Dish · greek
Baklava
Layers of buttered phyllo packed with chopped nuts, cut into pieces, baked until crisp, then soaked in a honey or sugar syrup that seeps all the way through.
Where it comes from
Greek, Turkish and other Ottoman-era kitchens all claim it, and no single origin is settled; the layered pastry technique most likely spread through trade and shared palace kitchens across the empire.
What cooks argue about
Pouring cold syrup over a hot pan, or hot syrup over a cooled one, is the real fork: get the pairing backward and the pastry turns soggy instead of staying crisp.
Versions
Nobody has published a baklava here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
walnuts
butter
cinnamon