Baklava
OriginOttoman Empire/Turkey
Year8th century
Key IngredientsPhyllo/Nuts/Honey
About Baklava
The Assyrians layered nuts between flatbread, the Ottomans refined it with phyllo. The sultans kitchen employed dedicated baklava chefs. Each layer of phyllo must be paper-thin and translucent. Greece and Turkey both claim it. The syrup must be cool when poured on hot pastry or vice versa, never both hot.