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
Qatari cuisine Original recipe was blended together by Mohamed Fathi, an Egyptian scientist. Rose water and pistachio pudding. Cheesecake topped with cream. Other desserts include baklava, kanafeh, and qatayef, as well as local variations on desserts from the Western World. Qatari cuisine Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar. Seafood and dates are staple food items in the country. Rice, meat, onions, and tomatoes mixed with spices. This dish is the local variation of kabsa. Rice, meat, and vegetables mixed with spices. This dish is