![\"Shell-shaped](\"https:\/\/ezb966kqson.exactdn.com\/cms\/wp-content\/uploads\/sweetlore-photos-20261028\/b485ce7249ec39af571491671df127fff3faabd3ba16bb9a63680b31e71ba0a5.jpg?strip=all&quality=90&webp=92&avif=55&w=1920\")
<\/p>\nBaklava is a pastry made by layering thin sheets of dough, sandwiching a filling between them, baking it and then soaking it in syrup or a similar liquid. The many thin sheets shatter in the mouth, and the flavors of nuts and sweet syrup spread across the palate. It is found across Turkey, the Eastern Mediterranean, West Asia, the Balkans and the Caucasus. Besides pistachio-filled diamonds, there are walnut triangles, rolls wrapped around mulberry syrup, and even versions filled with cheese. Depending on what is layered and when the syrup is poured, pastries of the same name have different cross-sections.<\/p>\n
Baklava is not made like laminated puff pastry, in which fat is folded into a single piece of dough many times. Instead, thinly rolled sheets called yufka in Turkish and phyllo in Greek are stacked. In the specification for Gaziantep in southeastern Turkey, the dough is made from wheat flour, eggs, water and salt, and is rolled thin while being dusted with wheat starch. The dusting starch keeps the stacked thin sheets from sticking to one another.<\/p>\n
Nuts are placed between the sheets, the upper layers are stacked on top, and the pastry is cut into pieces before baking. After it is baked with fat distributed throughout, it is soaked in syrup. This creates a contrast between the crisp bite of the thin upper sheets and the syrup-soaked lower part. The layers visible in a cut piece also change depending on where the nuts are placed, how thin each sheet is and how many sheets are stacked.<\/p>\n
Antep baklava uses local pistachios and refined milk fat. Some versions are filled with a cream made by heating milk and semolina, and others, called \u201cdry,\u201d contain no such cream. The two differ not only in their filling but also in the dough formula and the way fat is used.<\/p>\n
In Antep, hot syrup is poured over the hot baked pastry, and honey is not used. \u201cDry\u201d does not mean that no syrup is used. It refers to baklava that contains no milk cream and is suited to keeping.<\/p>\n
In Turkish, F\u0131st\u0131kl\u0131 means filled with pistachios and Cevizli means filled with walnuts. Variation goes beyond changing the nut. B\u00fclb\u00fcl Yuvas\u0131, true to its name, \u201cnightingale\u2019s nest,\u201d is a round shape with an open center in which nuts are placed. S\u00fctl\u00fc Nuriye uses milk, which gives it a color and moistness different from versions made with clear syrup alone.<\/p>\n
Zonguldak on the Black Sea coast has a white baklava that is not baked to a deep color, and this finish with restrained browning has also been handed down. Versions that use milk or cream and versions centered on nuts also differ in the moisture they contain and in their condition during storage.<\/p>\n
<\/p>\n
Shell-shaped baklava made with walnuts. Thin sheets are layered. Photo: Samizambak, 2024-09-06, location unknown. Original image<\/a> \/ CC BY-SA 4.0<\/a>. Downscaled version provided by the source; no additional processing.<\/p>\n Baklava from Beypazar\u0131, Turkey. Layers of stacked thin dough and nuts are visible in the cut surface. Photo: Kultigin, 2006-06-18, Beypazar\u0131, Ankara Province, Turkey. Original image<\/a> \/ Public domain<\/a>. Downscaled version provided by the source; no additional processing.<\/p>\n Muska baklava from Sivrihisar in central Turkey is made of thin sheets folded into triangles around walnuts placed in the center. A dough with added yogurt, eggs, olive oil and other ingredients is rested and rolled thin; the sheets are stacked and cut into squares, and then wrapped around the walnuts. Refined milk fat is poured over while hot and the pastry is baked. Both the pastry and the syrup are cooled to room temperature before they are combined. In one method, the syrup is poured just before serving and the rest is kept without syrup, and at tea or breakfast it is sometimes eaten without syrup.<\/p>\n Pekmez baklava from Erzurum in eastern Turkey is made by layering pistachios or walnuts on 3 thin sheets, adding concentrated mulberry juice and rolling them up. The rolls are cut and arranged, butter is poured over them, and they are baked in stages and then soaked in syrup as well. The juice concentrate gives a deep color and adds aroma. Its flavor also differs from versions finished with clear syrup alone.<\/p>\n Ak\u015fehir has peynir baklava, filled with fresh cheese made without added salt. A base of 7 thin sheets made with milk and eggs is laid down, and white cheese made from local cow\u2019s or goat\u2019s milk, or the whey cheese lor, is placed on top. This is covered with 7 more sheets and cut into squares. After baking and cooling, hot syrup is poured over it, and it is served while still warm. It is used at celebrations and offers a soft cheese filling to savor, unlike pieces of nuts.<\/p>\n The version from Ioannina in northwestern Greece uses walnuts or almonds and wraps fine, thread-like kataifi in thin sheets. It offers both the layering of the thin sheets and the texture of the thread-like dough coming apart. Some versions highlight sheep\u2019s or goat\u2019s butter and others use cow\u2019s butter, so the aroma of the fat also varies. Greek cook Ivy Vardanis writes that during Orthodox fasting periods she also makes baklava in which the butter is replaced with mildly scented olive oil or plant-based fats. On days when dairy is avoided, butter is not used. However, there are also days when olive oil is avoided, and which ingredients may be eaten depends on the rules of the fast.<\/p>\n In Armenia it is also called paklava, and diamond-shaped versions made with walnuts or pistachios and honey or flavored syrup are popular. The version from Gavar, near Lake Sevan, is listed in Armenia\u2019s inventory of intangible cultural heritage. The inventory gives its former name as Bayazet pakhlava and explains that the method was brought with migration in the 1830s. It is made with walnuts, honey, clarified butter and sugar; 22 to 25 sheets are layered, cut into diamonds and baked, and honey is poured over it while hot. Women from among relatives and neighbors divided tasks such as selecting ingredients and making the dough, in a communal effort overseen by experienced elders, and it was an indispensable sweet for weddings and the New Year. Recipes (ingredient proportions and methods) carried from homes to new places of settlement have also gained later refinements. Culinary educator Robyn Kalajian has published a version in small phyllo cups filled with walnuts and cinnamon and finished with a lemon-accented syrup. Instead of baking a large tray and cutting it into pieces, the thin sheets are shaped into bite-sized cups.<\/p>\n It has also been handed down in Iranian homes under the name baghlava. Homa\u2019s published recipe builds 3 filling layers\u2014almond, walnut and almond\u2014each sprinkled with cardamom, cinnamon and sugar. These are sandwiched between sheets of phyllo, each brushed with butter, and baked. When the pastry has cooled to about body temperature, a hot syrup made by boiling honey and sugar and adding rose water is poured over it. It is a home method that layers the aromas of nuts and flowers, and it is served with black tea.<\/p>\n In families of Lebanese heritage, walnuts paired with an orange blossom water syrup can be found. In the method handed down in Maureen Abood\u2019s family, phyllo is layered, walnuts mixed with sugar are spread in the middle, and more sheets are layered on top; the pastry is then cut into diamonds all the way to the bottom before clarified butter is poured in. Instead of brushing each sheet, the fat is distributed through the cuts. The step of pouring cold syrup over the hot baked pastry also differs from the Antep and Iranian examples. It was also a family gift, delivered to homes on large trays at Christmas.<\/p>\n North Africa also has baklawa, with nuts sandwiched between thin sheets. A pastry maker who presents a method handed down at home in Constantine, Algeria, rolls out a dough of flour with refined milk fat and orange blossom water by hand, one sheet at a time. In one example with 5 sheets below and 4 above, crushed almonds, sugar, cinnamon and orange blossom water are placed in between. The pastry is cut into diamonds before baking, and cold honey scented with orange blossom water is poured over the hot pastry and left to soak in for a long time. Although it shares thin sheets and nuts with them, it differs from Antep\u2019s pistachios and syrup and from Lebanon\u2019s walnuts and orange blossom water in its ingredients and in the temperature at which the liquid is poured.<\/p>\n In this maker\u2019s family, the grandmother is said to have used mainly walnuts, and the mother rolled out the sheets by hand. In the method presented, walnuts can also be mixed with the almonds, and the nuts used vary by household and generation.<\/p>\n In Azerbaijan it is called pakhlava and is used for the spring festival of Nowruz, at tea, at weddings and as an engagement gift. Baku, Ganja, Guba and other places each have their own methods. In Ganja, some versions are made in copper pans over a wood fire and cut into fairly large diamonds, while in Guba the process begins with making layers called rishda.<\/p>\n In an example formula presented by the country\u2019s tourism agency, flour is combined with yeast, eggs, butter and sour cream and left to rise. Walnuts, sugar, cardamom and other ingredients are placed between the layers, the top is brushed with egg yolk, and after baking the pastry is finished with warm honey. The yeast-raised dough and the honey give it a thickness and aroma distinct from those of other regions.<\/p>\n When and where thin layered sheets, nuts, fat and syrup added after baking came together into a single method is not known. The 11th-century Turkic dictionary D\u012bw\u0101n Lugh\u0101t al-Turk records the name katma yuv\u011fa, a folded, layered bread. It offers a clue for considering a lineage from Central Asian layered doughs, but no recipe complete with nuts and syrup survives. A gap in the record still remains between the 11th-century folded bread and the pastry containing nuts and syrup.<\/p>\n There is also a theory that the ancient Greek \u201ckopte\u201d is its ancestor. According to one interpretation, kopte, the proposed candidate, consisted of honey and nuts sandwiched between layers of pounded sesame. Although they share sweet layers, its structure differs from that of stacked films of dough. The medieval Arab lawzinaj is a confection in which ground almond paste is shaped into fingers, rolled in very thin crepes and soaked in syrup. Nuts, thin wrappers and syrup coexist here too, but it differs from the method of scattering nuts between many sheets.<\/p>\n Placenta from ancient Rome is another layered candidate for an ancestor. Section 76 of Cato\u2019s On Agriculture describes alternating a dough called tracta, kneaded with grain, with sheep\u2019s-milk cheese mixed with honey, wrapping it all in an outer crust, baking it and finally brushing it with honey. Reconstruction experiments have also confirmed the contrast between the grain-containing layers and the soft cheese. However, whether the method continued unbroken from these ancient foods to modern nut-filled baklava is not known.<\/p>\n Mehmet K\u00e2mil\u2019s Melce\u00fc\u2019t-Tabb\u00e2h\u00een, published in 1844, includes several kinds of baklava made with thin sheets and nuts. It is a printed cookbook that compiles recipes from older culinary manuscripts and from experienced cooks, and it shows that by the 19th century there was already no single fixed method. In the Ottoman period, versions filled with kavun\u2014that is, melon\u2014and with cheese were also made. Fillings other than nuts were already in use in Ottoman times.<\/p>\n The geographical indication for Gaziantep, which protects local techniques, also covers only the baklava made in Antep among the baklavas of many regions. Neither an ancient inventor nor a place of origin within the empire as a whole has yet been established.<\/p>\n It is called baklava<\/em> in Turkish, baql\u0101wa<\/em> in Arabic, baklav\u00e1s<\/em> in Greek and b\u0101qlav\u0101<\/em> in Persian, and the name has taken root in each language. The Encyclopaedia Iranica treats the etymology as unsettled. It cites a proposal linking the ending to a Persian suffix for dish names, while stating that the origin of the first part is unknown. Explanations based on \u201cleaf\u201d or on the Arabic word for \u201cherb\u201d are considered unlikely, and the theory that the name derives from a Central Asian word meaning \u201cto fold\u201d has not been confirmed either. The names are similar from place to place, but neither the etymology nor the place of origin has been made clear.<\/p>\n The Ottoman Empire had a ceremony called the baklava alay\u0131, in which baklava made in the palace kitchens was carried to Janissary soldiers on the 15th day of Ramadan. The procession carrying large trays was also an occasion that displayed the relationship between the court and the army. Sweets held special meaning not only at the festival marking the end of Ramadan but also in the middle of the month of fasting.<\/p>\n In Gaziantep it is served at weddings, engagements, circumcision celebrations, condolence visits and other occasions. Just as it is linked with spring celebrations in Azerbaijan, the events and seasons at which it is eaten differ by region.<\/p>\n \u30fbCato<\/strong>: Statesman and writer of the Roman Republic. He left recipes for placenta and other foods in On Agriculture.\n\u30fbTracta: In Cato\u2019s recipe, a grain dough layered alternately with cheese. It is not identical to modern phyllo.\n\u30fbIvy Vardanis: A cook who introduces Greek home cooking. Writes about baklava made with a different fat during fasting periods.\n\u30fbConstantine: A city in northeastern Algeria. There is an example of home-style baklawa made with thin sheets, almonds and honey.\n\u30fbPhyllo \/ yufka: Terms for dough rolled out extremely thin. In baklava, these are the sheets that are layered and baked.\n\u30fbSemolina: A coarse flour ground mainly from hard wheat. In Antep it is heated with milk to make the cream filling.\n\u30fbRefined milk fat: Fat obtained by removing water and milk solids from butter or similar products. It is distributed through the layers of thin sheets.\n\u30fbJanissaries: The infantry corps under the direct command of the Ottoman sultan.\n\u30fbBaklava alay\u0131: The ceremony and procession in which baklava was carried from the palace to soldiers.\n\u30fbNowruz: A festival celebrating the arrival of spring. In Azerbaijan it is called Novruz.\n\u30fbPekmez: A sweet concentrate made by boiling down fruit juice. In Erzurum baklava, it is made from mulberries.\n\u30fbLor: A whey cheese used in Turkey. The Ak\u015fehir version uses fresh cheese with no added salt.\n\u30fbKataifi: Dough made into fine threads. Some sweets combine it with thin sheets, and others use it alone to form layers.\n\u30fbOrange blossom water \/ rose water: Water infused with the aroma of flowers. Some recipes add it after the syrup has been heated.\n\u30fbRobyn Kalajian: A culinary educator who introduces Armenian home cooking. Has published a paklava that brings home flavors into bite-sized cups.\n\u30fbHoma: A cook who introduces Iranian home cooking on Persian Mama. Has published recipes that use spices and rose water.\n\u30fbMaureen Abood: A Lebanese American cookbook author. Records the family baklawa recipe and memories of giving it as a gift.\n\u30fbGeographical indication: A system that protects the names of products whose quality or reputation is linked to a region.\n\u30fbKatma yuv\u011fa: A \u201cfolded, layered bread\u201d that appears in an 11th-century Turkic dictionary. No method using nuts or syrup is recorded.\n\u30fbKopte: The name of an ancient Greek confection. According to one interpretation, it was made by layering sesame, honey and nuts.\n\u30fbLawzinaj: A medieval Arab almond confection. Some versions roll almond paste in thin crepes and soak it in syrup.\n\u30fbMelce\u00fc\u2019t-Tabb\u00e2h\u00een: An Ottoman Turkish cookbook by Mehmet K\u00e2mil, published in 1844. It compiles recipes from earlier manuscripts and experienced cooks.<\/p> \u30fb\u201cAntep Baklavas\u0131\/Gaziantep Baklavas\u0131 Specification,\u201d published by the UK government<\/a> \u2014 PDF pp. 0\u20133: ingredients, fresh\/dry types, shaping, baking and syrup, and ceremonial uses. The document retains translation-editing comments and has not been used to assess compliance with current law.\n\u30fbGoT\u00fcrkiye, \u201cBest Baklava Varieties\u201d<\/a> \u2014 Nuts, the nest shape and types made with milk. Because its general explanations of the etymology and the dry type contain inaccuracies, it was used only for limited comparisons.\n\u30fbGoT\u00fcrkiye, \u201cZonguldak Taste\u201d<\/a> \u2014 The existence of white baklava and the difference in color.\n\u30fbAzerbaijan Travel, \u201cPakhlava recipe\u201d<\/a> \u2014 Regional names; tea, festivals and gifts; a formula using yeast and honey. Because its figures for thickness are questionable, those figures were not used.\n\u30fbG\u00fcnay Kut, \u201cYeme-i\u00e7me gelenekleri ve hik\u00e2yeleri \u00fczerine bir derleme\u201d<\/a> \u2014 The distribution ceremony on the 15th of Ramadan, PDF pp. 1\u20132, published by the Turkish Ministry of Culture and Tourism. The original military-history work it cites was not consulted directly.<\/p><\/li> \u30fbT\u00dcRKPATENT Sivrihisar Muska Baklavas\u0131, registration no. 381 specification<\/a> \u2014 Walnut-filled triangles; dough with egg\/yogurt\/olive oil; syrup and pastry both at room temperature; syrup added just before serving; eaten without syrup at tea or breakfast.<\/p><\/li> \u30fbT\u00dcRKPATENT Erzurum Pekmezli Baklavas\u0131, registration no. 654 specification with amendment notice<\/a> \u2014 3 sheets; nuts and mulberry pekmez rolled up; staged baking; syrup also used.<\/p><\/li> \u30fbT\u00dcRKPATENT Ak\u015fehir Peynir Baklavas\u0131, registration no. 978 specification<\/a> \u2014 Unsalted fresh white cheese or lor; 7 + 7 sheets; served warm; celebrations.<\/p><\/li> \u30fbVisit Greece, Gianniotikos Baklava<\/a> \u2014 Ioannina\u2019s combination of phyllo and kataifi; walnuts\/almonds; differences in butter by dairy animal species.<\/p><\/li> \u30fbArmenia Travel, Armenian Desserts<\/a> \u2014 Armenian nuts, honey\/syrup and diamond shapes; Gavar.<\/p><\/li> \u30fbArmenia Travel, Armenian Cuisine<\/a> \u2014 Gavar\u2019s thick type.<\/p><\/li> \u30fbRobyn Kalajian, Mini Paklava<\/a> \u2014 The author\u2019s own version bringing the home flavors of nuts\/cinnamon into phyllo cups; lemon syrup.<\/p><\/li> \u30fbHoma \/ Persian Mama, Baklava | Baghlava<\/a> \u2014 Almond\/walnut\/almond layers; cardamom\/cinnamon; pastry and honey\/rose-water syrup at different temperatures; tea.<\/p><\/li> \u30fbMaureen Abood, Lebanese Baklawa<\/a> \u2014 Orange blossom water; walnuts; clarified butter poured through the cuts; cold syrup\/hot pastry; family Christmas gifts.\n\u30fbEncyclopaedia Iranica, \u201cB\u0100QLAV\u0100 i. The word\u201d<\/a> \u2014 Unsettled etymology; Persian suffix hypothesis; weakness of theories about the first part. The etymology is not used to determine the pastry\u2019s origin.\n\u30fbBal, Y\u0131ld\u0131r\u0131m and S\u00f6nmezda\u011f, \u201c\u0130novatif Yakla\u015f\u0131mlarla Osmanl\u0131 Meyveli Baklavas\u0131n\u0131n Gastronomiye Kazand\u0131r\u0131lmas\u0131\u201d<\/a> \u2014 PDF pp. 216\u2013217 (pp. 1\u20132 of the article text): the 11th-century folded bread, the rebuttal of the ancient kopte theory, and Ottoman melon and cheese types. Perry\u2019s original work and the original 11th-century dictionary were not consulted. The article\u2019s statement treating an EU registration as recognition of the origin of the pastry as a whole is not adopted.\n\u30fbPriscilla Mary I\u015f\u0131n, \u201cMelce\u00fc\u2019t-Tabb\u00e2h\u00een\u201d<\/a> \u2014 The 1844 printed cookbook and its compilation from manuscripts and cooks. Not a source that claims the first invention.<\/p><\/li> \u30fbCharles Perry: Cooking With the Caliphs<\/a> \u2014 Final paragraph of the sweets section of the main text (web extraction L68\u201371). The researcher\u2019s own commentary on historical sources he translated. Not based on direct examination of the original manuscript, and it does not prove direct transmission to baklava.<\/p><\/li> \u30fbJake Morton \/ Ellen Schlick: An Experimental Approach to Baking Ancient Roman Placenta<\/a> \u2014 2024\/2, Introduction and Step 3 (web L41\u201343, 78\u201390). Researchers\u2019 translation and reconstruction of an ancient recipe. Not a source that claims a lineage with modern baklava.<\/p><\/li> \u30fbArmenian Government Decision N310-A, Intangible Cultural Heritage Inventory item 50, \u0554\u0575\u0561\u057e\u0561\u057c\u056b \u0583\u0561\u056d\u056c\u0561\u057e\u0561<\/a> \u2014 Consolidated version of 2026-05-28, PDF p. 28, item 50 (web L6445\u20136564). The government inventory\u2019s record of the tradition and method. The statements about the 1830s migration and communal preparation are traditions recorded in a later inventory and have not been checked against the original 19th-century registers. Claims of health benefits are not adopted.<\/p><\/li> \u30fbSoulef, \u201cBaklawa alg\u00e9rienne : recette constantinoise traditionnelle aux amandes\u201d<\/a> \u2014 The maker\u2019s own family memories and actual preparation. Hand-rolled thin sheets, 5 + 4 sheets, almonds and orange blossom water, hot pastry and cold honey. Not a standard for all of Algeria.\n\u30fbIvy Vardanis, \u201cTraditional Greek Baklavas\u201d<\/a> \u2014 A Greek cook on types of butter and the substitution of vegetable oil during fasting periods. One individual\u2019s own practice; it does not represent all believers or all days.\n\u30fbGreek Orthodox Metropolis of Denver, \u201cFasting\u201d<\/a> \u2014 Restrictions on dairy and oil during fasting periods, and exceptions such as weekends. Guidance from a regional diocese; it does not determine whether any particular baklava is religiously permissible.<\/p><\/li> A direct lineage between lawzinaj and modern baklava is unconfirmed. The publication year of Melce\u00fc\u2019t-Tabb\u00e2h\u00een does not indicate the year baklava was invented.<\/p><\/li><\/ol>\n","protected":false},"excerpt":{"rendered":" A cross-section of baklava shows lines of ultra-thin dough and nuts layered one upon another. This pastry, soaked in syrup after baking, has been handed down in Turkey, the Eastern Mediterranean and surrounding lands, changing in ingredients and shape along the way.<\/p>\n","protected":false},"featured_media":7224,"menu_order":92,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Baklava","subtitle":"An Eastern Mediterranean pastry read through layers of thin dough, nuts and syrup","topics":"Thin dough \/ Nuts \/ Syrup \/ Regional shapes","country":"Turkey and other parts of the Eastern Mediterranean and West Asia","show_toc":true,"ingredients":["egg"],"texture":["crumbly"],"occasion":["ramadan","wedding","celebration"],"method":["baked"],"season":["year-round"]},"footnotes":""},"sweetlore_category":[151],"class_list":["post-8321","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"manual","sweetlore_related_articles":[8322,8248,8249,8250,8251,8254,8255,8257]},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t![\"Baklava](\"https:\/\/ezb966kqson.exactdn.com\/cms\/wp-content\/uploads\/sweetlore-photos-20261028\/5530b419529c65ef5addcdc89ef3378b6b8dfa299de607bc4eb5b231dcd6ccee.jpg?strip=all&quality=90&webp=92&avif=55&w=1920\")
<\/p>\nDifferences in Shape and Filling Across Turkey<\/h2>\n
![\"Trays](\"https:\/\/ezb966kqson.exactdn.com\/cms\/wp-content\/uploads\/sweetlore-photos-20261028\/32904a32e701f4ac299a9fb57a78eb931c8a01eaa2fa990e0869803e2410beaf.jpg?strip=all&quality=90&webp=92&avif=55&w=1920\")
\nGreek Baklava with Thread-Like Dough and the Choice of Fats During Fasting Periods<\/h2>\n
Communal Preparation in Armenia and Bite-Sized Cups<\/h2>\n
The Use of Flower Waters and Butter in Iran and Lebanon<\/h2>\n
Thin Sheets and Almonds in Constantine<\/h2>\n
Azerbaijani Pakhlava Made with Layers of Leavened Dough<\/h2>\n
Old Layered Foods and Theories on Baklava\u2019s Origin<\/h2>\n
Diversity Recorded in an Ottoman Cookbook<\/h2>\n
Names Spread Across Regions and an Unsettled Etymology<\/h2>\n
Ottoman Court Ceremony and Celebratory Sweets in Various Regions<\/h2>\n
Glossary<\/h2>\n
References<\/h2>\n
Editorial Note (Japanese Re-edit)<\/h3><\/li>
![Original image<\/a> \/](\"https:\/\/commons.wikimedia.org\/wiki\/File:Mussel_baklava_with_walnuts.jpg\"){kind=link}
![Original image<\/a> \/](\"https:\/\/commons.wikimedia.org\/wiki\/File:Baklava_-_Turkish_special,_80-ply.JPEG\"){kind=link}
![Wikimedia Commons<\/a> \/](\"https:\/\/commons.wikimedia.org\/wiki\/File:Baklava_and_other_desserts_of_Turkey.jpg\"){kind=link}