Baklava layers filo with chopped nuts and is soaked in syrup; Nanina Kuhinja fills its baklava with walnuts and prunes, Kibe Mahala sells it for 11 KM.

Wikipedia says the word baklava comes from Ottoman Turkish, that its earliest known mention is a poem by the 15th-century mystic Kaygusuz Abdal, and that the filo layers are separated by melted butter with walnuts or pistachios between them. Bosnian cuisine lists baklava among sweets inspired by the Middle East. Nanina Kuhinja fills its baklava with walnuts and prunes in a syrup it calls agda, and Park Princeva lists baklava among its desserts.

Where to eat Baklava in Sarajevo

3 editor picks for Baklava in Sarajevo, ranked by editorial score. All Sarajevo signature dishes · Baklava across every city.

  • Kibe Mahala

    Order Spit roast lamb by the kilo, roasted over charcoal, after a bowl of Begova soup.

    Kibe Mahala at Vrbanjusa 106 offers stunning panoramic views on Sarajevo and the finest Bosnian national dishes, among them the famous spit-roasted lamb.

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  • Park Princeva

    Order Hadzijski cevap and the homemade pie, or a steak with seasonal sides.

    Park Princeva stands on an elevated spot at Iza Hrida 7 with a spectacular view of Sarajevo, and its menu joins domestic Bosnian cooking with modern dishes.

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  • Nanina Kuhinja

    Order Pasta filled with veal in a sour cream, yogurt and garlic sauce, a very popular dish.

    Nanina Kuhinja, Grandmother's Kitchen, is an authentic Bosnian restaurant at Kundurdziluk 35 serving breakfast, brunch, lunch and dinner from 8:00 to 23:00.

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Make it at home

Serves 122 hrIntermediate

Ingredients

  • 500g phyllo pastry
  • 400g walnuts, finely chopped
  • 250g unsalted butter, melted
  • 100g sugar
  • 1 teaspoon cinnamon
  • 400ml water
  • 300g sugar (for syrup)
  • 2 tablespoons honey
  • 1 lemon, juiced

Method

  1. Heat oven to 180 C; brush a baking pan with butter.
  2. Mix walnuts with sugar and cinnamon.
  3. Layer 6 sheets of phyllo, brushing each with butter.
  4. Sprinkle a layer of walnut mixture; repeat layers (2 phyllo, walnut) until walnut and phyllo are used.
  5. Top with 6 final phyllo sheets, all buttered.
  6. Score the top into diamond shapes with a sharp knife (cut through to the bottom).
  7. Bake 40 minutes until deeply golden.
  8. Meanwhile bring water, sugar, honey and lemon juice to a simmer for 10 minutes.
  9. Pour hot syrup over the baklava as it comes out of the oven.
  10. Rest 4 hours before serving so the syrup soaks in.

Editor tip. Make the day before; baklava improves overnight as the syrup distributes evenly.

Common allergens: Gluten, Nuts, Dairy.