Baklava 33 dough layers, referring to the years of Christ's life. In Azerbaijani cuisine ', made with walnuts or almonds, is usually cut in a rhombus shape and is traditionally served during the spring holiday of . In the cuisine of Bosnia "Ruzice" is the name of the regional variant of baklava. In Crimean Tatar cuisine, the "" is their variant of baklava. In Lebanese, Syrian, Jordanian, Iraqi, Egyptian, Israeli and Palestinian cuisines, baklava prepared from phyllo dough sheets, butter, walnuts and sugar syrup is cut into lozenge-shaped pieces. In the Maghreb, mainly Libyan, Tunisian, Algerian and Moroccan cuisines, the pastry
Kouloughlis majority of Turkish loanwords in Arabic are used for private life (such as food and tools), law and government, and the military. Ottoman rule left a profound influence on the cuisine of North Africa, the Middle East, and the Balkans. Hence, even today, many dishes produced in different countries throughout these regions are derived from the same name, usually a variation of a Turkish word (such as baklava and dolma). The capital of the Ottoman Empire, Constantinople (Istanbul), was the central location where specialists in art, literature, and the scientists from all over the provinces would gather to present their