Depending on where you stand in the Mediterranean — Greece, Turkey, Israel, Lebanon, Syria, etc. — you’ll find all manner of baklava. Each country seems to have its own version, substituting in their nut of choice and local spices. This version leans a little further east, using pistachios, cardamom and lemon.
Either way, it’s a delicious dessert and a great way to happily feed a crowd.
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