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Pakhlava

Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine, it is also popular in both Iranian (Persian) and Greek cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑː/. The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.

Source: Wikipedia

Pakhlava
Public Domain

Recipes

Kaukasis_Pakhlava-1

Pakhlava - A collection of spice-centric recipes from

We were thrilled to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March 2017 Cookbook Club selection and continue to revisit these amazing recipes. Full of stunning .....
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Georgian Baklava or Pakhlava Turnips 2 Tangerines

Georgian Baklava or Pakhlava Georgian Baklava or Pakhlava is a delicious dessert found in many restaurants and delis around the world. Many countries can...
tenbel-pakhlava-2-FP

Tenbel Pakhlava - Authentic Azeri Recipe | 196 flavors

Baklava, pakhlava, paxlava... Not the kind of traditional baklava that Vera prepared a few months ago and that is made with phyllo. Because this month, we are visiting Azerbaijan. Azeri baklava is typically prepared with a dough that is not as crispy...

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