How To Recognize The Best Baklava? - Hafiz Mustafa 1864 (2024)

Baklava has been enjoyed for centuries in many countries around the world. It is a decadent and delicious dessert with layers of paper-thin phyllo dough, nuts, and sherbet. But not all baklava is crafted equally. Some are prepared with low-quality ingredients and additives, while others are crafted carefully to create exceptional baklavas.

At Hafiz Mustafa, we pride ourselves on baking baklava that is not only delicious but also of the highest quality and completely organic. Our phyllo dough is crafted with a unique blend of flours from three different cities, and our chefs carefully measure each phyllo layer’s thinness to create the perfect texture. Our skilled chefs, all graduates of Hafiz Mustafa academy, work tirelessly to craft thousands of layers daily to ensure that each batch of baklava meets our strict standards for quality and taste.

One of the secrets to our baklava’s success is our use of organic butter, which gives it an unparalleled rich and flavorful taste. We also use only the best pistachios and walnuts, sourced from the finest growers, and never use additives or colorants. Our baklava is sweetened with beetroot, and we never use glucose syrup, commonly found in many other commercial brands.

Many details require mastery in baklava baking, such as rolling out the phyllo 40 layers, adjusting the temperature of the sherbet well, oven-quality and baking time, and resting time according to the type of baklava.

We have been baking baklava for over a century and a half, and during that time, we have perfected our craft. Our production facility in Dubai uses state-of-the-art equipment, but our methods are still rooted in tradition and attention to detail. We start baking early in the morning and work tirelessly to ensure that each batch of baklava is made fresh and delivered promptly to our customers worldwide. We take hygiene seriously and ensure that our production facility is always kept clean and our ingredients are carefully sourced and handled. We never compromise on quality, and every batch of baklava undergoes rigorous quality controls at every product.

At Hafiz Mustafa, we never keep stock, and all of the baklavas seen in our branches are baked ”today”. For those who order from our online site, we will bake their baklavas and deliver them fresh. This means every bite of our baklavas is bursting with freshness.

If you want a genuinely exceptional baklava experience, look no further than Hafiz Mustafa. With a century and a half of experience, our baklava will surely delight your taste buds and leave you craving more.

You can tell authentic baklava by the sound of its crunchy texture, the golden color, and the plumpness of the pistachios and walnuts inside. It should never leave a burning sensation in the throat or stomach; you should smell the plain butter. When you touch the baklava with a fork, it is a sign of a stale baklava if it is too soft or the phyllo falls apart. A baklava phyllo layer baked to the right consistency should not fall apart when touched with a fork. Original baklava should fall apart directly in your mouth after you bite it.

How can I distinguish authentic baklava from its imitations?

You can tell authentic baklava by the sound of its crunchy texture, the golden color, and the plumpness of the pistachios and walnuts inside the layers. It should never leave a burning sensation in the throat or stomach; you should smell the plain butter. When you touch the baklava with a fork, it is a sign of a stale baklava if it is too soft or the phyllo falls apart. A baklava phyllo layer baked to the right consistency should not fall apart when touched with a fork. Original baklava should fall apart directly in your mouth after you bite it.

Genuine baklava phyllo should be crafted by hand, transparent thin, and baked in the right oven. So you should hear a rustle when you stick your fork into it. This means you are eating quality baklava. In addition to the appearance, the amount and color of the pistachio and walnuts should be noticed immediately. The layers should have plenty of pistachios or walnuts. The top and bottom phyllo’s thickness and proportions should be crafted well. The phyllo should be thin and baked to perfection, so you can hear rustling when you stick your fork into it. The plain butter should be organic. When you taste the baklava, you should feel the lightness of the plain butter. Because the palate is infallible, it can notice the difference immediately on your behalf.

Unfortunately, many fake baklava producers use sunflower seeds instead of walnuts and peanuts colored with food coloring instead of pistachios. These baklavas do not have the same taste, texture, or quality as authentic baklava. The color of the baklava should be golden yellow, and the amount and color of pistachios or walnuts should be immediately recognizable.