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
Romani cuisine Romani cuisine Romani cuisine, Romani food, Gypsy cuisine or Gypsy food is the cuisine of the ethnic Romani/Romany people. It is influenced by European cuisine. Although, Romani people are believed to originate from India, their cookery does not incorporate any Indian or South Asian influence. It is similar to Hungarian, Albanian cuisine, Balkan cuisine and Romanian cuisine. Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Potatoes are also a staple in their diet. A traditional Romani dessert is "pirogo". The recipe consists of eggs, raisins, walnuts, pineapple, sugar,