Baklava / Sweet Filo Pastry
Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, and is also found in Central and West Asia. The word baklava is first attested in English in 1650, a borrowing from Ottoman. The name baklava is used in many languages with minor phonetic and spelling variations. Buell argues that the word "baklava" may come from the Mongolian root baγla- 'to tie, wrap up, pile up' composed with the Turkic verbal ending -v;[6] baγla- itself in Mongolian is a Turkic loanword. Another form of the word is also recorded in Persian. Though the suffix -vā might suggest a Persian origin,[9][10] the baqla- part does not appear to be Persian. The Arabic name baqlāwa is doubtless a borrowing from Turkish, though a folk etymology, unsupported by Wehr's dictionary, connects it to Arabic baqlah/ 'bean'.
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