 In the Maghreb, mainly Libyan, Tunisian, Algerian and Moroccan cuisines, the pastry was brought (along many others) by the Ottomans, and is prepared differently depending on the regions and cities.In Iranian cuisine, a drier version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water.The cities of Yazd and Qazvin are famous for their baklava, which is widely distributed in Iran.