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History Of Baklava

Like the origin of most recipes that came from the old countries, the exact origin of Baklava is something of a mystery. Every ethnic group whose ancestry goes back to the Middle East has a claim of their own on this scrumptious pastry.

It is widely believed, however, that the Assyrians around 8th century B.C. were the first people who put together a few layers of thin bread dough, with chopped nuts in between, added honey and baked it in their primitive wood burning ovens. This earliest known version of Baklava was only baked on special occasions. Historically, Baklava was considered a food for the rich until mid 19th century.

The Greek seaman and merchants traveling east to Mesopotamia soon discovered the delights of Baklava and brought the recipe to Athens. The Greeks major contribution to the development of the pastry was the creation of a dough technique that made it possible to roll it as thin as a leaf. In fact, the name Phyllo was coined by the Greeks, which means leaf.

The Armenians, with their Kingdom located on the ancient Spice and Silk routes, integrated the cinnamon and cloves into the texture of Baklava.

 

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