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
Lahori cuisine influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed. Pakistanis focus on other areas of food such as beef, lamb, chicken, fish, and vegetables as well as traditional fruit and dairy. The influence of Central Asian, North Indian and Middle Eastern cuisine in Pakistani food is ubiquitous. Much of the food of Lahore is influenced by the local Punjabi and Mughlai cuisine. Along with traditional local food, western and foreign food are popular throughout the city and have often been fused with local