Sweet, crunchy and soft, baklava is a Middle Eastern dessert often found at social gatherings, celebrations and iftar during Ramadan.
Baklava is delicately made and stuffed with nuts, like roasted almonds, walnuts, or pistachios, and sometimes topped with pistachios as well, and sweetened with syrup. Many countries claim the dessert as their own, including Greece, Turkey and Syria.
But the history of baklava goes back to the eighth century B.C. during the Assyrian era. Assyrians used layers of unleavened flatbread and spread chopped nuts in between, drenching it with honey and then baking the final product in a primitive wood-burning oven.
Modern-day baklava, or baklawa as Middle Easterners say, has gone through many transitions in the production process.
All the lands that once were under the Ottoman Empire, including the Middle East, Eastern Mediterranean, the Balkans and Caucasia, claim baklava as their national dessert.
It is most probable that the sweet pastry was perfected during the Ottoman reign from the 15th century until its downfall at the beginning of the 20th century, as the oldest record about baklava is present in the kitchen notebook of Topkapı Palace, where the first Ottoman sultans lived and worked.
Baklava was considered a luxurious dessert in Turkey in the 19th century that only the rich could afford. There is a saying that Turkish people use to this day when describing their financial status: “I’m not rich enough to eat baklava every day.”
To make baklava, you will need 400g of phyllo pastry, 200g of butter, and 200g of chopped pistachio. For the syrup, prepare 1 cup of sugar, 1 cup of water, 2⁄3 cup honey, ½ tsp orange blossom or rose water, and 1 tbsp lemon juice.
Starting with the syrup, add all the ingredients in one pan and stir until the sugar is dissolved and thickened a little, then set it aside to cool down.
On a clean surface, lay one sheet of phyllo pastry, brush it with butter, add another layer, butter it again, sprinkle the chopped pistachio evenly, horizontally place two skewers at both ends and on the edge of the sheets, roll tightly before scrunching the roll to the middle, then place in a buttered tray and pull the skewers from the roll.
Repeat the process and line the rolls next to each other on the tray, and butter them before baking them in the preheated oven at 160 degrees Celsius for up to 1.5 hours. Immediately pour the syrup on the baklava once it is out of the oven.
Set aside until it is at room temperature, cut it into squares, place it on a plate and serve.
Recipes for Success: Chef Aljawharah Al-Salem offers advice and a cereal bar recipe
Updated 09 January 2026
Shyama Krishna Kumar
DUBAI: At Kimpton KAFD Riyadh, pastry chef and chocolatier Aljawharah Al-Salem is hoping to contribute to a new chapter in Saudi Arabia’s evolving culinary story. One of the Kingdom’s most promising pastry talents, Al-Salem studied at Ecole Ducasse — Ecole Nationale Superieure de Patisserie in France and George Brown College in Toronto.
She has honed her expertise in French pastry and chocolate in kitchens including Le Meurice in Paris, Hotel X Toronto, and Richmond Station. Today, Al-Salem channels that experience into innovative chocolate creations at Kimpton KAFD Riyadh.
Aljawharah Al-Salem is a pastry chef and chocolatier. (Supplied)
“Our menus are designed to celebrate Saudi flavors while presenting them in a modern, refined way,” Al-Salem tells Arab News. “We wanted to create dishes that feel familiar to locals but also surprise international guests. You’ll find traditional ingredients like dates, saffron, cardamom, and local honey, but paired with global techniques and presentations. It’s a balance between heritage and innovation.”
When asked about her favorite dish on the menu, she said: “My favorite is the Saudi Tiramisu. It’s close to my heart because it tells the story of Saudi hospitality on a plate. Every time I prepare it, I feel I’m honoring my roots but also pushing boundaries in how Saudi cuisine can be presented.”
Here, she discusses her love for olive oil and fatty burgers, and shares a recipe for nut and spice cereal bars.
When you started out, what was the most common mistake you made?
Rushing the process. In the beginning, I wanted everything to be perfect and fast, but great food takes patience. Whether it’s proofing dough or tempering chocolate, time is often the secret ingredient.
What’s your top tip for amateur chefs?
Don’t be afraid to experiment. Recipes are guidelines, not rules. Start with fresh ingredients, taste as you go, and enjoy the process rather than worrying about the result — especially if you have tiny hands helping you in the kitchen. Cooking together makes the food taste even better.
Ziya Lounge - Kimpton KAFD Riyadh. (Supplied)
What one ingredient can instantly improve any dish?
Good quality olive oil. It adds depth, richness, and balance whether you’re cooking or finishing a dish. For us, in the region, olive oil carries cultural as well as nutritional value.
When you go out to eat, do you find yourself critiquing the food?
It’s impossible not to notice details, but I try to focus on the overall experience rather than just picking faults.
And what’s the most common issue you find in other restaurants?
The most common issue I notice isn’t about flavor; it's about consistency. A dish might be great one day and average the next. Consistency is the true test of a kitchen.
What’s your favorite cuisine or dish to order?
As much as I admire fine cuisine, after a long shift nothing hits the spot like a fatty smash burger. It’s the kind of food that doesn’t require perfection, it just delivers pure comfort, and that’s exactly what a chef craves after hours of precision in the kitchen.
What’s your go-to dish if you have to cook something quickly at home?
If I need a quick meal, I go for a one-pot pasta — sorry, Italians! It’s fast, comforting, and feeds the whole family.
What customer request or behavior most annoys you?
I wouldn’t say it annoys me, but sometimes people come in with a closed mindset — wanting things only the way they know them. I believe part of dining out is trusting the chef and being open to new flavors and experiences. Life is too short to only stick to what you know.
What’s your favorite dish to cook and why?
I love cooking saleeq. It’s comforting, deeply flavorful, and brings people together. In Saudi culture, saleeq is often served at big gatherings, so it also feels symbolic of our hospitality.
What’s the most difficult dish for you to get right?
Pastry is always humbling. It requires absolute precision and patience. You can’t improvise with baking the way you can with savory cooking, so it keeps me sharp.
As a leader, what are you like?
I believe in discipline, but not in shouting. A kitchen should be built on respect and teamwork. I lead by example. If my team sees me as focused, organized and calm, they mirror that energy. At the end of the day, food tastes better when it’s prepared in a positive environment.
Chef Aljawharah’s nut and spice cereal bars
Chef Aljawharah’s nut and spice cereal bars. (Supplied)
Yield: 10 bars (30 × 40 cm tray, 1 cm thick)
Ingredients
• 180 g Rolled oats, lightly toasted
• 100 g Puffed rice (or puffed wheat)
• 60 g Puffed quinoa (or toasted quinoa)
• 40 g Almonds, roasted & chopped
• 40 g Pistachios, roasted & chopped
• 30 g Pumpkin seeds, toasted
• 30 g Sunflower seeds, toasted
• 30 g Dried cranberries
• 20 g Candied orange peel, finely diced
• 2 g Ground cinnamon
• 1 g Ground cardamom
• 1 g Fine sea salt
Binding syrup:
• 80 g Brown sugar
• 80 g Local Honey (or date Molasses)
• 40 g Water
• 25 g clarified butter
• 10 g Cocoa powder
Finishing:
• 100 g Dark chocolate 64–70%
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Method
1. Toast cereals & seeds: Spread oats, puffed quinoa, pumpkin seeds, and sunflower seeds on a tray. Toast at 150°C for 10–12 min until lightly golden.
2. Prepare syrup: Cook sugar, honey, and water together to 113°C. Off the heat, stir in butter paste and cocoa powder.
3. Combine: In a mixing bowl, combine toasted cereals, puffed rice, nuts, seeds, dried fruit, candied peel, and spices. Pour in the hot syrup and mix well to coat.
4. Mold: Spread mixture evenly into a 30 × 40 cm tray, 1 cm thick lined with silicone mat/parchment. Press firmly to compact.
5. Bake: Bake briefly at 160°C for 6–8 min to stabilize the bar. Cool completely at room temperature.
6. Cut & finish: For home cooks, Cut into 10 bars. Dip bases in melted dark or drizzle across the top then refrigerate to set the chocolate. For professional use, dip in tempered chocolate or place in molds then top it with tempered chocolate. Crystallize at 17°C before unmolding.
