The most important element that provides the aroma formation in the baklava and the volume in the upper layers of the dough are the local special fats. Local special fats are products that contain 99% milk fat, especially obtained from sheep’s milk. While butter contains 80-82% milk fat, local special fats have a higher quality fat ratio. Local special fats from Konya are used for our baklava. With the arrival of spring, the milk of sheep fed with fresh greens in Konya is rich in aroma. Therefore, the fats obtained from these milks are carefully collected by our suppliers with whom we have been working for years, and then they are collected for us by filling them in their special facilities. Thus, we use local special fats of the same quality throughout the year as we do Pistachios.
FAQs
Which baklava is best? ›
Pistachio baklava is the most popular and original type of baklava. One bite will have you hooked! Initially developed in Turkey and Syria, pistachio baklava is a rich and sweet pastry made of 40 thin layers of dough (phyllo) filled with ground pistachios.
What's the difference between baklava and Turkish baklava? ›They also have different shapes, Greek baklava is made in square or rectangular pans, while Turkish baklava is commonly made in a circular baking dish. The clove in the Greek confection also helps hold the baklava together while it is cut.
Which country makes the best baklava? ›- Turkey - In Turkey, there are multiple varieties of baklava to choose from, and you may wonder about missing out on the traditional and traditional types. ...
- Syria - Syrian baklava is known for its light and flaky texture, as well as its sweetness.
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.
How do I choose baklava? ›Baklava should never drip syrup when picked up or sliced into. A tray of baklava should be dry, without a gathered puddle or pool syrup. Likewise, a slice of baklava should not leak syrup onto your plate. The sugar syrup (never honey) should also not be too sweet.
Why baklava is so expensive? ›"The ingredients are expensive, and we hope that our citizens can be sensitive about prices," said Mehmet Akincioglu, chairman of the Baklava Producers Committee of Gaziantep Chamber of Commerce, according to local reports. Gaziantep, a city near the Syrian border, boasts a centuries-old tradition of baklava making.
Is baklava healthy? ›Baklava is a good source of essential vitamins and minerals
Nuts are an excellent source of heart-healthy fats, protein, fiber, and essential vitamins and minerals like magnesium, vitamin E, and selenium. This makes Baklava a dessert that contributes positively to your nutrient intake.
What is traditional baklava made of? Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.
Which is better, pistachio or walnut baklava? ›As walnuts have a more bitter flavor than pistachio, it's less sweet than the pistachio and, if you're ordering more than one variety at once, forms a nice counter-balance to many of the sweeter forms of the dessert.
Which city is famous for baklava? ›So confident is Gaziantep of its baklava that the city recently submitted it to unesco's Intangible Cultural Heritage list, hoping it will join the recently accepted Turkish coffee.
Why is baklava so good? ›
From its thin, flaky pastry and decadent filling of nuts and spices to that perfect drizzle of honey on top, baklava is as close as your taste buds will get to heaven on earth.
Which brand of baklava is best? ›- GDK Foods. GDK Foods is a company that carries both the Kronos and Grecian delights brands, and both brands actually have their own baklava offerings. ...
- Simply BKLVA. Simply BKLVA brand has a few different types of Greek-style baklavas inn their collection. ...
- Cedar Pastries. ...
- Bakluva.
Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.
Is baklava meant to be eaten hot or cold? ›After baking, a syrup, which may include honey, rosewater, or orange flower water is poured over the cooked baklava and allowed to soak. Baklava is usually served at room temperature, and is often garnished with ground nuts.
What is the difference between wet and dry baklava? ›Since there is no cream added in the Dry Baklava, the consumption time is quite long compared to the Fresh Baklava. While you should consume fresh baklava within a few days, dry baklava can last for a month under suitable conditions.
What is the difference between Persian and Greek baklava? ›What is the difference? Persian baklava incorporates the scents of rose water and cardamom and is typically made using a blend of finely ground nuts and homemade dough. On the other hand, Greek baklava features honey syrup and is infused with hints of cinnamon, other spices and lemon.