Ballourieh

Ballourieh baklava consists of a pistachio filling that is placed between two layers of shredded kataifi dough—similar to the one used in kunāfah. This baklava variety is lightly baked because it needs to retain its typical white color. When baked, it is doused in syrup and left to set, and it is then traditionally served cut into large squares. Although it is believed to have been invented in Aleppo, ballourieh baklava is commonly found in Lebanon, Saudi Arabia, Palestine, and Jordan.