Baklava Baklava Baklava (, , or ; ) is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia. The word "baklava" is first attested in English in 1650, a borrowing from Ottoman Turkish . The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word "baklava" may come from the Mongolian root ' 'to tie, wrap up,
Salvadoran cuisine Salvadoran cuisine Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from Native American cuisine, indigenous Lenca, Pipil and European Spanish peoples. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the "pupusa", a thick handmade corn flour or rice flour tortilla stuffed with cheese, "chicharrón" (cooked pork meat ground to a paste consistency), refried beans or "loroco" (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash) or garlic. Some adventurous restaurants