Baklava is the favorite dessert of Azerbaijani national cuisine. One of them is "Guba baklava" which prepared in Guba -beautiful mountain region of Azerbaijan. Here is the recipe for that wonderful flavor :

Baklava is traditionally made by filling between the layers of dough with walnuts, hazelnuts, and sharbat (sugar mixed in water) or a special preparation which used in Guba region.

According to the master, taste of baklava changes due to the mood of the master and his love to his work. Because the process of making baklava is very long and hard: "In the summer because of the hot weather and the heat of the furnace, where he is preparing baklava, young or prefers to stay away from this process, or limited by the fact that the sample baklava taste." That's why we recommend you to go and eat the baklava from its master so from its own place - Guba region. Click here to go

The process begins with the preparation of baklava rolling thin layers of dough, known as "rishda."

On a tray laid out an average of 50 layers, between which is filled nuts.

The dough is then carefully cut into pieces in the form of baklava and top smeared with saffron. Baklava then baked at a moderate temperature for 20 minutes.(Would you like to make this dish together? Join our Cooking Masterclasses to learn and taste the national cuisine of Azerbaijan!)

At the last stage of preparation baklava poured hot sherbet.

Nush olsun! ( Bon Appetit! )