Algerian baklava can be identified by the delicate flavor of orange blossom water in its sugar syrup, whereas the Iranian version uses rosewater, cardamom, and a garnish of dried rose petals on ...

When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve.

Algerian baklava features orange-blossom water. In Iran, it is made with rose water and cardamom. In Greece and Turkey, sugar water, honey and lemon syrup. Baklava types vary by region.