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
Cuisine of the Indian subcontinent consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent. India's religious beliefs and culture has played an influential role in the evolution of its cuisine. It has influences from Middle Eastern, Southeast Asian, East Asian, and Central Asian, as well as the Mediterranean cuisines due to the historical and contemporary cross-cultural interactions with these neighboring regions. Maldivian cuisine also called Dhivehi cuisine is the cuisine of the Nation of Maldives and of Minicoy, India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and