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
Bulgarian cuisine St. Nicholas, December 6) fish (usually carp), while Gergyovden (Day of St. George, May 6) is typically celebrated with roast lamb. As in many areas of the Balkans that were formerly enslaved by the Ottoman Empire, food in Bulgaria is influenced by Turkish cuisine and Ottoman cuisine—"ayran", "baklava", "gyuvech", and "moussaka" are all of Ottoman derivation. Bulgarian Breakfast Cold cuts Bulgaria has a strong tradition of using milk and dairy products. The name Halva (халва) is used for several related varieties of the Middle Eastern dessert. Tahan/Tahini halva (тахан/тахини халва) is the most popular version, available in two different types