Not to be confused with Balaclava. It was one of the most popular sweet pastries of Ottoman cuisine. The name baklava is used in many languages with minor phonetic and spelling baklava dough. There are also claims attributing baklava to the Assyrians, according to which baklava was already prepared by them in the 8th century BC.
Turkish cuisine and considered by some as the origin of baklava. It consists of layers of filo dough that are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during Ramadan. Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty. The Greeks and the Turks still argue over which dishes were originally Greek and which Turkish. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire.
Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe. This is then covered with the mixture from the mortar. When ready, honey is poured over the placenta. Greek tradition and perhaps drawing on a Greek cookbook. I believe, so that profitable sales might be made at a neighbouring market.