One of the most intriguing questions that has puzzled many is: Is baklava Turkish or Greek? In this blog post, we aim to shed light on this subject without giving a definitive answer to which country it belongs. We delve into the rich history and the cultural significance of baklava, tracing its roots and exploring how both Turkish and Greek traditions have shaped this beloved dessert. Through understanding the layers of its history, much like the layers of the pastry itself, we invite readers to appreciate the shared heritage that makes baklava so special.

History of Baklava

If you search the internet for information on baklava, you’ll find that it’s not only Turks who claim this delightful dessert. Communities across the Middle East, the Eastern Mediterranean, and the Balkans, including Greeks, Bulgarians, Armenians, Jews, and Arabs, all present baklava as part of their traditional cuisine.

Considering that these regions once made up the Ottoman Empire, it’s plausible to describe baklava as an Ottoman sweet. However, the identification of “Ottoman” with “Turkish” is not warmly received, especially by Greeks and Arabs. This is because the rich history of baklava is a testament to the diverse cultural heritage of these areas, transcending modern national identities.

Is the Origin of Baklava Greek?

Greeks claim that Turks adopted baklava from the Greeks. Attempting to substantiate this claim, Professor Speros Vryonis writes about a popular Greek dessert called kopte or kopton (koptoplakous), noting its resemblance to baklava.

However, countering the argument that baklava originates from Greece rather than Central Asia, American journalist Charles Perry argues that kopte is not a pastry like baklava but a type of candy… It was made by placing a mixture of crushed sesame seeds and boiled honey between two layers of a paste, with walnuts, hazelnuts, almonds, or poppy seeds mixed with honey added in between.

Sula Bozis, an Istanbul-based Greek, mentions in her book about the culinary culture of Istanbul’s Greeks, a Greek dessert called kopti. This was prepared by placing a mixture of pounded walnuts, sesame, and honey between two thick layers of phyllo dough. She encountered this recipe in old cookbooks preserved by the Greeks.

Is Baklava an Invention of Nomadic Turks?

Professor Speros Vryonis considers the culinary culture of nomadic Turks as modest, highlighting that they sustained themselves with products from their herds, available vegetables and fruits, and simple flatbread cooked on a portable metal disk. It’s known that nomadic Turks, lacking ovens, could not bake leavened bread; instead, they consumed flatbreads cooked on a metal disk as their staple. Even today, in many regions of Turkey, flatbread is traditionally baked on a metal disk at home.

It’s reasonable to assume that nomadic Turks, considering flatbread a staple, might have created layered pastries by placing various fillings between individually opened and cooked flatbreads. It’s also likely that they made multi-layered pastry desserts using sweeteners like cream and honey. These could be considered as origins of baklava.

Charles Perry sees the traditional dessert known as Baku baklava, a treat made with eight layers of dough, not thinner than noodle dough, filled with nuts, as a sign of the evolution from flatbreads cooked on a metal disk over a fire in the Central Asian steppes to the classic baklava. Noting Azerbaijan’s location on the migratory route from Central Asia to Anatolia, Perry views baklava as a product of the nomadic Turks’ contact with the settled Iranians in this area. “Baklava seems like a combination of the Iranian tradition of oven-baked, nut-filled pastries and the Turks’ multi-layered bread,” he says.

While this remains a hypothesis, it appears more plausible than the claims made by Greeks.

If kopte, initially a sesame paste-based candy, transformed into a pastry dessert based on phyllo dough, and then evolved into the multi-layered phyllo-based dessert known as baklava, explaining how phyllo entered Greek culinary culture becomes necessary.

The Turkish Art of Baklava

A close-up shot of baklava rolls plated alongside a glass of Turkish tea, accentuated with whole pistachios. The warm ambiance and the traditional tea glass suggest a Turkish setting, inviting one to a sweet indulgence.

Baklava, with its debated origins among ancient Greeks, Byzantines, Turks, or Arabs, truly became the delicacy we recognize today in the Ottoman era. The earliest Ottoman mention of baklava dates to 1473 in the Topkapi Palace, signifying its esteemed status. This dessert was not only a palace delicacy but also enjoyed across the empire, as traveler Evliya Çelebi’s experiences suggest.

The quest to satisfy elite tastes transformed baklava into a culinary masterpiece, reflecting the sophistication of the Ottoman cuisine scene. Mastery in crafting baklava, particularly the art of rolling out ultra-thin dough, became a coveted skill among chefs in palaces and mansions. The ability to layer the dough thinly and perfectly became a measure of a chef’s skill. As described by historian Burhan Oğuz, a chef’s prestige could hinge on fitting over a hundred layers into a single baklava tray.

An interesting tradition involved testing the chef’s prowess by dropping a gold coin onto the baklava. If the coin cut through to the bottom, it signified the chef’s success; the coin then also served as the chef’s tip. Failure meant humiliation for the host if the coin stayed within the layers.

The specialization of baklavacılık as a distinct craft underscores baklava’s significant role in Ottoman culinary tradition. By the 19th century, the expertise of Sakızlı masters, who were guild-organized, was sought after for their dough-making skills in Istanbul’s mansions. This tradition highlights baklava’s deep-rooted significance, transcending the simple question of whether baklava is Turkish or Greek, to reflect a rich, shared cultural heritage.

The Baklava Procession in Ottoman

Undoubtedly, the most skilled baklava chefs resided in the Palace, where baklava’s significance transcended mere wealth and refined taste to become embedded in state ceremonies. The baklava procession, emerging in the late 17th or early 18th century, stands as a testament to this. During the midpoint of Ramadan, as a gesture of the Sultan’s esteem for the army, baklava was dispatched from the Palace to the Janissary Corps. For every ten soldiers, a tray of baklava was prepared and lined up in front of the Palace kitchen. The Silahdar Agha, on behalf of the Sultan—who was considered the number one Janissary—took the first tray, while pairs of soldiers methodically carried the rest.

With the commanders leading, those bearing the trays of baklava followed, marching from the gates towards the barracks. The people of Istanbul would flood the streets to watch the procession, showing their love for the Sultan and the army. This tradition, elevating baklava to a symbol of the Ottoman sovereignty, faded into history alongside the Janissary Corps. The final baklava procession occurred just two months before the dissolution of the Janissaries.

When we consider historical evidence and the fact that baklava gave its name to a state ceremony in the Ottoman Empire, we conclude that it is a Turkish dessert. This seems to be the clearest answer to the question of whether baklava is Turkish or Greek. Acknowledging this delicious dessert as part of Ottoman culture, and thereby Turkish culture, constitutes the recognition of a right.

In conclusion: Is baklava Turkish or Greek?

Three pieces of square-cut baklava sprinkled with ground pistachios on a white plate, with a blurred Greek flag in the background and question marks, visually representing the ongoing discussion about whether baklava is a Greek or Turkish traditional dessert.

Exploring the rich tapestry of baklava’s origins reveals a narrative deeply woven into the cultural and culinary practices of the Ottoman Empire, transcending simplistic national attributions. Historical evidence, especially considering baklava’s role in Ottoman state ceremonies, strongly indicates its Turkish heritage. This dessert, embodying centuries of tradition, has been a staple in Turkish culture for nearly 800 years, contradicting the Greek claim of baklava originating from the Byzantine koptoplakous. The examination of culinary histories clarifies that koptoplakous, often cited by Greeks as baklava’s ancestor, significantly differs from baklava. While koptoplakous finds its place in history as a confectionery, baklava stands out as a layered pastry, distinct in its preparation and cultural significance.

Acknowledging baklava as a Turkish creation does not merely attribute a dessert to a nation but recognizes the intricate blend of history, culture, and culinary evolution within the Ottoman Empire. The insistence on baklava being a Turkish dessert, supported by substantial historical documentation and culinary practices, underscores the depth of Turkey’s gastronomic heritage. This conclusion not only respects the dessert’s documented history but also celebrates the shared cultural experiences that desserts like baklava represent, transcending modern boundaries to reflect a rich, interconnected past.

I also recommend reading the other blog posts below

Doner or Gyro: The Delicious Duel Between Turkish and Greek

Cacık: Belongs to Turkish or Greek Cuisine?

Turkey: A Stunning Fusion of Nature and Culture

Leave A Comment

Your email address will not be published. Required fields are marked *