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Baklava (/ b ɑː k l ə ˈ v ɑː, ˈ b ɑː k l ə v ɑː / ⓘ, [1] or / b ə ˈ k l ɑː v ə /; [2] Ottoman Turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.
They are also found in Tunisian pastries: one, called Bey sigh, is made of pink, green and white marzipan; the other, called bey's baklawa, is a form of Tunisian baklava. A new coat of arms for Tunisia was adopted in 1858 during the reign of Sadok Bey, while preserving the same green and red dynasty colors, according to Henry Dunant after his ...
Articles relating to baklava and its variations, a layered pastry dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries in the Ottoman Empire .
15 Authentic Lebanese Desserts. Satisfy your sweet tooth with 15 authentic Lebanese desserts you can easily make at home. From baklava to no-bake treats, this collection has a variety of options.
Baklava (6 P) C. Tunisian chefs (1 P) P. Palm wine (3 P) V. ... Pages in category "Tunisian cuisine" The following 50 pages are in this category, out of 50 total.
The baklava cheesecake is a triumph, with a flaky filo crust and a smooth, creamy filling of feta, cream cheese and white chocolate. — J.H. Kismet: Bright, Fresh Vegetable-Loving Recipes by Sara ...
Tunisian tajines or tajine refers to a kind of quiche, without a crust, made with beaten eggs, grated cheese, meat and various vegetable fillings, and baked like a large cake. The Tunisian tagine is very different from the Algerian or Moroccan dish but similar to the Italian frittata or the Egyptian eggah.
Shakshuka is a word for "mixture" in Algerian Arabic and "mixed" in Tunisian Arabic. [5] [6] The Oxford English Dictionary describes it as being of multiple origins, an onomatopoeic Maghribi Arabic word, related to the verb shakshaka meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the French word Chakchouka, which was borrowed into English in the nineteenth century. [7]
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