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 at special occasions and celebrations.[6]
^Wagda, Marin (2004). "Bricks en vrac à l'est d'Ithaque". Hommes & Migrations (in French). 1251 (1): 136–139. doi:10.3406/homig.2004.4253. ISSN 1142-852X.
^Bakhaï, Fatima (1996). "Dounia". Dounia: 1–302.
^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. doi:10.1353/jsh.2003.0189. ISSN 0022-4529. S2CID 142890270.
^Mourton, Guillaume; André, Patrick; Chaumeton, Hervé (2008-10-06). Cuisine algérienne (in French). Editions Artemis. p. 58. ISBN 978-2-84416-769-9.
^Bertrand, Georges (2009-07-01). "Turquie, France : le voyage des mots". Hommes & Migrations (1280): 100–104. doi:10.4000/hommesmigrations.313. ISSN 1142-852X.
^Wagda, Marin (2003). "Bricks, boureks et briouates". Hommes & Migrations (in French). 1245 (1): 125–127. doi:10.3406/homig.2003.4076. ISSN 1142-852X.
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