As a Greek the best baklava I've ever had was in Turkey! But seriously it's shocking that you did not include Greece in your report. With many Greeks coming from Turkey in the 1920s they brought with them the "state of the art" in terms of sweets like baklava. I think even our Turkish neighbors would consider it blasphemy that you put Bosnia in there but not us.
What do you expect from a non-objective DW channel with little knowledge of the matter. If you ask them about German sausages then they could give you a proper story. Baklavas is not the topic that they can objectively discuss.
I agree 💯 I love pistachios so Turkey's one is best. But not having Greece there is crazy. Walnuts may not be my favorite, but it's surely delicious and extremely popular.
You can find baklava in all the old Ottoman territories. Greece, Syria, Jordan, Lebanon can all be included. As far as I know Armenians were really good at making baklava during the Ottoman times and they probably still are. My preference is Antep baklava.
My mother makes the best baklava, and the secret is to add some lemon juice to the sugar syrup. Then to let it rest for a few days. It's sweet, but it does not have that heavy taste. As the citrus cuts through the heaviness of ghe sugar. So good
Bulgarian here: Easy win for Turkey. Their variety is unmatched. The best one I've had was at a supermarket bakery in Istanbul, which means you don't even need to go to a fancy place to get 10/10 baklava in Turkey.
As a Turk, not mentioning Greece and Middle Eastern varieties of Baklava isn't a fair comparison i believe. I can understand due to the wars, it's very hard to visit some countries to record Middle Eastern varieties but skipping Greece over Bulgaria seems wrong to me. When it comes to using walnuts, it's basically becomes a poor man's / home made version of it in Turkey but it seems like it becomes the biggest difference to separate Turkish from the Balkan ones. Unfortunately nowadays due to ongoing economic crisis, having baklava in Turkey for middle and lower income households is a big luxury no matter it's made with walnuts or pistachios, store bought or homemade.
Pistachios make perhaps the best fillings for baklava followed by pine nuts and cashews. I find walnuts too bitter in sweets. But this is a subjective opinion.
There is an explanation for it: Traditional Greek cuisine is a "cucina povera" (i.e. cuisine of the poor people), that's why it includes less meat, less butter and less expensive ingredients (like pistacchios). On the other hand, Turkish cuisine is the cuisine of the Ottoman palace.
Baklava is a Levantine dessert, and it varies by nation to nation, even in Georgia we have two types of baklava - layered 33 sheets of filo with wallnuts and melted butter sprinkled after each 3 layer and drenched in syrup. And second - Chopped Baklava, baked with meringue, walnuts and raisins between the three pastry layers without syrup.
Agree that Bosnian baklava is probably the best alongside the turkish! The best I had was in Sarajevo. The worst i have ever tried was in Greece, they clearly dont know how to make it.
The first baklava maker in Gaziantep admitted that he learned it in the Syrian city of Aleppo, and the oldest books on cooking history mention its Syrian origin.
Baklava was the festive dessert of Janissaries even 500 years ago. Moreover Antep one hour drive away from Aleppo and they both was part of Ottoman province Aleppo Vilayet.
@@meralozdemir551 No, your dreams. Should we follow the words of historians and the history of the oldest cities in the world, which are Damascus and Aleppo, or should we follow the words of a fanatic who has not read history?
I personally love "kuru baklava" in Turkey which means dry baklava. It is more crunchy - less syrupy. What I love about Turkish desserts is it has variations. So if classic baklava is too sweet you can eat "kuru baklava". And generally in Turkey they put less sugar to syrups, desserts. For example I find greek and Italian sweets too sweet. But I liked ice cream with baklava at Greece. I also ate Kunefe at Syria before war, it was amazing so I'm suspecting that Syrian and Iranian baklavass should be super good. In Iran they also use more spices... so I'm curious.
I had an aunt of Lebanese heritage (may she rest in peace). When I was a kid, her sister made some baklava one Christmas for our big family get together. I fell in love immediately. I went to one of the Damla bakeries in Cologne/Koeln back in June. Almost cried at their variety it was so amazing. I would have lived there if they would have allowed me.
It is originally Syrian, even the area which is famous for baklava is Gaziantep used to be part of the Aleppo state during the Ottoman era, it is a shame not mentioning Syria where you have more variety than all these three countries and you need to read the history of it
There were Türkmen beyliks, principalities there. Aqqoyunlu, karaqoyunli states too. Gaziantep ppl are descendants of oghuz Turks coming from these states and beyliks.
Most of the Turkish culture is stolen from other nations that were occupied by the ottomans for centuries. The Turkic people were nomads in Central Asia with no civilization.
Imagine that South of Turkey learned it from Aleppo in Syria?!!! That's what the first baklava shop owner said literally in a report by aljazeera channel
@@maissamsriwel8702south of Turkey didnt learn it from Syria???? Baklava was mentioned more than 500 hundred years ago. Even Baklava itself is a Turkish word!!!
Greek here and the absolute best baklava is either Turkish or Levantine. I don't even know why one would include Bosnia in this video, maybe the editor wanted to visit the country? lol
Our classic pastry from Czech Republic is “koláče”(kolache). Sweet yeasted dough buns filled with poppy, sweet cheese or plum filling, flattened and with egg wash and streusel on a top.
I think in India most sweets are milk based. My mother used to make kheer, which is rice, milk and sugar cooked until creamy with cardamom and nuts. And peda, which is just milk and sugar cooked until it thickens considerably. Unlike Chinese, Indians use a lot of milk products and don't have lactose allergy. My favorite sweets are from Bengal, rasgola and rasmalai, it's basically cheese balls cooked in sweet syrup
I've had it all over the Middle East, Eastern Europe- Turkey really nails it! I cannot live without having Pistachio filled baklava when I can get it. I'm so lucky I don't have a local baklava bakery where I live or I'd have a serious weight problem! 🤤
😂😂😂😂😂 Without oils it’s would’ve burned Not every oils requires only butter no watered oils The butter the one makes the baklava crispy and cooks the inside of it well and makes that golden brown colour
The roots of baklava likely trace back to ancient culinary traditions, with a mixture of influences from several cultures and regions. While the dish became more widely associated with the Ottoman Empire, its origins can be linked to earlier civilizations, including the Byzantine Empire, Persian Empire, and even earlier, Mesopotamian cultures. Here are the key influences and possible roots of baklava: 1. Ancient Mesopotamia and Persia: The earliest forms of layered pastry can be traced to ancient Mesopotamia and Persia. These early pastries involved simple techniques of layering dough and filling it with nuts or fruits. The concept of combining nuts (such as walnuts, pistachios, or almonds) and honey or syrup as a sweetener is rooted in these early Middle Eastern traditions. The Persians, in particular, had a long history of making pastries with layers of dough, often sweetened with honey. Shirini, a Persian word for sweet, could have influenced the creation of early versions of baklava. 2. Byzantine Empire: The Byzantines are considered one of the main influences on baklava. The technique of layering thin dough (known as phyllo or filo dough) can be traced to Byzantine pastry-making, which was more refined than earlier Mesopotamian methods. The Byzantine Empire used dough layers similar to what we see in baklava today, and these early pastries would often be filled with nuts (such as walnuts and almonds) and sweetened with honey or syrups. While the precise modern version of baklava may not have existed in Byzantine times, the combination of these ingredients was common. Byzantine courtly feasts, which were known for their luxury and use of intricate dishes, likely featured these rich, layered desserts, possibly as a precursor to baklava. 3. Ottoman Influence: By the time the Ottoman Empire expanded across the Middle East and the Balkans, it is likely that baklava began to take its current form. The Ottomans refined the pastry, perfecting the phyllo dough technique, making it extremely thin and delicate. The Ottomans were influenced by their predecessors, including the Byzantines, but they also introduced their own variations, adding more flavors and ingredients, including rosewater or orange blossom water, which were common in Ottoman sweets. The Ottomans helped spread baklava to many parts of Europe, the Middle East, and North Africa, where local variations emerged. 4. Central Asian and Turkic Influences: Some scholars also trace the origins of layered pastries to Central Asian Turkic peoples, who migrated westward into the Middle East and Anatolia. These peoples had long been making layered dough pastries, and their techniques likely influenced the development of baklava. Süleymaniye, a term used in Central Asia to describe pastries with layers of dough, is another potential precursor to baklava. 5. Greek and Levantine Variants: As the Byzantine Empire evolved, so did the culinary practices, which were absorbed into the cultures of the Levant and Greece. The concept of sweet pastries, often involving nuts, honey, and phyllo dough, likely evolved into regional variations of baklava across Greece, Lebanon, Syria, and Turkey. Conclusion: Baklava’s roots are deeply intertwined with the culinary traditions of ancient Mesopotamia, Persia, the Byzantine Empire, and later the Ottoman Empire. The key elements-layered dough, nuts, and syrup or honey-have been part of Middle Eastern pastry traditions for millennia. While the exact "modern" version of baklava is most often associated with the Ottomans, it likely evolved from earlier Byzantine and Persian pastries, reflecting the cross-cultural exchange in the regions they ruled.
Sarma, dolama, şöbiyet, havuç dilimi hepsi ayrı güzel. Ben Türkiye dışında bir tek Atina'da denedim, en azından benim denediğim karşılaştırılacak gibi değildi.
You should try the Algerian one which is quite unique as the dough is different and the filling is a mix of almond and walnuts, while the sirop is replaced by honey.
No Iranian baklava? You are missing out big time! It comes with a combination of chopped almonds, walnuts, and pistachios, spiced with saffron, cardamom, or jasmine.
@@dariusrezai8864 Gaziantep is a Turkish city. Most people who live in Antep are Turkish, not Kurdish. In Turkey, all the best Baklava makers are Turkish and in Antep too(İmam Çağdaş, Koçak, Zeki İnal, Cavuşoğulları, Güllüoğulları, Çelebioğulları etc)
@@dariusrezai8864 Antep is a Turkish city, most people who live there are Turkish, not Kurdish! The best baklava makers in Turkey are Turkish(İmam Çağdaş, Zeki İnal, Koçak, Güllüoğlu etc)
@@rabi8431 Baklava is Turkish, possibly from a Mongolian root meaning "to wrap up or pile up." Baklava is part of the cuisine of many Middle Eastern, Mediterranean, and Central Asian countries, but it probably originated in Istanbul during the Ottoman Empire. It's a sweet, rich way to end a tasty meal.
@@rabi8431 The word baklava is first attested in English in 1650,[4] a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑː/.[5][6] The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.[7] The historian Paul D. Buell argues that the word baklava may come from the Mongolian root baγla- 'to tie, wrap up, pile up' composed with the Turkic verbal ending -v;[8] baγla- itself in Mongolian is a Turkic loanword.[9] The lexicographer Sevan Nişanyan considers its oldest known forms (pre-1500) to be baklağı and baklağu, and labels it as being of Proto-Turkic origin.[10] Another form of the word is also recorded in Persian, باقلبا (bāqlabā).[11] Though the suffix -vā might suggest a Persian origin,[12][13] the baqla- part does not appear to be Persian and remains of unknown origin.[14] The linguist Tuncer Gülensoy states that the origin of baklava is bakl-ı (feed) in proto-Turkish and suffixes -la-ğı are added. The word changes as bakılağı > bakılavı > baklava.[15] The Arabic name بقلاوة baqlāwa originates from Turkish.
@@imhotepwu4329 😂😂😂😂 You keep thinking and mostly just keep dreaming But you have to get in line though There’s Greeks Armenians Arabs Romans Byzantines Persians On the lines too to get gazi Antep to be their own before the Kurds the colony of Turks 😂😂😂😂😂
I have eaten Turkish, Greek and Bosnian baklavas. The Turkish one is at another level. I can eat 10 of these but I can not eat more than 1 if its a Greek or Bosnian version.
Hi, I've been to many countries around the world. For me, the best ever baklava are from Turkije.(Divine). Not meaning to be awful to other countries. I appreciate and love baklava. Sending you Love and Light. Blessings and Peace. 👼💙🙏🥰✨️🍀🦋🕊
Thinking of Baklava, countries of Türkiye and Greece pops to my mind. I didn’t know there is another European country’s version. But seriously, should feature Greece first 😒
Seriously I don’t know GREECE has Baklava. What I know is that Greek yogurt, salad, gyros 🥙. I have been in Istanbul, there is variety of different baklavas which are all delicious but I like the green ones. And I am Asian.
Turks use either walnuts (my favorite) or pistachio, and the syrup is made of sugary water with lemon juice. And of course, butter is a sine qua non. Some other countries use cinnamon - which really pisses me off - and honey as sweetener.
So for me personally the Bosnian baklava is the best, not this in the video, but with many layers of fillow dough and same many layers of chopped walnuts, totally different as the Turkish or Bulgarian baklava.
I’ve tasted backlavas in several countries but the BEST of the BEST, the ones that beat the Turkish, the Greek, the Bulgarian anytime is the Lebanese/Syrian. The ones I tasted in Lebanon some years ago were simply unparalleled. Then I discovered that those in Beirut were great but the best come from Northern Lebanon, a town called Tripoli where there is the most famous Lebanese Pastry chef and Maître Pâtissier called ‘El Hallab’. When you walk in, you forget your name … it’s simply impressive.
Algerian baclawa is the best, it is filled with walnut with the essence of rose water and in the end watered by pure honey, and the filling is significant, not like in turkish or other ones just sprinkle of nuts..Additionally, the final shape is a piece of art..a beautiful design.
@@imenb.4122 yes the original baclawa in Algeria is only with walnuts but nowadays some people prefere to mix almonds or replace it totally by almonds.
As with many other questions of this nature, the answer to the question which baklava is best, bosnian, turkish or bulgarian, the answer is once more YES :D
@@diofromyozgat Yes they did First they learned from Syrian soils when the Syria was under the ottoman empire I did work this place 6 years who’s ancestors brought and service the baklava first time in Gazi Antep than 1970s to İstanbul Güllüoğlu Karaköy I worked in that profession over 13 years I made and introduced first time to Güllüoğlu the Burma kadayıf in 1996 They didn’t know how to make it I was the Handsomest baker among those workers The Photographer put my picture on cover page of the company magazine in 1996 Ask them about The ones lives in Canada
@@Atilla066 Güllüoğlu is not the best baklava makers in Türkiye, people has been eating baklava for hundreds of years before they even openned their baklava shop. Maybe you should search "Baklava Alayı" during Ottoman times. Arabs have nothing to do with Baklava!!
Best pizza is made in Italy , not New York . The best Baklava is made in Turkey not Athens .... Please have some respect for its origins you always play around when it comes to Turkish cuisine . These countries have been ruled by the Turks for so long ofcourse they are gonna take over some of our culture and we some of theres. Balava is an middel eastern sweet but the Arabs made it with just 2 layers of dough and a nut filling in the middel the Turks perfected it and made it into its known form now it is not Balkan .
This shows your lack of knowledge about cuisine history. There are many versions of Baklawa in Syria and only one has got 2 to 4 layers in the top then filled with pistachio and then comes the rest of between 20 to 40 layers of the the thin dough. In fact adding extra layers of dough makes it cheaper and lower quality. The version where you get only 2 to 4 layers in the top is called Kul Wa Ushkur "eat and give Thanks". Some other versions include Warbat, Wardat, Nammoura Nahsh..etc. You can visit any Syrian sweet shop in Turkey to see the difference. Turkish Baklawa is full of Syrup which is absolutely a down side (BTW Syrup is an Arabic word)
@@KhaledAlAwaji Yes those are all modern variations of baklawa tho . Those came also around the Ottoman era and even later in the early 20th century , the early form of baklawa what the Arabs made was as i said just 2 layers of dough with nut filling . I see your just an Arab nationalist that will claim anything is Arab and totally disregard the cullinary evolution and mixing of dishes in Ottoman palace kitchens . No need to be ashamed bro
@@mkbijnaam8713 😂😂😂 it's really funny when you jump to judgments rather than discuss with attested proofs. I'm not an Arab nationalist and not even Syrian, I'm only a researcher and I have provided resources in other comments. Yes there are modern variations, but they mainly about the additives not the main structure. And I told you that the more layers you have in Baklawa the less quality it is. Bro you are the nationalist not me.
@@KhaledAlAwajiBaklava is made by layering sheets of the unleavened dough called phyllo, brushing each with butter and honey, tucking chopped nuts in between, and baking it. Baklava is Turkish, possibly from a Mongolian root meaning "to wrap up or pile up." Baklava is part of the cuisine of many Middle Eastern, Mediterranean, and Central Asian countries, but it probably originated in Istanbul during the Ottoman Empire. It's a sweet, rich way to end a tasty meal!
@@KhaledAlAwaji yes and you probably research at some crappy university funded by the emirates and there pan arabism bs propaganda . The original form of Baklava was sht the Turks improved it to the Baklava we know now also shawarma comes from Doner kebab and has its roots also in Turkis cuisine you Arabs should stop claiming Turkish dishes i mean would be stupid if id say that lahmacun is Turkish .
The origin of baklava is from Syria and this was mentioned in very old cooking history books. Please mention the true origin of Syrian baklava and respect its owners.
@@diofromyozgat Read in the history of cooking books by Ibn al-Adim and Ibn Sayyar, and other books, where baklava was first made, and ask the oldest baklava maker in Turkey where he learned it in Aleppo, Syria, and he mentioned that.
@@diofromyozgat Do you know how old the Syrian city of Aleppo is?! Have you read the history of cooking books and when historians wrote them, before there was a country called Turkey, so should we leave all this evidence, my brother?!
@@Maryan46 do you know how old is Urfa? Antep? İstanbul? İzmir? Çorum? The citys age has nothing to do with the deserts origin?? The founding date of Syria is 1946. The ancient syria has nothing to do with todays syria because ancient Syrians, Iraqis etc are NOT Arabs like todays Syrians! "Similiar" deserts existed in Ancient China, Mongolia, Ancient Greece and Ancient Assyria but the baklava we eat today is from Ottoman Palace! Thats why the origin of the word is Turkish and the desert is popular in Balkans, Caucasians, Middle East and Central Asia! It has nothing to do with Arabs!!
I am surprised to see that there is no mention of oil/ fats in between the layers of pastry. I always thought baklava had lots of butter in it. 🙄. Can anyone help me with an answer? thanks
The ottoman Turks introduced Baklava to European countries but they took and most of their food from other occupied nations by the ottoman empire. As the Turkic people in Asian countries never knew these foods
The baklava and various types of sweets in the video are all from ancient Syrian cuisine, and these countries have nothing to do with it except that they learned it from the Syrians and prepared it, but baklava and Syrian sweets remain the best and most delicious.
The first and best Baklawa - which changed into Baklava by Ottomans due to their inability to pronounce the sound of "wa" - was first made in the modern days Syria more than 3000 years ago as the video suggested. The recipe was also documented in a book from the 9th century called "Al Wasla ila Al habib" that was translated into English by historian Charles Perry under the title : "Scents And Flavors, A Syrian Cookbook". The original name is Kul Wa Ushkur or Eat and Give Thanks p81 Recipe 7.30 The old name of Baklawa is still used in Syria until today. Mind the fact that the word Baklawa has only meaning in the Arabic as Bakl means nuts and seeds like Pistachio, whalnut and almond
There is no Arabic etymology for Baklava. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal. The historian Paul D. Buell argues that the word baklava may come from the Mongolian root baγla- 'to tie, wrap up, pile up' composed with the Turkic verbal ending -v;[8] baγla- itself in Mongolian is a Turkic loanword.[9] The lexicographer Sevan Nişanyan considers its oldest known forms (pre-1500) to be baklağı and baklağu, and labels it as being of Proto-Turkic origin.
@@erg1903 that's not true. It's actually from an Arabic origin and the word Bakla is still in use in ARABIC from the stem B K Lبقل Which as noun is a general name of the seeds and nuts in Arabic. Now Baklawa comes from the word باقلاءة means the full of nut. Which became باقلاوة then بقلاوة. The sound of WA in the original Arabic word makes the argument that you have just listed just wrong.
@@KhaledAlAwaji You can check all the well etymologycal dictionaries in the word.This is the explanation. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal (Turkish Poet). What you do is trying to give a word an Arabic meaning. In Arabic there are so many documents is written before 15th century. Show me an evidence , a desert with the name baklawa.I can accept your argument. It will not change my joy if it is Arabic, Turkish ... etc
Baklava is made by layering sheets of the unleavened dough called phyllo, brushing each with butter and honey, tucking chopped nuts in between, and baking it. Baklava is Turkish, possibly from a Mongolian root meaning "to wrap up or pile up." Baklava is part of the cuisine of many Middle Eastern, Mediterranean, and Central Asian countries, but it probably originated in Istanbul during the Ottoman Empire. It's a sweet, rich way to end a tasty meal.
how could you not like baklava, it would be interesting to have baklava built up like a croquembouche, for a special event or even like a mock castle, but only with pistachios, lol...................
Iranians need to protect their inventions, because we are surrounded by ill wishing countries. Baklava in Iran is not produced any where else, because it has so many varieties. Turks took the azeri baklava and made it their own. All other countries then took it from the ottomans. But baklava from Kashan and yazd and qum is just way better than air filled Turkish baklava
Kiz isteme is not going out with a date, it means, families of the both side come together to meet each other, and man's side ask permission of the father of the woman's side. Bunu niye yazdim bilmiyorum 😂
Never tried walnut Baklava, still… I claim best baklava is made out of a combination of hazelnuts and walnuts. Pistachios don’t taste good and are too expensive!
in Sarajevo,the baklava shop makes them too sweet! i left my baklavas and left . Secondly im Turkish but syrian and labenese baklava is also super tasty
In Turkey, baklava is not only or exclusively made with pistachio but also with hazel nuts, wall nuts and almonds.
Thats everywhere in the middle east
As a Greek the best baklava I've ever had was in Turkey! But seriously it's shocking that you did not include Greece in your report. With many Greeks coming from Turkey in the 1920s they brought with them the "state of the art" in terms of sweets like baklava. I think even our Turkish neighbors would consider it blasphemy that you put Bosnia in there but not us.
Your comment is on point. Greetings from TR❤
What do you expect from a non-objective DW channel with little knowledge of the matter. If you ask them about German sausages then they could give you a proper story. Baklavas is not the topic that they can objectively discuss.
I agree 💯 I love pistachios so Turkey's one is best. But not having Greece there is crazy. Walnuts may not be my favorite, but it's surely delicious and extremely popular.
No your Baklava is a disgrace and you should be ashamed of yourselves.
Not just that, they censored Greece in the video. The guy at the second 33, says he ate baklava in Greece but they translated that as elsewhere.
You can find baklava in all the old Ottoman territories. Greece, Syria, Jordan, Lebanon can all be included. As far as I know Armenians were really good at making baklava during the Ottoman times and they probably still are. My preference is Antep baklava.
Even in Libya!
...and Algeria
You can find baklava in all the old Byzantine territories too ;)
I’ve been to many countries before and ate best bakalava in Turkey 💕
🤣🤣🤣🤣🤣
Been to Turkiye twice & had PLENTY here! You are totally correct. The very best. 💗🧿💗🧿💗
My mother makes the best baklava, and the secret is to add some lemon juice to the sugar syrup. Then to let it rest for a few days. It's sweet, but it does not have that heavy taste. As the citrus cuts through the heaviness of ghe sugar. So good
Bulgarian here: Easy win for Turkey. Their variety is unmatched. The best one I've had was at a supermarket bakery in Istanbul, which means you don't even need to go to a fancy place to get 10/10 baklava in Turkey.
As a Turk, not mentioning Greece and Middle Eastern varieties of Baklava isn't a fair comparison i believe. I can understand due to the wars, it's very hard to visit some countries to record Middle Eastern varieties but skipping Greece over Bulgaria seems wrong to me.
When it comes to using walnuts, it's basically becomes a poor man's / home made version of it in Turkey but it seems like it becomes the biggest difference to separate Turkish from the Balkan ones. Unfortunately nowadays due to ongoing economic crisis, having baklava in Turkey for middle and lower income households is a big luxury no matter it's made with walnuts or pistachios, store bought or homemade.
Pistachios make perhaps the best fillings for baklava followed by pine nuts and cashews. I find walnuts too bitter in sweets. But this is a subjective opinion.
Well said komsou ❤
There is an explanation for it:
Traditional Greek cuisine is a "cucina povera" (i.e. cuisine of the poor people), that's why it includes less meat, less butter and less expensive ingredients (like pistacchios).
On the other hand, Turkish cuisine is the cuisine of the Ottoman palace.
Baklava is a Levantine dessert, and it varies by nation to nation, even in Georgia we have two types of baklava - layered 33 sheets of filo with wallnuts and melted butter sprinkled after each 3 layer and drenched in syrup. And second - Chopped Baklava, baked with meringue, walnuts and raisins between the three pastry layers without syrup.
Agree that Bosnian baklava is probably the best alongside the turkish! The best I had was in Sarajevo. The worst i have ever tried was in Greece, they clearly dont know how to make it.
I always thought Greece... Until I went to Turkiye! The best! From Istanbul to Antakya/Samandag
💗🧿💗🧿💗
Honestly Baklava could end all wars if we just had enough of it.
😊 this made my day
The first baklava maker in Gaziantep admitted that he learned it in the Syrian city of Aleppo, and the oldest books on cooking history mention its Syrian origin.
Baklava was the festive dessert of Janissaries even 500 years ago. Moreover Antep one hour drive away from Aleppo and they both was part of Ottoman province Aleppo Vilayet.
No. This is just histrory in your dreams.
Halep Türk vilayetiydi. Suriye diye bir devlet yoktu ve günümüzde hala yok.
@@meralozdemir551 No, your dreams. Should we follow the words of historians and the history of the oldest cities in the world, which are Damascus and Aleppo, or should we follow the words of a fanatic who has not read history?
"Scents and Flavors: A Syrian Cookbook" is older than many countries today.
I personally love "kuru baklava" in Turkey which means dry baklava. It is more crunchy - less syrupy. What I love about Turkish desserts is it has variations. So if classic baklava is too sweet you can eat "kuru baklava". And generally in Turkey they put less sugar to syrups, desserts. For example I find greek and Italian sweets too sweet. But I liked ice cream with baklava at Greece. I also ate Kunefe at Syria before war, it was amazing so I'm suspecting that Syrian and Iranian baklavass should be super good. In Iran they also use more spices... so I'm curious.
I had an aunt of Lebanese heritage (may she rest in peace). When I was a kid, her sister made some baklava one Christmas for our big family get together. I fell in love immediately. I went to one of the Damla bakeries in Cologne/Koeln back in June. Almost cried at their variety it was so amazing. I would have lived there if they would have allowed me.
To make the comparison fair, you should also include middle eastern baklava (a lot of lebanese and syrian shops serve it across europe)
It is originally Syrian, even the area which is famous for baklava is Gaziantep used to be part of the Aleppo state during the Ottoman era, it is a shame not mentioning Syria where you have more variety than all these three countries and you need to read the history of it
Baklava is NOT syrian, all of syria was part of ottoman empire just like Turkey and Greece.
There were Türkmen beyliks, principalities there. Aqqoyunlu, karaqoyunli states too. Gaziantep ppl are descendants of oghuz Turks coming from these states and beyliks.
Most of the Turkish culture is stolen from other nations that were occupied by the ottomans for centuries. The Turkic people were nomads in Central Asia with no civilization.
Definitely in Turkey 🇹🇷 specifically the city of Gaziantep, where the best pistachio baklava 😋
Baklava originally comes from Southern Turkey thats why so many people around the world travel to Istanbul just to eat it.
Imagine that South of Turkey learned it from Aleppo in Syria?!!! That's what the first baklava shop owner said literally in a report by aljazeera channel
@@maissamsriwel8702 Exactly, and no one mentioned Syrai in the comments, really shame.
@@maissamsriwel8702south of Turkey didnt learn it from Syria???? Baklava was mentioned more than 500 hundred years ago. Even Baklava itself is a Turkish word!!!
@@maissamsriwel8702 Suriye mi vardı o zaman 😅 Halep Türk vilayetiydi.
Greek here and the absolute best baklava is either Turkish or Levantine. I don't even know why one would include Bosnia in this video, maybe the editor wanted to visit the country? lol
I love the stuff, it is so addicitve
Our classic pastry from Czech Republic is “koláče”(kolache). Sweet yeasted dough buns filled with poppy, sweet cheese or plum filling, flattened and with egg wash and streusel on a top.
no Kolaches is originally from Texas, my fav is with sausage klobasnek
Kolache or Koloche is Persian Word
Which Means little Cookies
"Kolo" Means Cookie and "Che" Meas Little
I have tried them in Texas and they were really good!
I think in India most sweets are milk based. My mother used to make kheer, which is rice, milk and sugar cooked until creamy with cardamom and nuts. And peda, which is just milk and sugar cooked until it thickens considerably. Unlike Chinese, Indians use a lot of milk products and don't have lactose allergy. My favorite sweets are from Bengal, rasgola and rasmalai, it's basically cheese balls cooked in sweet syrup
I've had it all over the Middle East, Eastern Europe- Turkey really nails it! I cannot live without having Pistachio filled baklava when I can get it. I'm so lucky I don't have a local baklava bakery where I live or I'd have a serious weight problem! 🤤
Algerian baklawa is the best for me cause it's a tradition and a reacher version...❤yummy
I agree ❤
The best is from Algeria.
Which country?
Baklava is from Gaziantep, Turkey.
There are endless sorts of bsklava in Gaziantep!
Other Countries in Region are making copies
Did the Bosnian baklava maker forgot adding butter before baking it or was it excluded from the video? You can’t make baklava without unsalted butter.
😂😂😂😂😂
Without oils it’s would’ve burned
Not every oils requires only butter no watered oils
The butter the one makes the baklava crispy and cooks the inside of it well and makes that golden brown colour
❤️Gaziantep, Türkiye 🇹🇷 the Best Baklava
The different types of baklavas are extremely awesome and tasty 😋😊❤.
Translation of Turkish is wrong.
yeah lol, even I without almost no knowledge of Turkish could catch words they didn't include in the subtitles!
4.50 its not dating :)
The roots of baklava likely trace back to ancient culinary traditions, with a mixture of influences from several cultures and regions. While the dish became more widely associated with the Ottoman Empire, its origins can be linked to earlier civilizations, including the Byzantine Empire, Persian Empire, and even earlier, Mesopotamian cultures. Here are the key influences and possible roots of baklava:
1. Ancient Mesopotamia and Persia:
The earliest forms of layered pastry can be traced to ancient Mesopotamia and Persia. These early pastries involved simple techniques of layering dough and filling it with nuts or fruits. The concept of combining nuts (such as walnuts, pistachios, or almonds) and honey or syrup as a sweetener is rooted in these early Middle Eastern traditions.
The Persians, in particular, had a long history of making pastries with layers of dough, often sweetened with honey. Shirini, a Persian word for sweet, could have influenced the creation of early versions of baklava.
2. Byzantine Empire:
The Byzantines are considered one of the main influences on baklava. The technique of layering thin dough (known as phyllo or filo dough) can be traced to Byzantine pastry-making, which was more refined than earlier Mesopotamian methods.
The Byzantine Empire used dough layers similar to what we see in baklava today, and these early pastries would often be filled with nuts (such as walnuts and almonds) and sweetened with honey or syrups. While the precise modern version of baklava may not have existed in Byzantine times, the combination of these ingredients was common.
Byzantine courtly feasts, which were known for their luxury and use of intricate dishes, likely featured these rich, layered desserts, possibly as a precursor to baklava.
3. Ottoman Influence:
By the time the Ottoman Empire expanded across the Middle East and the Balkans, it is likely that baklava began to take its current form. The Ottomans refined the pastry, perfecting the phyllo dough technique, making it extremely thin and delicate.
The Ottomans were influenced by their predecessors, including the Byzantines, but they also introduced their own variations, adding more flavors and ingredients, including rosewater or orange blossom water, which were common in Ottoman sweets.
The Ottomans helped spread baklava to many parts of Europe, the Middle East, and North Africa, where local variations emerged.
4. Central Asian and Turkic Influences:
Some scholars also trace the origins of layered pastries to Central Asian Turkic peoples, who migrated westward into the Middle East and Anatolia. These peoples had long been making layered dough pastries, and their techniques likely influenced the development of baklava.
Süleymaniye, a term used in Central Asia to describe pastries with layers of dough, is another potential precursor to baklava.
5. Greek and Levantine Variants:
As the Byzantine Empire evolved, so did the culinary practices, which were absorbed into the cultures of the Levant and Greece. The concept of sweet pastries, often involving nuts, honey, and phyllo dough, likely evolved into regional variations of baklava across Greece, Lebanon, Syria, and Turkey.
Conclusion:
Baklava’s roots are deeply intertwined with the culinary traditions of ancient Mesopotamia, Persia, the Byzantine Empire, and later the Ottoman Empire. The key elements-layered dough, nuts, and syrup or honey-have been part of Middle Eastern pastry traditions for millennia. While the exact "modern" version of baklava is most often associated with the Ottomans, it likely evolved from earlier Byzantine and Persian pastries, reflecting the cross-cultural exchange in the regions they ruled.
Azerbaijan baklava is the best !😋
Sarma, dolama, şöbiyet, havuç dilimi hepsi ayrı güzel.
Ben Türkiye dışında bir tek Atina'da denedim, en azından benim denediğim karşılaştırılacak gibi değildi.
You should try the Algerian one which is quite unique as the dough is different and the filling is a mix of almond and walnuts, while the sirop is replaced by honey.
No Iranian baklava? You are missing out big time! It comes with a combination of chopped almonds, walnuts, and pistachios, spiced with saffron, cardamom, or jasmine.
Haha stfu. Noone cares about farsi
Sounds divine❤
Here in Serbia, we fill baklava with walnuts and poppy seeds. But the best baklava was made by Şeker Ağa for Sümbül Ağa!😎
I’ve traveled through most of the Middle East and in my opinion the Kurds of Turkey make the best baklavas especially from the city of gaziantep
@@dariusrezai8864 Gaziantep is a Turkish city. Most people who live in Antep are Turkish, not Kurdish. In Turkey, all the best Baklava makers are Turkish and in Antep too(İmam Çağdaş, Koçak, Zeki İnal, Cavuşoğulları, Güllüoğulları, Çelebioğulları etc)
@@dariusrezai8864 Antep is a Turkish city, most people who live there are Turkish, not Kurdish! The best baklava makers in Turkey are Turkish(İmam Çağdaş, Zeki İnal, Koçak, Güllüoğlu etc)
Saudi Arabia and Lebanon also have good baklava
There are great pizzas in the US, but none of them can come close to the italian pizza. So is it with baklava, türkiye is the go-to place for baklava.
Orginal Baklva from Syrien
Original Baklava is from Turkey. Baklava itself is a Turkish word!!
@diofromyozgat
Baklava is Arabic word 😀 not Turkish. Baklava from sweet Syrian food
@@rabi8431 Baklava is Turkish, possibly from a Mongolian root meaning "to wrap up or pile up." Baklava is part of the cuisine of many Middle Eastern, Mediterranean, and Central Asian countries, but it probably originated in Istanbul during the Ottoman Empire. It's a sweet, rich way to end a tasty meal.
@@rabi8431 The word baklava is first attested in English in 1650,[4] a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑː/.[5][6] The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.[7]
The historian Paul D. Buell argues that the word baklava may come from the Mongolian root baγla- 'to tie, wrap up, pile up' composed with the Turkic verbal ending -v;[8] baγla- itself in Mongolian is a Turkic loanword.[9] The lexicographer Sevan Nişanyan considers its oldest known forms (pre-1500) to be baklağı and baklağu, and labels it as being of Proto-Turkic origin.[10] Another form of the word is also recorded in Persian, باقلبا (bāqlabā).[11] Though the suffix -vā might suggest a Persian origin,[12][13] the baqla- part does not appear to be Persian and remains of unknown origin.[14] The linguist Tuncer Gülensoy states that the origin of baklava is bakl-ı (feed) in proto-Turkish and suffixes -la-ğı are added. The word changes as bakılağı > bakılavı > baklava.[15]
The Arabic name بقلاوة baqlāwa originates from Turkish.
Turkye and Bosnia ❤
Gaziantep! 🇹🇷
İs gaziantep turkish I think it is kurdish
@@imhotepwu4329
😂😂😂😂
You keep thinking and mostly just keep dreaming
But you have to get in line though
There’s
Greeks
Armenians
Arabs
Romans
Byzantines
Persians
On the lines too to get gazi Antep to be their own before the Kurds the colony of Turks
😂😂😂😂😂
Lebanon. 🇱🇧
I have eaten Turkish, Greek and Bosnian baklavas. The Turkish one is at another level. I can eat 10 of these but I can not eat more than 1 if its a Greek or Bosnian version.
Where do you get the best baklava? The answer will always be Türkiye.
Well tbh i do give this title to Türkiye, we love it in Bosnia ans Herzegovina, but you have to be honest.
Hi, I've been to many countries around the world. For me, the best ever baklava are from Turkije.(Divine). Not meaning to be awful to other countries. I appreciate and love baklava. Sending you Love and Light. Blessings and Peace. 👼💙🙏🥰✨️🍀🦋🕊
first of all you didnt mention greece it is not cool. second nutella baklava is Blasphemy and it need to purge
best baklawa in Tunisia
I can tell you even the city. It is Gaziantep an it should be declared as a crime, if Baklava is made by any person who is not from Gaziantep.
@ozzyq7 And Gaziantep was belong to Syria, most of Turkish dishes comes from Gaziantep and its origin from Syrian dishes way before Ottmanes exists.
@@heb123syria itself belonged to ottoman empire. Ancient syrians are not arabs like todays syrians!
Thinking of Baklava, countries of Türkiye and Greece pops to my mind. I didn’t know there is another European country’s version.
But seriously, should feature Greece first 😒
Lbanese beats all as usual in that reagion a bit like italy in the northen mediterranean sea
Seriously I don’t know GREECE has Baklava. What I know is that Greek yogurt, salad, gyros 🥙. I have been in Istanbul, there is variety of different baklavas which are all delicious but I like the green ones. And I am Asian.
It was brought to Greece by the Ottoman Empire in the 16th century. Why would they feature Greece first???
First or second or whatever...U can't have baklava video without Greece.
Even Syria or Lebanon..! Half poorly made quicky video
@@m.e.c.5837 Greece did not exist as an entity in 16th century, we were part of Ottoman Empire. It's nothing foreign to Greeks.
Is this even a question? Gaziantep Baklava is the best, the one and the only baklava in the entire universe. Rest is another desert
Moroccan baklava is made with almond.
Which country does produce and export much baklava, it is the best
Turks use either walnuts (my favorite) or pistachio, and the syrup is made of sugary water with lemon juice. And of course, butter is a sine qua non. Some other countries use cinnamon - which really pisses me off - and honey as sweetener.
Cinnamon and honey in Baklava is disgusting. It becomes rock hard, dry and taste Christmas.
classic pastry from my country?? Gulab Jamun, Jalebi, Rasgulla, Sonpapdi, Kajukatli
So for me personally the Bosnian baklava is the best, not this in the video, but with many layers of fillow dough and same many layers of chopped walnuts, totally different as the Turkish or Bulgarian baklava.
I’ve tasted backlavas in several countries but the BEST of the BEST, the ones that beat the Turkish, the Greek, the Bulgarian anytime is the Lebanese/Syrian. The ones I tasted in Lebanon some years ago were simply unparalleled. Then I discovered that those in Beirut were great but the best come from Northern Lebanon, a town called Tripoli where there is the most famous Lebanese Pastry chef and Maître Pâtissier called ‘El Hallab’. When you walk in, you forget your name … it’s simply impressive.
البقلاوة سورية🇸🇾🇸🇾🇸🇾
Turkish baklava with kaymack is sublime
Algerian baclawa is the best, it is filled with walnut with the essence of rose water and in the end watered by pure honey, and the filling is significant, not like in turkish or other ones just sprinkle of nuts..Additionally, the final shape is a piece of art..a beautiful design.
Also the one with almond and orange blossom water is sooo goood ❤❤
@@imenb.4122 yes the original baclawa in Algeria is only with walnuts but nowadays some people prefere to mix almonds or replace it totally by almonds.
Syria's is the best. Period. Syria is the origin as well. Unfortunately, you cannot go to Syria and taste the best baklawa in the world.
Best Baklava is made in Batumi, Georgia 🇬🇪
As with many other questions of this nature, the answer to the question which baklava is best, bosnian, turkish or bulgarian, the answer is once more YES :D
Syrian Baklava is stand out imo. It is drier, more delecate and less sweet. Feels more luxurious than the ones I would usually get
Of course the best baklava is made in Gaziantep, Turkey.
And they learned it from Aleppo Syria
@@KhaledAlAwajino they didnt!
@@diofromyozgat
Yes they did
First they learned from Syrian soils when the Syria was under the ottoman empire
I did work this place 6 years who’s ancestors brought and service the baklava first time in Gazi Antep than 1970s to İstanbul Güllüoğlu Karaköy
I worked in that profession over 13 years
I made and introduced first time to Güllüoğlu the Burma kadayıf in 1996
They didn’t know how to make it
I was the Handsomest baker among those workers
The
Photographer put my picture on cover page of the company magazine in 1996
Ask them about The ones lives in Canada
@@Atilla066 Güllüoğlu is not the best baklava makers in Türkiye, people has been eating baklava for hundreds of years before they even openned their baklava shop. Maybe you should search "Baklava Alayı" during Ottoman times. Arabs have nothing to do with Baklava!!
Gggrrreeat video! ❤❤❤
That young guy in glasses in Bosnia looked like James spader.
Best pizza is made in Italy , not New York . The best Baklava is made in Turkey not Athens .... Please have some respect for its origins you always play around when it comes to Turkish cuisine . These countries have been ruled by the Turks for so long ofcourse they are gonna take over some of our culture and we some of theres. Balava is an middel eastern sweet but the Arabs made it with just 2 layers of dough and a nut filling in the middel the Turks perfected it and made it into its known form now it is not Balkan .
This shows your lack of knowledge about cuisine history. There are many versions of Baklawa in Syria and only one has got 2 to 4 layers in the top then filled with pistachio and then comes the rest of between 20 to 40 layers of the the thin dough. In fact adding extra layers of dough makes it cheaper and lower quality.
The version where you get only 2 to 4 layers in the top is called Kul Wa Ushkur "eat and give Thanks".
Some other versions include Warbat, Wardat, Nammoura Nahsh..etc.
You can visit any Syrian sweet shop in Turkey to see the difference.
Turkish Baklawa is full of Syrup which is absolutely a down side (BTW Syrup is an Arabic word)
@@KhaledAlAwaji Yes those are all modern variations of baklawa tho . Those came also around the Ottoman era and even later in the early 20th century , the early form of baklawa what the Arabs made was as i said just 2 layers of dough with nut filling . I see your just an Arab nationalist that will claim anything is Arab and totally disregard the cullinary evolution and mixing of dishes in Ottoman palace kitchens . No need to be ashamed bro
@@mkbijnaam8713 😂😂😂 it's really funny when you jump to judgments rather than discuss with attested proofs. I'm not an Arab nationalist and not even Syrian, I'm only a researcher and I have provided resources in other comments.
Yes there are modern variations, but they mainly about the additives not the main structure. And I told you that the more layers you have in Baklawa the less quality it is.
Bro you are the nationalist not me.
@@KhaledAlAwajiBaklava is made by layering sheets of the unleavened dough called phyllo, brushing each with butter and honey, tucking chopped nuts in between, and baking it. Baklava is Turkish, possibly from a Mongolian root meaning "to wrap up or pile up." Baklava is part of the cuisine of many Middle Eastern, Mediterranean, and Central Asian countries, but it probably originated in Istanbul during the Ottoman Empire. It's a sweet, rich way to end a tasty meal!
@@KhaledAlAwaji yes and you probably research at some crappy university funded by the emirates and there pan arabism bs propaganda . The original form of Baklava was sht the Turks improved it to the Baklava we know now also shawarma comes from Doner kebab and has its roots also in Turkis cuisine you Arabs should stop claiming Turkish dishes i mean would be stupid if id say that lahmacun is Turkish .
The origin of baklava is from Syria and this was mentioned in very old cooking history books. Please mention the true origin of Syrian baklava and respect its owners.
Where is the origin?
@@diofromyozgat Read in the history of cooking books by Ibn al-Adim and Ibn Sayyar, and other books, where baklava was first made, and ask the oldest baklava maker in Turkey where he learned it in Aleppo, Syria, and he mentioned that.
@@Maryan46 oldest baklava maker in Turkey is NOT Güllüoğlu. It goes hundreds of years before him opening a desert place.
@@diofromyozgat
Do you know how old the Syrian city of Aleppo is?! Have you read the history of cooking books and when historians wrote them, before there was a country called Turkey, so should we leave all this evidence, my brother?!
@@Maryan46 do you know how old is Urfa? Antep? İstanbul? İzmir? Çorum? The citys age has nothing to do with the deserts origin?? The founding date of Syria is 1946. The ancient syria has nothing to do with todays syria because ancient Syrians, Iraqis etc are NOT Arabs like todays Syrians! "Similiar" deserts existed in Ancient China, Mongolia, Ancient Greece and Ancient Assyria but the baklava we eat today is from Ottoman Palace! Thats why the origin of the word is Turkish and the desert is popular in Balkans, Caucasians, Middle East and Central Asia! It has nothing to do with Arabs!!
I am surprised to see that there is no mention of oil/ fats in between the layers of pastry. I always thought baklava had lots of butter in it. 🙄. Can anyone help me with an answer? thanks
The ottoman Turks introduced Baklava to European countries but they took and most of their food from other occupied nations by the ottoman empire. As the Turkic people in Asian countries never knew these foods
@@TropicalAntarctic 100% true
They were just nomads wondering in central Asia without any civilization, like Mongols. They occupied nations and stole their cultures
The baklava and various types of sweets in the video are all from ancient Syrian cuisine, and these countries have nothing to do with it except that they learned it from the Syrians and prepared it, but baklava and Syrian sweets remain the best and most delicious.
Baklava is a Turkish dessert that has nothing to do with Arabs! Baklava itself is a Turkish word!
Ancient syria is long time gone before arab invaders came
We have baclava in Ro as well, esspecially made in Dobrogea ❤
My family's recipe is the best. Ottoman Armenians and Arabs from Syria and Egypt. Forget about it. The fusion is nuclear.
The first and best Baklawa - which changed into Baklava by Ottomans due to their inability to pronounce the sound of "wa" - was first made in the modern days Syria more than 3000 years ago as the video suggested. The recipe was also documented in a book from the 9th century called "Al Wasla ila Al habib" that was translated into English by historian Charles Perry under the title : "Scents And Flavors, A Syrian Cookbook".
The original name is Kul Wa Ushkur or Eat and Give Thanks p81 Recipe 7.30
The old name of Baklawa is still used in Syria until today.
Mind the fact that the word Baklawa has only meaning in the Arabic as Bakl means nuts and seeds like Pistachio, whalnut and almond
There is no Arabic etymology for Baklava. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal. The historian Paul D. Buell argues that the word baklava may come from the Mongolian root baγla- 'to tie, wrap up, pile up' composed with the Turkic verbal ending -v;[8] baγla- itself in Mongolian is a Turkic loanword.[9] The lexicographer Sevan Nişanyan considers its oldest known forms (pre-1500) to be baklağı and baklağu, and labels it as being of Proto-Turkic origin.
@@erg1903 that's not true.
It's actually from an Arabic origin and the word Bakla is still in use in ARABIC from the stem B K Lبقل
Which as noun is a general name of the seeds and nuts in Arabic.
Now Baklawa comes from the word باقلاءة means the full of nut.
Which became باقلاوة then بقلاوة.
The sound of WA in the original Arabic word makes the argument that you have just listed just wrong.
@@KhaledAlAwaji You can check all the well etymologycal dictionaries in the word.This is the explanation. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal (Turkish Poet). What you do is trying to give a word an Arabic meaning. In Arabic there are so many documents is written before 15th century. Show me an evidence , a desert with the name baklawa.I can accept your argument. It will not change my joy if it is Arabic, Turkish ... etc
Baklava itself is a Mongolian/Turkic word!
Baklava is made by layering sheets of the unleavened dough called phyllo, brushing each with butter and honey, tucking chopped nuts in between, and baking it. Baklava is Turkish, possibly from a Mongolian root meaning "to wrap up or pile up." Baklava is part of the cuisine of many Middle Eastern, Mediterranean, and Central Asian countries, but it probably originated in Istanbul during the Ottoman Empire. It's a sweet, rich way to end a tasty meal.
GAZİANTEP!
The !Real! Pistachio version is extremely expensive. Most of the time I eat the walnuts version
Whether you are from Balkans or Middle East we can all agree upon that best baklava is the one our grandmothers made
I’ve never tasted a bad baklava
I've never tasted a bad baklava, but great baklava is a rarity.
Tesekkurler 🇹🇷❤️🌹🌷
how could you not like baklava, it would be interesting to have baklava built up like a croquembouche, for a special event or even like a mock castle, but only with pistachios, lol...................
Bosnia 🇧🇦 makes the best baklava
İ think Azerbaijan's baklava also is very tasty 🇦🇿
You can include the whole balkan region in that list, plus the rest of the world.
For me personally, Turkish Baklava is too sweet...
Bulgarian Baklava is lighter and softer, which i prefer ^_^
It is certainly strange that Tunisia makes 9 different varieties of Baklava and does not even get mentioned in your video. 😅
You should start Crying about it
While Turks are there no ones cares about @rabs yo 😂😂😂😂
You should’ve known that better
Nutella Baklava seems like an act of aggression in my humble opinion.
Iranians need to protect their inventions, because we are surrounded by ill wishing countries. Baklava in Iran is not produced any where else, because it has so many varieties. Turks took the azeri baklava and made it their own. All other countries then took it from the ottomans. But baklava from Kashan and yazd and qum is just way better than air filled Turkish baklava
Agreed.
You missed Greece :)
😂😂😂😂😂😂
They must realized that The Greek brothers always copying the Turkish foods and enterprising it as Greek products
Türkiye obviously 😊😊😊😊it their staple dessert
people of the Balkans please stop fighting all of your countries have delicious baklava
Exactly! 😀
The baklava from Dire Dawa, Ethiopia is the best by far!
Kiz isteme is not going out with a date, it means, families of the both side come together to meet each other, and man's side ask permission of the father of the woman's side. Bunu niye yazdim bilmiyorum 😂
Greece, Syria, Lebanon?
syrian are the best of course ❤❤❤
Never tried walnut Baklava, still… I claim best baklava is made out of a combination of hazelnuts and walnuts. Pistachios don’t taste good and are too expensive!
You talk about baklava without visiting Greece. Good work, DW (not)
Greece 😂
@@MrMLD1972
Greeks do it better, dawg
😂
Who cares about them?!
@@radar4536
Sod off sad little man
in Sarajevo,the baklava shop makes them too sweet! i left my baklavas and left .
Secondly im Turkish but syrian and labenese baklava is also super tasty
Greece. Best Baklava on Earth