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
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