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What is Baklava?
Baklava is a dessert made from layers of filo pastry, filled with nuts and sweetened with syrup. The box of assorted baklava contains Pistachio Baklava, Pistachio Stuffed Baklava, Chocolate Baklava, Pistachio Rolled Baklava and Butterfly Baklava. You can offer it in your special days and in business meetings. You can also pamper yourself by eating baklava with coffee and tea.
When was Baklava discovered?
Although the point of origin of baklava is still questionable but it is confirmed that it was known in the Assyrian Empire and was entered the Turkish cuisine from that origin. It started to be known in the Ottoman Royal cuisine in the 17th century. At the end of that century Baklava festival was set to become one of the most irreplaceable ceremonies in the Empire. It was offered to the rich and upper class members in Topkapi Palace at that period. Baklava is growing in popularity. And besides, it was registered as the first Turkish product in 2003.
Where is Baklava’s birthplace?
The word Baklava is Turkish in origin and its birthplace is Gaziantep.
How does Baklava taste and what are its benefits?
The name of dessert Baklava comes from its initiative content, its nature and its production process. The flavour of Baklava derived from its numerous contents. It is made from flour, amylum, baking powder, sugar, eggs, yogurt, vinegar, oil, and butter. The sensation of the crunchiness of one bite of Baklava, its mild flavour melted in the mouth, its gloss, and its flavour are unique.
What does determine its quality?
The baklava is filled with the smell of pistachios originated in Gaziantep, which is located in the Southeastern Anatolia, and walnuts originated in Central Anatolia.
The texture and the quality of its syrup determine its flavour. The syrup should not be so sweety or so sour. One of the important points in making Baklava is to make the layers so thin in order to make the dessert melts in the mouth.
Where is baklava made?
Baklava is preferred and tempted the palate of people in the whole world. Our Baklava is made from the best and fresh ingredients. It is made by the most famous and dexterous chefs. Our production devision has the most technologically modern equipments which meet the international standards of Hygiene.
How is it made?
The Baklava: First, we make the mixture of flour, egg, yogurt, vinegar, oil, and butter. Then, we knead the pastry, cut it up to small balls and wait for it to rise. Then, we dust the amylum and baking powder on the balls. We flatten the parsty balls by the rolling pin to form the very thin layers of the filo pastry. We shape the pastry differently according to the specific sahpe of the Baklava. We garnish the Baklava pieces with Pistachio powder and put them on the baking tray.
And we pour the melted butter on it. Then, we bake it in a hot oven on 170 degrees until the colour is golden, so we remove it from oven to add some more melted butter and put it back in the oven and bake it for more 25 minutes.
The Kadaif: We make the mixture of its pastry from water and flour. We let the dough rest then shred it. We take a handful of the pastry shreds, spread it out, sprinkle the nuts on it, and roll it up. We brush the baking tray with some melted butter and pekmez then place the Kadaif on it. We pour a mix of melted butter and oil on the top then bake it. After baking it the melted butter percolates into it. We sprinkle the ground pistachio and pour the syrup over the top.
The syrup: We boil 5 glasses of water and 4 glasses of sugar for 15 minutes then we add a few drops of lemon juice and boil it for more 1-2 minutes. We pour the syrup on the Baklava after removing it from the oven. It will be ready to be served after percolating the syrup into it.
What are the production steps of it?
Our Baklava does not contain any of additive substances or artificial sweeteners. The sort of flour, the water amount added to the dough, the quality of amylum, and the flavour of the ingredients are the factors forming the unique taste of Baklava during the production process.
After determining the amount of flour under computer-aided control, it is shaked in a double sifter and kneaded in very special machines. Then, it is flattened by the dough sheeter machines to a 5 mm thickness and then it is flattened by the rolling pins used by the chefs to a 5 micron thickness. Finally, it is shaped according to the sort of Baklava and baked in a hot oven.
What are the shelf life and the storage conditions of Baklava?
The shelf life of Baklava is 5 days as long as you keep it in a cool and dry place.
How is Baklava packed?
We pack Baklava in a metal box, after vacuuming it in a very secure way.
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