Baklava in different countries

This is an ever-expanding article. As I travel more, and eat more, I want to continue to write about my dessert experiences. I had always been interested in the regional varieties one might find when it comes to Baklava. So I can finally being this section, I hope to make it larger as time goes on.

Baklava in Romania

Romania itself is a country with a history of different cultures and languages. They have had contact with Germans from Saxony, Hungarians, various Slavic speaking countries, and important for this article, the Ottoman Empire. At certain times, parts of Romania were under Ottoman control, and other rulers also fought against the Turks.

One of the lingering effects of this extended contact can be seen in Romanian food. And my wife and I were pleasantly surprised when we were strolling a street market in Braşov, to find a shop selling Baklava. It was amazing to hear the names of these desserts escape people’s mouths mixed in with a stream of Romanian words.

The man who working at the stall told us that many of the recipes had been modified to suit Romanian tastes. And the one that most stood out to us was the baklava with sour cherry syrup; Baclava Cu Vişine. Sour cherry flavouring is also something that both the cultures seem to share (Romanian = Vişine, Turkish = Vişne), although I don’t believe it’s popular to mix it with baklava in Türkiye.