How to use
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.