A popular Middle Eastern dessert, baklava is a thin layered pastry soaked in honey or simple syrup, filled with pistachios, almonds, walnuts and other local specialties. Lebanese baklava is crispier and less sweet, with a more pronounced flavor. It is flavored with orange blossom water or rose water.
A popular dessert in several countries of the former Ottoman Empire and in the Mediterranean basin, baklava consists of thin puff pastry soaked in honey or simple syrup and filled with pistachios, almonds, walnuts and other local specialties.
Many Mediterranean countries have their own unique version of baklava. Famous for being gourmet and refined, Lebanese baklava is crispier, less sweet, and scented with orange blossom water or rose water, making its flavor more pronounced.
Traditionally eaten after a meal or with a cup of coffee, baklava is also synonymous with celebrations and gatherings.
Terroirs du Liban’s baklava is made by a local SME in the Phoenician region of Sidon, famous for its traditional pastries.
Baklava dough (FLOUR, water, sugar, salt), Burma dough (30%) (FLOUR, water, starch , simple syrup, salt, vegetable oil), bellawrieh dough (25%) (FLOUR, starch, vegetable oil, MILK, water), Nabulsiya dough (20%) (FLOUR, water, PURE BUTTER GHEE, simple SYRUP, starch, vegetable oil), basma dough (40%) (FLOUR, water, PURE BUTTER GHEE, simple SYRUP, starch, vegetable oil), PISTACHIO, CASHEW, ground PISTACHIO, CASHEW stuffing (40%) (Finely ground CASHEW, sugar), PISTACHIO stuffing (40%) (PISTACHIO, sugar, simple syrup, rose water), starch, PURE BUTTER GHEE, simple SYRUP (sugar, GLUCOSE, water).