Baklava

Baklava is a sweet pastry made of thin, layered sheets of phyllo pastry filled with chopped nuts and sweetened with syrup or honey. The layers are brushed with melted butter or oil, stacked into many sheets, and spread with a nut filling—typically walnuts or pistachios, sometimes almonds—before baking until crisp. After baking, the pastry is soaked in a fragrant syrup flavored with lemon, rose water, or orange blossom, allowing the sweetness to permeate the layers. It is usually cut into diamonds or squares before serving to facilitate portioning.

Regional varieties exist across the Eastern Mediterranean, the Balkans, and parts of the Caucasus and Central Asia. Nut choices and spice profiles vary by region: pistachios are common in many Turkish and Iranian versions, walnuts or almonds are frequent in Greek and Balkan preparations, and rosewater or orange blossom are typical flavorings. Some recipes include cinnamon, cloves, or cardamom, while others focus on the contrast between crisp pastry and syrupy sweetness. The pastry may be finished with a light sprinkle of crushed nuts.

Origins are debated, but baklava is widely associated with Ottoman culinary tradition and has spread throughout countries formerly within the empire. Similar layered pastries appear in related regional cuisines, contributing to a shared culinary heritage. Today baklava is a popular dessert in many countries and is commonly prepared for festivals, religious holidays, and special occasions. It is typically served at room temperature and can be stored for several days in a cool, dry place.