Baklava
The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish باقلاوه /bɑːklɑvɑː/.The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word “baklava” may come from the Mongolian root baγla- ‘to tie, wrap up, pile up’ composed with the […]
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Baklava (Ottoman Turkish: باقلوا; /bɑːkləˈvɑː/, /ˈbɑːkləvɑː/, or /bəˈklɑːvə/;Turkish pronunciation: [baklaˈva]) is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or frosting or honey. It most likely originated in the Eastern Roman Empire with the name koptoplakous (Byzantine Greek: κοπτοπλακοῦς), a type of […]
Basbousa (Egyptian Arabic: بسبوسة, Turkish: revani or ravani) is a native Egyptian and traditional Middle Eastern sweet cake.[1] It is made from cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water. Basbousa has many regional and dialect names […]