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
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