• Turkish baklava

• subject: language skills

• Teacher: Jafarova Ulkar
• group: 120b
• Mammadhasanova Nuray
• Faculty: education 2English language teaching
• Baklava is a layered
pastry dessert made
of filo pastry, filled
with chopped nuts,
and sweetened with
syrup or honey. It
was one of the most
popular sweet
pastries of Ottoman
cuisine.
 The
• pre-Ottoman origin of the
dish is unknown, but, in modern
times, it is a common dessert of
Turkish, Iranian and Arab
cuisines, and other countries of
the Levant and Maghreb, along
with the South Caucasus, Greece,
Balkans, Somalia and Central
Asia.
•
The word baklava is first
According to Mary Isin,
attested in English in
an Ottoman food
1650, a borrowing from
historian, the earliest
Ottoman Turkish: /The
reference to baklava is
name baklava is used in
in a poem by 15th
many languages with
century mystic
minor phonetic and
Kaygusuz Abdal
spelling variations.
 •
Historian Paul D.
Buell argues that the
word baklava may
come from the
Mongolian root baγla-
'to tie, wrap up, pile
up' composed with
the Turkic verbal
ending -v; baγla- itself
in Mongolian is a
Turkic loanword
 Another form of the word is also
recorded in Persian, bāqlabā). Though
the suffix -vā might suggest a Persian
origin, the baqla- part does not appear
to be Persian and remains of
unknown origin.
Linguist Tuncer Gülensoy states that
the origin of baklava is bakl-ı (feed) in
proto-Turkish and suffixes -la-ğı are
added. The word changes as bakılağı
> bakılavı > baklava
Fistikli (Pistachio) Baklava
Kuru (Dry) Baklava. As the
is the most common in
name suggests, kuru Cevizli (walnut) baklava is
Turkey found in most
baklava is a less sticky another very popular
larger supermarkets and
variety that’s not soaked in variety that tends to be
local restaurants. Fistikli
syrup. It resembles Fistikli less sweet as it’s filled
baklava tends to be either
Baklava and typically has with walnuts rather than
square or rectangle, with a
a layer of crushed green pistachios. Usually cut into
central green/brown layer
pistachios on the top. The squares, it contrasts nicely
of nuts sandwiched
bottom is moist, the top with other types when
between many layers of
generally crispy, and it has served with a selection.
pastry soaked in sweet
a far more nutty flavour.
syrup.
Preparation
Baklava is normally prepared in
large pans. Many layers of filo
dough, separated with melted
butter and vegetable oil, are laid in
the pan. A layer of chopped nuts—
typically walnuts or pistachios, but
hazelnuts are also sometimes used
—is placed on top, then more layers
of filo. Most recipes have multiple
layers of filo and nuts, though some
have only top and bottom pastry.
 Before baking, the dough is cut
into regular pieces, often
parallelograms (lozenge-
shaped), triangles, diamonds or Baklava is usually served at
rectangles. After baking, a syrup, room temperature, and is often
which may include honey, garnished with ground nuts.
rosewater, or orange flower
water is poured over the cooked
baklava and allowed to soak.
 In Turkish cuisine,
baklava
• is traditionally
made by filling between
the layers of dough with
pistachios, walnuts or
almonds (in some parts
of the Aegean Region).
In many parts of Turkey,
baklava is often topped
with kaymak or ice
cream.
•Baklava was the go-to dessert for all significant celebrations during the
Ottoman era – just as it is for many in Turkey today. It’s a special treat,
easy to pass around, plus it tastes delicious, so ideal to offer guests at
weddings, banquets, on the birth of a child or during Eid. Baklava used to
be regarded as the dessert of the wealthy and elite, one stemming from
the mansions and palaces of the Sultans who employed a ‘baklava usta’,
or baklava chef, as it takes great skill to produce the best baklava. It was
also seen as an aphrodisiac, so one to feed the harem of wives kept in
the palace.
A chef was really put to the test when making baklava. Sultans
•
expected their cooks to cram up to 100 layers of filo pastry into one
tray of baklava. Some sultans tested the tray on serving by
dropping a gold coin from a meter above the tray to see if it would
pass through the layers of dough and reach the bottom. If the coin
hit the base, they would accept the baklava, and if not, it was
rushed away as it wasn’t light and crisp enough!
 In the Black Sea Region hazelnuts are commonly used as a filling for
baklava.
•

Hazelnuts are also used as a filling for the Turkish dessert Sütlü Nuriye,
a lighter version of the dessert which substitutes milk for the simple
syrup used in traditional baklava recipes.Şöbiyet is a variation that
includes fresh cream in the filling, in addition to the traditional nuts.

The city of Gaziantep in south-central Turkey is famous for its pistachio

baklava. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü,
who had learned the recipe from a chef in Damascus
• It’s always good to swat up on a few fun facts, so here’s a little info on baklava
in case you ever need to impress the guests.

• November 17th is National Baklava Day, so do make sure you indulge in a few
pieces then!Baklava is the ancestor f Hungarian strudel. Turkish invaders
brought baklava to Hungary in the 16th century, and on discovering the
dessert, Hungarian chefs then dreamt up the strudel.Christians, Jews and
Muslims all love baklava. In Greece, baklava is typically made with 33 layers to
signify the years Christ lived.The biggest baklava ever recorded was made for
the Ankara Gastronomy Summit in 2018 and weighed 513kg
MƏNBƏ
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(ed.). Oxford Symposium on Food & Cookery 1984 & 1985, Cookery: Science, Lore and Books Proceedings.
London: Prospect Books Limited. pp. 184–187. ISBN 9780907325161.
• Perry, Charles (2001). "Studies in Arabic Manuscripts". In Rodinson, Maxime; Arberry, Arthur John (eds.).
Medieval Arab Cookery. Totnes: Prospect Books. pp. 91–163. ISBN 0907325912.
• Reuven Amitai-Preiss and David O. Morgan, eds., The Mongol Empire and Its Legacy Brill, 1999. ISBN
90-04-11946-9.
• Buell, Paul D. "Mongol Empire and Turkicization: The Evidence of Food and Foodways", p. 200ff, in Amitai-
Preiss, 1999.
• Christian, David. Review of Amitai-Preiss, 1999, in Journal of World History 12:2:476 (2001).
• Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of
Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994.
ISBN 1-86064-603-4.
• Roden, Claudia. A New Book of Middle Eastern Food. ISBN 0-14-046588-X.
Thank you for your attention!