Baklava, a syrup-soaked pastry layered with nuts, has a rich history dating back to the 16th-century Ottoman Empire, where it was a favorite among sultans and their royal guards. Its origins are widely debated, with influences from Iran, Azerbaijan, Greece, and Turkey, but most food historians agree that the thin pastry base was pioneered by nomadic Turks. Over time, baklava spread across the Middle East, North Africa, and Central Asia, evolving in shape, sweetness, and ingredients to reflect local tastes and traditions. Today, baklava remains a beloved treat, with variations found from Lebanon to Greece to New York, each offering a unique take on this centuries-old dessert.