Does it matter Baklawa or Baklava?
From: The Boston Globe | Date: April 17, 1997 | Copyright 1997 The Boston Globe. Provided by ProQuest LLC.Copyright information Baklava — the name itself sounds enticing and exotic. There is something seductive about the flaky layers of ultra-thin filo dough and nuts, drizzled with sweet syrup. Most Mediterranean countries, from Lebanon to Syria, Greece to Turkey, have versions of baklava. The most traditional form of baklava, which we sought, is sheets of filo and nut layers cut into rectangles or diamonds.
