Facts : 1 History Turkish baklava served with kaymak and pistachios, typical of Turkey The history of baklava is not well documented
Facts : 2 There are three proposals for the pre-Ottoman roots of baklava: the Central Asian Turkic tradition of layered breads, the Roman placenta cake, as developed through Byzantine cuisine, or the Persian lauzinaq
Facts : 3 The oldest (2nd century BCE) recipe that resembles a similar dessert is the honey covered baked layered-dough dessert placenta of Roman times, which Patrick Faas identifies as the origin of baklava: The Greeks and the Turks still argue over which dishes were originally Greek and which Turkish
Facts : 4 Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire
Facts : 5 Shape the placenta as follows: place a single row of tracta along the whole length of the base dough
Facts : 6 Place another row of tracta on top and go on doing so until all the cheese and honey have been used up
Facts : 7 Some sources state that this Roman dessert continued to evolve during the Byzantine (Eastern Roman) Empire into modern baklava
Facts : 8 Muhammad bin Hasan al-Baghdadi was a compiler from the Abbasid period who described lauzinaq, a dessert similar to baklava in his cookbook Kitab Al-Tabikh
Facts : 9 Lauzinaq refers to small pieces of almond paste wrapped in very thin pastry and drenched in syrup
Facts : 10 Written in 1226 (in today s Iraq), it was based on a collection of 9th century Persian-inspired recipes
Facts : 11 According to Gil Marks, Middle Eastern pastry makers developed the process of layering the ingredients; he asserts that some scholars said they were influenced by Mongols or Turks
Facts : 12 Eventually, Muhammad ibn Mahmud al-Shirwani, the physician of the Ottoman Sultan Murad II prepared a Turkish translation of the book, adding around 70 contemporary recipes
Facts : 13 It consists of layers of phyllo dough that are put one by one in warmed up milk with sugar
Facts : 14 It is served with walnut and fresh pomegranate and generally eaten during Ramadan
Facts : 15 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
Facts : 2 There are three proposals for the pre-Ottoman roots of baklava: the Central Asian Turkic tradition of layered breads, the Roman placenta cake, as developed through Byzantine cuisine, or the Persian lauzinaq
Facts : 3 The oldest (2nd century BCE) recipe that resembles a similar dessert is the honey covered baked layered-dough dessert placenta of Roman times, which Patrick Faas identifies as the origin of baklava: The Greeks and the Turks still argue over which dishes were originally Greek and which Turkish
Facts : 4 Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire
Facts : 5 Shape the placenta as follows: place a single row of tracta along the whole length of the base dough
Facts : 6 Place another row of tracta on top and go on doing so until all the cheese and honey have been used up
Facts : 7 Some sources state that this Roman dessert continued to evolve during the Byzantine (Eastern Roman) Empire into modern baklava
Facts : 8 Muhammad bin Hasan al-Baghdadi was a compiler from the Abbasid period who described lauzinaq, a dessert similar to baklava in his cookbook Kitab Al-Tabikh
Facts : 9 Lauzinaq refers to small pieces of almond paste wrapped in very thin pastry and drenched in syrup
Facts : 10 Written in 1226 (in today s Iraq), it was based on a collection of 9th century Persian-inspired recipes
Facts : 11 According to Gil Marks, Middle Eastern pastry makers developed the process of layering the ingredients; he asserts that some scholars said they were influenced by Mongols or Turks
Facts : 12 Eventually, Muhammad ibn Mahmud al-Shirwani, the physician of the Ottoman Sultan Murad II prepared a Turkish translation of the book, adding around 70 contemporary recipes
Facts : 13 It consists of layers of phyllo dough that are put one by one in warmed up milk with sugar
Facts : 14 It is served with walnut and fresh pomegranate and generally eaten during Ramadan
Facts : 15 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
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