Today is World Baklava Day, first mentioned in 1473

(Patria) - Baklava - this sweet Turkish pastry with layers of filled dough, butter, and the aroma of sweet syrup, is the first thing on the gastronomic journey of every tourist visiting Turkey.

Irresistibly juicy and world-renowned, baklava is an important symbol of Turkey's rich cultural heritage.

The centuries-old tradition, craftsmanship, and rich history of the dessert have led to the establishment of its special day. Therefore, we bring you the story of baklava on the occasion of November 17 - World Baklava Day.

Dessert from the court

The first found sources say that baklava originated from the Turkish method of making yufka - thin dough, which in its current form first appeared in the kitchens of the Ottoman court.

First mentioned in court records in 1473, baklava was served at celebrations, feasts, and important days and dates.

Baklava achieved such significance at the court that by the 18th century, only specially trained cooking masters prepared this dessert.

These skilled masters could reportedly develop the yufka dough into layers as thin as rose petals – thus creating baklava with almost 100 layers and fillings.

On important occasions, baklava was served by soldiers. This ceremony was known as the "Baklava Caravan" (Baklava Alayı), and the public enthusiastically watched as soldiers served baklava with the taste of sherbet.
Walnut, almond, pistachio

Baklava is one of the national desserts in Turkey and vividly illustrates the country's rich cultural heritage with its countless variations.

As you travel through Turkey, you can try various regional types of baklava. Baklava in the Black Sea region contains hazelnuts, while walnuts are the favorite filling for baklava in Central Anatolia.

Almonds are used in the coastal Aegean region, and sesame seeds in Edirne and Thrace. In Southeastern Anatolia, baklava is prepared with finely ground pistachios.

The city of Gaziantep is known for its culinary tradition and is part of the UNESCO Creative Cities Network.
The rustling of thin dough...

Gaziantep's baklava is particularly famous worldwide. In fact, "Antep Baklava/Gaziantep Baklava" has received protected geographical indication status from the European Union.

Gaziantep baklava, which differs from other variants of the dessert in the quality of ingredients and preparation method, is made from 40-45 layers of thin dough and coated with homemade pistachio filling.

The dessert is baked in stone ovens using oak wood. The tradition of baklava is passed down from generation to generation, with apprentices learning from masters.

Masters of Gaziantep baklava believe that the dessert should appeal to the five senses with its appearance and taste. Although the ingredients of baklava are relatively simple, the production of the dessert requires immense skill and detailed processing.

A good baklava, say the masters, must first be adequately dry and then well-baked. It should be pleasing to the eye, golden yellow in color, light when brought to the mouth, not heavy from too much syrup, with the aroma of fresh pistachios and pure butter.

When you bite into a piece of baklava, you should hear the rustling of thinly rolled dough. In Gaziantep, baklava is an integral part of the culture and is sold everywhere – from shopping malls to bakeries. Of course, there is also a baklava museum in the city.
The art of cutting

Although almost every baklava contains a flawless mixture of sugar, yufka, and nuts, this dessert has different names according to the production and cutting method.

These include havuç dilimi baklava (carrot-shaped baklava), midye baklava (mussel-shaped baklava), bulbul yuvası (nightingale's nest or ring-shaped), and sütlü nuriye (sprinkled with milk instead of syrup).

Kuru (dry) baklava uses less syrup for a crispier pastry, while fistik sarma (pistachio roll) and ceviz sarma (walnut roll) contain plenty of ground pistachios and walnuts.