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Join GroupGaziantep, Turkey, famous for its baklava, is widely regarded (at least among Turkish people) as the native city of the traditional sweet. In 2008, the Turkish patent office registered a geographical indication certificate for Antep Baklava.
In the cultural initiative Café Europe, baklava was chosen to represent Cyprus in the "Sweet Europe" presentation. This led to the "Baklava War," with Turks proclaiming that baklava is Turkish.
During the period known as Ottoman Hungary in the mid-16th century, Turks invaded Hungary more than once, fortifying themselves ritualistically with baklava before going into battle. (Maybe they were just homesick.)
Cato the Elder, a Roman senator and historian, recorded the following recipe that resembles today's baklava. (Note that "placenta" refers to all the thin pastry layers, and "tracta" is a mixture of cheese and honey.)
Their recipe started with thin layers of bread dough, with chopped nuts between the layers, and honey poured over the top after baking. This dish was only prepared for special occasions, and was only available to the rich until around the mid-19th century.
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