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
Baklava pile up' composed with the Turkic verbal ending "-v"; baγla- itself in Mongolian is a Turkic loanword. Armenian linguist Sevan Nişanyan considers its oldest known forms (pre-1500) to be "baklağı" and "baklağu", and labels it as being of Proto-Turkic origin. Another form of the word is also recorded in Persian, ('). Though the suffix "-vā" might suggest a Persian origin, the "baqla-" part does not appear to be Persian and remains of unknown origin. The Arabic name " likely originates from Turkish, though a folk etymology, unsupported by Wehr's dictionary, connects it to Arabic 'bean'. Although the history of baklava