The Delicious Story of Baklava: Uncovering the Past of a Timeless Treat

Baklava, or baklawa, is a sweet pastry that has been enjoyed for centuries across the Middle East and the Mediterranean. It is believed to have originated in the Ottoman Empire, which spanned across modern-day Turkey, Palestine, Lebanon, and other neighboring countries.The recipe spread throughout the empire and became a staple dessert in many countries, including Greece, Armenia, and Iran.. Today, it is still a popular dessert across the region, and each country has its own unique variation of the sweet treat.

Turkish Baklava

In Turkey, baklava is known as "baklava" and is a staple dessert. The pastry is made by layering sheets of phyllo dough and filling it with chopped nuts, usually pistachios or walnuts, and sweet syrup. The dough is rolled out so thinly that you can read a newspaper through it, and the layers of dough and filling are repeated several times until it forms a dense, sweet pastry.

Gaziantep is known as the capital of baklava, making baklava is an art form, and the city is home to many famous baklava makers who have perfected their craft over the years. So, if you're ever in Gaziantep, don't forget to treat yourself to a slice of this delectable dessert and experience the true taste of Turkish hospitality.

One of the most famous Turkish baklava makers is the Güllüoğlu family, who have been making baklava for over 200 years. The family has been perfecting their baklava recipe since the early 19th century and has now become a household name across Turkey. In fact, their baklava is so famous that they even opened a branch in New York city.

Palestinian Baklava

In Palestine, baklava is a popular dessert during religious holidays and special occasions. Palestinian baklava is similar to Turkish baklava, but it is typically made with almonds and cashews instead of pistachios or walnuts. The pastry is also drizzled with orange blossom syrup, which gives it a unique flavor.

One of the most famous baklava makers in Palestine is the Zalatimo family, who have been making baklava in Jerusalem for over 200 years. Their recipe has been passed down through the generations, and they are known for their use of high-quality ingredients, including pure butter and locally sourced nuts.

Saqallah family in Gaza has been making baklava for over 150 years, and their recipe has been passed down through generations. Their baklava is known for its flaky layers of pastry and generous filling of high-quality nuts.

Lebanese Baklava

In Lebanon, baklava is known as "baklawa" and is often made with a combination of pistachios, walnuts, and pine nuts. The pastry is typically soaked in a sugar syrup flavored with rose or orange blossom water, giving it a fragrant and sweet taste.

Iranian baklava

It's also known as "baghlava," is a sweet pastry that is enjoyed throughout the country and beyond. The traditional recipe includes layers of phyllo pastry, chopped pistachios, and a sweet syrup made with honey or rosewater. Iranian baklava is often flavored with cardamom, saffron, or cinnamon, which gives it a distinct aroma and taste. 

In Iran, baklava is commonly served during celebrations, such as weddings and religious holidays, and is a beloved treat among locals and visitors alike. Some of the most famous baklava makers in Iran include Shirin, Haj Khalifeh, and Yazdani, who have been perfecting their recipes for generations.