This dessert, which leaves a lasting impression on everyone's palate with its golden color, thin pastry, and light syrup - Turkey's world-famous baklava - has now become one of the world's most recognized desserts.
Modern.az reports that, thanks to the expansion of Turkey's export capabilities and the opening of Turkish dessert shops in various countries, baklava's fame has crossed borders. In Turkish dessert shops opened from America to Japan, people queue up to taste the original flavor.
According to experts, the most accurate place to fully experience this flavor is its homeland, Turkey. Moreover, the best time to experience this pleasure is approaching. World Baklava Day, celebrated annually on November 17, once again reminds us of the cultural value of this unique dessert and the sweet energy it spreads worldwide.
Turkish baklava made from 40 layers of thin phyllo dough
Traditionally prepared with 40 layers of thin phyllo dough, a filling of pistachios or walnuts, and topped with syrup, baklava is one of the most famous desserts of Turkish cuisine. This recipe, passed down from generation to generation since the Ottoman period, is now an integral part of the country's culinary heritage.
Originating from the yufka (thin dough) tradition, which is included in UNESCO's Intangible Cultural Heritage List, baklava found its perfect form in Ottoman palace kitchens. During that period, masters meticulously rolled out the dough to an extreme thinness, transforming this dessert into an example of both pleasure and professionalism.
Once a symbol of palace tables, baklava remains an integral part of hospitality and festive tables in Turkey today. Served with tea or coffee, adorning tables at weddings and religious holidays, baklava has become a symbol of people coming together, unity, and sharing
Today, baklava is one of the most preferred delicacies for dessert lovers in many countries around the world. The popularity of this dessert is steadily increasing with various recipes and shares on social media. However, preparing authentic baklava requires mastery, patience, and a deep understanding of the quality of the ingredients used.
The highest quality baklava is prepared in Gaziantep, a city located in southeastern Turkey. Gaziantep is a member of UNESCO's Creative Cities Network for Gastronomy, and the baklava from this city is the first Turkish product to receive protected designation of origin status from the European Union.
From Tradition to Modernity – Countless Types of Baklava
Alongside Gaziantep baklava, numerous varieties of this famous dessert are prepared in different regions of Turkey. Each region prepares it with its unique method and different ingredients.
Some types are named according to their shapes as follows:
“Havuç dilimi” baklava – cut in the shape of a carrot slice;
“Midyə baklava” – wrapped in the shape of a mussel;
“Bülbül yuvası” – wrapped in a ring shape.
Other types differ according to their ingredients:
“Şöbiyyət” – cream is added between the layers, alongside walnuts;
“Südlü Nuriye” – prepared with milk instead of syrup;
“Quru baklava” – has a crispy texture as it is baked with less syrup;
“Fıstıq sarma and qoz sarma” – are among the most popular types with abundant filling.
In recent years, young chefs have been presenting classic baklava in a modern style. One of them is “cold baklava” – this type is prepared with less syrup, milk, and chocolate, and has quickly become one of the most ordered desserts in Turkey.
Whether presented in traditional or modern form, baklava always retains its value. World Baklava Day is the most suitable time to taste the various types of this famous dessert and embark on your own “sweet journey.”
