1.0Delicious Recipeshttps://www.gzrecipes.com/encuochinprogresshttps://www.gzrecipes.com/en/author/cuochinprogress/rich600338<blockquote class="wp-embedded-content" data-secret="z7du4HUYuj"><a href="https://www.gzrecipes.com/en/cuochinprogress/baklava/">Baklava</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/cuochinprogress/baklava/embed/#?secret=z7du4HUYuj" width="600" height="338" title="“Baklava” — Delicious Recipes" data-secret="z7du4HUYuj" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/02/baklava-new-1-1-e1722932234641-8-6998590b1015a8-33700334.jpg9281199Baklava is a rich dessert made with phyllo pastry and nuts, originating in Turkey but widespread throughout the East wherever the Ottoman Empire reached. The history of baklava is uncertain; most likely it is a Turkish dish from Central Asia that developed into its current form in the imperial kitchens of the Topkapi Palace in Istanbul. Baklava is a complex, layered sweet made of thin sheets of phyllo pastry, buttered and layered in a pan: chopped nuts (which can be replaced by pistachios) are scattered between the layers, baked, and then soaked with a sugar and lemon juice syrup or honey and spices with rose water. In Greek and Turkish tradition it is cut into triangles, squares or rectangles; in Lebanon the preferred shape is a diamond/lozenge, while in Turkey it can also be rolled and sliced into circular pieces. As with many widely popular dishes, nearly every region—or even every family—has its own version.