Baklava, the world-famous sherbet-covered dessert, is undoubtedly one of the most outstanding masterpieces of Turkish cuisine. When visiting Turkey, this is simply a must-try dessert. Every bite of this dessert is irresistibly crunchy and juicy.
It is prepared by placing ground pistachios, hazelnuts or walnuts between 40 thin layers of special dough, which is then baked and topped with sweet sherbet.
If you are looking for a special occasion to try Turkish baklava and learn more about its journey from the imperial kitchen to today’s tables, make a note of November 17, World Baklava Day!
An imperial dessert with a festive tradition The preparation of baklava was perfected in the imperial kitchens of the Ottoman Empire, creating a sumptuous dessert full of sophisticated flavors. Only the most skilled master chefs, specially trained to make baklava, had the privilege of preparing it, especially during celebrations and ceremonies.
Their skillful hands created a perfect combination of thin layers of dough and thick sherbet, making baklava a real masterpiece that has been passed down through the generations. Thanks to its authentic aroma and traditional recipe, baklava has remained a favorite delicacy, either as a dessert after lunch or as a sign of welcome to guests.
Serving baklava during special days, such as weddings and Eid, has kept its place in tradition.
Turkey’s First Patented Taste: Gaziantep Baklava
Most will agree that the best baklava is made in Gaziantep, in the southeastern region of Turkey. In 2013, the European Commission granted Gaziantep baklava the status of protected origin, making it the first Turkish product registered on that list. It is not surprising that its unique taste is recognized, because this city is known as a gastronomic paradise with a great culinary tradition. Gaziantep has already received international recognition before, when it was included in the UNESCO network of creative cities for its exceptional gastronomic offer.
In Gaziantep, the skill of making baklava, just like in the Ottoman courts, has been passed down from master to apprentice over the centuries. This unique taste can only be achieved with skill, attention to detail and precision. The masters stretch the dough into 40 to 45 thin layers, which they fill with local pistachios and butter. The baklava is then baked in oak wood ovens. After baking, the dessert is topped with sherbet.
Gaziantep baklava offers a real experience for all the senses. First you are attracted by its beautiful golden color, then you hear the rustle of crispy layers of dough, and then you are overwhelmed by the smell of fresh pistachios and butter. When you finally taste it, you will feel a delicate but irresistibly rich taste that melts on the palate. Pleasant!
Numerous variations Although Gaziantep baklava is the most famous, this dessert stands out for its variety and irresistible flavors in all regions. What most differentiates the types of baklava is the filling, which is prepared in each region from locally available ingredients. Since Turkey has a vast geography with different microclimates and local products, the ingredients for the filling vary from end to end. Gaziantep baklava is filled with pistachios, while hazelnuts are used in the Black Sea region. Baklava filled with walnuts is popular in central Anatolia, and in Thrace you can enjoy baklava with almonds or sprinkled with sesame.
The names of different types of baklava often depend on the way they are cut and the ingredients used.
