Especially Gaziantep baklava is very famous. The baklava, which is housed in the kitchen of many nations, is also owned by many nations. Although this issue is unclear since the history of baklava's development is not kept, the evidence shows that it is a dessert of Central Asia Turkish origin. In time, he got his present status in Topkapı Palace.
If taken in this way, it can be said that the baklava is internalized and localized as culture. In terms of the participation of contemporary cultures, baklava has been the İskilip since the pre-Turks settled in Anatolia as a source and is naturally a Turkish dessert. It is seen that if the case is taken in terms of the healing meaning of İskilip in ancient times, the bladders are produced as a medicine.
There is no evidence to support this claim, although it is claimed that the origins of the beans are based on the Syriacs.
On the other hand, the date of the baklava goes back to the Assyrians, but this sweet was made by putting dry fruits in between the two doughs and baking them in the oven. This baklava has been loved and varied by various nations of the world.
Vrionis described the ancient Greek desserts such as gastric, copte, copone or coptoplakos, as specified in Deipnosopiste, as baklava and claimed that these were Byzantine desserts. But the world famous celebrity specialist Charles Perry has shown that these desserts are not baklava, because these desserts do not contain dough. These sweets were made with hazelnut and honey mixed and looked like today's pastry or helvana. Perry also stated that the food (eg burrito) made by putting the ingredients between the thin flakes (yufka) is of Turkish origin and that this technique is of Central Asian Turkish origin.
