Baghlava

Baklava

Baklava is prepared on large trays and cut into a variety of shapes
Course	Dessert
Place of origin	Ottoman Empire
Region or state	Countries of the former Ottoman Empire, Middle East and Caucasus
Serving temperature	Cold, room temperature or re-warmed
Main ingredients	Filo dough, nuts, sweetening
Variations	Multiple

Baklava (/ˈbɑːkləvɑː/, /bɑːkləˈvɑː/, or /bəˈklɑːvə/;[bɑːklɑvɑː]) is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia.

The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish بقلاوه /bɑːklɑvɑː/. The name baklava is used in many languages with minor phonetic and spelling variations.