Baklava was brought (along many others) by the Ottomans, and is prepared differently depending on the regions and cities. In Iranian cuisine, a drier version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water. The cities of and are famous for their baklava, which is widely distributed in Iran. Persian baklava uses a combination of chopped almonds and pistachios spiced with cardamom and a rose water-scented syrup and is lighter than other Middle Eastern versions. Baklava Baklava (, , or ; ) is a rich, sweet dessert pastry made of layers of filo filled with chopped
Paya (food) Paya (food) Paya is a traditional and nutritious food from the Indian Subcontinent. It is also served at various festivals and treated to special guests and people who get together. "Paaya" means Legs in Hindi-Urdu. The main ingredients of the dish are the trotters (or hoof) of a cow, goat, buffalo or sheep; cooked with various spices and herbs. The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia it was known as pacha. The dish was adapted to the local cuisines by the Muslim cooks of the South Asian subcontinent. Subsequently, paya became popular