1.0Delicious Recipeshttps://www.gzrecipes.com/enilcaldosaporedelsudhttps://www.gzrecipes.com/en/author/ilcaldosaporedelsud/rich600338<blockquote class="wp-embedded-content" data-secret="tCweSiZp7r"><a href="https://www.gzrecipes.com/en/ilcaldosaporedelsud/baklava-2/">Baklava</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/ilcaldosaporedelsud/baklava-2/embed/#?secret=tCweSiZp7r" width="600" height="338" title="“Baklava” — Delicious Recipes" data-secret="tCweSiZp7r" 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/Warm-Flavor-of-the-South-7-e1574895762786-7-699960647e0328-55423486.png940622Original Turkish baklava recipe, but also Greek — one of the many original versions of a traditional Middle Eastern and Balkan dessert made with phyllo pastry, honey and dried fruit/nuts. In 2009, before my third child was born, together with dear friends and supported by our campers, we made a four-week trip to Greece: it was there that for the first time we tasted the famous baklava, along with many other recipes like Greek Moussaka or the more famous Greek pita, and it was love at first bite! The following year we went to Turkey, where baklava is a national dessert and we ate a lot there too. Since then I hadn’t made it again, although I often thought about doing it at the first opportunity — more than 12 years passed and it is time to roll up my sleeves. This specialty is widespread throughout the Middle East and the Balkans, sometimes with slightly different versions, but they are all fairly similar and made with a few ingredients. It’s truly exceptional: rich in flavor and calories, made of many layers of buttered phyllo pastry, generously topped with chopped nuts and drenched in honey syrup — a dessert you’ll fall in love with from the first taste, but that should be enjoyed very sparingly. If you’ve never made or tried baklava you should definitely fix that — this recipe was kindly shared with me by a Turkish reader who has followed me for years! I hope the recipe intrigues you and you’ll want to make it; if you already know it like I do, you know exactly what I mean and I’m sure you won’t hesitate to prepare it because it really is amazing!! Let’s go to the kitchen to discover the Turkish/Greek/Middle Eastern baklava. Before cooking, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).