Absolutamente espectaculares!!!!, me las comería todas. Felicidades por esa maestria con la que hacen toda esa dulcería!!!. Saludos desde Gran Canaria, España.
The most perfect baclava in the world. Before years I ate baclava from Gaziantep. Here in Greece we make baclava but the Turkish is an other level!!!!!
yeah some of gaziantep baklava shops are top tier and 2-3x more expensive if they are cheap it probably will have way less butter & pistachio and lower quality ingredients, older dough etc.
Muito Bom! Sou do sudeste do brasil e visitei recentemente o sul do brasil e tive a oportunidade de comer esse doce maravilhoso que é o baklava, por no sul possuir muitos imigrante turcos e árabes tive.
Fıstık-i 😂😂 Türkiyede Antep Fıstığı olarak bilinen bir tür kuruyemiş çeşididir. Yunanlıların sonuna i ekleyerek dünyanın en iyi kuruyemişi listesinde 1. oldugu kuruyemiş.😂😂 Adamlar bizden ne çalsa sonuna i ekliyor.. 🇹🇷🇹🇷🇹🇷
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.
3 simple facts: you cannot make this baklava with your local ingredients. You cannot make this baklava at home even if you live in Turkey using the same ingredients that this guy uses. Skill, dedicated equipment and quality of ingredient have to be there at the same time.
Всё просто. Катаем тесто, очень тонко) промазываем. Закладываем начинку. Переносим на противень, пакуем края. После выпечки первый раз заливаем сиропом с мёдом. Разрезаем, сверху украшаем, и снова заливаем сиропом. Сироп по вкусу. А вот тесто!!! И умение 96 слоёв раскатать!
زرت اسطنبول في صيف ٢٠٢١ واشتريت بقلاوة من احد المحلات الفاخرة وكانت العلبة جميلة احضرتها معي لتذوقها صديقاتي عند زيارتي ولكن للأسف ذهبت العلبة الى كيس القمامة بكل بساطه الشكل جميل ولكن المذاق كاريثة باتم معنى الكلمة .سامت من غش بعض التجار الأتراك
en profesyoneli dahi şu inşaat ve temizlik malzemelerini gıdanın içine sokuyor ya.. Bu tuvalet tası ile ayran doldurmakla aynı şey. Niye bu kadar duyarsızlar, hadi onlar duyarsız denetim niye yok!!!
@@onlinetribun2323 gıda için üretilen malzme ile temizlik için üretilen malzeme aynı kalitede mi? Her şeyin bir üretim amacı, standardı var... sandalyenin masanın, çatal bıçağın, hatta peçetenin en kalitelsini alan, dekora dünya kadar para harcayan işletme mutfakta boya fırçası kullanacak! Bu resmen iki yüzlülüktür, göz boyamaktır.
Baklava is suitable for Turkish people only because too sweet .. Turkish they work hard and need more energy compare to us who idling around most of the time with diabetes .
I'm not the biggest fan of Turkish sweets to be honest. I like the Baklava how it is made here in Bulgaria more, how my Grandma and my Mother makes it.
It's the same thing just different shape right? 😂 Same pastry sheet same pistachio nut same syrup. Correct me if I'm wrong? But they all have different names?
Absolutamente espectaculares!!!!, me las comería todas. Felicidades por esa maestria con la que hacen toda esa dulcería!!!. Saludos desde Gran Canaria, España.
Canaria'ya ya selamlar
The most perfect baclava in the world. Before years I ate baclava from Gaziantep. Here in Greece we make baclava but the Turkish is an other level!!!!!
yeah some of gaziantep baklava shops are top tier and 2-3x more expensive if they are cheap it probably will have way less butter & pistachio and lower quality ingredients, older dough etc.
@@305killerNo money, no honey aquation😂
❤
Prelepo i profesionalno odradjeno,svaka cast ,ziveli majstori svog zanata.pozdrav iz Srbije❤
8.9 sene yetişiyor bir usta ilk başta temizlik angarya işler verilir sonra çırak usta kalfa olur 😊😊 sabır işi 😊
Hey maşallah ustalarım, elinize sağlık. Baklava budur işte
اول احلى لايك + اول تعليق الى احلى قناة في تركيا من بغداد
I am persian and Iranian and say that baklava just Turkish ❤❤❤❤❤
Muito Bom! Sou do sudeste do brasil e visitei recentemente o sul do brasil e tive a oportunidade de comer esse doce maravilhoso que é o baklava, por no sul possuir muitos imigrante turcos e árabes tive.
HARİKA...MUHTEŞEM...ELİNİZE SAĞLIK
türk mutfağı sadece tatlıları ile değil tüm yemekleri ile dünyada tartışmasız bir numaradır
the thinest layers of dough + geniune butter + 30 years of mastership + best ingridients + the ambience of antep = the best baklava ever
Is it hot syrup over hot baklava?
Потрясающе!!! Какие мастера. Интерестно,что делают с обрезкаии
Usta bol malzeme ile harika bir baklava açtı ve bizede yemek düşer😄 ✨🍴🍽️🍴Oh misss Afiyet olsun Usta Ellerine sağlık
Guys trust me when I say this. This is not any baklava, this is THE baklava.
شكرا لك يا أخي العزيز على الموضوع ده
What is the white ball sort of thing he put in between the baklava, also the white creamy thing he spread
Bally thing is called ‘kaymak’ its a form of butter from milk
And creamy thing is also kaymak
@@rumupatra1982 thankyou very much sir for your reply 😀🤗
It is cream obtained by mixing semolina and milk and cooking. It is cooled and used in baklava.
@@rumupatra1982Kajmak and baklava? That's outrageous lmao
Maşaallah. İşin Hakkını Veriyorlar.😊
Vallahi usta hakkını vermiş bol malzemeli.
7:53 Bu fırın tepsilerini kimin ürettiğini/hangi marka olduğunu biliyor musunuz?
Bu konuda sana yardımcı olabilirim
Hamurunu nasil yaptiniz icinde neler var
تسلم ايدك باشهي والله ❤
Ben yapacağım Önce lezzeti bi tadayım daha sonra evimde deneyeceğim 🍡🍡🍡 🥐🫖☕😊✨🍴🍽️🍴
the liquid is oil right? can someone tell me
Before they cook it they put oil . After cooking they put syrup. Peace of Jesus Christ ✝️🙏🌿
5:10 a সবুজ রং এর মত ঐটা কি pls বলবেন। বাদাম তো এত্ত সবুজ হয়না, pls pls pls বলেন
pistachio
Fıstık-i 😂😂 Türkiyede Antep Fıstığı olarak bilinen bir tür kuruyemiş çeşididir. Yunanlıların sonuna i ekleyerek dünyanın en iyi kuruyemişi listesinde 1. oldugu kuruyemiş.😂😂 Adamlar bizden ne çalsa sonuna i ekliyor.. 🇹🇷🇹🇷🇹🇷
Sarmalar Harika bol Şam fıstıklı 💚
o içine ve üzerine boya fırcasıyla sürülen şey nedir ? şerbeti nasıl dökücez evde yapmak istiyorum bende
yağdır o
sadeyağ
Sen daha onu bilmiyorsan hiç elini sürme...hatta mutfağa girme
Sade yağ tere yağının kısık ateşte derin tencerede pişirilmesiyle kaymak ve sütünden ayrıştırılması ile elde edilir.
I wish if they sell Turkish Baklava in windsor canada 😢
كل عمل فيه إخلاص يحبه الله ورسوله عليه الصلاة والسلام نحن أمة الإسلام لاإله إلا الله محمد رسول الله الحمد لله على نعمة الاسلام و القرأن الكريم.
Mistrz! Uwielbiam baklawę.
Is it hot syrup over hot baklava?
Soğuk olursa sıcak 😊😊 sıcak olursa Soğuk 😊😊
@@alitunctas2310 Ok so cold syrup over hot baklava , vice versa
منظرها فقط يفتح النفس 💎💎💎💎💎💎💎💎💎الكنافة والبقلاوة والقراوش و برشا حلويات ماهياش متاع كل يوم مناسبات فقط ٠
سهرات رمضانية ضيوف من برة ٠
Very good. ❤👍👍🌹
شكرا لك
Noo
I went to a buffet and nearly overdosed on baklava.
whats the second baklava called? the green one.
The sezond baklava called for sarma or yeşil sarma(Green sarma)😊
@@nesibeaydin5598 thank youuu so much
Baklava yeni turkey
Turkey yeni baklava
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
باقلوا بسیار عالیست ❤
Bu sanat . Saygılar .
Does anyone knows who manufacture those baking trays? what brand they are?
Probably local manifactury in Gaziantep
@@odineseyes
They Showed the name of the store just before the end.
Baklavaci Diyar Austa
Can someone tell me the exact location of this shop pls ?
Google haritalara “Baklavacı Diyar Usta” yazarsanız çıkacaktır Gaziantep, Türkiyede bulunuyor
@@Elizabeth20- lan dur soyleme. Adi niko baksana. Yunan bu. Kesin tarifi calacak
يالي بد السكر يضرب للمليون يا كول من الحلويات التركيه
اذا بدك تشتري من محلات رخيص اكيد راح يضرب للمليون
와 진짜 맛있겠다 한국에 이거 파는데 없나??
Yes ama aynı marka değil türk restoran var itahon diye bir yer varmış orda var 😊
Yes😊
Спасибо.
Neresi burası
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.
Where the shop is located?
baklavacı diyar usta in istanbul
41 kere maşallah ustalarımıza
Which place is he making baklava for?
Güllü oğlu hafız Mustafa 😊😊
Çok güzel
น่ากินจังเลย ขนม สี ก็ สวยมากมาก สุดยอดเลย
would of been nice to know what he's putting on it
pistachio and walnuts, first liquid they put is butter after they cook they put sherbet(water, sugar and little lemon in it)
His armhair
❤❤❤❤❤❤
Скажите а заливают мёдом или сиропом?
Şerbet bal olmaz 😊
He Asya'dan geldi bu tarif, Asya'nın en meşhur yemeği inanırsan
Eziklendin mi😁
How do they make Turkish Baklava? Now, I just need a video in english to determine the ingredients!
Yummy yummy 😋 👍🧿
バクラヴァ大好き❤
ustacım göbeğini baklavayla yaptıysan geliyorum. 🤣🤣🤣🤣
Как хорошо всё чисто в халатах в шапочках так приятно смотреть,ни как у некоторых.
Виртуозно.
FIRÇA KILLI BAKLAVA HARİKAA HAHAHAHAHAHAAA
Hum bhi Kam karna chahte hai yesi jagah 😊
Videodaki ustamıza saygımız sonsuz ve selam olsun. Ben baklava için "NADİR GÜLLÜ" ustamızın üstüne tanımam.
The Turks are the masters of baklava.
3 simple facts: you cannot make this baklava with your local ingredients. You cannot make this baklava at home even if you live in Turkey using the same ingredients that this guy uses. Skill, dedicated equipment and quality of ingredient have to be there at the same time.
I TAKE THE BET lol
Suuuuure, tell that to Gordon Ramsey!
Всё просто. Катаем тесто, очень тонко) промазываем. Закладываем начинку. Переносим на противень, пакуем края. После выпечки первый раз заливаем сиропом с мёдом. Разрезаем, сверху украшаем, и снова заливаем сиропом. Сироп по вкусу. А вот тесто!!! И умение 96 слоёв раскатать!
Dont agree
calling them facts don’t make them true
I love बकलावा 😢कब मिलेगा
Türkiyeye gel yersin 👍👍😊
I want to go to know if I can communicate with you
🤤
Buradan baklava alıyorum bazen
Nerede bu yer
@@alpege5181 başak mahallesi başakşehir baklavacı diyar usta
Kim söylemişse sizi kandırmışlar. Böyle bir marka ismini bile ilk defa duyuyorum. Boya rulosu kullanmak nedir ? Hakaret bu baklavaya !
those young bakers are cute ❤
زرت اسطنبول في صيف ٢٠٢١ واشتريت بقلاوة من احد المحلات الفاخرة وكانت العلبة جميلة احضرتها معي لتذوقها صديقاتي عند زيارتي ولكن للأسف ذهبت العلبة الى كيس القمامة بكل بساطه الشكل جميل ولكن المذاق كاريثة باتم معنى الكلمة .سامت من غش بعض التجار الأتراك
바클라바 맛있습니다. 그런데 가격이 상당히 높습니다.....
Şef dediğin her türlü mutfaktan her yemeği yapabilendir. Abimiz usta işini hakkıyla yapan. Her önünüze gelene şef demeyi bırakın artık
I cook baklava and is perfect but I see here that they use very hot syrup in hot baklava.. I use hot syrup and cold baklava
turkish food is weak but this is one thing they are good in
English said that
Eşek ne anlar hoşaftan
Ο Μπακλαβάς ένας , ΚΥΠΡΙΑΚΌΣ!!!!!!!!
Usta rulo fırça kullanmak nedir badanamı yapıyorsun.
Bezelyeli baklavanız hazır
🤣
where is your location ... I will visit you shortly ... thanks a lot
en profesyoneli dahi şu inşaat ve temizlik malzemelerini gıdanın içine sokuyor ya.. Bu tuvalet tası ile ayran doldurmakla aynı şey. Niye bu kadar duyarsızlar, hadi onlar duyarsız denetim niye yok!!!
Sanki yemeği yaptıktan sonra temizlik yapıyorlar o malzemelerle
@@onlinetribun2323 gıda için üretilen malzme ile temizlik için üretilen malzeme aynı kalitede mi? Her şeyin bir üretim amacı, standardı var... sandalyenin masanın, çatal bıçağın, hatta peçetenin en kalitelsini alan, dekora dünya kadar para harcayan işletme mutfakta boya fırçası kullanacak! Bu resmen iki yüzlülüktür, göz boyamaktır.
Hijyen üst seviyede başlığa göre yapılan ortam bana çok temiz gelmedi. Süpürge ile şerbet benzeri madde sürdü.
Baklavada 1 numara imam çağdaş tır.
O bilekler kapatılsa iyi olurmuş.
Aynen hijyen 0 eleivende giymemişler
Baklava is suitable for Turkish people only because too sweet .. Turkish they work hard and need more energy compare to us who idling around most of the time with diabetes .
I'm not the biggest fan of Turkish sweets to be honest. I like the Baklava how it is made here in Bulgaria more, how my Grandma and my Mother makes it.
Bulgarians have bad taste so they don't understand quality 🤭
Neodolam vzdy dám lajk tuk .
what’s the wahait things 🙏
Mene kabhi mithai nahi khai.
Jo bhi yah video dekhe usme se jo log saksham h. Wah log thodi mithai mere ghar bhi bheje.
Allah aapka bhala karega.
Even the olive oil in America doesn't taste like the one in turkey
ترجمنا وصفة بقلاوة بالعربية
WOOW QUE DELICIA FELICITACIONES AL CHEF SE VE ESPECTACULAR ME ENCANTA SALUDO DESDE CHILE
Gaziantep baklavası.Gulluoglu.
Что это зелёное кладут в начинку?
Pistachio
afgani pista😂😂
It's the same thing just different shape right? 😂 Same pastry sheet same pistachio nut same syrup. Correct me if I'm wrong? But they all have different names?
70% turkish food is just like that
i wonder if any of these scarps go to waste
Bu hesapla kim ilgileniyor dönüş yapabilir mi
Isi Toping Matcha dan Wasabi atau Watcha
@user-vp7mk9c2n•😢😢😢😢😢 العرب هذه هي تصرفاتكم البكاء😢 العالم سرق منكم كل شيء الحمد لله اللي ما سرقوا منكم الوقاحه والنفاق, والغدر، وقله الاحترام
Yani iyi hoşta dekor parmak rulo ile Duvar boyamak yerine baklava yağlamak ne oluyor? Bu ürünler gıdaya temasa uygun değildir.
Tatlılar güzelde boya rulosu kullanmasa iyiydi
que maravilla que delicia