As it is known in Anatolia for many years, it is in the records that the Assyrians made a dessert like baklava. However, this sweet is made by putting dried fruits between the two doughs and baked them in the oven. The kind of baklava we know today is first encountered in Damascus. It is not known how arrived and how become popular from Şam to Şanlıurfa and then to other cities of Anatolia.
In Şanlıurfa, baklava masters has been roll out the phyllo dough of baklava much thinner. The quality pistachio that grows in the region has give flavour to its taste. In later periods its fame get around to the Ottoman palace. As it was among the people, it started to take place at the meal of feasts, weddings and special celebrations. Even, baklava was taken serious, the “Baklava Regiment” was created in the late 17th century.
In the sixth section of Melceü’t-Tabbahin (The Ascılar’s Shelter), the first printed book of Turkish food taken by Mehmet Kâmil in 1844, five kinds of baklava are mentioned and the recipe is given. These; Adi Baklava, Clotted Cream Baklava, Musanna (ornate) Clotted Cream Baklava, Melon Baklava and Rice Baklava.
However, all these countries and made in Turkey has a very important difference between baklava, it is the thickness of the dough. There are two kinds of dough in Turkey. One is a salty, medium-fineness phyllo that is used in patty. The other is a baklava phyllo. Baklava phyllo in Turkey so thin that when you lift it up, you can almost see other side it… In other countries, however, a phyllo with a thickness close to the patty is being used.