Baklava
Turkiye, Greece, Egypt, Azerbaijan, and other countries in the former Ottoman Empire influence, as well as Iranian desserts
Product Description
Basically, it is a kind of pastry made by stacking about 40 layers of dough thinly sliced enough to see through, called yufka. Unlike pies that knead the dough itself with butter, yupka uses only water and flour to make it, and while stacking it, it is stacked by sprinkling warm melted refined butter. The oven-baked baklawa is completed by pouring sugar syrup when it is hot, but it is cooled when eaten.
Baklava comes in dozens of varieties, depending on its shape and ingredients. Common types in any store include Kuru baklava, dried baklava - baklava, crispy baked with less butter and omitting the kaimak cream, which is popular as a gift because it can be stored for a long period of about two weeks.) Havuc ̧ dilimi, carrot slices, curry baklava, square baklava - sliced large compared to regular baklava, doble, Söviyet, ̧, semonan-shaped dumpling, dolama - a layer of yupka dough with pistachios and kaimak cream, then wrinkled and sliced like a gimbap. Basically, the price varies depending on the amount of cream and butter, but at high-end baklava restaurants, you can taste the combination of luxurious sweetness, pistachio scents, and butter. Even so, it can be sweet to Korean tastes. It is like a mixture of nutty flavors and sweetness similar to the glazed doughnut of Krispy Kreme Donuts. When people in Turkiye eat baklava, they also eat it with turquoise coffee without any sugar.
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