Whether you spell it baklava or baklawa, the layered dessert of sweetened layers of phyllo dough and nuts is nothing short of delicious. I've always been curious to know the the honey-laden treat's origins, especially since I've eaten it in Greek, Israeli and Turkish spots. But as with most delicacies, I'd rather celebrate it in all its diverse forms than stick to one type. It seems that Turks and Cypriot Greeks take the pastry a tad more seriously, I read recently in Ya Libnan, a Lebanese newspaper. Turkish producers of the treat take issue with the Greeks' claim to have created it. There was even a protest in Istanbul earlier this week complete with banners reading, "Baklava is Turkish, we will not allow the Greek Cypriots to feed it to the world."
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