Articles on the history, varieties and master's secrets of baklava
Traditional baklava hasn't changed — but new cousins have joined it. Chocolate baklava, kaymak baklava, and the experiments of modern workshops.
Read More
You bought a perfect baklava — but how should you store it, how long does it stay fresh, what's the best way to serve it? Practical answers to all these questions.
Read More
Same syrup, same region, same pistachio. But one is served hot, the other with kaymak. Kunefe and baklava are like siblings, yet each walks its own path.
Read More
Beyond classic pistachio baklava lie more complex shapes, richer fillings: Sobiyet, Bulbul Yuvasi, Sarma — each a design, each a legend.
Read More
Though overshadowed by pistachio, walnut baklava is one of Anatolia's oldest desserts. With its simple yet deep flavor, it is folk cuisine's gift to palace tables.
Read More
A seemingly simple recipe: phyllo, butter, pistachio, syrup. Yet every master's baklava tastes different. Where lies the gap between those who know the secret and those who don't?
Read More
A single ingredient turns a simple dessert into a masterpiece: the Antep pistachio. The most elegant shade of green, the richest variety of pistachio, the heart of baklava.
Read More
Baklava's roots go far deeper than commonly believed. A fascinating culinary journey from Assyrian tablets and Byzantine recipes to Seljuk kitchens and Topkapi Palace.
Read More