baklava
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AI overview
Baklava is a layered pastry dessert made from thin sheets of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is a popular dessert across many cultures in the Mediterranean and Middle Eastern regions.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Baklava
- Food.image
- Baklava(1).png
- Food.image_size
- 250px
- Food.caption
- Pistachio baklava from Gaziantep, Turkey
- Food.course
- Dessert
- Food.served
- Cold, room temperature or re-warmed
- Food.main_ingredient
- Filo pastry, nuts, syrup
- Food.variations
- Multiple
via Wikipedia infobox
Article
21 sectionsContents
- Etymology
- History
- Placenta cake theory
- Lauzinaj
- Preparation
- Regional variations
- Turkey
- Azerbaijan
- Balkans
- Uzbek and Tatar
- Greece
- Iran
- Algeria
- The Levant
- Armenia
- Other
- Gallery
- See also
- Notes
- Notes
- References
Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.
The word baklava is of Turkic origin. Although the dessert's ultimate origin is disputed, many modern accounts relate it to the layered pastry traditions of Turkic Central Asia and hold that baklava in something close to its modern form was developed in the Ottoman cuisine. It continues to be a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in South Asia, where, although not a traditional sweet, it has become popular over the years.