One of the most famous sweets in the East and almost its symbol is Baklava. The word baklava is mentioned in English in 1650, as a word from Turkish. The name baklava is used in many languages with minor phonetic and spelling changes. Although the baklava recipe is wrapped with a myriad of legends, its current version was probably developed in the imperial kitchens of Topkapi Palace in Istanbul. The Sultan welcomed Janissaries with baklava on the 15th day of the month of Ramadan in a ceremonial procession called Baklava Alaiy. The local development of the Turkish recipe is the tradition in Jerusalem. The local twist is to fill the layers of dough with pistachios, walnuts, or almonds. A more simplified version of the dessert is also used, in which the milk is replaced with simple syrup. Some variations include fresh cream in the filling.