[1] Baklava was introduced to North Africa under the Ottoman Empire, and the Algerian version has continued to evolve into a distinctive style.

[2] In particular, its filling is made with finely ground almonds rather than pistachios or walnuts and orange blossom water is added.

[3] The pastry is typically malsouka (also called "warqa") rather than filo.

[4] Like other forms of baklava, the layered pastry is cut into diamond-shaped pieces before being baked.

Algerian baklawa is often served on special occasions and celebrations.