Baklava, a sweet pastry enjoyed across the Mediterranean and Middle East, is instantly recognizable. Featuring delicate, paper-thin layers of phyllo dough, a rich filling of chopped nuts, and a generous drizzle of honey or syrup, baklava is a treat with enduring appeal. Despite its widespread popularity and centuries-long history, the precise origins of baklava remain shrouded in mystery, sparking passionate debates around the globe. While many associate baklava primarily with Greece or Turkey, the story of this dessert is far more complex, encompassing a rich tapestry of culinary influences from various cultures.
Ancient Roots: Tracing Baklava to Ancient Rome and Greece
The earliest known ancestor of baklava may be traced back to the placenta cake of Ancient Rome. This dessert, enjoyed as early as the 2nd century B.C.E., consisted of thin sheets of pastry layered with cheese and honey. Flavored with bay leaves and baked until golden, the placenta was then drenched in honey, bearing striking similarities to modern baklava. Interestingly, the very name placenta is believed by some historians to derive from the Greek word plakous, meaning “thin, layered flatbreads.” Further solidifying the potential Greek connection, the recipe for placenta found in Cato’s De Agri Cultura (circa 160 B.C.E.) is noted to be written in a Greek style. This has led scholars to theorize that placenta, along with many other Roman culinary practices, was adopted or adapted from Greek cookbooks, reflecting Rome’s significant cultural exchange with Greece. Some even point to Homer’s Odyssey, which contains references to a baklava-like pastry, as further evidence of ancient Greek origins predating the Roman placenta.
A close-up shot of golden brown baklava pieces stacked on top of each other, glistening with syrup and sprinkled with chopped nuts.
However, this theory is not without its critics. Some argue that Cato’s well-documented anti-Greek sentiments make it unlikely he would include a Greek recipe in his writings. This perspective suggests a possible Latin origin for placenta, independent of Greek influence, highlighting the ongoing debate and lack of definitive proof regarding baklava’s earliest beginnings. While the link to Ancient Greece and its potential evolution into the Roman placenta provides a compelling narrative, the definitive origin remains a subject of scholarly discussion.
Turkish and Ottoman Contributions to Baklava’s Development
Another prominent theory attributes the development of baklava in its modern form to medieval Turkish traditions. In the 11th century C.E., nomadic Turks were known for creating layered breads. The appearance of the Turkish word yuvgha, meaning “pleated or folded bread,” in 11th-century texts is also cited as evidence of Turkish roots. While these early yuvgha breads were unleavened flatbreads cooked in a pan over a fire, not sweet baked pastries due to the nomadic lifestyle lacking consistent oven access, it is believed that the practice of layering yuvgha eventually evolved into baklava.
The version of baklava most familiar today is often associated with Suleiman the Magnificent, the 16th-century sultan of the Ottoman Empire (reigned 1520-1566). During Ramadan, Suleiman the Magnificent initiated a tradition of gifting baklava to each Janissary regiment. This event, known as the Baklava Procession, involved soldiers parading back to their barracks with trays of baklava and returning the empty trays to the palace the next day. The baklava served in this grand ceremony was likely similar to contemporary baklava – a sweet, multi-layered delicacy. The imperial kitchens of Istanbul’s Topkapi Palace, the Sultan’s residence, possessed the resources and skilled chefs necessary to create the intricate, finely layered baklava we recognize today.
Furthermore, the etymology of the word “baklava” itself may point to Turkish origins. Some scholars propose a connection to the Mongolian root “bayla-,” meaning “to tie, wrap, or pile up,” with the “pile up” definition referring to the layering of phyllo. However, it’s crucial to note that this Mongolian word is considered a borrowing from Turkish, potentially reinforcing the Turkish linguistic connection to baklava.
Persian Influence: Another Piece of the Baklava Puzzle
Despite the strong arguments for Greek and Turkish origins, Persia also emerges as a significant contender in the baklava narrative. The earliest written record of Persian baklava appears in a 13th-century cookbook based on 9th-century Persian recipes. This text describes a dessert featuring almond paste encased in incredibly thin pastry and soaked in honey – a recipe remarkably similar to baklava. It’s suggested that Middle Eastern bakers later adopted the Turkish technique of layering these components, possibly leading to the development of baklava as it is known today.
Adding another layer to the Persian claim, the suffix “-va” in “baklava” is actually of Persian origin, not Turkish. This linguistic detail further strengthens the argument for Persian influence, suggesting that Persia may have as strong a historical claim to baklava as Greece or Turkey.
A Culinary Crossroads: Baklava’s Multicultural Heritage
In conclusion, pinpointing the definitive origin of baklava remains elusive. The most plausible explanation suggests that baklava evolved from simple, layered bread dishes readily accessible across various cultures. As empires rose and fell, merging and transforming into new nations, culinary traditions from Greece, Rome, Byzantium, and Persia likely intertwined, contributing to the creation of baklava as we savor it today. Ultimately, baklava’s story is one of culinary fusion, a testament to how food transcends borders and evolves through cultural exchange.
If this exploration of baklava’s history has sparked your craving, visit our bakery for freshly made baklava or explore our Greece section in the International Department to discover Greek varieties. Don’t forget to check out our Discoveries at the Jungle kiosk near the front of each store for more Greek culinary delights. Share your food discoveries online and tag us!
