Not to be confused with Balaclava. It was one of the most popular sweet pastries of Ottoman cuisine. The name baklava is used in many languages with baklava online phonetic and spelling variations. There are also claims attributing baklava to the Assyrians, according to which baklava was already prepared by them in the 8th century BC.
Ibn Sayyar al-Warraq in the 10th-century, does not contain any recipe for baklava. Written in 1226 in today’s Iraq, the cookbook was based on an earlier collection of 9th century Persian-inspired recipes. Large baking sheets are used for preparing baklava. Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan.
Baklava is usually served at room temperature, and is often garnished with ground nuts. This section needs expansion with: See discussion in talk page. You can help by adding to it. There are many regional variations of baklava. In Greece, walnuts are more common than pistachios, and the dessert is often flavored with cinnamon.