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,
Turkish cuisine "Urfa kebap" and "Adana kebap" is the thickness of the skewer and the amount of hot pepper that the kebab contains. "Urfa kebap" is less spicy and thicker than "Adana kebap". Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread. Turks usually prefer a rich breakfast. A typical Turkish breakfast consists of cheese ("beyaz peynir", "kaşar" etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (spicy Turkish sausage, can be eaten with eggs), "pastırma", "börek", "simit", "poğaça" and soups are