Depending on where you are in this part of the world, though, the recipe changes. In Syria, for example, walnuts are a common baklava ingredient and pieces are oftentimes cut in lozenge pieces. However, in certain parts of Turkey, pistachio nuts, hazelnuts, and/or almonds might be layered between pastry sheets. Pistachios are also a common ingredient in Iran, where rosewater is also used in the baklava syrup.
Although this rich pastry can most certainly stand on its own, Turks sometimes eat their baklava with a clotted cream, fruit, or rice garnish.
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