In the Lebanon the famous pastry called Baqlawa is made of many
layers of paper-thin dough with a filling of crushed nuts and sugar
between layers. The best samneh is used for this dough. Sugar
syrup is poured over the pastry when it comes hot from the oven to
give it a translucency and a rich honey flavor. The pastry is
difficult to make at home for it must be rolled very thin. Sheets of
it can be bought at pastry shops selling oriental sweets. Squares of
baqlawa are sold at the shops where made, from large trays.
They may be eaten there, or taken home. Shops specializing in Arabic
sweets box them for shipment around the world. Among the different
kinds of baqlawa are Kul we Ishkur (eat and praise), Zibd es
Sit (the lady's wrist).
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)