The word Baklava is of Turkish origin and is referred to as “baklağu” or “baklağı” in ancient Turkish. The word “bayla”, which means “link up” from Mongolian language, has been took appendix in Turkish and has changed over time and has become Baklava. It originated in Central Asia, and over time it has been diversified in the Ottoman palace kitchen and has now become a state.
It is the most preferred dessert type baklava in the Ottoman Empire during holidays, weddings and special occasions. Baklava, which is a kind of wealth symbol, is not only celebrated but also confused in various state ceremonies.
At the end of the 17th century in the Ottoman Empire, on the 15th day of every Ramadan month, the sultan was offered a baklava with trays to Janissary and it was called “Baklava Regiment”. This tradition, which emerged in the early 18th century, was made by the Sultan in order to keep his troops nice. Every ten soldiers were prepared as a sini and placed in front of the palace kitchen. After receiving the first line of the Janissary head, Silahtar Ağa, all the sines were given to Janissary. The superiors were at the front, the soldiers carrying the cranes would go to the winters as the rear.
Sanliurfa is without a doubt the first thing that comes to mind in the name of baklava. Famous for its wet and dry varieties, the baklava made with Şanlıurfa’s fıstığı is the most famous variety. The locals are different. Peanuts in South Eastern Anatolia, hazelnuts in baklava in the Black Sea, and mostly walnuts in Central Anatolia. The baklava made in the Aegean are prepared with almond, and more sesame is used in Trakya. The most popular ones are pistachio, but walnuts are often found due to economic reasons.
There are plants operating abroad by Turks, especially those located in Europe. In addition to this, they are still exporting producers in Turkey baklava abroad. Perhaps one of the most popular places for baklava is the Texas state in the United States. It was brought by the Czechs who migrated here in the 19th century.
Not only in the Arabian Peninsula, Turkey, Greece, Albania, Macedonia, India, in Afghanistan and Armenia are among the preferred desserts.