A Food, a Culture

Baklava is one of the most well-known and beloved desserts of Turkish cuisine and one of the most popular examples of the elegant cuisine of the Ottoman Empire. This dessert is prepared by sprinkling walnuts, hazelnuts or pistachios between thin phyllo pastry sheets and baking them in butter. It is usually sweetened with syrup and served chilled. Baklava is widely made not only in Turkey but also in the Middle East and the Balkans, but each region develops its own preparation technique and use of ingredients, taking this dessert to a different dimension.
Although the origins of baklava date back to the Ottoman Empire, the history of this dessert goes back much further, to Mesopotamia. In the Ottoman palaces, this dessert, which reflected the richness and elegance of the sultans’ table, was one of the favorite tastes of both the palace kitchen and the people. Baklava was served to guests especially on holidays, weddings and special occasions. The sweetness of the syrup and the crunchy texture turn baklava into a feast. Today, baklava has become a symbol of Turkish cuisine for dessert aficionados around the world and is still prepared with great care and served on tables.