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L’origine du Baklava : Le plus célèbre des desserts du Moyen-Orient

Who invented the baklava pastry can be a topic of hot debate. The Greeks and Turkish will argue over the ownership of the sweet baklava dessert. But, the truth is the Byzantine (or Eastern Roman) Empire heavily influenced both cuisines. So, with that out of the way we can look at the food itself. Today, we’ll explore some variations of the popular pastry. We’ll also show you where you can find them!

Baklava is made from layers of filo pastry that are filled with nuts and sweet syrup. Once baked, we coat them in plus syrup or honey. Finally, we top them with finely chopped nuts for extra crunch. Either cut into triangles or diamonds, sometimes they feature just one nut type. Other times, they contain multiple nuts. Generally, the regional variations are as follows:

  • Afghanistan : pistaches écrasées sur le dessus
  • Arménie : (appelé aussi paklava) cannelle et clous de girofle
  • Azerbaïdjan : (aussi appelé paklava) recouvert d'amandes ou de noix
  • Albanie : garnie de noix, la pâte comprend parfois des jaunes d'œufs
  • Mer Noir : noisettes
  • Bosnie : noix et clous de girofle
  • Bulgarie : noix et sirop de miel, parfois pistaches
  • Chypre : pistaches broyées
  • Égypte : noix et sirop de sucre
  • Grèce : amandes ou noix, miel et cannelle
  • Iran : plus petit et plus sec, avec de l'eau de rose
  • Israël : pistaches, noix, noisettes et amandes, plus du beurre doux, du sucre, de la cannelle et du sirop d'agrumes
  • Jordanie : pistaches et sucre ou sirop de miel
  • Liban: pistachios, walnuts, cashews, pine nuts, and almonds, with orange blossom, rosewater syrup, or lemon juice 
  • Syrie : beurre, noix et sirop de sucre
  • And finally, Turkey : pistaches, noix, amandes et kaymak (produit laitier)
The Famous Antep Baklava

Special mention goes out to Gaziantep, a city in Turkey famous for its pistachio baklava. Introduced to Gaziantep by Damascus in 1871, a geographical indication for l'Antep Baklava was even registered with Turkey’s patent institute! Think Champagne and the northeast region of France. Additionally, in Gaziantep, they use only locally grown pistachios and feature no added ingredients like cinnamon or rosewater that are sometimes present in other regional versions.

However, you don’t have to travel all the way to Gaziantep to find delicious baklava dessert. Unfortunately, until we can go to Turkey and taste the Antep Baklava for ourselves, let our dessert repository show you where to find baklavas fabriqués localement that’s deliciously sticky from honey and syrup.

Baklava Blog Image. Image du Blog Baklava.

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