Baklava is a rich sweet pastry that originated in West Asia. The word ‘baklava’ is Turkish in origin.
Baklava is made up of layers of filo, filled with chopped nuts and soaked in sugar syrup or honey. Filo (or phyllo) is a kind of dough that can be stretched into thin sheets.
There are regional variations- almonds are traditionally used in Iran, while walnuts are preferred in Turkey. In Iraq and Iran the sugar syrup is flavoured with rose water, but the Greeks use a mixture of honey, lemon juice and cinnamon instead.
Modern-day chefs have introduced innovations by adding dates or chocolate chips to the baklava. Baklava is made in different ways and the recipes are closely-guarded secrets handed down the generations.
Once the baklava is glazed with butter and naked, it is cut into diamonds, squares or triangles. It is served with Turkish coffee on special occasions.
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