Baklava is a rich, sweet pastry made of layers of filo dough, filled with chopped nuts, and sweetened with syrup or honey. Its origins are deeply rooted in the culinary traditions of the Middle East and the Eastern Mediterranean, with Syria and Turkey both claiming a special place in its history.
In Syria, baklava is a symbol of hospitality and celebration, often served during holidays, weddings, and family gatherings. Syrian baklava is renowned for its delicate layers, the use of pistachios and walnuts, and the fragrant touch of orange blossom or rose water in its syrup. Cities like Aleppo and Damascus have long been famous for their unique baklava recipes, reflecting centuries of trade and cultural exchange.
Turkey is also celebrated for its baklava, particularly in the city of Gaziantep, which is recognized as a UNESCO Creative City of Gastronomy. Turkish baklava is typically made with pistachios or walnuts, and is known for its crisp, golden layers and generous use of clarified butter. The Ottoman Empire played a significant role in popularizing baklava, and it became a dessert enjoyed by sultans and commoners alike.
Today, baklava remains a beloved dessert in both Syria and Turkey, each country offering its own variations and flavors. Whether enjoyed in a bustling Turkish bakery or a Syrian family home, baklava continues to bring people together, celebrating a shared history of craftsmanship, hospitality, and the joy of sweets.