Every Bayram is on our desks, what's the Baklava story?

In view of the fact that Muslims do not drink alcohol, they receive a similar pleasure through sweet drinks, including serving.

Throughout the Middle East and Turkey, the furnaces serve a series of liquid dishes, but the most prominent is pastry - leafed sweets filled with nuts and washed in butter serve: baklava.

This dessert has been cooked in various forms over the centuries, and the first version dates back to the eighth century BC in Assyria.

However, it was the Ottomans who perfected the sticky glory of baklava, writes the Economist.

The imperial kitchens at Topkapi Palace in Istanbul reportedly filled the tray with baklava in the 15th century. They cooked this dessert with a greater distinction on the 15th day of Ramadan when Sultan visited a relic believed to be the robe belonging to the prophet Muhammad.

Thus, baklava was served to his Janisers. It was a dessert served at certain events, so in Turkey it's worth the saying: “I'm not rich enough to eat baklava every day”.

In 2013, the European Commission granted the protected design status “to a type of baklava in Turkey's Turkish town of Gaziantep the first known Turkish food. Greece and the Middle East may challenge Turkey as far as tapia on baklava, but whether their versions date to Ottomans or are the result of their expansion, baklava can be found anywhere from Morocco to Iran today.

Preparing baklava is standard for sweet ovens, but it is also prepared at home.

So it is in Kosovo, where families prepare baklava mainly in honour of the Bajram holidays.