When you get baklava outside of the Middle East or the Balkans, you’re lucky if you can find any more than one variety let alone the kind of variety you find in Türkiye. Here, baklava is hardly a single food item but incorporates many different flavors and everyone will have their favorite that tastes best to them.
The crucial element to all baklava is that it’s made up of layers upon layers of filo dough (classically it’s meant to be 40 layers of filo dough) with chopped nuts and/or other goodies spread out upon each layer, which is then stacked on top of one another and cooked in a syrupy sugar mix of sugar and water, doused regularly so that it never gets too dry.
The name itself is of uncertain etymology, though it may come from Mongolian (from which Turkic languages are derived) meaning “to pile up.” So what kind of baklava is the best? Well we’ll list the varieties and you see which is your favorite!
Fıstıklı Baklava
This is the most common in Türkiye, it simply means pistachio baklava. It’s usually cut into squares or small rectangles and sprinkled with pistachio as well as featuring chopped pistachios inside the layers of dough.
Kuru Baklava
Kuru means dry, and kuru baklava is dry baklava, ie without the syrupy sugar water doused over it. This brings out the flavors of the nuts, and the filo dough itself is already sweet. Rather than being cooked in the watery syrup, instead it’s covered in a thicker syrup which makes the baklava sweeter and drier than normal baklava. It can be made with any nuts, though pistachio is the most common and most popular.
Cevizli Baklava
Ceviz means walnuts, so this is simply walnut baklava. As walnuts have a more bitter flavor than pistachio, it’s less sweet than the pistachio and, if you’re ordering more than one variety at once, forms a nice counter-balance to many of the sweeter forms of the dessert.
Bülbül Yuvası
This is a baklava’s whose name literally means "nightingale’s nest"due to the way it looks, with a circular shape and hollow interior. The center is stuffed with pistachios or walnuts and it’s doused in syrupy sugar water. It tends to be a little bit tougher in terms of consistency than other kinds of baklava, and when it’s served with walnuts (which is perhaps most common) it feels almost like a meal rather than a lighter dessert!
Sütlü Nuriye
The lightest and wettest of all the baklavas, Sütlü Nuriye is topped with milk rather than a syrup, which gives the baklava a different color and lighter feel. Because it’s made with milk, it goes off more quickly than other types of baklava so much be eaten fresh, but when you get it just out of the oven it’s positively heavenly (which is just as well because it’s name translates to “Milky radiance!”).
Fıstık Sarma
These pistachios rolls are perhaps the most decadent of all the baklavas, as it is almost exclusively made up of pistachio and sugar. It’s less sweet than some other baklava, and obviously not made with layers of filo dough. The standard sugar water syrup is still sprinkled on top, and the richness of the pistachio flavor in these rolls is unlike any other dessert in the world. A must try the next time you’re in Türkiye!
FAQs
If you're looking for a delicious dessert that will satisfy your sweet tooth, then you should definitely try Syrian baklava! Iran — Baklava has its origins in the Persian Empire, and the dish is still very popular in Iran today.
What is the difference between Greek baklava and Turkish baklava? ›
Turkish baklava may be made using rose water to flavour the syrup, whereas Greek baklava tends more to lemon juice, although it is sometimes flavoured with orange blossom water. While not always true, Turkish baklava ordinarily uses a light neutral oil, while Greek baklava is typically made with melted butter.
What does baklava mean in Turkish? ›
Baklava is Turkish, possibly from a Mongolian root meaning "to wrap up or pile up." Baklava is part of the cuisine of many Middle Eastern, Mediterranean, and Central Asian countries, but it probably originated in Istanbul during the Ottoman Empire. It's a sweet, rich way to end a tasty meal.
How many types of baklava are there? ›
In this blog post, we will discuss 15 different types of baklava, from traditional to exotic.
Why is baklava so expensive? ›
Baklava is made out of sugar (şerbet), yufka (sort of a flat layered dough) and antep fıstığı (pistachio). These three ingridients are very expensive in Turkey due to the shortages of production and current currency crisis.
Who actually made baklava? ›
Though some evidence suggests baklava originated in Ancient times, then evolved in Turkey and the Ottoman Empire, there are still scholars that believe baklava is a product of Persia. The earliest written record of Persian baklava appears in a 13th-century cookbook that was based on 9th-century Persian recipes.
Is baklava healthy? ›
Baklava is rich in antioxidants
The nuts and honey in Baklava don't just make it delicious – they're also packed with antioxidants. These compounds combat oxidative stress in the body, promoting overall health. Regular consumption of foods rich in antioxidants is linked to a reduced risk of chronic diseases.
Is baklava Greek or Arabic food? ›
History. The three main proposals for the roots of baklava are the Greek placenta cake, the Medieval Arab/Persian lauzinaj, and the Central Asian Turkic tradition of layered breads. There are also claims attributing baklava to the Assyrians, according to which baklava was prepared by them in the 8th century BC.
Is pistachio or walnut baklava better? ›
As walnuts have a more bitter flavor than pistachio, it's less sweet than the pistachio and, if you're ordering more than one variety at once, forms a nice counter-balance to many of the sweeter forms of the dessert.
Why does baklava have 33 layers? ›
It has strong religious roots.
In Greece, it is traditionally made with thirty-three layers of dough which each layer representing one year of the life of Christ. It is also a common dessert for Muslims during Ramadan, and Eid ul-Fitr, as well as Pascha and Christmas for Christians.
Baklava | Photo by engin akyurt on Unsplash. Usually known as baklava around the world, Egypt has a different name for the layered phyllo dough dessert – goulash.
Does baklava need to be refrigerated? ›
Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.
Is Turkish or Greek baklava better? ›
The baklava Greek region has a much softer texture due to the thick syrup. On the other hand, the Turkish baklava, with its thicker, heavier dough and filling entirely with pistachios, has a more substantial, chewy texture and a rich, nutty flavor.
What is wet baklava? ›
Baklava made with a cream layer in the dough is called "wet baklava." Because of the inclusion of a perishable milk product, the wet baklava has a shorter shelf life than "dry baklava" — which is made without cream.
Which country famous food is baklava? ›
Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel. 2.
Which city is famous for baklava? ›
So confident is Gaziantep of its baklava that the city recently submitted it to unesco's Intangible Cultural Heritage list, hoping it will join the recently accepted Turkish coffee.
What is the difference between Greek baklava and Lebanese baklava? ›
Difference #1: Baklava is flavored with cinnamon and cloves while baklawa is flavored with cardamom and orange blossom water or rose water. Difference #2: The Greek baklava uses almonds, while baklawa uses a blend of almonds and pistachios.
Do Egyptians like baklava? ›
Baklava, is one of the most important desserts on the Egyptian table, especially during Ramadan.
