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Making this dessert has been a source of great pride and honour for the chefs of the Topkapi Sarayi Palace since the fifteenth century. The capital of Turkey, Gaziantep formerly known as Antep, is a well-known state in Anatolia that is well-known for producing Baklava.
Five hundred bakeries and baklava establishments can easily be found there. For Eid al-Fitr or iftar, muslims around the world make delectable Baklava. This wonderful delicacy is shared among families.
Although Baklava originated in the Middle East, it is now consumed throughout the world and comes in thousands of varieties. To make Baklava, use kneaded flour and then dip it into syrup, milk, or honey.
Baklava tastes different in every city because some require soaking in milk, while others require honey preparation. To prevent Baklava from crystallising, butter and lemon juice are added during preparation.
Try your own favourite types according to the ease and flavour you want. Discover various options for Baklava to devour!
7 Types Of Baklava To Try
1. Koskeroglu Baklava
The flavour of Koskeroglu Baklava is its unique selling point. They produce a small quantity of freshly baked Baklava on wooden boards. All of the components, including butter, baby pistachios, and other ingredients like honey syrup and walnuts, are obtained and purchased locally. Pistachio Baklava encased in dainty phyllo layers is sheer bliss. Along with other delicacies like Special Plain Kadayif and a platter of Aleppo Burma, you can also sample the walnut Baklava.
2. Şöbiyet
Şöbiyet, also known as Cream Baklava, Shaabiyat, or Warbat Cream is used to make this baklava. Since fresh cream is used between the layers and cream is formed of milk, it doubles the taste of the Baklava, making it particularly helpful for people who are vehemently against sweets. It only lasts for a day, so you have to consume it then, or it will go bad. It is packed with Custer in some locations rather than cream.
3. Havuç Dilim Baklava
Havuç Dilim Baklava is the most well-known Baklava in Turkey. It is made on a large dish, its layers assembled in a basket, and on top are chopped walnuts, pistachios, and almonds into carrot shapes. It can be filled with Dondurma, the well-known ice cream from Turkey, to create a mouthwatering sandwich.
4. Kuru Baklava
All varieties of Baklava go bad after a day or two easily, but dry Baklava (also known as Kuru Baklava) stands out for being able to be kept fresh for at least thirty days. Baklava without sugar is cooked in syrup to prolong its flavour for several days. This is a fantastic dish to serve visitors. The baklavas of Istanbul Grill Halal Restaurant are well-known throughout the city.
5. Sütlü Nuriye
In the 1980s, this dessert was made in honour of Satlu Nuriye, a Turkish woman who was subsequently renamed as Nuriye. It is also known as salt, which means milk because it is made by soaking in a milky syrup. Due to its higher cost, Turks have begun to make this traditional Baklava with hazelnuts instead of pistachios.
6. Gaziantep Baklavası
Crushed pistachios, walnuts, and almonds are the main ingredients of Baklava, the most well-known pastry in Turkey. People have been enjoying this kind of Baklava practically since the Ottoman Empire. It is regarded as the softest Baklava among Turkish ustaları, or master bakers. It tastes twice as good and has a creamy texture. When eaten, it makes a cracking sound.
7. Hazelnut Baklava
The ideal option for you is chocolate baklava if you enjoy consuming a lot of sweets. Very few people have ever eaten this variety of Baklava, as it was only recently discovered in Turkey. Baklava with chocolate is typically preferred in outdoor settings. This is quickly becoming a favourite baklava among the locals.
A type of pastry known as Baklava is filled with nuts like pistachios, walnuts, or another nut and sweetened by covering them in honey or syrup (Shira). It is the ideal dessert for a feast on the occasion of Iftar. Try each variety to see which is your fave.
