Baklava is one of the sweetest legacies of Turkish cuisine to the world. It is made by sprinkling nuts such as walnuts and pistachios between several thin layers of phyllo dough and then sweetened with sherbet. It is an indispensable part of almost every holiday table and a must for weddings, circumcisions and other special occasions. Baklava is not only a dessert, but also a reflection of Turkish culture; it is an outstanding example of hospitality, togetherness and, of course, culinary art.

GAZIANTEP BAKLAVA: A FLAVOR PHENOMENON

Gaziantep is considered the capital of baklava and offers one of the most authentic and quality versions of this dessert. The city's distinctive pistachios take the flavor of baklava to the next level. Gaziantep baklava is famous for its special phyllo dough rolling technique, local pistachios and unique sherbet formula, making it very popular not only in Türkiye but also around the world.

A PATENTED HERITAGE: TURKISH BAKLAVA

In 2008, Türkiye registered Turkish baklava as a geographical indication and set some standards for this dessert. This patent ensured that baklava is recognized as a Turkish dessert and recognized internationally as part of Türkiye's cultural heritage. With the patent, baklava producers must also meet certain quality standards, which is an important step towards preserving the quality and authenticity of the product. Although the historical origins of baklava are not fully known, it was very popular during the Ottoman Empire. Baklava, one of the indispensable desserts of the palace cuisine, spread among the people over time.

HOW TO MAKE BAKLAVA?

Baklava making is an art in itself and requires care at every stage. First, thinly rolled out phyllo sheets are greased and filled with nuts such as walnuts, pistachios or almonds. Then they are baked in a preheated oven. At the last stage, it is sweetened by pouring the prepared syrup. Baklava is made in different versions all over Türkiye. For example, while pistachio baklava is more popular in Southeastern Anatolia, walnut versions are preferred in the Black Sea region. Each region has its own presentation and flavor profile.