The History of Baklava
Although the origins of baklava are debated—some attributing it to Ancient Greece, Byzantium, or the nomadic periods of Turks and Arabs—the classic baklava, as we know it today, took its refined form, taste, and delicacy during the Ottoman era.
The oldest known Ottoman record of baklava is found in the kitchen registers of Topkapı Palace from the time of Sultan Mehmed the Conqueror. According to this record, in the Islamic year 878 (1473 AD), baklava was baked in the palace during the month of Sha’ban. Additionally, in the mid-17th century, the famous traveler Evliya Çelebi noted in his writings that he tasted baklava while visiting the house of the governor of Bitlis.
It was customary in the palaces of sultans and noblemen to test the skills of newly hired chefs not only by their cooking abilities but also by how thin they could roll baklava dough. A truly skilled chef was recognized by how precisely they handled the dough.
During the 17th and 18th centuries, a unique tradition took place in the Ottoman Empire. On the 15th day of Ramadan, trays of baklava were sent to soldiers as a gift. This annual procession from the palace to the military headquarters became a widely observed spectacle. The quantity of baklava was carefully calculated—one tray for every ten soldiers.
Today, baklava has become a centerpiece of our tables, an irreplaceable dessert. With its delicate, crispy layers and deliciously rich taste, it has won the hearts of many. Sharing baklava with family and loved ones adds sweetness to the beautiful moments you spend together.
Baklava is not only a staple of holiday feasts but also a perfect gift for our loved ones and friends, making it an elegant and delicious present.
The Origin of the Word “Baklava”
The word “baklava” is of Turkic origin, historically known as “baklagu” or “baklagi” in old Turkish. Additionally, the rolling pin used to prepare baklava dough was referred to in ancient Turkish as “oklağa” or “oklağu.” These linguistic connections provide strong evidence that baklava is deeply rooted in Turkish culinary culture.
Given the nomadic lifestyle of early Turkic tribes, it is not surprising that they developed various pastries that laid the groundwork for baklava. In the past, thin layers of dough were individually baked and then combined with sweet syrups, creating desserts reminiscent of modern baklava.
Nevertheless, the traditional dessert known as “Baku Baklava” in Azerbaijan, which consists of 8 or 12 layers of dough filled with walnuts or pistachios, closely resembles classic baklava, unlike some layered pastries from Central Asia.
With the vast reach of the Ottoman Empire, baklava was influenced by many different cultures, resulting in variations in ingredients and preparation methods across different regions.
How Did Baklava Evolve in the Ottoman Empire?
As mentioned earlier, the Ottoman Empire encompassed a vast and diverse cultural landscape, leading to the exchange and refinement of culinary traditions. Many dishes and flavors became shared treasures among different peoples of the empire.
Originally, baklava was prepared more like a type of bread, but during the Ottoman period, it evolved into the fine, multi-layered dessert we recognize today.
Historical records from Sultan Mehmed the Conqueror’s reign mention that baklava was first baked in Topkapı Palace in 1473 during the month of Sha’ban. Another reference to baklava appears in the mid-17th century in Evliya Çelebi’s travelogue, where he describes tasting baklava at a governor’s residence in Bitlis.
Additionally, a notable mention of baklava comes from Seyyid Vehbi’s “Surnâme,” a work detailing the festivities of Sultan Ahmed III. In one of the grand ceremonies, it was recorded that baklava was served to all guests.
These accounts suggest that while baklava was known throughout the Ottoman Empire, it was primarily associated with the palace and the upper echelons of society.
In Ottoman kitchens, only the most experienced chefs were entrusted with baklava preparation, ensuring that it was made with precision and artistry. In fact, before being hired, palace chefs were often tested by being asked to prepare pilaf and baklava—two fundamental dishes in Ottoman cuisine. The ability to roll the dough as thinly as possible was a critical factor in their employment.
Baklava held such an esteemed place in the Ottoman culinary tradition that it led to the development of pastry-making as a distinct profession.
Another important detail about baklava’s history in the Ottoman Empire is the emergence of multiple variations. The first published Ottoman cookbook, Melceü’t-Tabbahi, mentions different types of baklava, including cream-filled baklava, rice baklava, and the standard version.
Baklava Today
Just as every aspect of our modern lives has evolved, so too has baklava. What was once prepared exclusively for special occasions and holidays has now become an integral part of our daily lives. Today, baklava is not only a highlight of weddings and celebrations but also a popular gift item and everyday treat.
Whether visiting friends, sending a gift to someone special, or enjoying tea time with loved ones, baklava remains a beloved delicacy. There is no need for a special occasion to enjoy baklava—we strive to ensure that you can always have access to this delightful treat whenever you wish.
Azerbaijani Baklava
Azerbaijani baklava is a significant dessert that has found a place in Azerbaijani, Turkish, South Asian, Middle Eastern, and Balkan cuisines. Although several nations have attempted to claim baklava as their own, the European Commission officially recognized it as a Turkish-origin dessert in 2013.
Baklava is not only a cherished part of Azerbaijani cuisine but also holds cultural significance. In traditional Azerbaijani carpets, baklava motifs can be found, symbolizing the dessert’s deep historical roots. In Azerbaijani culture, baklava is also associated with fire symbolism, with the walnut placed in the center representing creation and the mythical essence of life.
During national celebrations, especially Novruz Bayram, baklava is an essential part of the feast. It is considered a symbolic dessert of Novruz and Azerbaijani cuisine.
Ingredients of Azerbaijani Baklava
- Wheat flour
- Milk
- Melted butter
- Nuts (typically walnuts, but sometimes hazelnuts or almonds)
- Sugar
- Eggs
Preparation Method
- The ingredients are combined to form a dough, which is then divided into smaller portions and rolled out into thin sheets.
- These layers are placed in a baking tray, brushed with butter, and filled with a mixture of ground nuts and sugar.
- Additional layers of dough are stacked in the same manner, then the assembled baklava is cut into diamond shapes.
- An egg yolk glaze is applied to the top, and a whole nut is placed at the center of each piece.
- The baklava is baked in the oven until golden brown.
- After baking, it is soaked in syrup and allowed to cool before serving.
Conclusion
At Rəmzioğlu Baklava, we strive to bring you the best baklava experience. We have created beautifully packaged gift sets to make your gifting experience even more special. In addition to our curated selections, you can also customize your own sets by choosing your favorite baklava varieties.
We take great pride in serving you and are always happy to bring the taste of tradition to your table.
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