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 the Ottoman Sultan Murad II prepared a Turkish translation of the book, adding around 70 contemporary recipes. Another recipe for a similar dessert is güllaç, a dessert found in the 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. The first known documentation of ' is attested in a food and health manual, written in 1330 that documents Mongol foods called Yinshan Zhengyao (飮膳正要, "Important Principles