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There are many contradictory reports as far as the origins of Baklava are concerned. While some say it originated in the Ottoman Empire in the early 1330’s there are others who believe that it existed way before that in the B.C. era and was an exclusive desert served only to the rich classes of the society. While there is documented evidence of the origin Baklava in the Middle Easter regions and the Ottoman Empire, the same cannot be said about the other, ancient story. However, the latter part that this pastry was only served to the rich does have some element of truth in it.

The first recorded evidence of the pastry being prepared was in the Central Turkish region. Also, there were many different versions of the pastry that were being prepared by people from different regions and countries in the Middle East.

Also, the origin of Baklava recipe was first recorded in a Chinese cookbook under the Mongol Dynasty in the late 1330’s. Also, this is the first recorded use of the phyllo dough which has become an intricate ingredient of the stuff that comes from many a Baklava Factory today. This Phyllo dough, where Phyllo means leaf was not a part of the original recipe. In earlier times, the dough used for making this pastry was known to be rough and as a result, it had a texture similar to that of bread. T as he Greek sailors who brought this recipe from the Mediterranean shores and modified it to include Phyllo dough instead of the one used before.

Baklava is usually reserved for special occasions such as Ramadan and served either with pomegranate or walnuts.

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