Talk:Baklava

Gastris recipe plus on Byzantine dishes

Many Ottoman sweets are similar to Byzantine sweets, using dough, sesame, wheat, nuts and fruits, and some were similar to the Ottoman börek, halva, and so on. This seems suspicious and is based on no citations. I say we remove it, unless someone can prove the Byzantines had such similar treats. As a native Greek, I always thought Halva was Arabic, to be honest. Regardless, both the Turks and Arabs have a much richer culinary tradition on Halva, for example this Greek-based Halva maker and this economic e-newspaper both state that a well-known Greek variation of Halva (namely, Halvas Farsallon) was initially invented by the Turks in the region. As far as borek and others are concerned, I believe the article on Phyllo dough shows that Turks were making layered bread and dough long before arriving in Anatolia.

Also, I would like to suggest that we add this recipe of Gastris to the article. It is already a part of Greek wikipedia's article on Baklava and would help resolve any confusion on perceived and actual similarities between Gastris/Koptoplakous and Baklava. --82.9.60.181 (talk) 15:37, 28 September 2013 (UTC)

Thanks for your comment. I don't think we should add the recipe of gastris to this article, but why not start an article specifically on it?

About the "similar to" comment, Vryonis and Perry talk about the similar ingredients (which of course do not mean that the dishes are the same). --Macrakis (talk) 16:33, 28 September 2013 (UTC)

Suggested move

Baklava → Turkish baklava In 19 December 2013 Baklava became the first ever Turkish product registered list of Protected Geographical Indication by the European Commission.[1] Name of Antep Baklava or Gaziantep Baklava just used as local name in Gaziantep, it's recognized as Turkish Baklava from outside like Turkish delight.

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Baklava should move to Turkish baklava above-mentioned reasons. Maurice07 (talk) 23:12, 21 December 2013 (UTC)

Survey

Feel free to state your position on the renaming proposal by beginning a new line in this section with *'''Support''' or *'''Oppose''', then sign your comment with ~~~~. Since polling is not a substitute for discussion, please explain your reasons, taking into account Wikipedia's policy on article titles.

• Support, as proposer. Maurice07 (talk) 23:33, 21 December 2013 (UTC)
• Oppose I've never once heard the name "Turkish baklava" and the links provided don't change my mind. Hot Stop 23:47, 21 December 2013 (UTC)
• Oppose - nationalist baker protests notwithstanding, the article lists regional variations throughout the Ottoman empire and "Lebanese baklava" "Greek baklava" are as much subtypes of the umbrella "baklava" as the Turkish type. In ictu oculi (talk) 00:44, 22 December 2013 (UTC)
• Oppose - the generic name is baklava. Nobody goes to a sweet shop to ask for Turkish baklava, just baklava. If Turkish baklava has specific qualities, these can be expanded in a "Turkish baklava" section within baklava article. werldwayd (talk) 02:48, 22 December 2013 (UTC)
• Oppose - the topic of the article is baklava in general, not Turkish baklava in particular. The original poster seems to be misinterpreting the EU registration of a PGI. What that registration says is that the name "Antep baklava" officially refers to baklava produced in a certain way in a certain place from certain ingredients. What it does not say is that Antep baklava is the standard for baklava. Nothing excludes the possibility of an additional PGI for, say, Aleppo baklava or Bursa baklava. --Macrakis (talk) 06:20, 22 December 2013 (UTC)
• Oppose Maurice07, how do you justify this in light of our policy at WP:COMMONNAME? It should simply be Baklava, which is how it is normally known. Dougweller (talk) 10:41, 22 December 2013 (UTC)
• Oppose ridiculous nationalism --Երևանցի ^talk 21:36, 22 December 2013 (UTC)

Discussion

Any additional comments: