Baklava: A Sweet Heritage From The Ottoman Empire To Today - Sultanahmet Deraliye Restaurant, Ottoman Cuisine Istanbul (2024)

FAQs

What country is baklava originally from? ›

Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel. 2. It has strong religious roots.

The origins of baklava date back to ancient times. Around the eighth century B.C.E., people in the Assyrian Empire, which spread across parts of modern-day Iraq, Iran, Kuwait, Syria and Turkey, arranged unleavened flatbreads in layers, with chopped nuts in between, to be enjoyed during special events.

Desserts with sherbet such as kadaif and baklava were among the most favorite desserts in the Ottoman palace. Since the Ottoman period, baklava has been the most special among desserts for every class from the palace to the rural areas until today.

In some traditions, it is associated with celebrations and important milestones like weddings, births, and religious holidays. The intricate process of layering the pastry represents patience and precision, while the shared enjoyment of baklava fosters community and togetherness.

The delicate threads of saffron infuse the syrup with a subtle floral aroma and a vibrant color, making this baklava a feast for the eyes and the palate. Due to the inclusion of saffron, the price can reach up to $200 per kilogram. These are just a few examples of the most expensive baklava in the world.

The nuts, honey, and phyllo pastry used to make baklava provide a rich source of essential nutrients, including protein, fibre, and healthy fats. Additionally, baklava may help to improve heart health, boost energy levels, aid digestion, help with weight management, and improve brain function.

The successful Turkish War of Independence, led by Mustafa Kemal Atatürk against the occupying Allies, led to the emergence of the Republic of Turkey in the Anatolian heartland and the abolition of the Ottoman monarchy in 1922, formally ending the Ottoman Empire.

Breakfast in Ottoman Cuisine

Soup was usually drunk in the morning. Moreover, this habit still continues in rural areas of Anatolia. Soups with different ingredients are cooked according to the regions. For example: ezogelin, tarhana or yogurt soup.

Similar desserts can be found throughout the Mediterranean and Asia, such as struffoli, marble-sized Neapolitan fried dough balls coated with cinnamon and orange zest, and loukoumades, the version of the dish soaked in honey and said to be served to Olympic winners in ancient Greece.

After baking, a syrup, which may include honey, rosewater, or orange flower water, is poured over the cooked baklava and allowed to soak. Baklava is usually served at room temperature, and is often garnished with ground nuts.

How long does baklava last? ›

Keeping Fresh at Room Temperature Will keep the baklava fresh for 30 days or 1 month in an air tight package, away from direct sunlight. Keeping Fresh while Refrigerated Will keep the baklava fresh for 3 months in an air tight package, away from other food smells and direct light.

Traditional baklava is not typically vegan-friendly. Although the base ingredients like phyllo dough and nuts are vegan, the pastry is typically brushed with dairy butter or ghee and drizzled with a honey-based syrup.

Neither Greeks nor Turks originated Baklava, as much as we both would like to lay claim. The origins of baklava date to 8th century BC Assyria, In their tradition, it may be made with any of pistachios, walnuts, or almond, but is flavoured with cardamom.

Baklava is traditionally served at room temperature, often with a cup of Greek coffee or tea. In Greece, it's a customary dessert during festive occasions and family gatherings, especially during Easter and Christmas. But it's not uncommon to see it enjoyed as a daily indulgence, either.

It was Greek merchants that were credited for bringing the earliest iterations of baklava to the west from the Middle East, where the wealthiest Assyrians (based in modern Lebanon and Egypt) were filling layers of unleavened dough with nuts and honey, baking it in wood-fired ovens as far back as the 8th Century BCE.