinct in that [filo dough](/source/Filo) is not used. Instead, they use another type of thin dough called [malsouka](/source/malsouka) or warqa and instead of walnuts or pistachios they use [almond](/source/almond)s.<ref>{{Cite journal |last=Wagda |first=Marin |date=2004 |title=Bricks en vrac à l'est d'Ithaque |url=https://www.persee.fr/doc/homig_1142-852x_2004_num_1251_1_4253 |journal=Hommes & Migrations |volume=1251 |issue=1 |pages=136–139 |doi=10.3406/homig.2004.4253}}</ref><ref>{{Cite journal |last=Bakhaï |first=Fatima |date=1996 |title=Dounia |url=https://www.torrossa.com/en/resources/an/5093106?digital=true |journal=Dounia |language=en |pages=1–302}}</ref><ref>{{Cite web|last=Bouayed|first=Fatima-Zohra|date=1970|title=La cuisine algérienne|url=https://www.abebooks.com/cuisine-alg%C3%A9rienne-Bouayed-Fatima-Zohra-Temps-Actuels/31073983930/bd|access-date=2022-01-31|website=www.abebooks.com|language=french|archive-date=2022-01-30|archive-url=https://web.archive.org/web/20220130072632/https://www.abebooks.com/cuisine-alg%C3%A9rienne-Bouayed-Fatima-Zohra-Temps-Actuels/31073983930/bd|url-status=live}}</ref><ref>{{Cite journal |last=Petrick |first=G. M. |date=2003 |title=Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. Edited by Peter Scholliers (New York: Berg, 2001. xi plus 223pp. $65.00/cloth $19.50/paper) |url=https://www.academia.edu/224003 |journal=Journal of Social History |volume=37 |issue=2 |pages=515–517 |doi=10.1353/jsh.2003.0189 |issn=0022-4529 |s2cid=142890270}}</ref>

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](/source/lemon_juice).<ref>{{Cite journal |last=Bertrand |first=Georges |date=2009-07-01 |title=Turquie, France : le voyage des mots |url=https://journals.openedition.org/hommesmigrations/313 |journal=Hommes & migrations. Revue française de référence sur les dynamiques migratoires |language=fr |issue=1280 |pages=100–104 |doi=10.4000/hommesmigrations.313 |issn=1142-852X|doi-access=free }}</ref><ref>{{Cite journal |last=Scholliers |first=Peter |date=2001 |title=Food, Drink and Identity. Cooking, Eating and Drinking in Europe since the Middle Ages |url=https://www.academia.edu/224003 |journal=Academia}}</ref><ref>{{Cite journal |last=Wagda |first=Marin |date=2003 |title=Bricks, boureks et briouates |url=https://www.persee.fr/doc/homig_1142-852x_2003_num_1245_1_4076 |journal=Hommes & Migrations |volume=1245 |issue=1 |pages=125–127 |doi=10.3406/homig.2003.4076}}</ref>

===The Levant===
thumb|Palestinian ''baklawa'', from edge to center: Regular filo pastry baklava, ''bourma'', ''balluriyeh'', and birds nest baklava
In [Syrian cuisine](/source/Syrian_cuisine), baklava ({{langx|ar|البقلاوة}}, {{langx|syc|ܒܩܠܘܐ}}) or [warbat](/source/warbat) ({{langx|ar|وربات}}),<ref name="auto">{{cite web |title=The Sweets Story: When Syrians Come to Cairo |url=http://www.huffingtonpost.com/sarah-dajani/the-sweets-story-when-syr_b_5624639.html |access-date=2016-03-17 |website=Huffingtonpost.com}}</ref><ref name="Salamandra2004">{{cite book |author=Christa Salamandra |url=https://books.google.com/books?id=l6UKhO5KJO4C&pg=PA97 |title=A New Old Damascus: Authenticity and Distinction in Urban Syria |date=10 December 2004 |publisher=Indiana University Press |isbn=0-253-11041-6 |pages=97–}}</ref> is a dessert mostly served on special occasions like [Eid al-Fitr](/source/Eid_al-Fitr), or [Syrian Christmas](/source/Observance_of_Christmas_by_country).<ref>{{Cite book |last=John A. Shoup |title=Culture and Customs of Syria |publisher=Bloomsbury Academic|year=2008 |isbn=978-0313344565}}</ref> Syrian baklava is made of 24 layers of buttered phyllo dough, a filling of either chopped pistachios or chopped walnuts and a syrup consisting of sugar, [orange blossom water](/source/orange_blossom_water), and lemon juice.<ref>{{Cite book |last=Imad Alarnab |title=Syrian Kitchen |date=6 July 2023 |publisher=HarperCollins Publishers Limited |isbn=978-0008532376}}</ref> Syrian baklava comes in many shapes, but the diamond shape is the most common one.<ref>{{Cite book |last=Bodic |first=Slavka |title=The Ultimate Syrian Cookbook: A Journey Through Syrian Cuisine With 111 Traditional Recipes |date=11 September 2020 |publisher=Independently Published |isbn=9798685380357}}</ref> Syrian [warbat](/source/warbat) consists of layers of [phyllo dough](/source/phyllo_dough) filled with a semolina based [custard](/source/custard),<ref>{{cite web |author=Faye, Yakir Levy \ |date=2012-07-26 |title=An 'iftar' feast - FoodIndex - Jerusalem Post |url=https://www.jpost.com/Food-Index/An-iftar-feast |access-date=2016-03-17 |website=Jpost.com}}</ref><ref>{{cite book |url=https://books.google.com/books?id=gqQvAQAAMAAJ |title=Madison Magazine |publisher=Consumer Publications, Limited |year=1999}}</ref> though it is sometimes also filled with pistachios, walnuts, almonds,<ref name="auto"/> or sweet [cheese](/source/cheese).<ref>{{cite web |author=JOYCE SMITHThe Kansas City Star |date=2014-11-04 |title=Sultan's Bakery opens on 39th Street &#124; The Kansas City Star |url=http://www.kansascity.com/news/local/community/816/816-business/article3559174.html |access-date=2016-03-17 |website=Kansascity.com}}</ref> The dessert is topped with a [sweet syrup](/source/Qatir_(syrup)) made from sugar, water, and [lemon](/source/lemon) juice brought to a boil and then left to cool and thicken.<ref>{{Cite web|url=https://www.hungrypaprikas.com/warbat/|title=Warbat Bil Ashta / Shaabiyat (Cream Stuffed Phyllo)|first=Amina|last=Al-Saigh|website=Hungrypaprikas.com|date=April 10, 2023|access-date=March 6, 2026}}</ref> A Syrian baklava recipe was introduced to the Turkish city of [Gaziantep](/source/Gaziantep) in 1871 by Çelebi Güllü, who had learned the recipe from a chef in the city of [Damascus](/source/Damascus) which transformed into the Gaziantep baklava we know today.<ref name="brunner2018">{{Cite web |last=Brunner |first=Esther |date=2 January 2009 |title=Sweet journey of Güllüoğlu baklava |url=http://www.hurriyet.com.tr/gundem/sweet-journey-of-gulluoglu-baklava-10682696 |url-status=live |archive-url=https://web.archive.org/web/20181110080253/http://www.hurriyet.com.tr/gundem/sweet-journey-of-gulluoglu-baklava-10682696 |archive-date=2018-11-10 |access-date=2018-11-09}}</ref> The butter used in Syrian baklava is a type of dairy-based clarified butter or ghee called [samneh](/source/smen).<ref name="opb2025">{{cite news |title=A baklava crawl in the Turkish city that’s obsessed with the pastry |url=https://www.opb.org/article/2025/06/07/how-one-city-in-turkey-made-beloved-baklava-its-own/ |access-date=27 November 2025 |work=[Oregon Public Broadcasting](/source/Oregon_Public_Broadcasting) |date=7 Jun 2025 |language=en}}</ref><ref name="raseef2024">{{cite news |title=البقلاوة... ملكة على عرش الحلويات العربية برغم النزاع حول أصولها |url=https://raseef22.net/article/1096911-%D8%A7%D9%84%D8%A8%D9%82%D9%84%D8%A7%D9%88%D8%A9-%D9%85%D9%84%D9%83%D8%A9-%D8%B9%D9%84%D9%89-%D8%B9%D8%B1%D8%B4-%D8%A7%D9%84%D8%AD%D9%84%D9%88%D9%8A%D8%A7%D8%AA-%D8%A7%D9%84%D8%B9%D8%B1%D8%A8%D9%8A%D8%A9-%D8%A8%D8%B1%D8%BA%D9%85-%D8%A7%D9%84%D9%86%D8%B2%D8%A7%D8%B9-%D8%AD%D9%88%D9%84-%D8%A3%D8%B5%D9%88%D9%84%D9%87%D8%A7 |access-date=27 November 2025 |work=[Raseef22](/source/Raseef22) |date=29 March 2024 |language=ar |trans-title=Baklava... the queen of Arabic sweets despite the dispute over its origins}}</ref><ref name="tna2023">{{cite news |title=الحلويات السورية... إقبال كبير في تركيا رغم كل التحديات |url=https://www.alaraby.co.uk/society/%D8%A7%D9%84%D8%AD%D9%84%D9%88%D9%8A%D8%A7%D8%AA-%D8%A7%D9%84%D8%B3%D9%88%D8%B1%D9%8A%D8%A9-%D8%A5%D9%82%D8%A8%D8%A7%D9%84-%D9%83%D8%A8%D9%8A%D8%B1-%D9%81%D9%8A-%D8%AA%D8%B1%D9%83%D9%8A%D8%A7-%D8%B1%D8%BA%D9%85-%D9%83%D9%84-%D8%A7%D9%84%D8%AA%D8%AD%D8%AF%D9%8A%D8%A7%D8%AA |access-date=27 November 2025 |work=The New Arab |date=19 Sep 2023 |language=ar-AR |trans-title=Syrian sweets... huge demand in Türkiye despite all the challenges}}</ref>

"Baklava" is also used as a generic term for a selection of sweets made with pyllo pastry or ''kadayif'' (''knafeh'')  to make confections like ''[balluriyeh](/source/knafeh)'' (layered), ''bourma'' (rolled), and ''[bulbul's nest](/source/bulbul_yuvasi)'' (nest-shaped).<ref name="helou2015">{{cite book |last1=Helou |first1=Anissa |author1-link=Anissa Helou |title=Sweet Middle East: Classic Recipes, from Baklava to Fig Ice Cream |date=3 November 2015 |publisher=Chronicle Books |isbn=978-1-4521-3062-0 |pages=74,81 |url=https://www.google.com/books/edition/Sweet_Middle_East/GF5oCgAAQBAJ?gbpv=1&pg=PA74 |access-date=24 February 2026 |language=en}}</ref><ref>{{cite news |last1=Krishna |first1=Priya |title=Youssef Akhtarini Fled Syria. His Baklava Recipe Came With Him. |url=https://www.bonappetit.com/story/aleppo-sweets-providence |access-date=25 February 2026 |work=[Bon Appétit](/source/Bon_App%C3%A9tit) |date=19 September 2019}}</ref><ref>{{cite news |title=In Ottawa, this Syrian baklava is the best baklava |url=https://ottawacitizen.com/life/food/ottawa-baklava |access-date=25 February 2026 |work=[Ottawa Citizen](/source/Ottawa_Citizen) |date=Oct 8, 2024 |language=en}}</ref>

Syrian and Lebanese baklava is traditionally flavored with [rose water](/source/rose_water).<ref>{{cite news |title=Rose seeds from Syria: the refugee family cultivating a new life |url=https://www.theguardian.com/global-development/2019/jul/15/rose-seeds-from-syria-refugee-family-cultivating-new-life-lebanon |access-date=25 February 2026 |work=The Guardian |date=15 July 2019}}</ref> ''Kul wa-shkur'' ({{langx|ar|كل واشكر||eat and give thanks}}) is a variety of baklava made in Syria and Lebanon by folding phyllo sheets around a nut filling.<ref>{{cite news |title=أشهرها البقلاوة.. حلويات تركية على موائد الأعياد في لبنان |url=https://www.noonpost.com/44619/ |access-date=25 February 2026 |work=Noon Post |date=10 July 2022 |language=ar |trans-title=The most famous of them is baklava... Turkish sweets on holiday tables in Lebanon}}</ref><ref>{{cite news |title=Recipes from 13th-Century Syria |url=https://nyupress.org/blog/2017/05/02/recipes-13th-century-syria/ |access-date=25 February 2026 |work=NYU Press |date=2 May 2017}}</ref><ref name="helou2015" />

===Armenia===
Armenian baklava, known in Armenian as ''pakhlava'' ({{langx|hy|Փախլավա}}) is made of layers of [phyllo dough](/source/Filo), a filling of [cinnamon](/source/cinnamon)-spiced chopped walnuts, and a syrup made from [clove](/source/clove)s, cinnamon, lemon juice, sugar and water.<ref>{{Cite book |title=The Armenian Cookbook |year=2014 |isbn=978-1497387065 |last1=Hogrogian |first1=Rachel |publisher=CreateSpace Independent Publishing Platform }}</ref><ref>{{Cite web |title=Armenian Pakhlava |url=https://www.floatingkitchen.net/p-is-for-paklava/ |website=Floating Kitchen|date=20 December 2019 }}</ref> It is diamond-shaped and often has either one [hazelnut](/source/hazelnut), almond, or half a walnut placed on each piece.<ref>{{Cite web |title=Пахлава армянская |url=https://en.edunclub.ru/recipe/145546-baklava-armenian/|website=En.edunclub.ru}}</ref> It is often served at special occasions like [Armenian Christmas](/source/Christmas_in_Armenia) or [Armenian Easter](/source/Easter).<ref>''The flower of paradise and other Armenian tales'' by Bonnie C. Marshall, Virginia A. Tashjian, Libraries Unlimited, 2007, p. 179, {{ISBN|1-59158-367-5}}</ref><ref>{{Cite book |title=The Language of Baklava |isbn=978-1400077762 |last1=Abu-Jaber |first1=Diana |date=14 March 2006 |publisher=Knopf Doubleday Publishing }}</ref>

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](/source/Jesus) spent in the desert where he fasted.<ref>{{Cite web |title=Recipe Corner: Chocolate Walnut-Raisin Baklava with California Raisins |url=https://mirrorspectator.com/2023/01/05/recipe-corner-chocolate-walnut-raisin-baklava-with-california-raisins/ |website=Mirror-Spectator|date=5 January 2023 }}</ref><ref>{{Cite web |title=Paklava – Traditional Style |url=https://thearmeniankitchen.com/paklava-traditional-style/ |website=The Armenian Kitchen|date=12 April 2011 }}</ref><ref>{{cite book |last1=Petrosian |first1=I. |url=https://books.google.com/books?id=0oXYX9Qzx9oC&pg=PA47 |title=Armenian Food: Fact, Fiction & Folklore |last2=Underwood |first2=D. |publisher=Yerkir Publishing |year=2006 |isbn=978-1-4116-9865-9 |series=Armenian Research Center collection |page=47 |access-date=11 December 2019}}</ref> 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.<ref name="Theodore Kyriakou and Charles Campion 2004">{{Cite book |last=Theodore Kyriakou and Charles Campion |title=The Real Greek at Home |year=2004 |publisher=Octopus Books |isbn=978-1845334512}}</ref>

The city of [Gavar](/source/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](/source/honey) and [flowers](/source/Edible_flower).<ref>{{Cite web |title=Gavar Baklava: The Queen of Local Pastries, Antidote for Holiday Drinking |date=29 December 2017 |url=https://hetq.am/en/article/84697|website=Hetq.com}}</ref><ref>{{Cite web |title=Baklava Gavar |date=9 July 2023 |url=https://www.jidlonacestach.cz/en/baklava-gavar/|website=Jidlonacestach.cz}}</ref> This type of baklava used to be prepared in the then-Armenian city of [Bayazet](/source/Bayazet), but the people living there immigrated to Gavar and surrounding regions in 1830.<ref name="george">{{cite book |last=Bournoutian |first=George |url=https://books.google.com/books?id=Cb9aDwAAQBAJ&pg=PT48 |title=Armenia and Imperial Decline: The Yerevan Province, 1900-1914 |publisher=[Routledge](/source/Routledge) |year=2018 |isbn=9781351062602 |series=Routledge Advances in Armenian Studies |location=New York |page=48 |author-link=George Bournoutian}}</ref>

The tradition of pakhlava preparation in Kyavar (Gavar) is included in the intangible cultural heritage list of [Armenia](/source/Armenia).<ref>{{cite web|url=https://int-heritage.am/ich-list-of-ra/|title=ՀՀ ՈՆՄԺ Արժեքների Ցանկ|trans-title=List of Intangible Cultural Values of Armenia|language=hy|website=int-heritage.am|access-date=3 July 2025}}</ref>

===Azerbaijan===
Azerbaijani baklava ({{langx|az|Azərbaycan paxlavası}}) is made mostly for special occasions (like [Nowruz](/source/Nowruz)).<ref>{{cite news|last1=Nazarli|first1=Amina|title=Azerbaijanis welcome beloved Novruz holiday|url=https://www.azernews.az/nation/79255.html|access-date=23 April 2018|agency=AzerNews|publisher=AzerNews|date=19 April 2018|archive-date=24 April 2018|archive-url=https://web.archive.org/web/20180424072602/https://www.azernews.az/nation/79255.html|url-status=live}}</ref><ref name="AzerNews">{{cite news|last1=Ismayilova|first1=Laman|title=Delicious sweets for Novruz holiday|url=https://www.azernews.az/nation/128011.html|access-date=23 April 2018|agency=AzerNews|publisher=AzerNews|date=20 March 2018|archive-date=22 April 2018|archive-url=https://web.archive.org/web/20180422181105/https://www.azernews.az/nation/128011.html|url-status=live}}</ref><ref name="Caspian News">{{cite news|last1=Gadimova|first1=Nazrin|title=Celebrating Novruz? Try These 3 Pastries!|url=https://caspiannews.com/news-detail/celebrating-novruz-try-these-3-pastries-2018-2-21-40/|access-date=23 April 2018|agency=Caspian News|publisher=Caspian News|date=27 February 2018|archive-date=24 April 2018|archive-url=https://web.archive.org/web/20180424072113/https://caspiannews.com/news-detail/celebrating-novruz-try-these-3-pastries-2018-2-21-40/|url-status=live}}</ref> Pastry, [cardamom](/source/cardamom), and [saffron](/source/saffron) are used for the preparation. Nuts (mostly [hazelnut](/source/hazelnut)s, almonds or walnuts) and sugar are used as the filling, and syrup is used as a sweetener.<ref>{{Cite news| title=Азербайджанская пахлава| url=http://www.povarenok.ru/recipes/show/22359/| date=2009-03-24| access-date=2020-01-25| archive-date=2020-01-25| archive-url=https://web.archive.org/web/20200125195639/https://www.povarenok.ru/recipes/show/22359/| url-status=live}}</ref> Ethnic groups native to different regions (like [Lezgins](/source/Lezgins) and [Tat people](/source/Tat_people_(Caucasus))) have contributed to some regional variations.<ref>{{Cite book|title=The World Cookbook: The Greatest Recipes from Around the Globe|last=Jeanne Jacob, Michael Ashkenazi|publisher=ABC-CLIO|year=2014|isbn=9781610694698|pages=82–83}}</ref><ref>{{Cite book|title=Azerbaijan - Culture Smart!: The Essential Guide to Customs & Culture|last=Nikki Kazimova|publisher=Kuperard|year=2011|isbn=9781857335484}}</ref><ref>{{Cite book |title=Ethnic Minorities in Azerbaijan |date= 21 April 2010|isbn=9786130609948|last1= Miller|first1= Frederic P.|last2= Vandome|first2= Agnes F.|last3= John|first3= Mcbrewster|publisher= VDM}}</ref> ''Tenbel pakhlava'' is filled with almonds or walnuts and consists of 8-10 layers. Its top layer is coated with [yolk](/source/yolk).<ref>{{Cite web |title=Easy Baklava |url=https://azcookbook.com/2008/03/18/easy-baklava/ |website=Azcookbook.com|date=18 March 2008 }}</ref><ref>{{Cite web |title=Tenbel Baklava |date=20 May 2016 |url=https://www.196flavors.com/azerbaijan-tenbel-pakhlava/|website=196flavors.com}}</ref> Half a [walnut](/source/walnut) is placed on each diamond-shaped piece.<ref name="Ahmedov-1986">{{Cite book|title=Azərbaycan kulinariyası, Азербайджанская кулинария, Azerbaijan Cookery - cookbook, in Azeri, Russian & English|last=Ahmedov|first=Ahmed-Jabir|publisher=Ishig|year=1986|location=Baku}}</ref> ''Ganja pakhlava'' has a filling of almond, sugar and cardamom. 18 layers of dough are used.<ref name="Ahmedov-1986" /> [Rose petals](/source/Gulkand) are added to the dough.<ref name="Azerbaijan State News Agency">{{Cite news|url=https://azertag.az/en/xeber/A_tasty_journey_through_Azerbaijan_Sheki_and_Ganja_cuisine-1198357|title=A tasty journey through Azerbaijan: Sheki and Ganja cuisine|work=Azerbaijan State News Agency|access-date=2018-11-07|language=en|archive-date=2019-10-22|archive-url=https://web.archive.org/web/20191022020630/https://azertag.az/en/xeber/A_tasty_journey_through_Azerbaijan_Sheki_and_Ganja_cuisine-1198357|url-status=live}}</ref><ref>{{Cite web|url=http://www.ganja.az/az/mədəniyyət/milli-mətbəx/gəncə-paxlavası|title=Gəncə paxlavası|website=Website of Ganja city of Azerbaijan|language=az|access-date=2019-02-27|archive-date=2018-09-16|archive-url=https://web.archive.org/web/20180916213305/http://www.ganja.az/az/m%C9%99d%C9%99niyy%C9%99t/milli-m%C9%99tb%C9%99x/g%C9%99nc%C9%99-paxlavas%C4%B1|url-status=live}}</ref> ''Guba pakhlava'' has a top layer that is coated with [saffron](/source/saffron). It uses 50 rishta layers.<ref>{{Cite web|url=https://report.az/multimedia/quba-paxlavasi-bele-hazirlanir-fotoreportaj/|title=Preparation of Guba pakhlava|website=Report Information Agency|language=az|access-date=2019-02-27|archive-date=2019-02-27|archive-url=https://web.archive.org/web/20190227182149/https://report.az/multimedia/quba-paxlavasi-bele-hazirlanir-fotoreportaj/|url-status=live}}</ref><ref>{{Cite web|url=https://azertag.az/xeber/CHay_sufrelerinin_bezeyi___Quba_paxlavasi-937350|title=Guba pakhlava|website=Azerbaijan State News Agency|language=az|access-date=2019-02-27|archive-date=2019-02-27|archive-url=https://web.archive.org/web/20190227182220/https://azertag.az/xeber/CHay_sufrelerinin_bezeyi___Quba_paxlavasi-937350|url-status=live}}</ref> ''Sheki pakhlava'', or [''Sheki halva''](/source/Sheki_Halva), is made from rishta (dough made from [rice flour](/source/rice_flour)), filling (hazelnut, [cardamom](/source/cardamom)) and syrup.<ref name="Ahmedov-1986" /><ref name="Azerbaijan State News Agency" />

===Balkans===
[Albanians](/source/Albanians) usually prepare the ''bakllava'' for certain religious Muslim, Catholic or Orthodox holidays, and they popularly prepare it for the winter holiday season and the [New Year](/source/New_Year).{{Cn|date=March 2025}}

In [Bosnian cuisine](/source/Bosnia_and_Herzegovina_cuisine), ''ružice'' is the name of the regional variant of baklava.<ref>{{cite web |last=Manning |first=Anneka |url=http://www.sbs.com.au/food/article/2016/08/22/bakeproof-bosnian-baking |title=Bakeproof: Bosnian baking : SBS Food |website=Sbs.com.au |date=22 August 2016 |access-date=2017-01-28 |archive-date=2016-11-07 |archive-url=https://web.archive.org/web/20161107234711/http://www.sbs.com.au/food/article/2016/08/22/bakeproof-bosnian-baking |url-status=live }}</ref>

Baklava also exists in [Romanian cuisine](/source/Romanian_cuisine), being known as {{lang|ro|baclava}} in Romanian. It is one of the most preferred desserts among Romanians together with ''[kanafeh](/source/kanafeh)'' ({{lang|ro|cataif}}) and {{lang|ro|sarailia}}. In [Romania](/source/Romania), some [Turkish](/source/Turks_of_Romania) 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.<ref>{{cite book|chapter-url=https://d1wqtxts1xzle7.cloudfront.net/64667189/ITEMA_2019-DRAFT-Conference-Proceedings.pdf?1602583602=&response-content-disposition=inline%3B+filename%3DFerrari_S_Iaffaldano_N_and_Santamato_V_R.pdf&Expires=1619884310&Signature=PnJylhYa07v3YzWFQ7g5IGPNDknRr9wHYR-1fMnOg7w2Ojc562uRxkjXKpYug8DJQhsA3gYGioTRxunLLmTDnahZs-yCMJu1eYz6xmmpal14VJq6VLPqoRhy6ZP6P7KKR~ai0jGW-hV74P7SUDCTuaieNAI6bjw55fQqWVCf5UjAhFVy0xBQiS2kNV1edy9Yn5jD9mmXQPiq5xqHNXaQgXClgJXgWsA79N1IuJuiqERi9CrzsXTYhnNMXGeGHBRASSbW1RvuBXb9Cud-Mt79j~gUrdYMKZX6VBR~xp5bBDDt2AVGpodYOqzzjZBfftnWDqUUlsDEu7v5Iyo4xhRSoQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA#page=43|archive-url=https://web.archive.org/web/20210501150223/https://d1wqtxts1xzle7.cloudfront.net/64667189/ITEMA_2019-DRAFT-Conference-Proceedings.pdf?1602583602=&response-content-disposition=inline%3B+filename%3DFerrari_S_Iaffaldano_N_and_Santamato_V_R.pdf&Expires=1619884310&Signature=PnJylhYa07v3YzWFQ7g5IGPNDknRr9wHYR-1fMnOg7w2Ojc562uRxkjXKpYug8DJQhsA3gYGioTRxunLLmTDnahZs-yCMJu1eYz6xmmpal14VJq6VLPqoRhy6ZP6P7KKR~ai0jGW-hV74P7SUDCTuaieNAI6bjw55fQqWVCf5UjAhFVy0xBQiS2kNV1edy9Yn5jD9mmXQPiq5xqHNXaQgXClgJXgWsA79N1IuJuiqERi9CrzsXTYhnNMXGeGHBRASSbW1RvuBXb9Cud-Mt79j~gUrdYMKZX6VBR~xp5bBDDt2AVGpodYOqzzjZBfftnWDqUUlsDEu7v5Iyo4xhRSoQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA#page=43|url-status=dead|archive-date=2021-05-01|first1=Adina|last1=Săcara-Onița|first2=Andra-Teodora|last2=Porumb|first3=Ciprian Beniamin|last3=Benea| title=3rd International Scientific Conference ITEMA Recent Advances in Information Technology Tourism Economics Management and Agriculture | chapter=The Evolution of the Romanian Pastry. Traditions, European Influences, New Trends |publisher=Association of Economists and Managers of the Balkans|pages=35–44 |year=2019|doi=10.31410/ITEMA.2019.35|isbn = 9788680194233|doi-access=free}}</ref> In Bulgaria, baklava is very popular during the winter holiday season, when people have it for dessert after dinner.{{Cn|date=March 2025}}

=== Greece ===
In [Greek cuisine](/source/Greek_cuisine), [walnut](/source/walnut)s are more common than pistachios, and the dessert is flavored with [cinnamon](/source/cinnamon). Greek baklava ({{Langx|el|Μπακλαβάς}}) comes in many regional guises, with different names such as samousades, zournadakia, and masourakia. Generally speaking, in [southern Greece](/source/southern_Greece) baklava is mostly made with chopped almonds and in the [north](/source/Northern_Greece) with walnuts. Some recipes use hazelnuts, sesame or raisins.<ref>{{Cite book |title=More Than Baklava |isbn=9780960666812|last1= Semos|first1= Evelyn|date= 1982|publisher= Neiman Marcus}}</ref> The syrup is made of sugar, honey, water, cinnamon and orange or lemon [zest](/source/Zest_(ingredient)) and juice.<ref>{{Cite book |last=Alexiadou |first=Vefa |title=Greece: The Cookbook |date=20 March 2017 |publisher=Phaidon Press |isbn=978-0714873800}}</ref><ref>{{Cite web |title=Traditional Greek Baklava Recipe |date=15 May 2021 |url=https://thegreekdeli.com/traditional-greek-baklava-recipe/|website=Thegreekdeli.com}}</ref> Greek baklava is supposed to be made with 33 [filo dough](/source/Filo) layers, referring to the years of [Jesus](/source/Jesus)'s life.<ref name="Theodore Kyriakou and Charles Campion 2004"/>

On the island of [Lesbos](/source/Lesbos) in Greece a type of baklava is still known as [placenta](/source/Placenta_cake) ({{langx|el|πλατσέντα}}), 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 {{lang|la|placenta}} is made with leaves of [filo dough](/source/Filo), and nuts stacked upon each other. After baking, it is soaked in [simple syrup](/source/simple_syrup) and sprinkled with cinnamon.<ref>{{cite web |author=Αποστολή με |title=Πλατσέντα, από την Αγία Παρασκευή Λέσβου &#124; Άρθρα &#124; Bostanistas.gr : Ιστορίες για να τρεφόμαστε διαφορετικά |url=http://www.bostanistas.gr/?i=bostanistas.el.article&id=3528 |access-date=2017-01-28 |website=Bostanistas.gr}}</ref><ref name="cookbook">{{cite book |last=Λούβαρη-Γιαννέτσου |first=Βασιλεία |title=Τα Σαρακοστιανά 50 συνταγές για τη Σα��ακοστή και τις γιορτές |year=2014 |trans-title=Lent foods: 50 recipes for Lent and the holidays |chapter=Πλατσέντα ή γλυκόπιτα |chapter-url=https://books.google.com/books?id=5U0iAwAAQBAJ&q=%CF%80%CE%BB%CE%B1%CF%84%CF%83%CE%AD%CE%BD%CF%84%CE%B1&pg=PT161}}</ref><ref>{{Cite web |title=Cuisine of Lesvos |website=Visitgreece.gr |url=https://www.visitgreece.gr/experiences/gastronomy/traditional-cuisine/cuisine-of-lesvos/}}</ref>

===Iran===
Iranian baklava ({{Langx|fa|باقلوا}}) is less crisp and uses less syrup than other baklava variations.<ref>{{Cite web |title=Baghlava – Persian Baklava |url=https://thecaspianchef.com/2018/11/24/persian-baklava-baghlava/ |website=The Caspian Chef|date=24 November 2018 }}</ref> The cities of [Yazd](/source/Yazd), [Tabriz](/source/Tabriz), [Qazvin](/source/Qazvin), [Kashan](/source/Kashan) and the [Gilan province](/source/Gilan_province) are famous for their baklava variations, which are widely distributed in [Iran](/source/Iran).<ref>{{Cite web|url=https://iranhikers.com/iranian-cuisine/snacks/baklava|title=Baklava in Iran|website=Iranhikers.com|access-date=March 6, 2026}}</ref><ref>N. Ramazani, "''Bāqlavā''", ''[Encyclopaedia Iranica](/source/Encyclopaedia_Iranica)'', Volume 3, Issues 5–8, page 729.</ref><ref>{{Cite web |title=The Most Heavenly Baklava Kadayif |url=https://rozinaspersiankitchen.wordpress.com/2019/07/27/baklava-kadayif/ |website=Rozinas Persian Kitchen|date=27 July 2019 }}</ref><ref>{{Cite book |last=Batmanglij |first=Najmieh |title=Cooking in Iran: Regional Recipes and Kitchen Secrets |date=2020 |publisher=Mage Publishers |isbn=978-1949445077}}</ref> Iranian baklava uses a combination of chopped almonds, hazelnuts or walnuts and pistachios spiced with [saffron](/source/saffron), [cardamom](/source/cardamom) or [jasmine](/source/jasmine). For the syrup, [rose water](/source/rose_water), lemon juice, sugar, honey, and water are used.<ref>Food and Booze: A Tin House Literary Feast, Michelle Wildgen, Nicole J. Georges, Tin House Books, 2007, {{ISBN|0-9773127-7-1}}, {{ISBN|978-0-9773127-7-1}}; page 200.</ref><ref>{{Cite web |title=Baklava Recipe (Persian Style) |date=30 March 2023 |url=https://www.thedeliciouscrescent.com/baklava/|website=Thedeliciouscrescent.com}}</ref> Iranian baklava may be cut into diamonds or squares.<ref>{{Cite book |last=Porter |first=Jamaal |title=Persian Sweets |date=5 December 2022 |publisher=Amazon Digital Services LLC - Kdp |isbn=979-8367005806}}</ref> When it is finished it is often garnished with chopped pistachios, [rose petals](/source/Gulkand), jasmine or [coconut powder](/source/Coconut) depending on the region.<ref>{{Cite book |last=Rylee |first=Bryan |title=Persian Dessert Recipes |date=31 March 2020 |publisher=Draft2Digital |isbn=978-1393153382}}</ref>

===Turkey===
In [Turkish cuisine](/source/Turkish_cuisine), baklava is traditionally filled with pistachios, walnuts or almonds (in some parts of the [Aegean Region](/source/Aegean_Region)). In the [Black Sea Region](/source/Black_Sea_Region) hazelnuts are commonly used as a filling for baklava.<ref>{{cite web |url=http://www.wittistanbul.com/magazine/what-is-baklava-and-where-to-find-the-best-baklava-in-istanbul |title=What is baklava—and where to find the best baklava in Istanbul? |work=Witt magazine |access-date=2013-10-02 |archive-url=https://web.archive.org/web/20131004231854/http://www.wittistanbul.com/magazine/what-is-baklava-and-where-to-find-the-best-baklava-in-istanbul/ |archive-date=2013-10-04 |url-status=dead }}</ref> [Hazelnut](/source/Hazelnut)s are also used as a filling for the [Turkish dessert](/source/List_of_Turkish_desserts) ''[Sütlü Nuriye](/source/S%C3%BCtl%C3%BC_Nuriye)'', a lighter version of the dessert which substitutes [milk](/source/milk) for the [simple syrup](/source/simple_syrup) used in traditional baklava recipes.<ref>{{Cite web| title = Ihtilal Tatlısı Sütlü Nuriye'nin Trajikomik Hikayesi| work = Milliyet Haber| date = 30 June 2014| access-date = 2018-11-09| url = http://www.milliyet.com.tr/ihtilal-tatlisi-sutlu-nuriye-nin-trajikomik-istanbul-yerelhaber-270887/| archive-date = 2016-11-26| archive-url = https://web.archive.org/web/20161126195306/http://www.milliyet.com.tr/ihtilal-tatlisi-sutlu-nuriye-nin-trajikomik-istanbul-yerelhaber-270887/| url-status = live}}</ref> ''Midye Baklava'' is a mussel-shaped baklava filled with nuts.<ref>{{cite news |last1=Ajith |first1=Adithi Reena |title=Turkish delights: Kebabs, kunefe & more at Delhi’s Ophelia |url=https://www.newindianexpress.com/cities/delhi/2025/Mar/20/turkish-delights-kebabs-kunefe-more-at-delhis-ophelia |work=The New Indian Express |date=20 March 2025 |language=en}}</ref><ref>{{cite news |title=Midye baklavayı ben buldum diyen baklavacının tescili iptal edildi |url=https://www.hurriyet.com.tr/ekonomi/midye-baklavayi-ben-buldum-diyen-baklavacinin-tescili-iptal-edildi-40962110 |access-date=9 November 2025 |work=Hurriyet |date=20 September 2018 |language=tr |trans-title=The registration of the baklava shop that claimed to have invented mussel baklava was cancelled.}}</ref> ''Pistachio [sarma](/source/Sarma_(food))'' baklava is a green rolled baklava with ground pistachio butter filling.<ref>{{cite web |title=Fıstıklı sarma {{!}} Traditional Sweet Pastry From Turkiye |url=https://www.tasteatlas.com/fistikli-sarma |website=Taste Atlas |access-date=27 November 2025}}</ref><ref>{{cite news |title=Fıstıklı sarma fiyatı yeni gelen zamla birlikte bin lirayı aştı |url=https://www.halkinsesi.com.tr/fistikli-sarma-fiyati-yeni-gelen-zamla-birlikte-bin-lirayi-asti |access-date=27 November 2025 |work=HALKIN SESİ |language=tr |trans-title=The price of pistachio wraps has exceeded 1,000 lira with the new price increase.}}</ref><ref>{{cite news |last1=Merkezi |first1=Haber |title=Türk tatlıları dünya listesine damga vurdu: 2024'ün en iyi 100 tatlısı arasında Türkiye’nin başarısı! |url=https://www.politikam.com/turk-tatlilari-dunya-listesine-damga-vurdu-2024un-en-iyi-100-tatlisi-arasinda-turkiyenin-basarisi |access-date=27 November 2025 |website=Politika.com |date=20 November 2024 |language=tr |trans-title=Turkish desserts made their mark on the world list: Türkiye's success among the top 100 desserts of 2024!}}</ref>

''[Şöbiyet](/source/%C5%9E%C3%B6biyet)'' is a variation that includes [kaymak](/source/kaymak)<ref>{{Cite web|url=https://www.kisikatesakademi.com.tr/tarif/kaymakli-sobiyet-tarifi-1743|title=Kaymaklı Şöbiyet Tarifi & Kaymaklı Şöbiyet Tarifi Nasıl Yapılır?&#124; Kısık Ateş Akademi|website=Kisikatesakademi.com.tr|access-date=March 6, 2026}}</ref> as the filling, in addition to the traditional nuts.<ref>{{Cite web| title = Şöbiyet| work = Arda'nın Mutfağı| date = 9 January 2016| access-date = 2018-11-09| url = http://www.ardaninmutfagi.com/yemek-tarifleri/tatlilar/sobiyet| archive-date = 2018-11-10| archive-url = https://web.archive.org/web/20181110040607/http://www.ardaninmutfagi.com/yemek-tarifleri/tatlilar/sobiyet| url-status = live}}</ref> The city of [Gaziantep](/source/Gaziantep) in south-central Turkey is famous for its baklava made from locally grown pistachios,<ref>{{cite web |title=Capital of baklava |website=Aramco world |url=https://archive.aramcoworld.com/issue/201503/capital.of.baklava.htm |access-date=2020-12-19 |archive-date=2021-02-02 |archive-url=https://web.archive.org/web/20210202235118/https://archive.aramcoworld.com/issue/201503/capital.of.baklava.htm |url-status=live }}</ref> often served with ''[kaymak](/source/kaymak)'' cream. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in [Damascus](/source/Damascus).<ref name="brunner2018"/> In 2008, the Turkish patent office registered a [geographical indication](/source/geographical_indication) for Antep Baklava,<ref>{{cite web|url=http://bsanna-news.ukrinform.ua/newsitem.php?id=3731&lang=en |archive-url=https://web.archive.org/web/20111004081345/http://bsanna-news.ukrinform.ua/newsitem.php?id=3731&lang=en |url-status=dead |archive-date=2011-10-04 |title=Bsanna News, February 21, 2008 |website=Bsanna-news.ukrinform.ua |date=2008-02-21 |access-date=2012-04-22 }}</ref> and in 2013, {{lang|tr|Antep Baklavası}} or {{lang|tr|Gaziantep Baklavası}} was registered as a [Protected Geographical Indication](/source/Protected_Geographical_Indication) by the [European Commission](/source/European_Commission).<ref>{{cite web |url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2013:229:0043:0046:EN:PDF |title=Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs |publisher=[European Commission](/source/European_Commission) |date=2009-10-07 |access-date=2013-12-20 |archive-date=2013-12-20 |archive-url=https://web.archive.org/web/20131220181920/http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2013:229:0043:0046:EN:PDF |url-status=live }}</ref> Gaziantep baklava is the first Turkish product to receive a protected designation from the European Commission.<ref>{{cite web |title=Greek writers praise world-famous Turkish baklava |work=Daily News |date=October 2019 |url=https://www.hurriyetdailynews.com/greek-writers-praise-world-famous-turkish-baklava-147021 |access-date=2020-12-19 |archive-date=2021-01-31 |archive-url=https://web.archive.org/web/20210131104435/https://www.hurriyetdailynews.com/greek-writers-praise-world-famous-turkish-baklava-147021 |url-status=live }}</ref>

===Uzbek and Tatar===
[Uzbek cuisine](/source/Uzbek_cuisine) has {{lang|uz-Latn|pakhlava}}, {{lang|uz-Latn|puskal}} or {{lang|uz-Latn|yupka}} or in [Tatar](/source/Tatar_people) {{lang|tt|yoka}}, which are sweet and salty savories ({{lang|tr|[börek](/source/b%C3%B6rek)ler}}) prepared with 10–12 layers of dough.<ref name="Lambraki, p. 248-249" /> In [Crimean Tatar cuisine](/source/Crimean_Tatar_cuisine), the ''{{lang|tt|pakhlava}}'' is their variant of baklava.<ref>{{cite web |author=Olga Kovalenko |date=2015-11-24 |title=A taste of Crimea far from the frontline |url=http://roadsandkingdoms.com/2015/a-taste-of-crimea-far-from-the-frontline/ |url-status=live |archive-url=https://web.archive.org/web/20151208193922/http://roadsandkingdoms.com/2015/a-taste-of-crimea-far-from-the-frontline/ |archive-date=2015-12-08 |access-date=2015-12-05 |work=Roads and Kingdoms}}</ref>

===Other===
There are many variants of Baklava in [Maghrebi cuisine](/source/Maghrebi_cuisine) that are eaten to this day.<ref>{{cite book|title=Sweet Treats around the World: An Encyclopedia of Food and Culture|page=248|publisher=[ABC-Clio](/source/ABC-Clio) [Bloomsbury Publishing](/source/Bloomsbury_Publishing)|date=2014-07-29|access-date=2015-01-17|chapter=North Africa—The Maghreb Region|url=https://books.google.com/books?id=hhXHEAAAQBAJ&q=The+Arabs+and+Turks+brought+with+them+the+Persian+inspired+method+of+filling+thin+sheets+of+dough+to+make+sweet+pastries+like+baklava|via=[Google Books](/source/Google_Books)|last1=Roufs|first1=Timothy G.|last2=Smyth Roufs|first2=Kathleen|isbn=978-1-61-069221-2 |oclc=890981785|quote=search Maghreb baklava }}</ref> Owing to its ancient origins, [Assyrian people](/source/Assyrian_people) today continue to enjoy baklava and eat it as part of their larger cuisine.<ref>{{Cite web |url=https://folklife.si.edu/magazine/foodways-holidays-assyrian-baklava |title=Bela's Baklava: A Taste of Home for the Assyrian Diaspora |last=Hoge |first=Annabella |date=18 December 2023 |website=folklife.si.edu |publisher=Smithsonian Center for Folklife and Cultural Heritage }}</ref>

==Gallery==
<gallery>
File:Azərbaycan paxlavası.jpg|[Azerbaijan](/source/Azerbaijan)i pakhlava
File:Gəncə paxlavası.JPG|[Ganja](/source/Ganja%2C_Azerbaijan) pakhlava
File:Quba paxlavası.jpg|[Quba](/source/Quba) pakhlava
File:Kadayıf Taksim (2).JPG|Several types of Baklava in Istanbul, ''sarma'' baklava can be seen (second from left)
File:Baklava ST 06.JPG|A tray of baklava in the [Old City](/source/Old_City_(Jerusalem)), Jerusalem
File:PatisseriesTunisiennes2005.jpg|A tray of [Tunisia](/source/Tunisia)n pastries including baklava
File:Pakhlava from Gavar, Armenia.jpg|Armenian baklava
File:Algerian Baklawa.jpg|Algerian ''baklawa'' served during [Eid](/source/Eid_al-Fitr)
File:Baklava from Turkey.jpg|Gaziantep baklava
File:Mussel baklava with walnuts.jpg|"Mussel"-shaped ''Midye-baklava'', stuffed with walnuts
File:Yazdi Baqleva, with pistachio topping (cropped).jpg|alt=Photo of baklava on wooden dish, garnished with pistachios|[Yazd](/source/Yazd)i baklava
File:Baklava kymi greece.jpg|Greek baklava with walnuts
File:Bakllava, ëmbëlsirë..jpg|A tray of Albanian ''bakllava'' in [Kosovo](/source/Kosovo)
File:مدلهای انواع باقلوا ( 7 ).jpg|Syrian baklawa
</gallery>

==See also==
{{Wiktionary}}
{{Cookbook|Baklava I|Baklava II}}
* [Mille-feuille](/source/Mille-feuille)
* {{lang|de|[Strudel](/source/Strudel)}}
* {{lang|it|[Sfogliatelle](/source/Sfogliatelle)}}
* [List of desserts](/source/List_of_desserts)
* [List of foods with religious symbolism](/source/List_of_foods_with_religious_symbolism)
* [List of pastries](/source/List_of_pastries)

==Notes==
{{notelist}}

==Notes==
{{Reflist}}

== References ==
{{refbegin}}
* {{cite book |editor-link1=Reuven Amitai-Preiss |editor-last1=Amitai-Preiss |editor-first1=Reuven |editor-first2=David O. |editor-last2=Morgan |title=The Mongol Empire and Its Legacy |publisher=Brill |year=1999 |isbn=90-04-11946-9}}
* {{cite book |last=Buell |first=Paul D. |chapter=Mongol Empire and Turkicization: The Evidence of Food and Foodways |editor-last1=Amitai-Preiss |editor-first1=Reuven |editor-first2=David O. |editor-last2=Morgan |title=The Mongol Empire and Its Legacy |publisher=Brill |year=1999 |isbn=90-04-11946-9}}
* {{cite journal |last=Christian |first=David |title=Review of Amitai-Preiss, 1999 |journal=[Journal of World History](/source/Journal_of_World_History) |volume=12 |issue=2 |page=476 |year=2001|doi=10.1353/jwh.2001.0055 |s2cid=161517912 }}
* {{cite book|last=Dalby|first=Andrew|year=1998|title=Cato. On Farming (De Agricultura). A Modern Translation with Commentary|location=Totnes|publisher=Prospect}}
* {{cite book|editor-last=Goldstein|editor-first=Darra|year=2015|title=The Oxford Companion to Sugar and Sweets|location=Oxford|publisher=Oxford University Press|isbn=978-0199313396|url=https://books.google.com/books?id=jbi6BwAAQBAJ}}
* {{cite book |last=Faas |first=Patrick |title=Around the Roman Table: Food and Feasting in Ancient Rome |publisher=University of Chicago Press |location=Chicago |year=2005 |isbn=978-0226233475}}
* {{cite book |last=Perry |first=Charles |chapter=The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava |title=A Taste of Thyme: Culinary Cultures of the Middle East |editor-first1=Sami |editor-last1=Zubaida |editor-link1=Sami Zubaida |editor-first2=Richard |editor-last2=Tapper |editor-link2=Richard Tapper |year=1994 |publisher=Bloomsbury USA |isbn=1-86064-603-4}}
*{{cite book|last=Perry|first=Charles|chapter=Studies in Arabic Manuscripts|pages=91–163|editor-last1=Rodinson|editor-first1=Maxime|editor-last2=Arberry|editor-first2=Arthur John|year=2001|title=Medieval Arab Cookery|location=Totnes|publisher=Prospect Books|isbn=0907325912|url=https://books.google.com/books?id=EbHYAAAAMAAJ}}
* {{cite book |last=Roden |first=Claudia |title=A New Book of Middle Eastern Food |date=1986 |publisher=Penguin |isbn=0-14-046588-X}}
*{{cite book|last=Salaman|first=Rena|chapter=The Case of the Missing Fish, or ''Dolmathon Prolegomena'' (1984)|pages=184–187|editor-last=Davidson|editor-first=Alan|year=1986|title=Oxford Symposium on Food & Cookery 1984 & 1985, Cookery: Science, Lore and Books Proceedings|location=London|publisher=Prospect Books Limited|isbn=9780907325161|url=https://books.google.com/books?id=jYa3J6xrjt4C}}
*{{cite book|last=Vryonis|first=Speros|year=1971|title=The Decline of Medieval Hellenism in Asia Minor and the Process of Islamization from the Eleventh through the Fifteenth Century |location=Berkeley |publisher=University of California Press|isbn=978-0-52-001597-5|url=https://books.google.com/books?id=wBpIAAAAMAAJ}} Quoted in Perry (1994).
* {{cite journal |last=Wasti |first=Syed Tanvir |date=March 2005 |title=The Ottoman Ceremony of the Royal Purse |journal=Middle Eastern Studies |volume=41 |issue=2 |pages=193–200|doi=10.1080/00263200500035116 |s2cid=143202946 }}
{{refend}}

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{{Pastries}}
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{{Serbian cuisine}}
}}
{{portalbar|Food|Middle East|Turkey|Greece|Egypt}}

Category:Baklava
Category:Albanian cuisine
Category:Algerian cuisine
Category:Arab cuisine
Category:Armenian desserts
Category:Assyrian cuisine
Category:Azerbaijani cuisine
Category:Balkan cuisine
Category:Cypriot cuisine
Category:Egyptian desserts
Category:Georgian cuisine
Category:Greek desserts
Category:Honey dishes
Category:Iranian cuisine
Category:Kosovan cuisine
Category:Kurdish cuisine
Category:Macedonian cuisine
Category:Middle Eastern cuisine
Category:Nut desserts
Category:Ottoman cuisine
Category:Serbian cuisine
Category:Tunisian cuisine
Category:Turkish desserts
Category:Uzbekistani cuisine
Category:Yemeni cuisine

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Adapted from the Wikipedia article [Baklava](https://en.wikipedia.org/wiki/Baklava) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Baklava?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.