Turkish-Cypriot Cuisine
North Cyprus  

Baklava Baklava is one of the oldest known Turkish flaky pastry desserts. 

Its popularity goes back to the time of Sultan Mehmet (15th century) of the Ottoman Empire.

  • 500 grams of filo pastry
  • 300 grams of unsalted butter (melted)
  • 2 cups chopped walnuts or pistachio nuts
  For the Syrup
  • 500 grams of sugar
  • litre of water
  • Juice of lemon
  1. BaklavaPreheat the owen to 180 deg.celsius (350 deg.fahr) and grease a 25 x 30 cm baking dish.
  2. Brush dish with melted butter.
  3. Place one sheet of filo pastry in bottom of dish and brush with melted butter.
  4. Place another sheet of pastry and brush the top with melted butter.
  5. Continue this until you use half of the filo pastry.
  6. Sprinkle with chopped nuts.
  7. Place the remaining layers of filo pastry, brushing each one with melted butter.
  8. Brush the top with melted butter and cut into diamond shapes.
  9. Bake until golden.
  10. To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly.
  11. Let simmer for 15 minutes.
  12. Pour hot syrup over cooled baklava.
  13. Allow to cool and absorb syrup before serving.

  • Vegetarian dishes have been marked with sign
  • Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
  • Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.
  • Jemal, H., Cyprus Today, various.

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