<P> In Turkey, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts, almonds (parts of the Aegean Region) or a special preparation called kaymak (not to be confused with kaymak, the creamy dairy product). In the Black Sea Region hazelnuts are commonly used as a filling for baklava . The city of Gaziantep in southeast Turkey is famous for its pistachio baklava and it regards itself as the native city for this dish, though it only appears to have been introduced to Gaziantep from Damascus in 1871 . In 2008, the Turkish patent office registered a geographical indication for Antep Baklava, and in 2013, Antep Baklavası or Gaziantep Baklavası was registered as a Protected Geographical Indication by the European Commission . In many parts of Turkey, baklava is often topped with kaymak or, in the summer, ice cream (milk cream flavour, called kaymaklı dondurma). </P> <P> In Greece, baklava is supposed to be made with 33 dough layers, referring to the years of Christ's life . </P> <P> In Azerbaijan, Azerbaijani pakhlava is made with walnuts or almonds . It is usually cut in a rhombus shape . It is traditionally served during the spring holiday of Nowruz . </P> <P> In Armenia, paklava is made with cinnamon and cloves . </P>

What country serves as a home base for the ottoman empire