Baklava Athenaeus. Several sources state that this Roman dessert continued to evolve during the Byzantine (Eastern Roman) Empire into modern baklava. In antiquity the Greek word ' () was also used for Latin ', and the American scholar Speros Vryonis describes one type of plakous, koptoplakous (Byzantine Greek: κοπτοπλακοῦς), as a "Byzantine favorite" and "the same as the Turkish baklava", as do other writers. Indeed, the Roman word "placenta" () is used today on the island of Lesbos in Greece to describe a baklava-type dessert of layered pastry leaves containing crushed nuts that is baked and then covered in honey. Muhammad
Baklava pile up' composed with the Turkic verbal ending "-v"; baγla- itself in Mongolian is a Turkic loanword. Armenian linguist Sevan Nişanyan considers its oldest known forms (pre-1500) to be "baklağı" and "baklağu", and labels it as being of Proto-Turkic origin. Another form of the word is also recorded in Persian, ('). Though the suffix "-vā" might suggest a Persian origin, the "baqla-" part does not appear to be Persian and remains of unknown origin. The Arabic name " likely originates from Turkish, though a folk etymology, unsupported by Wehr's dictionary, connects it to Arabic 'bean'. Although the history of baklava