i. The Word

The etymology of the word bāqlavā, found in Arabic (baqlāwa), Turkish (baklava), and Greek (mpaklabâs), has not yet been determined. According to G. Doerfer (p. 255), the word does not seem to be from Turkish. A Persian origin is suggested by the suffix –vā, perhaps the Persian suffix –vā/-bā found in terms for food and cuisine and deriving from -/βāγ < pāk, cf. poḵtan “to cook” (cf. Grundriss I/2, p. 79; and EIr., s.v. āš); however, the first element of the word is of unknown origin (a derivation from balg, a common dialect form of barg “leaf,” or from Ar. baql “herb” is unlikely).