بقلاوة بزيت الزيتون

Baklava with Olive Oil is a lighter variation of the traditional baklava, originating from Adıyaman. Instead of using butter, this version is made with high-quality olive oil, which gives the dessert a more delicate texture and a distinct, slightly fruity flavor. Layers of filo pastry are filled with finely chopped nuts, typically walnuts or pistachios, and then baked until crispy and golden. The baklava is soaked in a light syrup made from sugar and lemon juice, creating a dessert that is both sweet and refreshing. This version of baklava reflects Adıyaman’s rich agricultural heritage, where olive oil is a staple ingredient in many dishes.