The history of Baklava is as diverse as the number of ways it is prepared and the number of countries that claim its origins.
But mostly, it comes from Greek and Middle Eastern restaurants and delicatessens.
The basic ingredients of Baklava are nuts, flat bread (phyllo) and syrup. In Lebanon, baklava is made of phyllo dough sheets filled with nuts (pistachios, walnut, cashews, pine nuts, Almonds) and steeped in “Atir” syrup made of orange blossom water and rose water, sugar and water. It is cut into a variety of triangular rectangular, diamond or square shapes.
As there are many countries within close proximity of each other, Baklava spread to other areas and evolved with new techniques and fillings.
In Lebanon, The city of Tripoli is famous for its diversity of baklava products.