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Baclava
A popular sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry.
📖 Definitions of "Baclava"
noun
- 1
A popular sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry.
💡 Words with a Similar Meaning to "Baclava"
Found via reverse dictionary — words that share a conceptual meaning.
| Word | Definition |
|---|---|
| baklavanoun | A sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s] |
| baklawanoun | Alternative form of baklava. [A sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s]] |
| baklawahnoun | Alternative form of baklava. [A sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s]] |
| kolackynoun | Alternative form of kolache. [A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.] |
| fillonoun | Alternative spelling of phyllo. [A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.] |
| kalachnoun | Traditional East Slavic bread shaped like a padlock or various kinds of wheels. Other Slavic nations have similar but not identical types of pastry, e.g. Czech or Slovak koláč/koláč, Polish kołacz, Bulgarian колач (kolač), Serbo-Croatian колач/kolač, etc. |
| kurabienoun | Alternative form of kurabiye. [(rare) A cookie, particularly a sweet cookie (originally Middle Eastern, now also Turkish, Greek and Albanian), often made with almonds or hazelnuts.] |
| kolacenoun | Alternative spelling of kolache. [A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.] |
| kalatchnoun | Alternative form of kalach. [Traditional East Slavic bread shaped like a padlock or various kinds of wheels. Other Slavic nations have similar but not identical types of pastry, e.g. Czech or Slovak koláč/koláč, Polish kołacz, Bulgarian колач (kolač), Serbo-Croatian колач/kolač, etc.] |
| boreknoun | A surname. |
| basbousanoun | A traditional Middle Eastern sweet cake, made from cooked semolina or farina soaked in simple syrup which may also contain orange flower water or rose water. |
| phyllonoun | A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked. |
| filonoun | (informal) A Filipino. |
| kollybanoun | Alternative spelling of koliva. [A dish made of sweetened boiled wheat, optionally mixed with nuts and spices, and used in Eastern Orthodox rituals to commemorate the dead or at slava.] |
| martabaknoun | Alternative form of murtabak. [A kind of stuffed pancake or pan-fried bread found in parts of the Middle East and Asia.] |
| levashnoun | Alternative form of lavash. [A soft, thin flatbread made with flour, water, yeast, and salt, baked in a tandoor. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking. Traditionally made in Armenia and other countries of the Caucasus and the Middle East.] |
| kataifinoun | A very fine vermicelli-like pastry used to make desserts in various Mediterranean and Middle Eastern cuisines, particularly Palestinian. |
| lahmajounnoun | Alternative form of lahmacun. [A dish of Arab origin consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb).] |
| babkanoun | A Central and Eastern European coffee cake flavored with orange rind, rum, almonds, and raisins; or with some single flavoring, e.g. chocolate, lemon, etc. |
| murtabaknoun | A kind of stuffed pancake or pan-fried bread found in parts of the Middle East and Asia. |
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