Baklava
/ˌbɑːkləˈvɑː/noun
A rich pastry made from layers of thin dough, nuts, butter, and syrup or honey.
Did you know?The word’s origin remains debated: one leading theory connects Ottoman Turkish baklava with a Turkic or Mongolian root associated with tying or bundling, perhaps evoking its layered construction.
Etymological Timeline
Before the 15th Century
Persian/Arabic
baqlāwā
“An early related form recorded or reconstructed in Persian- and Arabic-speaking culinary traditions; its ultimate origin is uncertain.”
15th–16th Century
Ottoman Turkish
baklava
“A layered pastry name used in the Ottoman culinary sphere.”
17th Century
Ottoman Turkish
baklava
“A courtly and urban pastry associated with elaborate preparation and syrup-soaked layers.”
18th–19th Century
Regional languages
baklawa / baklaoua
“Forms spreading through Arabic, Balkan, Greek, and other regional food traditions.”
19th–20th Century
English
baklava
“The established English name for the nut-filled layered pastry.”