World Famous Dessert: Baklava
If you have a sweet tooth, then you are going to love Turkey! While the Turkish pastry tradition is indescribably vast, baklava stands out as the favourite dessert of the Turks. The most mouthwatering baklava comes from the city of Gaziantep – also known as Antep-, a southeastern province in Turkey. The city earned praise as it was added to UNESCO’s list of “The Creative Cities Network” on gastronomy so no wonder why world famous baklava comes from Gaziantep.
Characteristics of the former Ottoman Empire cuisine, baklava is rich, sweet, with layers of filo pastry filled with nuts and syrup. The pastry is one of the most popular sweets in Turkey, as well as in the Middle East and Balkan countries, and seduces locals and tourists alike. Baklava is also one of the main souvenirs that Turks or foreigners bring back to their friends and family. It is also registered by European Commission list of protected designations of origins and protected geographical indications under the name Gaziantep Baklavası / Antep Baklavası.
What a Good Baklava Should be
First of all, it should be gold in colour. Secondly, when you smell it, you should be able to understand if the ingredients are natural or not. Third, when you put your fork into the baklava you should hear the crispy voice, which shows how thin the 40 layers of rolled dough are. Lastly, one should chew the baklava slice five times in order to understand the pistachio aroma.
See Also: 5 Mouth-Watering Turkish Desserts
Ingredients for Antep baklava – which received a protected status from the European Union in 2013 – should be grown locally during the right seasons. Pistachios, “the main source of the good taste of baklava”, should be picked in Gaziantep in August when the protein levels are higher, rather than in September when they are usually harvested.
And the butter for a baklava should be made from the milk of sheep and goats that are fed untrodden herbs of the Harran Plain in southeastern Turkey. The animals should be eating those herbs during the spring months of April and May. While the flour for baklava should come from Turkey’s central Anatolian province of Konya or southeastern Şanlıurfa and the water used for baklava should not be chlorinated.
The secret of the grandest Baklava is phyllo dough should be as thin as possible. Hence, Gaziantep is the origin of the Baklava, the best specialists come from there.