🍯 Baklava (Turkey)

1. The History of Baklava

Baklava is one of the most famous desserts in the world, with deep roots in Ottoman cuisine. Its history stretches back to the royal kitchens of Istanbul’s Topkapı Palace, where pastry chefs perfected the art of layering ultra-thin filo dough, nuts, and syrup. Though similar sweets existed in ancient Mesopotamia and Persia, it was in the Ottoman Empire that baklava achieved its refined, modern form.

Today, baklava is considered a symbol of Turkish hospitality and festivity — served during holidays like Ramadan and Eid al-Fitr, weddings, and special family gatherings.

2. Key Ingredients

• 500 g filo pastry sheets
• 300 g ground pistachios or walnuts
• 250 g unsalted butter (melted)
• 1 tsp cinnamon (optional)
• For the syrup:
• 2 cups sugar
• 1 cup water
• ½ cup honey
• 1 tsp lemon juice

3. How to Make Authentic Turkish Baklava (Step-by-Step)

1. Prepare the syrup: In a saucepan, combine sugar, water, and honey. Boil for 10 minutes, add lemon juice, and let cool.
2. Layer the pastry: Brush a baking dish with butter. Layer 10 sheets of filo, brushing each with butter. Spread a layer of nuts.
3. Continue layering: Alternate layers of filo and nuts until all are used, ending with 10 sheets of buttered filo on top.
4. Cut the baklava: Using a sharp knife, cut the pastry into diamond or square shapes before baking.
5. Bake: Bake at 180°C (350°F) for 40–45 minutes, until golden and crisp.
6. Add syrup: Pour cooled syrup evenly over the hot baklava. Let it soak for several hours.
7. Serve: Garnish with crushed pistachios and enjoy with Turkish tea or coffee.

4. The Secret to Perfect Baklava

The magic lies in thin, delicate layers and the balance between sweetness and texture. True Turkish baklava is light, crisp, and aromatic — never soggy. The syrup must be cool when poured over hot pastry to ensure perfect absorption.

5. Regional Variations

• Gaziantep Baklava: Made with pistachios and clarified butter — the most famous version.
• Walnut Baklava: Common in the Black Sea region, with richer flavor and darker nuts.
• Şöbiyet: Filled with cream and pistachios for extra softness.
• Kuru Baklava: Drier and crispier, ideal for longer storage or export.

6. Cultural Importance

Baklava is deeply woven into Turkish identity. It’s served to guests as a gesture of respect and affection. In Ottoman times, it was even offered to soldiers during the Baklava Parade — a royal tradition symbolizing abundance and gratitude.