[go: up one dir, main page]
Wikipedia

Baklava

(Redirected from Baqlawa)
For the North Macedonian music group, see Baklava (band).
Not to be confused with Balaclava.

Baklava (/bɑːkləˈvɑː, ˈbɑːkləvɑː/,[1] or /bəˈklɑːvə/;[2] Ottoman Turkish: باقلوا listenⓘ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.[3] It is also enjoyed in Arabian, Persian & Greek cuisine.

Baklava
Pistachio baklava from Gaziantep, Turkey
CourseDessert
Place of originOttoman Empire
Serving temperatureCold, room temperature or re-warmed
Main ingredientsFilo pastry, nuts, syrup
VariationsMultiple

There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa.

Etymology

The word baklava is first attested in English in 1650,[4] a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑː/.[5][6] The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.[7]

The historian Paul D. Buell argues that the word baklava may come from the Mongolian root baγla- 'to tie, wrap up, pile up' composed with the Turkic verbal ending -v;[8] baγla- itself in Mongolian is a Turkic loanword.[9] The lexicographer Sevan Nişanyan considers its oldest known forms (pre-1500) to be baklağı and baklağu, and labels it as being of Proto-Turkic origin.[10] Another form of the word is also recorded in Persian, باقلبا (bāqlabā).[11] Though the suffix -vā might suggest a Persian origin,[12][13] the baqla- part does not appear to be Persian and remains of unknown origin.[14] The linguist Tuncer Gülensoy states that the origin of baklava is bakl-ı (feed) in proto-Turkish and suffixes -la-ğı are added. The word changes as bakılağı > bakılavı > baklava.[15]

The Arabic name بقلاوة baqlāwa originates from Turkish.[16]

History

The three main proposals for the roots of baklava are the Greek placenta cake,[17] the Medieval Persian (Iranian) lauzinaj,[18] and the Central Asian Turkic tradition of layered breads.[19] There are also claims attributing baklava to the Assyrians, according to which baklava was prepared by them in the 8th century BC.[20]

There are also some similarities between baklava and the Ancient Greek desserts gastris (γάστρις),[21] kopte sesamis (κοπτὴ σησαμίς), and kopton (κοπτόν) found in book XIV of the Deipnosophistae.[22][23] However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern pasteli or halva, and no dough, certainly not a flaky dough.[24]

Another recipe for a similar dessert is güllaç, a dessert found in Turkish cuisine and considered by some as the origin of baklava.[25] It consists of layers of filo dough that are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during Ramadan. The first known documentation of güllaç is attested in a food and health manual, written in 1330 that documents Mongol foods called Yinshan Zhengyao (飮膳正要, Important Principles of Food and Drink), written by Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty.[8]

Although the history of baklava is not well documented, its Turkish version was probably developed in the imperial kitchens of the Topkapı Palace in Constantinople (modern Istanbul).[19][26] The Sultan presented trays of baklava to the Janissaries every 15th of the month of Ramadan in a ceremonial procession called the Baklava Alayı.[18][27][28]

Placenta cake theory

Many claim that the placenta cake, and therefore likely baklava, derived from a recipe from Ancient Greece.[29] Homer's Odyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey.[29] In the fifth century BC, Philoxenos states in his poem "Dinner" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.[30]

The word "placenta" originally comes from the Greek language plakous (πλακοῦς), which means something "flat and broad".[31][32] An early Greek language mention of plakous as a dessert (or second table delicacy) comes from the poems of Archestratos. He describes plakous as served with nuts or dried fruits and commends the honey-drenched Athenian version of plakous.[33] Antiphanes, a contemporary of Archestratos, provided an ornate description of plakous:[33][34]

The streams of the tawny bee, mixed with the curdled river of bleating she-goats, placed upon a flat receptacle of the virgin daughter of Demeter [honey, cheese, flour], delighting in ten thousand delicate toppings – or shall I simply say plakous?

I'm for plakous.

— Antiphanes quoted by Athenaeus, The Deipnosophists, 3rd century[35]

In the Byzantine Empire, the traditional placenta cake (known as "koptoplakous", κοπτοπλακοῦς), a dish similar to baklava, was consumed.[36][37][38] The earliest known detailed recipe for placenta, from the 2nd century BC, is a honey-covered baked layered-dough dessert which food historian Patrick Faas identifies as the origin of baklava.[17][39]

Historian Andrew Dalby speculates as to why Cato's section on bread and cakes, which he describes as "recipes in a Greek tradition", are included in De Agricultura: "Possibly Cato included them so that the owner and guests might be entertained when visiting the farm; possibly so that proper offerings might be made to the gods; more likely, I believe, so that profitable sales might be made at a neighbouring market."[40]

Cato's original recipe for placenta follows:

Shape the placenta as follows: place a single row of tracta along the whole length of the base dough. This is then covered with the mixture [cheese and honey] from the mortar. Place another row of tracta on top and go on doing so until all the cheese and honey have been used up. Finish with a layer of tracta. ... place the placenta in the oven and put a preheated lid on top of it ... When ready, honey is poured over the placenta.

— Cato the Elder, De Agri Cultura 160 BC[17]

According to a number of scholars, koptoplakous (κοπτοπλακοῦς) was a precursor to the modern baklava.[17][41][42] Historian Speros Vryonis describes koptoplakous as a "Byzantine favorite" and "the same as the Turkish baklava",[43] as do other writers.[31] The name (Greek: πλατσέντα) is used today on the island of Lesbos for thin layered pastry leaves with crushed nuts, baked, and covered in syrup.[44][45]

Lauzinaj

Main article: Lauzinaj

Baklava is a common dessert in modern Arab cuisines, but the Arabic language cookbook Kitab al-Tabikh, compiled by Ibn Sayyar al-Warraq in the 10th-century, does not contain any recipe for baklava.[46] Its recipe for lauzinaj refers to small pieces of almond paste wrapped in very thin pastry ("as thin as grasshoppers' wings") and drenched in syrup.[47] Some writers say this is dessert that most closely resembles the modern baklava.[48] Charles Perry, however, has written that "it was not much like baklava".[49]

There are similar recipes for lauzinaj in the 13th-century Kitab al-Tabikh by Muhammad bin Hasan al-Baghdadi. Written in 1226 in today's Iraq, the cookbook was based on an earlier collection of 9th century Persian-inspired recipes.[18] According to Gil Marks, Middle Eastern pastry makers later developed the process of layering the ingredients.[18]

Preparation

 
Large baking sheets are used for preparing baklava.
 
Baklava cut in a lozenge shape

Baklava is normally prepared in large pans. Many layers of filo dough,[50] separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts and almonds are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.

Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles. After baking, a syrup, which may include honey, rosewater, or orange flower water, is poured over the cooked baklava and allowed to soak.

Baklava is usually served at room temperature, and is often garnished with nuts that have been ground up.

Regional variations

Algeria

 
Algerian baklawa served during Eid

Baklava in Algeria is called Baklawa (Arabic: بقلاوة, Tifinagh: ⴱⴰⴽⵍⴰⴹⴰ). In most Algerian regions, Baklava is the centerpiece of any sweets table. This type of Baklava originates in the Algerian city of Constantine. The Algerian Baklava is distinct in that filo dough is not used. Instead, they use another type of thin dough called malsouka or warqa and instead of walnuts or pistachios they use almonds.[51][52][53][54]

Like other forms of baklava, the layered pastry is cut into diamond-shaped pieces and has one almond placed on top of each piece before being baked. It is then soaked in a syrup of honey, sugar, and lemon juice.[55][56][57]

Syria

 
Syrian baklawa

In Syrian cuisine, baklava (Arabic: البقلاوة, Syriac: ܒܩܠܘܐ) is a dessert mostly served on special occasions like Eid al-Fitr, or Syrian Christmas.[58] It is made of 24 layers of buttered phyllo dough, a filling of either chopped pistachios or chopped walnuts (walnuts are preferred) and a syrup consisting of sugar, orange blossom water, and lemon juice.[59] Syrian baklava comes in many shapes, but the diamond shape is the most common one.[60] A Syrian baklava recipe was introduced to the Turkish city of Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in the city of Damascus which transformed into the Gaziantep baklava we know today.[61]

Armenia

 
Armenian pakhlava

Armenian baklava, known in Armenian as pakhlava (Armenian: Փախլավա) is made of layers of phyllo dough, a filling of cinnamon-spiced chopped walnuts, and a syrup made from cloves, cinnamon, lemon juice, sugar and water.[62][63] It is diamond-shaped and often has either one hazelnut, almond, or half a walnut placed on each piece.[64] It is often served at special occasions like Armenian Christmas or Armenian Easter.[65][66]

Armenian baklava has some variations on how many phyllo layers are supposed to be used. One variation uses 40 sheets of dough to align with the 40 days of Lent Jesus spent in the desert where he fasted.[67][68][69] Another variation is similar to the Greek style of baklava, which is supposed to be made with 33 dough layers, referring to the years of Jesus's life.[70]

The city of Gavar makes Its own version of baklava. It is made with 25 dough layers, has a filling of cleaned and dried chopped walnuts, sugar and a syrup that is poured over the finished baklava consisting of honey and flowers.[71][72] This type of baklava used to be prepared in the then-Armenian city of Bayazet, but the people living there immigrated to Gavar and surrounding regions in 1830.[73]

Azerbaijan

 
Azerbaijani paxlava

Azerbaijani baklava (Azerbaijani: Azərbaycan paxlavası) is made mostly for special occasions (like Nowruz).[74][75][76] Pastry, cardamom, and saffron are used for the preparation. Nuts (mostly hazelnuts, almonds or walnuts) and sugar are used as the filling, and syrup is used as a sweetener.[77] Ethnic groups native to different regions (like Lezgins and Tat people) have contributed to some regional variations.[78][79][80]

  • Tenbel pakhlava is filled with almonds or walnuts and consists of 8-10 layers. Its top layer is coated with yolk.[81][82] Half a walnut is placed on each diamond-shaped piece.[83]
  • Ganja pakhlava has a filling of almond, sugar and cardamom. 18 layers of dough are used.[83] Rose petals are added to the dough.[84][85]
  • Guba pakhlava has a top layer that is coated with saffron. It uses 50 rishta layers.[86][87]
  • Sheki pakhlava, or Sheki halva, is made from rishta (dough made from rice flour), filling (hazelnut, cardamom) and syrup.[83][84]

Balkans

 
A tray of baklava in Kosovo

In Bosnian cuisine, Ružice is the name of the regional variant of baklava.[88]

Baklava also exists in Romanian cuisine, being known as baclava in Romanian. It is one of the most preferred desserts among Romanians together with the Kanafeh (cataif) and the sarailia. In Romania, some Turkish pastry shops that sell baklava have notable popularity. They are common in the south and southeast of the country, but some also exist in its east.[89] In Bulgaria, baklava is very popular during the winter holiday season, when people have it for dessert after dinner.

Greece

 
Greek baklava with walnuts

In Greek cuisine, walnuts are more common than pistachios, and the dessert is flavored with cinnamon. Greek baklava (Greek: Μπακλαβάς) comes in many regional guises, with different names such as samousades, zournadakia, and masourakia. Generally speaking, in southern Greece baklava is mostly made with chopped almonds and in the north with walnuts. Some recipes use hazelnuts, sesame or raisins.[90] The syrup is made of sugar, honey, water, cinnamon and orange or lemon zest.[91][92] Greek baklava is supposed to be made with 33 filo dough layers, referring to the years of Jesus's life.[70]

On the island of Lesbos in Greece a type of baklava is still known as placenta (Greek: πλατσέντα), which is the name of an Ancient Greek pastry that is often seen as the predecessor of baklava. The latter is a baked dessert with very thinly made pastry layers and chopped nuts. The base for this modern placenta is made with leaves of filo dough, and nuts stacked upon each other. After baking, it is soaked in a simple syrup and sprinkled with cinnamon.[93][94][95]

Iran

 
Yazdi baklava

Iranian baklava (Persian: باقلوا) is less crisp and uses less syrup than other baklava variations.[96] The cities of Yazd, Tabriz, Qazvin, Kashan and the Gilan province are famous for their baklava variations, which are widely distributed in Iran.[97][98][99][100] Iranian baklava uses a combination of chopped almonds, hazelnuts or walnuts and pistachios spiced with saffron, cardamom or jasmine. For the syrup, rose water, lemon juice, sugar, honey, and water are used.[101][102] Iranian baklava may be cut into diamonds or squares.[103] When it is finished it is often garnished with chopped pistachios, rose petals, jasmine or coconut powder depending on the region.[104]

Turkey

 
Gaziantep baklava

In Turkish cuisine, baklava is traditionally filled with pistachios, walnuts or almonds (in some parts of the Aegean Region). In the Black Sea Region hazelnuts are commonly used as a filling for baklava.[105] Hazelnuts are also used as a filling for the Turkish dessert Sütlü Nuriye, a lighter version of the dessert which substitutes milk for the simple syrup used in traditional baklava recipes.[106]

Şöbiyet is a variation that includes kaymak[107] as the filling, in addition to the traditional nuts.[108] The city of Gaziantep in south-central Turkey is famous for its baklava made from locally grown pistachios,[109] often served with kaymak cream. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus.[110] In 2008, the Turkish patent office registered a geographical indication for Antep Baklava,[111] and in 2013, Antep Baklavası or Gaziantep Baklavası was registered as a Protected Geographical Indication by the European Commission.[112] Gaziantep baklava is the first Turkish product to receive a protected designation from the European Commission.[113]

Uzbek and Tatar

Uzbek cuisine has pakhlava, puskal or yupka or in Tatar yoka, which are sweet and salty savories (börekler) prepared with 10–12 layers of dough.[16] In Crimean Tatar cuisine, the pakhlava is their variant of baklava.[114]

Other

There are many variants in Maghrebi cuisine as well.[115]

See also

Notes

  1. ^ "Merriam-Webster". Merriam-Webster. Archived from the original on 2012-01-26. Retrieved 2012-04-22.
  2. ^ "Oxford Dictionaries". Oxford Dictionaries. Archived from the original on 2022-04-30. Retrieved 2012-04-22.
  3. ^ Isin, Priscilla Mary (2018). Bountiful Empire: A History of Ottoman Cuisine. Reaktion Books. ISBN 9781780239392. Archived from the original on 2022-04-30. Retrieved 2021-01-21.
  4. ^ "baklava". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/9163123493. (Subscription or participating institution membership required.)
  5. ^ "baklava". Merriam-Webster.com Dictionary. Merriam-Webster.
  6. ^ "baklava". Dictionary.com Unabridged (Online). n.d.
  7. ^ Işın, Priscilla Mary (2013). Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts. I.B. Tauris. p. 32. ISBN 978-1848858985.
  8. ^ a b Paul D. Buell, "Mongol Empire and Turkicization: The Evidence of Food and Foodways", p. 200ff, in Amitai-Preiss, 1999.
  9. ^ Sukhbaatar, O. (1997). A Dictionary of Foreign Words in Mongolian (in Mongolian). Ulaanbaatar: Mongolian Academy of Sciences, Institute of Language and Literature. p. 25. OCLC 46685208. Archived from the original (PDF) on 2006-09-25. Retrieved 2008-10-08.
  10. ^ Nişanyan, Sevan (2009) (in Turkish). Sözlerin Soyağacı - Çağdaş Türkçenin Etimolojik Sözlüğü [Words' Family Tree - An Etymological Dictionary of Contemporary Turkish]. İstanbul. http://nisanyansozluk.com/?k=baklava Archived 2011-07-14 at the Wayback Machine
  11. ^ "Dehkhoda Persian Dictionary, باقلبا". Loghatnaameh.com. Archived from the original on 2011-10-03. Retrieved 2012-04-22.
  12. ^ Batmanglij, Najmieh, A Taste of Persia: An Introduction to Persian Cooking, I.B.Tauris, 2007, ISBN 1-84511-437-X, 9781845114374; page 156.
  13. ^ Marks, Gil, Encyclopedia of Jewish Food, John Wiley and Sons, 2010, ISBN 0-470-39130-8, ISBN 978-0-470-39130-3; page 38.
  14. ^ "a derivation from balg, a common dialect form of barg "leaf", or from Ar. baql "herb" is unlikely", W. Eilers, Encyclopædia Iranica, s.v. 'bāqlavā' Archived 2011-12-28 at the Wayback Machine
  15. ^ Gülensoy, Tuncer (2007). Türkiye Türkcesindeki Türkçe Sözcüklerin Köken Bilgisi Sözlüğü - I. Turkey: Türk Dil Kurumu. p. 106. ISBN 978-9751619709.
  16. ^ a b Akın and Lambraki, Turkish and Greek Cuisine / Türk ve Yunan Mutfağı p. 248-249, ISBN 975-458-484-2
  17. ^ a b c d Patrick Faas (2003). Around the Roman Table: Food and Feasting in Ancient Rome. Chicago: University of Chicago Press. p. 185f.
  18. ^ a b c d Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 151. ISBN 978-0470391303.
  19. ^ a b Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994. ISBN 1-86064-603-4, page 87
  20. ^ Akkaya, Ayşenur; Koc, Banu (2017). "Past, present and tomorrow of baklava". International Rural Tourism and Development Journal. 1 (1): 47–50. Archived from the original on 2022-04-30. Retrieved 2021-05-01.
  21. ^ γάστρις Archived 2021-02-25 at the Wayback Machine, Henry George Liddell, Robert Scott, A Greek–English Lexicon, on Perseus
  22. ^ κοπτός Archived 2021-02-24 at the Wayback Machine, Henry George Liddell, Robert Scott, A Greek–English Lexicon, on Perseus
  23. ^ Deipnosophists 14:647, discussed by Charles Perry, "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994. ISBN 1-86064-603-4. p. 88.
  24. ^ Charles Perry, "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994. ISBN 1-86064-603-4.
  25. ^ Husihui; Paul D. Buell; Eugene N. Anderson; Charles Perry (2010). A soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan cheng-yao (2nd rev. and expanded ed.). Leiden: Brill. ISBN 978-90-04-18020-8.
  26. ^ Ayşenur Akkaya; Banu Koc (2017). "Past, Present and Tomorrow of Baklava". IRTAD Journal (August): 47–50. ISSN 2602-4462. Archived from the original on 30 April 2022. Retrieved 20 November 2021.
  27. ^ Wasti, Syed Tanvir (2005). "The Ottoman Ceremony of the Royal Purse". Middle Eastern Studies. 41 (2): 193–200. doi:10.1080/00263200500035116. S2CID 143202946.
  28. ^ Işın, Priscilla Mary (2023-09-16). "The Sticky History of Baklava". Smithsonian Magazine.
  29. ^ a b Mayer, Caroline E. (1989). "Phyllo Facts". Washington Post. Archived from the original on 2019-12-29.
  30. ^ Hoffman, Susanna. The Olive and the Caper. Workman Publishing Company, Inc. ISBN 9781563058486
  31. ^ a b Rena Salaman, "Food in Motion the Migration of Foodstuffs and Cookery Techniques" from the Oxford Symposium on Food Cookery, Vol. 2, p. 184
  32. ^ placenta Archived 2021-03-07 at the Wayback Machine, Charlton T. Lewis, Charles Short, A Latin Dictionary, on Perseus
  33. ^ a b Goldstein 2015, "ancient world": "The next cake of note, first mentioned about 350 B.C.E. by two Greek poets, is plakous. [...] At last, we have recipes and a context to go with the name. Plakous is listed as a delicacy for second tables, alongside dried fruits and nuts, by the gastronomic poet Archestratos. He praises the plakous made in Athens because it was soaked in Attic honey from the thyme-covered slopes of Mount Hymettos. His contemporary, the comic poet Antiphanes, tells us the other main ingredients, goat’s cheese and wheat flour. Two centuries later, in Italy, Cato gives an elaborate recipe for placenta (the same name transcribed into Latin), redolent of honey and cheese. The modern Romanian plăcintă and the Viennese Palatschinke, though now quite different from their ancient Greek and Roman ancestor, still bear the same name."
  34. ^ Dalby 1998, p. 155: "Placenta is a Greek word (plakounta, accusative form of plakous 'cake').
  35. ^ Dalby, Andrew (1998). Cato on farming-De Agricultura-A modern translation with commentary. p. 155.
  36. ^ Ash, John (1995). A Byzantine Journey. New York: Random House Incorporated. p. 223. ISBN 978-1-84511-307-0.
  37. ^ Faas, Patrick (2005) [1994]. Around the Roman Table: Food and Feasting in Ancient Rome. Chicago, IL: University of Chicago Press. p. 184. ISBN 978-0-226-23347-5. Archived from the original on 30 July 2016. Retrieved 14 September 2023.
  38. ^ Vryonis 1971, p. 482.
  39. ^ "LacusCurtius • Cato On Agriculture — Sections 74‑90". Penelope.uchicago.edu. Archived from the original on 2021-07-13. Retrieved 2017-01-28.
  40. ^ Dalby 1998, p. 21
  41. ^ Salaman 1986, p. 184; Vryonis 1971, p. 482.
  42. ^ Ash, John (2006). A Byzantine Journey. Tauris Parke Paperbacks. ISBN 978-1-84511-307-0.
  43. ^ Speros Vryonis The Decline of Medieval Hellenism in Asia Minor, 1971, p. 482
  44. ^ Τριανταφύλλη, Κική (17 October 2015). "Πλατσέντα, από την Αγία Παρασκευή Λέσβου". bostanistas.gr. Archived from the original on 12 October 2016. Retrieved 7 February 2020.
  45. ^ Γιαννέτσου, Βασιλεία Λούβαρη (2014). Τα Σαρακοστιανά: 50 συνταγές για τη Σαρακοστή και τις γιορτές της από τη MAMAVASSO. Georges Yannetsos. p. 161. Η πλατσέντα είναι σαν τον πλακούντα των αρχαίων Ελλήνων, με ξηρούς καρπούς και μέλι.
  46. ^ "Saudi Aramco World : Cooking with the Caliphs". Archive.aramcoworld.com. Archived from the original on 2016-02-18. Retrieved 2017-01-28.
  47. ^ Perry, Charles. "What to Order in Ninth Century Baghdad," in Rodinson, Maxime, and Arthur John Arberry. "Medieval Arab Cookery." (2001). p. 223
  48. ^ Salloum, Habeeb; Salloum, Muna; Elias, Leila Salloum (2013). Sweet Delights from A Thousand and One Nights: the Story of Tradition Arab Sweets. Bloomsbury. pp. 45–48.
  49. ^ Perry, Charles. "What to Order in Ninth Century Baghdad," in Rodinson, Maxime, and Arthur John Arberry. "Medieval Arab Cookery." (2001). p. 222 "As for lauzinaj, it was not much like baklava."
  50. ^ The Oxford Encyclopedia of Food and Drink in America, p. 111, at Google Books
  51. ^ Wagda, Marin (2004). "Bricks en vrac à l'est d'Ithaque". Hommes & Migrations. 1251 (1): 136–139. doi:10.3406/homig.2004.4253.
  52. ^ Bakhaï, Fatima (1996). "Dounia". Dounia: 1–302.
  53. ^ Bouayed, Fatima-Zohra (1970). "La cuisine algérienne". www.abebooks.com (in French). Archived from the original on 2022-01-30. Retrieved 2022-01-31.
  54. ^ Petrick, G. M. (2003). "Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. Edited by Peter Scholliers (New York: Berg, 2001. xi plus 223pp. $65.00/cloth $19.50/paper)". Journal of Social History. 37 (2): 515–517. doi:10.1353/jsh.2003.0189. ISSN 0022-4529. S2CID 142890270.
  55. ^ Bertrand, Georges (2009-07-01). "Turquie, France : le voyage des mots". Hommes & migrations. Revue française de référence sur les dynamiques migratoires (in French) (1280): 100–104. doi:10.4000/hommesmigrations.313. ISSN 1142-852X.
  56. ^ Scholliers, Peter (2001). "Food, Drink and Identity. Cooking, Eating and Drinking in Europe since the Middle Ages". Academia.
  57. ^ Wagda, Marin (2003). "Bricks, boureks et briouates". Hommes & Migrations. 1245 (1): 125–127. doi:10.3406/homig.2003.4076.
  58. ^ John A. Shoup (2008). Culture and Customs of Syria. Bloomsbury Academic. ISBN 978-0313344565.
  59. ^ Imad Alarnab (6 July 2023). Syrian Kitchen. HarperCollins Publishers Limited. ISBN 978-0008532376.
  60. ^ Bodic, Slavka (11 September 2020). The Ultimate Syrian Cookbook: A Journey Through Syrian Cuisine With 111 Traditional Recipes. Independently Published. ISBN 9798685380357.
  61. ^ Brunner, Esther (2 January 2009). "Sweet journey of Güllüoğlu baklava". Archived from the original on 2018-11-10. Retrieved 2018-11-09.
  62. ^ Hogrogian, Rachel (2014). The Armenian Cookbook. CreateSpace Independent Publishing Platform. ISBN 978-1497387065.
  63. ^ "Armenian Pakhlava". Floating Kitchen. 20 December 2019.
  64. ^ "Пахлава армянская".
  65. ^ The flower of paradise and other Armenian tales by Bonnie C. Marshall, Virginia A. Tashjian, Libraries Unlimited, 2007, p. 179, ISBN 1-59158-367-5
  66. ^ Abu-Jaber, Diana (14 March 2006). The Language of Baklava. Knopf Doubleday Publishing. ISBN 978-1400077762.
  67. ^ "Recipe Corner: Chocolate Walnut-Raisin Baklava with California Raisins". Mirror-Spectator. 5 January 2023.
  68. ^ "Paklava – Traditional Style". The Armenian Kitchen. 12 April 2011.
  69. ^ Petrosian, I.; Underwood, D. (2006). Armenian Food: Fact, Fiction & Folklore. Armenian Research Center collection. Yerkir Publishing. p. 47. ISBN 978-1-4116-9865-9. Retrieved 11 December 2019.
  70. ^ a b Theodore Kyriakou and Charles Campion (2004). The Real Greek at Home. Octopus Books. ISBN 978-1845334512.
  71. ^ "Gavar Baklava: The Queen of Local Pastries, Antidote for Holiday Drinking". 29 December 2017.
  72. ^ "Baklava Gavar". 9 July 2023.
  73. ^ Bournoutian, George (2018). Armenia and Imperial Decline: The Yerevan Province, 1900-1914. Routledge Advances in Armenian Studies. New York: Routledge. p. 48. ISBN 9781351062602.
  74. ^ Nazarli, Amina (19 April 2018). "Azerbaijanis welcome beloved Novruz holiday". AzerNews. AzerNews. Archived from the original on 24 April 2018. Retrieved 23 April 2018.
  75. ^ Ismayilova, Laman (20 March 2018). "Delicious sweets for Novruz holiday". AzerNews. AzerNews. Archived from the original on 22 April 2018. Retrieved 23 April 2018.
  76. ^ Gadimova, Nazrin (27 February 2018). "Celebrating Novruz? Try These 3 Pastries!". Caspian News. Caspian News. Archived from the original on 24 April 2018. Retrieved 23 April 2018.
  77. ^ "Азербайджанская пахлава". 2009-03-24. Archived from the original on 2020-01-25. Retrieved 2020-01-25.
  78. ^ Jeanne Jacob, Michael Ashkenazi (2014). The World Cookbook: The Greatest Recipes from Around the Globe. ABC-CLIO. pp. 82–83. ISBN 9781610694698.
  79. ^ Nikki Kazimova (2011). Azerbaijan - Culture Smart!: The Essential Guide to Customs & Culture. Kuperard. ISBN 9781857335484.
  80. ^ Ethnic Minorities in Azerbaijan. ISBN 9786130609948.
  81. ^ "Easy Baklava". AZ Cookbook. 18 March 2008.
  82. ^ "Tenbel Baklava". 20 May 2016.
  83. ^ a b c Ahmedov, Ahmed-Jabir (1986). Azərbaycan kulinariyası, Азербайджанская кулинария, Azerbaijan Cookery - cookbook, in Azeri, Russian & English. Baku: Ishig.
  84. ^ a b "A tasty journey through Azerbaijan: Sheki and Ganja cuisine". Azerbaijan State News Agency. Archived from the original on 2019-10-22. Retrieved 2018-11-07.
  85. ^ "Gəncə paxlavası". Website of Ganja city of Azerbaijan (in Azerbaijani). Archived from the original on 2018-09-16. Retrieved 2019-02-27.
  86. ^ "Preparation of Guba pakhlava". Report Information Agency (in Azerbaijani). Archived from the original on 2019-02-27. Retrieved 2019-02-27.
  87. ^ "Guba pakhlava". Azerbaijan State News Agency (in Azerbaijani). Archived from the original on 2019-02-27. Retrieved 2019-02-27.
  88. ^ Manning, Anneka (22 August 2016). "Bakeproof: Bosnian baking : SBS Food". Sbs.com.au. Archived from the original on 2016-11-07. Retrieved 2017-01-28.
  89. ^ Săcara-Onița, Adina; Porumb, Andra-Teodora; Benea, Ciprian Beniamin (2019). "The Evolution of the Romanian Pastry. Traditions, European Influences, New Trends" (PDF). 3rd International Scientific Conference ITEMA Recent Advances in Information Technology Tourism Economics Management and Agriculture. Association of Economists and Managers of the Balkans. pp. 35–44. doi:10.31410/ITEMA.2019.35. ISBN 9788680194233. Archived from the original (PDF) on 2021-05-01.
  90. ^ Semos, Evelyn (1982). More Than Baklava. Neiman Marcus. ISBN 9780960666812.
  91. ^ Alexiadou, Vefa (20 March 2017). Greece: The Cookbook. Phaidon Press. ISBN 978-0714873800.
  92. ^ "Traditional Greek Baklava Recipe". 15 May 2021.
  93. ^ Αποστολή με. "Πλατσέντα, από την Αγία Παρασκευή Λέσβου | Άρθρα | Bostanistas.gr : Ιστορίες για να τρεφόμαστε διαφορετικά". Bostanistas.gr. Retrieved 2017-01-28.
  94. ^ Λούβαρη-Γιαννέτσου, Βασιλεία (2014). "Πλατσέντα ή γλυκόπιτα". Τα Σαρακοστιανά 50 συνταγές για τη Σαρακοστή και τις γιορτές [Lent foods: 50 recipes for Lent and the holidays].
  95. ^ "Cuisine of Lesvos".
  96. ^ "Baghlava – Persian Baklava". The Caspian Chef. 24 November 2018.
  97. ^ "Baklava in Iran".
  98. ^ N. Ramazani, "Bāqlavā", Encyclopaedia iranica, Volume 3, Issues 5–8, page 729.
  99. ^ "The Most Heavenly Baklava Kadayif". Rozinas Persian Kitchen. 27 July 2019.
  100. ^ Batmanglij, Najmieh (2020). Cooking in Iran: Regional Recipes and Kitchen Secrets. Mage Publishers. ISBN 978-1949445077.
  101. ^ Food and Booze: A Tin House Literary Feast, Michelle Wildgen, Nicole J. Georges, Tin House Books, 2007, ISBN 0-9773127-7-1, ISBN 978-0-9773127-7-1; page 200.
  102. ^ "Baklava Recipe (Persian Style)". 30 March 2023.
  103. ^ Porter, Jamaal (5 December 2022). Persian Sweets. Amazon Digital Services LLC - Kdp. ISBN 979-8367005806.
  104. ^ Rylee, Bryan (31 March 2020). Persian Dessert Recipes. Draft2Digital. ISBN 978-1393153382.
  105. ^ "What is baklava—and where to find the best baklava in Istanbul?". Witt magazine. Archived from the original on 2013-10-04. Retrieved 2013-10-02.
  106. ^ "Ihtilal Tatlısı Sütlü Nuriye'nin Trajikomik Hikayesi". Milliyet Haber. 30 June 2014. Archived from the original on 2016-11-26. Retrieved 2018-11-09.
  107. ^ "Kaymaklı Şöbiyet Tarifi".
  108. ^ "Şöbiyet". Arda'nın Mutfağı. 9 January 2016. Archived from the original on 2018-11-10. Retrieved 2018-11-09.
  109. ^ "Capital of baklava". Aramco world. Archived from the original on 2021-02-02. Retrieved 2020-12-19.
  110. ^ Brunner, Esther (2 January 2009). "Sweet journey of Güllüoğlu baklava". Archived from the original on 2018-11-10. Retrieved 2018-11-09.
  111. ^ "Bsanna News, February 21, 2008". Bsanna-news.ukrinform.ua. 2008-02-21. Archived from the original on 2011-10-04. Retrieved 2012-04-22.
  112. ^ "Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs". European Commission. 2009-10-07. Archived from the original on 2013-12-20. Retrieved 2013-12-20.
  113. ^ "Greek writers praise world-famous Turkish baklava". Daily News. October 2019. Archived from the original on 2021-01-31. Retrieved 2020-12-19.
  114. ^ Olga Kovalenko (2015-11-24). "A taste of Crimea far from the frontline". Roads and Kingdoms. Archived from the original on 2015-12-08. Retrieved 2015-12-05.
  115. ^ Roufs, Timothy G.; Smyth Roufs, Kathleen (2014-07-29). "North Africa—The Maghreb Region". Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-Clio Bloomsbury Publishing. p. 248. ISBN 978-1-61-069221-2. OCLC 890981785. Retrieved 2015-01-17 – via Google Books. search Maghreb baklava

References

 
Look up baklava in Wiktionary, the free dictionary.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Baklava&oldid=1253563248"