Baklava brings Ottoman sweetness to Max Miller's history menu
Medieval English apple pie and Russian bread kvass round out three new Tasting History uploads.
Tasting History with Max Miller
Story of Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.
The History of Baklava - The King of Sweets
How do you cut baklava into the shape of baklava? That wonderfully circular instruction has become a talking point beneath Max Miller's biggest new upload, with viewers explaining that Turkish uses the pastry's name for a diamond pattern, too.
"The History of Baklava - The King of Sweets" has reached about 833,000 views. Its opening day drew more than twice the views of either of this week's other releases. Alongside the recipe discussion, the comments offer memories of grandmothers gathering to make yufka, suggestions for lemon in the syrup, and a thoroughly unserious proposal to call the pastry "Bakmagma" while it is in the oven.
Miller's other new titles take the menu across borders and centuries: "Baking the Original Apple Pie from Medieval England" and "Brewing Bread Kvass from 16th Century Russia". The apple pie has the larger audience of those two, and remains among the channel's busiest uploads right now.
The audience grew by about 10,000 subscribers over seven days, although daily viewing is currently well below its usual pace. Among nearby cooking channels, Addie Bowley and Mythical Kitchen had especially substantial weeks; Tasting History's weekly viewing sat between Koreanosh and FutureCanoe.
Baklava is doing the most daily viewing work, but the historical menu has depth: the month-old "What Italian Soldiers Ate in World War II" is the next-busiest draw, keeping wartime food alongside the week's pastry and brewing projects.
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What viewers say
is it called Bakmagma when it's still in the oven?
@Cheeseb0ngSee it on YouTubeAs a Bulgarian Turk I still remember my grandma gathering the entire street gradmas from the vilage to make yufka the entire day like 10 grandmas and they would make enough for the entire year then the next day they would do the same but on the other grandmas house :D
@merhat6490See it on YouTubeLove that this show is so reliable in these rough times. Great tuesday afternoon ritual: A cup of coffee and tasting history.
@Azaghal1988See it on YouTube
6 more comments
Two hundred trays of baklava? That's almost enough Baklava.
@WraithstrikeSee it on YouTube8:32 "you may not need all of the butter" said no one ever
@dcchillin4687See it on YouTubeYou're spot on that the "shape of baklava" mentioned in the recipe being what'd be called a diamond pattern in English; the Melceü't-Tabbâhîn was written in Ottoman Turkish, and in the Turkish language, the diamond pattern is usually called a "baklava pattern" (And not just in cooking; argyle socks are often called "baklava socks" for example.) which can sometimes get lost in translation, especially when baklava the food is as relevant as baklava the shape.
A part of the WW2 baklava ban was that Turkey's neutrality policy was dependent, in part, on being more trouble than it was worth to inv…@darthralinRead it all on YouTubeSomething I like to do for the syrup: once the sugar and honey are incorporated, add a couple cinnamon sticks and a whole lemon sliced. We used to have a lemon tree in our backyard and I'd pick one fresh, it was unparalleled. The aroma when you pour it on, no words can do justice.
@James-n6eSee it on YouTubeAs my former chef said, "Stretching filo is like trying to make pizza thin enough for fleas to eat". Luckily unleavened dough freezes amazingly well, because doing that 50x is just brutal.
Also, baklava with pistachio and Orange blossom honey 😚🤌@MistahJigglahSee it on YouTubeI'm American, but I live in an area where there are a lot of Middle Eastern restaurants and bakeries, so I've gotten baklava from a variety of places. I'm not sure how authentic each is to their respective countries of origin, but I've gotten it from Greek, Egyptian, Turkish, and Afghan restaurants. It's always good no matter where I get it from.
@CalliopePonySee it on YouTube
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The videos drawing views on Tasting History with Max Miller right now
- Subscribers
- 4,500,000 ▲ 10,000 this week
- Channel views, last 7 days
- 6,755,538
- Videos published this week
- 3
- Video published
- October 13, 2026
- Video views so far
- 832,843
- Views on its first day
- 549,719
The numbers
Here is the week's viewing and subscriber picture for Tasting History with Max Miller.
💡 Test your knowledge
Which country supplies the medieval apple pie in Max's new upload?
The video is titled "Baking the Original Apple Pie from Medieval England".