Baklava history can be traced back to the 8th century B.C, when the Assyrians first baked it in their wood-burning ovens. From there, as the recipe traveled out to the neighboring countries, it picked up the uniqueness of the cuisine of the lands it crossed.

Baklava History

Baklava is a pastry rich in nuts and sweetened with honey. The pastry was once exalted to the status of becoming a food for the rich and the aristocrats and is now a sumptuous treat that is greatly enjoyed with a cup of freshly brewed coffee. Baklava originated in the 8th century somewhere in the Middle East and the Mediterranean region. Like most ancient things, baklava history is also mired with controversy, regarding who were the first people to have baked it. Although, many countries lay claim to its discovery, it was its taste that lured foreigners who carried the recipe across the border of the country of its origin. As baklava traveled over plains, hills and the sea, it carried with itself a touch of the spices and culinary specialties of every culture, on its journey through different lands. Baklava history is just as intriguing as the history of the silk route, through which it is known to have traveled to reach Armenia and further on.

Baklava History
It is most widely believed that it was the Assyrians who first made this delicious pastry in the 8th century B.C. They baked a few layers of dough with chopped nuts in between, in their ovens that were fueled by burning wood and also added a thick syrup of honey to make it sweet. Mesopotamia was frequented by the seamen and merchants from Greece. They soon discovered the delight of Baklava and thus, the dessert traveled out of its land of birth into Athens. The contribution of Greeks to baklava history is significant. They devised the technique by which Baklava dough could be rolled into paper thin layers, as opposed to the coarse, bread-like texture of Assyrian bread. These paper thin sheets were called ‘Phyllo’ or ‘fillo’ which means leaf in Greek. By the 3rd century B.C Baklava became a delicacy of the wealthy families of Greece. The baklava dessert recipe reached Armenia through the Spice and Silk route. The Armenians added cinnamon and cloves to it. As the recipe was revealed to the Arabs, they contributed the use of rose water and cardamom to it. Baklava recipe traveled west from its place of origin into the kitchen of the rich Romans and then became a part of the cuisine of the Byzantine Empire, where it remained popular till the end of the empire in 1453 A.D. In the meanwhile, baklava also worked its magic on the Persian rulers.

In the 15th century, the Ottoman empire conquered Constantinople, the entire kingdom of Armenia, almost all of Assyrian lands and some western provinces of the Persian kingdom. The kitchen of the Ottoman rulers employed chefs and artisans from all the newly conquered lands and in almost all of this new empire baklava was baked, albeit with slight variations. The cooks interacted with each other and perfected the art of making a number of dishes, of which baklava was definitely a part. What made baklava gain royal status in the Turkish kingdom is the fact that its ingredients, mainly honey and pistachio, were believed to have aphrodisiac properties. The spices like cardamom for men, cinnamon for women and clove for both genders were added as per the sex of the consumer, as specific spices were believed to enhance sexual performance of specific sexes.

Under the rule of the Ottoman empire, the art of making baklava had almost been perfected. As the empire opened up to Western cultures during the 18th century, the chefs from the West made certain changes and additions in the way baklava was presented. Baklava was brought to America by the immigrants from Greece and the Middle East. Today it is commonly served in the restaurants of these specific cuisines.

Baklava Nutrition
The sweetness of baklava often makes people wonder about baklava calories. However, this pastry is not just full of empty calories and devoid nutrition. The nuts that are used in baklava are good for heart. They are rich source of fibers and minerals like magnesium, copper and also vitamin E and folic acid. Walnuts and almonds used in baklava are good for blood cholesterol levels. Walnuts are rich source of omega 3 fatty acids that reduce the risk of heart diseases. Read more on food history.

The baklava history is the story of a dessert which is the result of successive additions of culinary specialties, as it traveled from one culture to another. The result is, that it is packed with the goodness of the spices and nuts of the Middle East and the Mediterranean region and scores high on the taste quotient due to generous use of honey.