Variations
Persian baklava uses a combination of chopped almonds and
pistachios spiced with cardamom and a rose water-scented
syrup and is lighter than other Middle Eastern versions.
In Iran, a drier version of baklava is cooked and presented in
smaller diamond-shaped cuts flavored with rose water.
In Azerbaijan, pakhlava is mostly prepared during the Novruz
festivity. After preparation the pakhlava is cut into diamond
shapes and each piece is garnished with an almond or a walnut.
In Bosnia-Herzegovina baklava is generally rich in nuts and
filling and is only eaten on special occasions, mostly during in
the holy months of Ramadan and before Christmas.
In Afghanistan and Cyprus, baklava is prepared into triangleshaped pieces and is lightly covered in crushed pistachio nuts.
In Albania-Homemade dough is sometimes used. The typical
traditional ingredients are flour and egg yolks for the dough,
and walnuts and butter for the filling. The syrup is prepared by
boiling water, sugar and, optionally, vanilla powder.
In Armenia, baklava is made with cinnamon and cloves.
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