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Baklava is a Turkish term used to identify objects that have a rectangular shape with two acute and two obtuse angles. This shape in Arabic is called “balk-a-wi”, and in Turkish cuisine the name came from “hanim gobegi”, woman’s belly-button, and this is why baklava has this name.
The word baklava passed from Arabic to Turkish. In earlier sources baklava referred as “baklagu” or “baklagi”. The linguists emphasize the similarity of the word baklava with the word “oklava” which means molder. Apart from the etymology of the word baklava, and according to a Turkish proverb: «tool works and boasts hand». It is a fact that a good baklava needs a good molder. The best molder is made from the wood of a pear tree.

Species of Baklava

Different types of Baklava as: Baklava pistachio, Baklava walnut, Bird’s Nest, Burma, Fingers, Balloorieh, Kol-ou-Skor, Basma. With Walnut: Made of flaky filo sheets, filled with walnuts and sweetened with sugar syrup topping.
With Pistachio: Same as top right, made of flaky filo sheets filled with quality pistachios and sweetened with sugar syrup topping. Burma: Wrap of shredded filo around wholesome pistachios golden brown toasted, sweetened with sugar syrup.
Bird’s Nest:Crispy layers of filo stuffed with whole pistachios, baked to perfection, sweetened with sugar syrup.  Fingers with chocolate: Crispy baklava surrounded by chocolate.
Basma: Kanafé dough, pure butter with crunchy pistachios baked to perfection. Plain: Flaky filo stuffed with ground pistachios, sweetened with sugar syrup.
Fingers:Flaky filo dough rolled, surrounded by ground cashews, a well known favorit. Kol-ou-Shkor: Tender layers of filo, stuffed with chopped pine nuts, sprinkled with ground pistachio.
Balloorieh: Lightly baked shredded filo, stuffed with pistachios and a refreshing hint of rosewater.
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