Algerian baklawa explained

Baklawa
Alternate Name:	Beklawa, Baklava
Course:	Dessert

Algerian baklawa, also known as "baklawa algéroise" or "Kaak Warqa", is a version of baklava that is popular in Algeria.^[1]

Baklava was introduced to North Africa under the Ottoman Empire, and the Algerian version has continued to evolve into a distinctive style.^[2]

In particular, its filling is made with finely ground almonds rather than pistachios or walnuts and orange blossom water is added.^[3] The pastry is typically malsouka (also called "warqa") rather than filo.^[4]

Like other forms of baklava, the layered pastry is cut into diamond-shaped pieces before being baked.^[5] It is then soaked in a syrup of honey, sugar, and sometimes lemon juice.

Algerian baklawa is often served on special occasions and celebrations.^[6]

References

1. Wagda . Marin . 2004 . Bricks en vrac à l'est d'Ithaque . Hommes & Migrations . fr . 1251 . 1 . 136–139 . 10.3406/homig.2004.4253 . 1142-852X.
2. Bakhaï . Fatima . 1996 . Dounia . Dounia . en . 1–302.
3. Petrick . G. M. . 2003 . Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. Edited by Peter Scholliers (New York: Berg, 2001. xi plus 223pp. $65.00/cloth $19.50/paper) . Journal of Social History . 37 . 2 . 515–517 . 10.1353/jsh.2003.0189 . 142890270 . 0022-4529.
4. Book: Mourton . Guillaume . Cuisine algérienne . André . Patrick . Chaumeton . Hervé . 2008-10-06 . Editions Artemis . 978-2-84416-769-9 . 58 . fr.
5. Bertrand . Georges . 2009-07-01 . Turquie, France : le voyage des mots . Hommes & Migrations . 1280 . 100–104 . 10.4000/hommesmigrations.313 . 1142-852X. free .
6. Wagda . Marin . 2003 . Bricks, boureks et briouates . Hommes & Migrations . fr . 1245 . 1 . 125–127 . 10.3406/homig.2003.4076 . 1142-852X.