Bbaklava Story

The word baklava is derived from the Mongol roots “bayla”, gather or connect, mixing with the folk root “v” of Turkish.

Because it is typical human behavior to adopt the best, so have many countries and peoples adopting baklava as their own.

A broad thought matches the idea that the Assyrians about the 8th century before the birth of Christ cooked a kind of dough and broken nuts, which they baked on wooden stoves.

But if we had to choose the origin of baklava, with the origin of which each boasts, it would be a quick solution “s for the surname” to play with the puny card game where the main, creative candidates of baklava would be Ottomans, Greeks, Arabs, Bulgarians, etc.

Although higher - rate confirmation is never going to happen, the nearest likelihood is to the Ottomans. Always, according to the words of the centuries, baklava entered the Ottoman tables toward the end of the 20th century. Until the century. XIX baklava was considered food for the rich, while there is also the use of more communicative expression to express poverty: “I am not rich enough to eat baklava and pie every day”.

The evolution of baklava was done not only in the use of various social classes, since it was originally prepared only for the rich or the taste but after three centuries of taste, another basic criterion was added, the presentation, and this followed by the latest massing link in modern times, with its trading.

Early in it, baklava was made of stics, rice, sometimes with cymbals, almonds, raisins, or nuts, while today it is made of rose syrup or low - fat baklava.