Pistachio Baklava
Posted on 11/09/2025 10:05:38 AM PST by nickcarraway
Greeks and Turks have been at each other’s throats for centuries over many different things, but a rivalry seldom mentioned revolves around the origins of baklava.
The history of this scrumptious delicacy is quite controversial, and unfortunately not very well documented.
Many ethnic groups such as the Greeks, Turks, and Middle Easterners claim baklava as their own and prepare it in their own way.
The “Baklava Conflict” has been simmering for centuries, but it erupted into full-blown war in 2006, when Greek Cypriots decided to call baklava their own. A definite sacrilege according to the Turks!
Turkey, as an aspiring member of the EU, even took the issue to Brussels. Eventually, in 2013, the EU awarded the “protected status” prize to the Turkish Gaziantep baklava, shuttering the honeyed dreams of Greeks worldwide.
Grecian Delight supports Greece The Gaziantep baklava, described as a “pastry made of layers of filo pastry filled with semolina cream and Antep pistachio”, became the first Turkish product to receive the coveted status.
History of baklava
One version of the story claims that the dessert originates from the mighty Assyrians, who had been preparing it as early as the 8th century B.C. by layering unleavened flatbread with chopped nuts in between, drenching it in honey and then baking it in primitive wood-burning ovens.
The modern-day baklava went through a number of transitions as the history of the area continued to change over the millennia.
Middle East, Eastern Mediterranean, Balkans, Caucasia; the Turks, Arabs, Jews, Greeks, Armenians, and Bulgarians of today who introduce the dessert as their national dessert, were all part of the Ottoman Empire at one time.
It is said that Ancient Greek seamen and merchants traveling to Mesopotamia soon discovered the delights of baklava. They brought the recipe back to Greece and modified it slightly.
Their major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough.
In fact, the name “Phyllo” was coined by Greeks, which means “leaf” in the Greek language.
Some historians still claim that the baklava recipe has its roots in Ancient Greece, where they made the gastrin, a sweet very similar to the current baklava.
Others say that baklava originates from the Byzantine era. Greek Professor Speros Vryonis defends the Byzantine thesis by alluding to similarities with a Greek dessert called kopton.
The American journalist Charles Perry, however, dismisses this theory, arguing instead that baklava is a culinary fusion of Turkish Central Asian flaky desserts and Persian fillings made from cooked, dried fruits (nuts, hazelnuts, and peanuts).
Whatever the historical controversies, the fact remains that baklava is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped nuts and garnished with lemon scented syrup…Just heaven!
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whoever makes it....it’s good!
That stuff made properly is VERY good. Go by G-Bob’s Grille in Austin, TX and ask Gabe for some baklava.
Pistachio Baklava
I’ve been to Greece and Turkey. It’s a great dessert in both places.
That was long ago, before I stopped eating wheat and sugar.
When did the Greeks and Turks not find something to fight about??
When did the Greeks and Turks not find something to fight about??
Note to the Turks of Anatolia. The folks of Anatolia were making Baklava in Anatolia - modern day Turkey - for centuries before the Turks arrived and those in Anatolia at the time were speaking and writing Greek - not Turkish.
Note to the Turks of Anatolia - quit steeling the life and customs of the land you now occupy, life and customs of the land long before you got there.
Baklava is Greek, of course!
I’ve eaten it at Greek festivals, and in my Serbian church!
When I visited an Islamic country in 2003—NO baklava (but delicious coffee)!
Oh this is hilarious!
I’m just landing Seattle now after being in Turkey for 8 day, two years ago it was Greece for eight days…
Both make good Baklava but my gut says it’s origins are Greek for sure lol
Last month I was at Tarpon Springs FL and that little Greek sponge diving town has some great Baklava too!
Considering that one people have been native to the area for thousands of years as part of a sophisticated urban culture, and the other are descendants of nomadic horsemen invading from the steppes of Central Asia, and others they enslaved along the way, I think the Greeks invented it.
Ping!
It’s about the only dessert I don’t like. Not a fan of honey.
Tarpon Springs is a fun and interesting place. Good food for sure.
Then it must be from Cyprus!
Whatever...I cannot brag or lie..but just about everyone who gets to try my Baklava (or Paklava) says it is the best they’ve ever had...sorry...but that’s what they say....not me...
But there are many variations in how the phyllo dough is baked, the shape, the syrup....so lots of room for experimentation and flavor...
I don’t use honey. I make a simple syrup...much lighter on the tummy...
I a willing to try it and give you credit.
Great idea! It never occurred to me. And my nephews are tapping the trees on the farm now, so there’ll be some syrup.
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