04Dec
Fulfill Your Sweet Tooth With Many Kinds Of Baklava When In Turkey!
Fulfill Your Sweet Tooth With Many Kinds Of Baklava When In Turkey!
When you get baklava out of Turkey, you should find yourself lucky if you can taste any more than one variety of baklava. In Turkey; home of baklava, it is never a single food item but incorporates a lot more flavors and everyone has their own favorite baklava which tastes best to them.
The most important element for all kinds of baklava is that it must be made up of layers upon layers of filo dough (traditionally, it has to be 40 layers of filo dough) with different kinds of nuts and/or other goodies spread out upon each layer and cooked in a syrupy sugar mix or honey, doused regularly so that it never gets too dry but still crispy
The name of baklava has an uncertain etymology, although it may come from old Mongolian meaning “to pile up.”
So what kind of baklava is your favorite?
We’ll list the varieties and you choose yours!
Fıstıklı Baklava
This is the most common baklava in Turkey, it simply means baklava with pistachio. It’s usually cut into a square shape or small rectangle shape. Masters sprinkle pistachio on the top layer as well as containing lots of chopped pistachios inside the layers of dough.
Kuru Baklava
Kuru means dry. So it is dry baklava, it is the one made without the syrup doused over it. This technique reveals the flavors of the nuts and the filo dough itself which is already sweetened. Rather than being cooked in the watery syrup, it’s covered in a thicker syrup or honey which makes the baklava sweeter and drier than normal baklava. In this way, you can keep baklava fresh and crispy even a lot more longer. It can be made with any nuts, yet pistachio is the most common and most popular always!
Cevizli Baklava
Ceviz means walnuts, so simply we can name it as walnut baklava. As walnuts have a little bitter taste than pistachio, it’s less sweet than the pistachio and, if you’re getting more than one variety of baklava at once in a Turkish baklava shop. Walnut baklava forms a nice counter-balance to many of the sweeter forms of baklava.
Bülbül Yuvası
Bülbül yuvası literally means "nightingale’s nest" just because of the way how it looks, with a circular shape and hollow interior. The center is stuffed with pistachios or walnuts and it’s doused in syrup or honey. It is a little bit tougher in terms of consistency than other kinds and especially when it’s served with walnuts (which is most common in Turkey) it feels more like a meal rather than a lighter dessert!
Sütlü Nuriye
It can’t be wrong if we say this baklava is The lightest and wettest among all, Sütlü Nuriye is topped with sweetened milk rather than syrup, which gives the baklava a different color and lighter feel. But you should know that it goes off more quickly than other types of baklava because it’s made with milk. So you must eat it fresh especially when you get it just out of the oven it has a heavenly taste.
Fıstık Sarma
We can name it pistachio rolls which are perhaps the most interesting of all the baklavas because it is almost exclusively made up of pistachio and sugar with fewer layers of filo dough. It’s less sweet than some other baklava. The syrup is still sprinkled on top, and the richness of the pistachio flavor in these rolls feels like you are eating sweet pistachio that is unlike any other dessert in the world.
Make sure you try all kinds of Baklava when you visit Turkey!