Product Description

Ingredients:

Wheat flour % 24
Egg % 3
Wheat starch % 6
Vegetable oil % 12
Sugar % 32
Walnut % 10

Real Gaziantep Baklava uses the best Harran Plain Grah dough. It has the cream from the specialty pistachio specialty. It is baked in golden brown perfection. It is crunchy at every bite.

Serving instructions

After receiving the product the validity period is 7 days, kept in a cool and dry place, not recommending it in the refrigerator or in the freezer.

It can be put in microwaves maximum 10-15 seconds before serving, or it can be heated in an oven at 200 degrees Celsius for one minute.

These two options are not obligatory, the product can be served immediately after it is open.

The world and culture of Gaziantep Baklava

When you think of Turkish food, Kebab comes to mind, and when you think about the dessert you come to mind Baklava. Baklava, which is made of forty layers of thin Philo on gigantic trays on special occasions, is a dessert known in many parts of the world. Its basic material is starch. After the filling, which is crushed in the mortar or in various ways, add hot syrup.

It is possible to meet many varieties in the world, especially in the Middle East and Balkan countries. It is prepared by placing nuts, pistachios, almonds or hazelnuts between the thin Filo dough. His special syrup is poured into it in its hottest form and served after it has cooled. Baklava, which is recommended to keep at room temperature, can be consumed and warming it a little in winter. It is made with forty layers of thin dough by its masters. The ingredients in it vary depending on the local taste and taste. It can be served alone or with cream or ice cream. The richness of the interior material and the consistency of the syrup shows its quality.

It is very diverse, both wet and dry. Nuriye with pistachios, walnuts, cream, milk, Șöbiyet and Wrap are the first to come to mind. There are also types that are made not only by adding Șerbet, but also with milk and honey Șerbet.

Baklave’s history

The word Baklava is of Turkish origin and is called Baklava or beans in the old Turkish. The word “Bayla”, which means “to bind” from the Mongol, was added to the Turkish and changed over time and became Baklava. It is a type of origin from Central Asia, diversified in the kitchen of the Ottoman Palace over time and has taken the current form.

Baklava is the most preferred type of dessert in holidays, weddings and special holidays in the Ottoman Empire. Baklava, which is a kind of symbol of wealth, appears not only in holidays, but also in various state ceremonies.

At the end of the seventeenth century, at the end of the seventeenth century, the Baklava trays were served by the sultan on the 15th day of each month by Ramadan, and this ceremony was called the Baklava procession. This tradition, which appeared at the beginning of the eighteenth century, was made by the Sultan to please his soldiers. He was prepared as a tray for every ten soldiers and served in front of the palace kitchen. After Silahtar Ağa, who was the chief of the Iniceri, took the first rank, all the Sinists were given to the people. They went to the barracks with their superiors in front and the soldiers carrying the sinisters in the back.

Gaziantep is undoubtedly the first thing that comes to mind when Baklava is mentioned. Renowned for his fresh and dried varieties, Gaziantep’s baklava made with pistachios is the best known variety. Locally, they are different. The pistachio is used in Southeast Anatolia, peanuts are used in baklave made in the Black Sea region, and nuts are used especially in central anatol. Baklavele made in the Aegean are prepared with almonds, while sesame is used especially in Thrace. Although the most popular is the one with pistachios, those with walnuts are frequently encountered for economic reasons.

There are factories abroad, operated by the Turks, especially those located in Europe. In addition, manufacturers in Turkey also export Baklava abroad. Perhaps one of the places where Baklava is the most loved is the state of Texas in the United States. It was brought here by the Czechs who emigrated here in the 19th century.

It is among the favorite desserts not only in Turkey, but also in the Arabian Peninsula, Greece, Albania, Macedonia, India, Afghanistan and Armenia.