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 in the filling, in addition to the traditional nuts. The city of Gaziantep in southeast Turkey is famous for its pistachio baklava. The dessert was introduced to Gazisntep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus. In 2008, the Turkish patent office registered a geographical indication for Antep Baklava, and in 2013, or was registered as a Protected Geographical Indication by the European Commission. In many parts of Turkey, baklava is often topped with or ice cream. Armenian ' is spiced with cinnamon and cloves. Greek-style baklava is supposed to be made with