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Pistachio Baklava , 1000 g

Hafız Mustafa
357.00

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- شهيه ولذيذه - , بارك الله فيكم ويعطيكم العافيه الطلب وصلني فورا وبيشهي تازه وكاني اكلته بتركيا يعطيكم العافيه على حسن المعامله والصدق بالمواعيد ساطلب مره ثانيه
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  • Features
  • Nutrition Facts
  • Comments (1)
  • What is Baklava?

     

    Baklava is a dessert made from layers of filo pastry, filled with pistachio and kaymak and sweetened with syrup. It is made from natural and fresh ingredients. The crunchiness of one bite of Baklava, its mild flavour melted in the mouth, its gloss and flavour and the texture of the syrup create a great sensation. So you can offer it in your very special days. The Baklava is a very known and preferred dessert in the whole world.  

     

    When was Baklava discovered?

     

    It is confirmed that Baklava was known in the Central Asia 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 at that period. Baklava is growing in popularity. And besides, it was registered as the first Turkish product in 2003.

     

    Where is the birthplace of Baklava?

     

    The birthplace of Baklava is Gaziantep, where Pistachio Baklava is made in a very professional way.

     

    How does it taste and what are its benefits?

     

    The flavour of Baklava derived from its numerous contents. It is made from flour, amylum, baking powder, sugar, eggs, yogurt, vinegar, oil, butter and pistachio. The fragant smell of the butter and the filling pistachio give you a great sentation. It does not cause heartburn to you.

     

    What does determine its quality?  

     

    The baklava is filled with the smell of pistachios originated in Gaziantep, which is located in the Southeastern 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 it made?

     

    Baklava is preferred and tempted the palate of different people in the whole world.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: Pistachio Baklava is made from 40 layers of filo pastry. First, we make the mixture of flour, egg, yogurt, vinegar, oil, and butter. Then, we knead the dough, 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 cut it into 4 pieces. 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 160 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 45 minutes.

    The syrup: we boil a mix of 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 pistachio 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 15 days as long as you keep it in a cool and dry place.

     

    How is it packed?

     

     We pack Baklava in a metal box, after vacuuming it in a very secure way.

     

     

     

  • Nutrition Facts
    Serving Size:
    100 grams
    Amount Per Serving
    Calories from Fat 191.5
    Calories 404.3
    % Daily Value*
    Total Fat 21.3 grams
    Saturated Fat 5.3 grams
    Trans Fat 0 grams
    Cholesterol 21.3 milligrams
    Sodium 234.1 milligrams
    Total Carbohydrates 48.9 grams
    Dietary Fiber 2.1 grams
    Sugars 27.7 grams
    Protein 4.3 grams
    4.3%
    Vitamin A
    0%
    Vitamin C
    4.3%
    Calcium
    12.8%
    Iron
    Percent Daily Values are based on a 2000 calorie diet.
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