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 on special occasions and celebrations.[6]
