These two desserts are both popular in the Mediterranean region and throughout the Middle East, but what makes them different ...

It's the rich and creamy flavor of a traditional cheesecake, but wrapped in a nutty phyllo crust drizzled in honey and rosewater syrup. What's more, it's actually very easy to make! Best baklava ...

And in the southeastern city of Gaziantep, a UNESCO Creative City of Gastronomy, master chef Mehmet Akıncıoğlu runs a traditional baklava shop that bakes hundreds of trays of this dessert every ...

This will help to remove the baklava later. For the pastry, brush the paper with butter. Take the filo pastry and trim to fit the base of the tray – you will probably need two sheets to cover ...

Place on the baking tray, seam side down ... Slowly pour the hot syrup on top of the baklava. Once the syrup is absorbed sprinkle a line of crushed pistachios along the middle of the baklava ...

Tea-scented baklava topped with flaked almonds and cashew ... Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter. Brush a sheet of pastry with butter then fold it over.