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Past, Present and Tomorrow of Baklava: August 2017
Past, Present and Tomorrow of Baklava: August 2017
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Abstract
Turkish cuisine is influenced by various cultures and has a rich menu by influencing cultures. One of the leading products of the
rich menu is the baklava. Baklava is defined as “a dough fresh made from very thin, made with peanuts, hazelnuts, walnuts etc.
baked and sprinkled on it” by Turkish Language Institution. Although the baklava is traditional Turkish sweet, various countries
accept the baklava as their own sweet. Therefore, in this study, to investigate the historical development of baklava and to
examine how it is shaped today. Various literature sources have been searched fort his, research information has been reached
through academic theses, journals and articles. As a result, it has been undestood that baklava is a Turkish sweet of Central Asia
and that it is influenced by various cultures in taking shape today. In addition, it was understood that baklava would need human
power to build baklava and if mechanization and technology develops, this will not be the case with baklava.
to Charles Perry’s claim, these leaves are of Central Asian during the first the month of shaban. During the month of
origin [16]. Ramadan and during feast days, flea minerals (old women)
were assigned to open the phyllo dough and baklava [5].
Historical Development of Baklava Baklava became the most favorite dessert during holidays,
celebrations and Ramadan in Ottoman times. In the period
Turkey, which has a deep-rooted food culture, has of Kanuni Sultan Suleyman, baklava was served after all the
regional flavors with the advantage of geographical diversity guests at Baynazid and Cihangir’s circumcision wedding
of each region [8]. It is necessary to start with baklava when [15,30].
it comes to dough business sweeties in Turkish cuisine. The baklava, dating back to the past, was an unfamiliar
Baklava is considered to be a traditional Turkish dessert. sweet until the 18th century [30]. On the 15th of Ramadan,
Because the baklava was made in Central Asia, with a mix of during the visit of Hagka-i Sharif, the baklava, which
milk, flour and sugar. Because of the irrigation of agriculture appeared to be an ordinary dessert, was offered to janizary
here, the main ingredient of baklava is wheat [10]. Nomadic [15, 30]. In the pavilions and palaces, the baklava phyllo
Turks who used phyllo dough as their main food, opened one dough were made very thin by the master chefs [10]. The
by one and put up different groceries between cooked phyllo baklava has a privileged position; prescriptions are limited
dough and created layered pastry works [2]. due to the difficulty of preparing. In making of baklava,
The Greek claimed that the Turks got Baklava from the very thin membrane opening of the phyllo dough adds
Byzantium. This claim was made by Professor Speros baklava delicacy. Skill and experience are required fort
Vryonis tried to prove that the sweet called 'koptaon' or his [26]. Baklava in the Ottoman palace did not only mean
'kopte', loved in Byzantium, resembled a baklava. The pleasure and wealty, but also entered the state ceremonies,
American journalist Charles Perry, however, argued that which made the baklava valuable. The most obvious
the baklava were from Central Asia and that it was not example of this is; towards the end of the 17th century is the
confectionery, like baklava, but candy [10]. tradition of baklava procession [30].
Charles Perry sees Baku Baklava, known as the Another place outside of Turkey where baklava is widely
traditional sweet in Azeribaijan, as an important part of known, made and consumed is the Texas state of America.
his arrival in the classical baklava from the baked sheet The Czechs migrated to Texas in 19th century, and they
metal bread in Central Asia. Indicating that Azerbaijan is took the baklava with them. Thus, the Texas baklava also
on the way of those who emigrated from Central Asia to entered the literature. In addiction, today Baklava is among
Anatolia, Perry thinks that the baklava is a product of the the most popular sweets in North Africa, Greece, Turkey, the
contact with the established Iranians in this region and that entire Arabian Peninsula, India, Macedonia, Armenia and
is a combination of hazelnut, peanut-stuffed pastries and Afghanistan [9].
Turkey’s multi-layered bread in Iranian tradition [10].
According to Franz Maier’s claim; baklava is known that
early 8th century came from Assyrians. It was a dessert type Preparation of Baklava
that was placed but not layered. Baklava Arabs have come Baklava was standardized by the Turkish Standards
to Syria and Turkey after the Egyptians and Palestinians. In Institute in 2015. In order to standard baklava, certain
addition, baklava was known strudel-phyllo dough, which materials and equipment must be used in certain amounts and
means fine, fyllo or filo in Turkish, Molsouka in Greek. be made in accordance with standard of baklava. Therefore,
Then baklava was taken to Spain, North Africa and Southern standard materials and equipment are needed.
France. There is no recipe today as a very thin flour [19]. Flour should be in first quality. For the baklava dough,
At the banquets given to the guests in the Anatolian flour is necessary to use 64-66 hard wheat flour [33, 34].
Seljuk culture in the later period of the history, they were Flour has to be extra gender, coarse quality and rested for
served dessert immediately after the meal [25]. In the months [22].
Helvahane section belonging to the palace kitchen, halva The oil to be used in the baklava affects the flavor and
was consumed too much during the holiday [5]. Even though flavor of the baklava. Therefore, the oil to be used should
Topkapı Palace has been named as all the sweetwares at some be unflavoured, fresh and unadulterated [22]. The oils must
time, other sweets have gained identity with the introduction be heated first and the foam on top must be removed with
of baklava [22]. a perforated scoop. If such oils are not used or unfiltered,
Even though the Eastern Mediterranean, the Balkans, the blots may form on the baklava [12]. Good quality fat should
Middle East, the Turks, the Jews, the Greeks, the Bulgarians, be used. The amount of quality oil to water ratio is low.
the Arabs and Armenians regard the baklava as their own Therefore, quality oil affects product quality positively [21].
dessert, they are considered to be an Ottoman dessert of Simple oil is defined as a product obtained from milk or
baklava as they once belonged to the Ottoman geography dairy products, in which almost all of the water and non-fat
of history [9]. dry ingredients are removed and the weight is at least 99%
Although the roots of the baklava are not exactly known, milk fat content [27].
in our day we would define the classic baklava in the Ottoman Simple oil is known as “anhydrous milk oil” and in some
period during the reign of Sultan Mehmet the Conqueror regions it is also called “chilled oil” [27]. It is a kind of oil
[15, 30]. Baklava is a sour dessert consumed since the 15th that is produced and used abundantly in the Southeastern
century [14]. Baklava was first made by Arabic cooks in the Anatolia region of Turkey. Simple oil is preferred especially
palace and later in the richer places [15, 30]. Baklava was for local desserts such as baklava and kadayif. The difference
baked in the palace in the month of shaban in the year 878 between butter and simple oil is that the amount of water it
(1473) of Hijri [9]. Beside the baklava, cream was offered covers and that it is obtained from the yoghurt and that the
to the Pasha, the sultan’s family and senior managers [29]. butter made from the sour cream is waterless. Sheep milk
During Fatih Sultan Mehmet’s time, there are five types is generally preferred, though it can be obtained from cow,
of baklava in Topkapı Palace kitchen book. According to goat and sheep milk. Yoghurt is first obtained from milk.
this old book, the baklava was cooked in the Ottoman palace Then ayran is made. The ayran is crushed to separate the
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B. Koç and A. Akkaya /IRTAD, 1 (1): 47-50, 2017
oil. By dissolving the oil and separating the whole from the baklava dough into the roll. Types of baklava according to
water phase, it is obtained simple oil [17]. design scheme; shame, bulbul nest, sarmy burma, peanut
Simple oil is an oil made at Turkey. The difference from filling, status and hunkar. In this technique, firstly baklava
butter is that it is made both from yogurt and is waterless. dough is prepared and phyllo dough are opened. After that,
While approximately 80% fat is obtained from the butter, according to the type of dessert to be made, it is cut at the
99.5% fat is obtained from the simple oil [18]. Features appropriate size, the mortar is put into it and it is wrapped
of simple oil; 100% natural, pure and soft texture. A good around the baklava roller [22]. Types of baklava according
simple oil melts in the body heat, does not cause any harm to design scheme are given below.
to the body and shows that it is sensitive to body heat [31]. Shame; after opening the layer of baklava dough, it is
slipped and pistachios are spread and the dough is folded
When the phyllo doughs are opened, starch should
into a triangular bundle. Melting of the butter on the dough
be dry and corn starch [22]. Also, when the dough is first
is followed by the addition of pure mud which is prepared in
wrapped around the phyllo dough, it must be plastered in
simple oil and the melted oil is added and cooked in suitable
abundance to avoid sticking to each other. In later hugging, time and temperature [22].
the starch should be sprinkled. Otherwise, the dough will dry Bulbul Nest; single layer baklava dough is cut in the
and disintegrate [12]. desired size and rolled and twisted. It is cooked in suitable
Desserts made from baklava and baklava dough have time and temperature to add simple oil on dough. The sorbet
different internal mortars. For example, baklava made with is added to the pan and the sweet is rested [22].
pistachio, almond, walnut, hazelnut, cream, sesame, apple, Sarmy Burma; baklava dough is opened and cut to
orange, pineapple, gourd, squash, cherries and walnut are desired size. At least 16% flavor is added to it. The dough is
made [12]. rolling. Simple oil is added on the dough and cooked in the
Phyllo dough is defined as thinly opened pulp or a kind heated oven. The sorbet is spilled and rested [22].
of bread that is thinner than pitta bread [23, 3]. Peanut Filling; the baklava dough is rolled and the dough
The general production description of the baklava is rolls by adding at least 40% flavor. Simple oil is added and
as follows; 1 kg flour, 2-4 eggs, 10 g rock salt and water cooked in a heated oven. The sorbet is sprilled and rested
are mixed. The dough is kneaded and brought to the lumpy [22].
consistency. The dough opens like some of 50-100 g and its Status; a multi-layer baklava dough opens. Cut desired
edges are cut and thinned. On average some 12 of them are size and add seasonings. Simple oil is added on the dough
wrapped in the same roll and wheat starch is added between and baked in the preheated oven. Sorbet is spilled on the
them. The dough is thinned until it reaches about 1.5 m dessert that is out of the flour and the dessert is rested [22].
wide and about 2 m long. Approximately 20 layers of pastry Hunkar; after opening the baklava dough, it is cut and
rolled. The condiment is added on the dough. Simple oil is
dumplings are placed on the tepid, which has previously
added and baked in the oven. The sorbet is added and rested
been greased with simple oil. Between the layers of the
dessert [22].
pastry dough is spread by simple oil. In order to prepare the
upper part, about 20 layers of pastry doughs are placed in a Types of Baklava According to Dry Nuts Used
row and scattered among them. The sides of the dough are Dried nuts such as hazelnuts, peanuts, almonds, walnuts
smoothed and the baklava is sliced. Oil is added to it and it is and coconuts are scattered in the baklava and very little
cooked by rotating the tray continuously for 30-40 minutes water is sprinkled inside. Thus, dried nuts are fused with the
in a stone oven at 200-300 oC. Boiling sorbet is spilled on the dough [22]. The rule to pay attention in order to prevent the
baklava at about 110 oC [28]. dough from sticking together is to tightly squeeze the fruity
Baklava product description is as follows: Hard wheat dry nuts. If the dried fruits are too juicy, the dough does not
flour, eggs, salt and water mixture is obtained with hard stick well and becomes mushy when mixed with the sorbet
dough and wheat starch obtained from hard wheat is sprinkled [12].
according to the dough technique. Slipped into or between,
butter or simple oil, according to the dough technique. It is Types of Baklava According to Cut Shape
sliced and cooked at the appropriate temperature. Sorbet is Firstly, baklava dough is prepared, phyllo dough is
added on it [10]. opened and mortar is placed. It is then given one of square,
triangular, baklava sliced and carrot sliced shapes. Thus,
square, triangular, baklava sliced and carrot sliced baklava
Types of Baklava types are formed [22].
Pastry making is an ongoing process for many years
[35]. Baklava dough is made the same as other sweet dough. Baklava in Other Country
However, the disruption of the dough, the folding and the Baklava is made in different shapes in the world. Some
placement of the pod are distinguished from the others [26]. of them are given below.
Although the “baklava tradition”, which became the most Baklava in the Azerbaijan: Azerbaijan is known as
important symbol of Ottoman palace, disappeared with pahlahu. The people of Ganja, Azerbaijan celebrate Navruz
the janizary, the baklava continued to take its place at the for a month. Sweets are made at home this month. One of
table of sultan [10]. In addition, it is also made with baklava these is a baklava. Ganja baklava is 9 floors and is hazelnut
layered dough made from separate dough [15]. According and almond [13].
to the addition rate of baklava sorbet and whether or not Irishte pakhlava is made from wheat flour and starch.
the cream is added, the baklava is divided into wet baklava Syrup is a rose. The dough is made in round shapes [20].
and dry baklava [22]. In addiction, baklava is divided into Baklava in the Armenia: Baklava is called Pakhlava
three parts according to design scheme, dry nuts used and in Armenia. In Armenia, baklava is a rich pastry dessert.
cut shape [6]. Baklava is made from dough stuffed with nuts. It is
sweetened with syrup and honey [7].
Types of Baklava According to Design Scheme Baklava in the Netherland: Baklava in the Netherlands
It is a type of baklava made by rolling and shaping the is made in Greek and Turkish restaurants. The base of
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B. Koç and A. Akkaya /IRTAD, 1 (1): 47-50, 2017
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consists of many layers. It is walnut and pistachio. After the 1-9.
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Baklava in Greece: Baklava is made in 15 different sizes. Sweet Basic Recipes, The Confectionery, pp.10.
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