The article explores the etymology and origin of pakhlava, one of the examples of Azerbaijani national cuisine, which has been subject to appropriation by other nations. The study argues that the research methods used by Armenians to justify the appropriation of this dessert are unfounded and lack evidence.

In order for a dish to be recognized as intangible cultural heritage, it is important that information about it is reflected in various written sources (historical literature, folklore, records of travelers and traders, chronicles, professional cookbooks, treatises, medical literature, explanatory and translation dictionaries, etc.).

For this purpose, the article examines the name and recipe of pakhlava found in literary works of the 12th century, records of travelers and merchants, as well as in other written sources. In addition, the origin of the culinary term "pakhlava" is studied from a linguistic point of view.

Based on the conducted research, the following conclusions are drawn:

1. It has been established that the word "pakhlava" comes from the word "pakhla" (beans), which confirms its Azerbaijani origin.
2. The first written mentions of pakhlava are found in the 12th century in Ganja in the works of Abu Bakr al-Ustad and Nizami Ganjavi, which give us the opportunity to assert that the birthplace of this dessert is Azerbaijan, and specifically Ganja.
3. Nuts (walnuts and hazelnuts) were first added to pakhlava in the 16th century in Azerbaijan, which allows us to consider these types of pakhlava the intellectual property of Azerbaijan.
4. Baklava was traditionally made from thin bread, which confirms the existence of yukha (thin dough) at that time.
5. The term “Quru lozine” (dry levzine), mentioned by Nizami Ganjavi in “Sharafnama” poem, refers to a diamond-shaped (rhombus shape) sweet made from almonds, which is essentially pakhlava.