Hardly a celebration goes by in Türkiye without a tray of baklava being passed around, and hardly a yacht leaves port without ordering a selection of this indulgent treat with their provisions. Baklava is well-loved throughout the Middle East, Balkans and Mediterranean. Its thin layers of pastry and nuts, all soaked in sweet sugar syrup, is delicious and oh so naughty for the waistline – but we all deserve a treat occasionally! Here’s all you need to know about Turkish baklava.

What is baklava?

Just as Turkish delight is Türkiye’s favourite candy, baklava is the countries favourite dessert. Dating back to pre-Ottoman times, baklava is made from ultra-thin layers of filo pastry filled with walnuts, pistachios or hazelnuts, drenched in oozy honey or sugar syrup and served in bite-sized pieces. It’s an impressive and decadent dessert, either served as it is or with a dollop of kaymak (clotted cream) or vanilla ice cream on the side – and it’s a “must-order” provision, sure to tickle the tastebuds of all onboard.

History of baklava.

The Greeks, Arabs, Bulgarians and Turks have all tried to lay claim to baklava, so the origins of this well-loved dessert are hazy. What we do know is that baklava was enjoyed throughout the Ottoman Empire, and it’s even mentioned in chefs notes found in Topkapi Palace dating back to 1473.

Baklava was the go-to dessert for all significant celebrations during the Ottoman era – just as it is for many in Türkiye today. It’s a special treat, easy to pass around, plus it tastes delicious, so ideal to offer guests at weddings, banquets, on the birth of a child or during Eid. Baklava used to be regarded as the dessert of the wealthy and elite, one stemming from the mansions and palaces of the Sultans who employed a ‘baklava usta’, or baklava chef, as it takes great skill to produce the best baklava. It was also seen as an aphrodisiac, so one to feed the harem of wives kept in the palace.

A chef was really put to the test when making baklava. Sultans expected their cooks to cram up to 100 layers of filo pastry into one tray of baklava. Some sultans tested the tray on serving by dropping a gold coin from a meter above the tray to see if it would pass through the layers of dough and reach the bottom. If the coin hit the base, they would accept the baklava, and if not, it was rushed away as it wasn’t light and crisp enough!

Types of baklava.

Baklava comes in all shapes and sizes and with a variety of fillings. Take a trip to a traditional baklava shop to notice many variations. Here’s a few of the most common:

Fistikli (Pistachio) Baklava is the most common in Türkiye found in most larger supermarkets and local restaurants. Fistikli baklava tends to be either square or rectangle, with a central green/brown layer of nuts sandwiched between many layers of pastry soaked in sweet syrup.

Fistikli Baklava

Kuru (Dry) Baklava. As the name suggests, kuru baklava is a less sticky variety that’s not soaked in syrup. It resembles Fistikli Baklava and typically has a layer of crushed green pistachios on the top. The bottom is moist, the top generally crispy, and it has a far more nutty flavour.

Cevizli (walnut) baklava is another very popular variety that tends to be less sweet as it’s filled with walnuts rather than pistachios. Usually cut into squares, it contrasts nicely with other types when served with a selection.

Cevizli Baklava

Ceviz dolma (walnut stuffed) Baklava is another excellent option, circular and densely filled. It typically contains a whole walnut wrapped in many layers of filo pastry and topped in syrup.

Bulbul yuvasi (nightingales nest) baklava is attractive and so-called as it resembles a little birds nest. It is another syrup-soaked dessert, with walnuts or pistachios filling the centre and crisp filo pastry edges.

Bulbul Baklava

Sutlu (milk) baklava is lighter than other varieties, soaked in milk rather than syrup. It usually contains pistachio and needs to be eaten fresh, ideally straight from the oven. It is one of the most prized varieties found in better restaurants and specialist baklava shops.

Fistikli sarma (pistachio wrap) baklava looks like bright green finger-shaped rolls, and it hails from Gaziantep, an area of Türkiye known for its baklava. Its made by rolling pistachio paste with a single layer of filo pastry.

Fistikli Sarma Baklava

Burma (twisted) kadayif is a speciality baklava made with shredded kadayif (thin strands of dough) wrapped around whole pistachio or walnuts. It’s generally topped in lemon syrup and sliced into attractive rounds – it looks fabulous served with a selection.

Gaziantep Baklava. The area of Gaziantep in Türkiye is known for producing the very best baklava, probably due to the beautiful pistachio’s that grow in the region, the nuts being a key ingredient in the dish. A wide variety of baklava can be found in Gaziantep, including all the types mentioned above. If you get a chance to try some, you won’t be disappointed!

Some baklava trivia.

It’s always good to swat up on a few fun facts, so here’s a little info on baklava in case you ever need to impress the guests.

• November 17^th is National Baklava Day, so do make sure you indulge in a few pieces then!
• Baklava is the ancestor of Hungarian strudel. Turkish invaders brought baklava to Hungary in the 16^th century, and on discovering the dessert, Hungarian chefs then dreamt up the strudel.
• Christians, Jews and Muslims all love baklava. In Greece, baklava is typically made with 33 layers to signify the years Christ lived.
• The biggest baklava ever recorded was made for the Ankara Gastronomy Summit in 2018 and weighed 513kg.
• Baklava is best served fresh and at room temperature.

Order some baklava with your provisions.

For more information on baklava or other traditional Turkish desserts and produce, or if you would like to order a selection with your provisions, please CONTACT US.