Baklava
Paper-thin filo layered with pistachio and clarified butter, baked crisp and soaked in lemon-scented syrup.
Origin & history
Baklava's layered pastry tradition runs through the court kitchens of the Ottoman Empire, with Gaziantep in southeastern Turkey recognised for its pistachio version. The pastry depends on filo — yufka — rolled so thin it is translucent, a craft still practised by hand in the region. The syrup is added hot to hot pastry, which is what keeps it crisp.
Ingredients
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Pastry
Filling
Syrup
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