Antep Baklava

Antep Baklava

The most famous Turkish dessert

is baklava. The nomadic peoples

of Central Asia are known to

have cooked thin layers of pastry

on a hot plate and served them

layered on top of each other.

Today, this proto-baklava has

metamorphosed into a refined

and delicious dessert. Two

varieties of ‘yufka’ pastry are

prepared in Turkey: a thick

dough used to make savory

‘börek’ and a wafer thin dough

for baklava. Gaziantep baklava

is renowned not only for its

exceptional flavor but also for

the extraordinary thinness of its

translucent pastry.

Although every baklava maker

has their own secret

measurements, the basic

preparation is the same. Dough

is prepared using flour, eggs, salt

and starch, and rolled out into a

thin pastry. 12-14 layers of

pastry are placed on a greased

pan, interspersed with layers of

plain butter. Clotted cream made

with semolina and milk is spread

evenly over the entire surface.

Ground unripe ‘boz’ pistachios

are sprinkled over the top.

Further layers of pastry are

placed on top of the filling,

again interspersed with butter.

The baklava is then cut into the

desired shape. Warm oil is

drizzled over the baklava, which

is then placed in the oven. When

the baklava is ready, the ‘şerbet’

syrup is poured over the top and

left to cool before being served.