@dannydorito6827 I hope you are not serious. Of course it isn't from Greece. If you would, go to Gaziantep Elmacıpazarı Güllüoğlu or İstanbul Karaköy Güllüoğlu and eat some baklava. Then go the "baklavaki" heaven of Greece, wherever it is and try some wannabe baklava. Compare and decide for yourself. I'm pretty sure you will easily determine whose dish it is.
My mom once brought home baklava and it was my first time seeing and eating it. Needless to say, I got addicted and finished around 20 in one night. Thank you to the Turkish embassy for gifting my mom that or I would never know how baklava tastes like!!! 😂❤
@@vineleak7676because it may just be dough and syrup?(and nuts) That’s like saying you don’t like spaghetti bolognese cause it is just noodles and bolognese. Just cause it is more doesn’t make it better.
Funny a Turk thanks Tukey There is no reason to say it was created in Turkey first although they make a good one. It could have been created in Any Arab country or even in Iran and later adopted by Turks. In any case, it is supper sweet and unhealthy nor I like it that much.
@@drpk6514 I think it's pretty obvious that his name isn't Turkish. Besides that, if the guy decides to thank Turkey or wants to share that he enjoys baklava, why the hell would you type a salty reply like this? Some people confuse me
I'm from that city and never heard of Akincioglu Baklava. It says in their website they were founded in 1994. I guess really old Baklava places did not want to be filmed because they don't need any publicity. edit: in fact most beloved baklava places in Gaziantep have a limited production to keep their taste and quality really high. One of them, Zeki Inal, told me that they don't even want a website because their baklava sold outs by 2pm most of the time. All they have is an instagram account and if you really want an order outside that's the only way for you to do it.
I first saw Baklava on 2011 season of MasterChef Australia while I was in Bangladesh. A decade later when I came to Italy for Master's degree studies, my Turkish friend treated me with Baklava; one of the most delicious treats from Turkiye. 😊
@@okeykkey Sorry but no. Wikipedia page: "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. According to Mary Isin, an Ottoman food historian, the earliest reference to baklava is in a poem by 15th century mystic Kaygusuz Abdal.[7] 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] 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] 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 likely originates from Turkish.[16]"
I'm impressed that the chef would take the rolling pin of dough from the kid, and use the kid's work on camera as the example. How long has the kid been rolling the dough to make a product that gives the chef *that* much confidence?
I used to have upstairs neighbors and their son stole my wallet, their sewer water came thru my ceiling into my dining room because of a leak and used to cause endless amounts of noise late at night.. However the young lady who lived with them never forgot about me and used to make me her home made Baklava.. It was magnificent I very much appreciate the work and love she put into it to make it so delicious, I hold no grudges against them, never did. I miss her Baklava every day more and more
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
Baklava, like many Turkish desserts and savory pastries, comes from Central Asia. Turks are also from Central Asia. The Ottoman empire was a Turkish empire and ruled all the Balkan countries and all the Middle Eastern countries for 600 years. With the Ottoman Empire, Turkish cuisine spread to all Balkan countries and Middle Eastern countries. Baklava is a Turkish word and it is registered as a Turkish dessert in the international arena.
What an impressive man and his crew. That is old world level of skill and quality. I hope all those young men stay in the craft - the knowledge mustn't die.
How amazing--I loved learning about how you make your baklava! What a wonderful shop! My ancient grandmother would make her own dough by putting the dough in the middle of her big bed on a clean bedsheet and having her 8 children stretch it out thinner and thinner. We used pistachios, and butter, and made a syrup that was not too sweet. MMMM.
“The thinner the pastry the more crispy it gets and the better the baklava becomes” Soaks the perfectly crisp filo dough in boiling sugar syrup essentially ruining all the effort that goes into making it crispy.
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.
EN: Even a slight mistake sometimes can prevent the baklava from turning out as desired. TR: Ufak bir şeyden baklava [şey olur mu] heder olur mu? Oluyor yani olur yani. Props to the translator!
I tried it in Cappadocia Istanbul Izmir Fethiye Rhode Island Crete Athens All are too sweet for me, I have low sugar tolerance. The honey leaked into my backpack because the plastic bag was too thin. I prefer the savory version using the phyllo sheets, such as spanakopita and sweet egg custard version Bugastta and I learned how to made it successfully
Я пробовал дешовую пахлаву из продуктового магазина, она оказалась не свежая и твёрдая, но при этом она всеравно была очень вкусная. Я очень хочу попробовать свежую пахлаву
LOL! I actually like baklava, but I can identify with this. No matter who makes it or how much work they put into it, it never blows my mind the way amazing food should.
@@barsylmaz9802 I understand that and respect the idea. I helped my parents on their jobs. As long as the young ones can keep studding if they desire that's good. They get the notion of the responsibilities of life. Thank you for the enlightenment. Greetings from Portugal.
I tried them but I found them to soaky. Maybe they stood too long on the display of a german Döner Grill with all the steam and fats floating around. They also tasted more like oil than butter. Maybe it would helped, they were under a plexiglas box.
I don't mean any hate but, I have tried quite a lot of artisanal made pastries, especially from Turkey, like baklava and their variants, and I always found they were tasting quite disappointing. I have made homemade ones and it was day and night. I highly suspect the addition of litterally liters of syrup is why it kinda ruins the thing and overwhelms with that honey flavour to such extend that you don't even taste the pistacchio. Is it just me being very unlucky or is it normal ? I tend to prefer a LOT the algerian / tunisian counterparts compared to middle east pastries.
0:52 I wish I can unsee that. Very dangerous. A slight slip towards the powerful arm and this batch of baklava will have a very high protein content...
I'd try to ask around turkish restaurants tbh there might be some which have it on their menu. If you're lucky you might even find a turkish bakery, I know there are some in the big cities in the US. It might not be as good as the ones from bakeries in Turkey, but at least you'll get a general idea how Baklava tastes like. Usually you get it by the weight, I'd try a little bit at first, Baklava can be very sweet for 1st time eaters, usually you eat only ONE or at most two with a cup of tea or coffee and you're good. Good luck. And if you've time to visit Turkey, Antep is really the place to try Baklava because the region is the most well known for pistachios, they can be very expensive like gold in nut/seed form lol
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I'm a 40-year-old Turkish man, and if you have never tasted baklava from Antep, you have no idea how tempting those trays are.
Isn't Baklava Greek?
@dannydorito6827 I hope you are not serious. Of course it isn't from Greece. If you would, go to Gaziantep Elmacıpazarı Güllüoğlu or İstanbul Karaköy Güllüoğlu and eat some baklava. Then go the "baklavaki" heaven of Greece, wherever it is and try some wannabe baklava. Compare and decide for yourself. I'm pretty sure you will easily determine whose dish it is.
@@mgultas oh okay, I will try today
Best is in sham souria
Turkey vs Greek as always
My mom once brought home baklava and it was my first time seeing and eating it. Needless to say, I got addicted and finished around 20 in one night. Thank you to the Turkish embassy for gifting my mom that or I would never know how baklava tastes like!!! 😂❤
How is your weight now?))
Only 20 ? PATHETIC
Blood sugar 📈
My Favourite Pastry of All Time
They are literally the definition of “guilty pleasure”
SAME ! 🙏
It's not a pastry ... it's just called Turkish delicacy or Turkish sweet in Asia
@@vineleak7676because it may just be dough and syrup?(and nuts) That’s like saying you don’t like spaghetti bolognese cause it is just noodles and bolognese. Just cause it is more doesn’t make it better.
@@vineleak7676 then you probably ate baklava that was garbage but labeled baklava
One of best pastries of the world thank you turkey and middle east in general for your lovely pastries .They are a treat to eat😊😊
Funny a Turk thanks Tukey
There is no reason to say it was created in Turkey first although they make a good one. It could have been created in Any Arab country or even in Iran and later adopted by Turks.
In any case, it is supper sweet and unhealthy nor I like it that much.
It's Kurdish turk isis Nato terrorist are from mongolia they have no culture 😊
@@drpk6514 I think it's pretty obvious that his name isn't Turkish. Besides that, if the guy decides to thank Turkey or wants to share that he enjoys baklava, why the hell would you type a salty reply like this? Some people confuse me
@@TurquazCannabiz I know these people and Im not a fool to see what the guy is doing in its comment.
@@drpk6514 you are such a weirdo for policing someones enthusiasm for food
I'm from that city and never heard of Akincioglu Baklava. It says in their website they were founded in 1994. I guess really old Baklava places did not want to be filmed because they don't need any publicity.
edit: in fact most beloved baklava places in Gaziantep have a limited production to keep their taste and quality really high. One of them, Zeki Inal, told me that they don't even want a website because their baklava sold outs by 2pm most of the time. All they have is an instagram account and if you really want an order outside that's the only way for you to do it.
First time I tasted baklava, I was astounded. It's certainly one of the most delicious things I have ever eaten.
Agree. 😊 I was pleasantly surprised.
I first saw Baklava on 2011 season of MasterChef Australia while I was in Bangladesh. A decade later when I came to Italy for Master's degree studies, my Turkish friend treated me with Baklava; one of the most delicious treats from Turkiye. 😊
The fact that there's a kid making a baklava is MINDBLOWINGGG
im not sure if its a kid??
It’s a kid but it’s probably the son of the owner.
One of the most delicious treats ever created, I imagine this one’s are superior to any baklava I’ve tasted so far 🤤
Whenever I think of Turkish cuisine, baklava will always be the first thing that I think of.
It's Kurdish. turk are from mongolia they eat pork and other things I don't know. If you like turkish things go to mongolia
i think of cats lol
@@okeykkey Sorry but no. Wikipedia page: "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. According to Mary Isin, an Ottoman food historian, the earliest reference to baklava is in a poem by 15th century mystic Kaygusuz Abdal.[7] 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] 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] 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 likely originates from Turkish.[16]"
I'm impressed that the chef would take the rolling pin of dough from the kid, and use the kid's work on camera as the example. How long has the kid been rolling the dough to make a product that gives the chef *that* much confidence?
I actually had the pleasure of trying their baklava and ithas been the best I've had till this day.
I used to have upstairs neighbors and their son stole my wallet, their sewer water came thru my ceiling into my dining room because of a leak and used to cause endless amounts of noise late at night.. However the young lady who lived with them never forgot about me and used to make me her home made Baklava.. It was magnificent I very much appreciate the work and love she put into it to make it so delicious, I hold no grudges against them, never did. I miss her Baklava every day more and more
baklava is indeed the best dessert in the world, its so addicting
what an incredible skill. the phyllo is actually thinner than paper.
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
Even if the earthquake affects them they don't care and do well. God Bless them
One of those amazing recipes that no one knows the true origin of, but is so good that it's been around in some form for thousands of years
Iraq
Assyrians
Baklava, like many Turkish desserts and savory pastries, comes from Central Asia. Turks are also from Central Asia. The Ottoman empire was a Turkish empire and ruled all the Balkan countries and all the Middle Eastern countries for 600 years. With the Ottoman Empire, Turkish cuisine spread to all Balkan countries and Middle Eastern countries. Baklava is a Turkish word and it is registered as a Turkish dessert in the international arena.
My Dad used to make baklava when I was little. It was to die for!
I watched Life of Boris make one earlier today, and now this is what TH-cam will recommend forever and ever .........
Such a lot of work to make those delicious morsels. Appreciate all the effort. Always take some home . Antep is a lovely place to visit.
With touch of sugar, baklava came to dance,
A sweet symphony, life's joyful expanse.
What an impressive man and his crew. That is old world level of skill and quality. I hope all those young men stay in the craft - the knowledge mustn't die.
Gaziantep ice cream is great also
How amazing--I loved learning about how you make your baklava! What a wonderful shop! My ancient grandmother would make her own dough by putting the dough in the middle of her big bed on a clean bedsheet and having her 8 children stretch it out thinner and thinner. We used pistachios, and butter, and made a syrup that was not too sweet. MMMM.
That hair on his arms though 👀👀
Hands down my favourite sweet, besides the Gulab Jamun
i love the way she says batches
i've only eaten fairly cheap and somewhat greasy ones which were still good, so I can only IMAGINE how good the real thing is.
“The thinner the pastry the more crispy it gets and the better the baklava becomes”
Soaks the perfectly crisp filo dough in boiling sugar syrup essentially ruining all the effort that goes into making it crispy.
great video. many thanks!
So cool! Baklava is my favorite dessert ❤😊 so love to eat it in Turkey!
It's All Kurdish and Kurdistan. Isis terrorists turk are from mongolia
Please do Big Batches segments on Nablus Kunafa.
Baklava tastes like love in pastry form.
It's too sweet
dayum, Antep baklava goes straight on the bucket list :D
What a lot of amazing work!!!
So glad Claudia Romeo is back!
So much detail and effort go into it!
My favorite baklava station! Gaziantep!!!
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.
Why is the guy working with his hands next to the giant mixer? This is dangerous AF
a true master craftsman
Now watching out for arm hair in my baklava
EN: Even a slight mistake sometimes can prevent the baklava from turning out as desired.
TR: Ufak bir şeyden baklava [şey olur mu] heder olur mu? Oluyor yani olur yani.
Props to the translator!
This was fascinating to watch. The part that made it difficult was watching people handle dough with extremely hairy arms.
For me hands are fine, but arms? They could at least shave them🤢
Same, and it's not only here, but in all restaurant kitchens ....absolutely disgusting
We joke that those hairy arms and authentic flavors of sweat is what makes the food delicious. 😂
Not true obiviously but a well known thing. 😅
@@manonxgıts where the taste comes from
Yeah and that part of the arm tends to be always sweaty 😅😅
How harry would you like the arms of the dough maker? this guy : YES
A very good dessert of Gaziantep :)
Gaziantep is a turkified name of a city not native or build by turke
One of the few sweets that i eat but only in special occasions.
I tried it in
Cappadocia
Istanbul
Izmir
Fethiye
Rhode Island
Crete
Athens
All are too sweet for me, I have low sugar tolerance. The honey leaked into my backpack because the plastic bag was too thin.
I prefer the savory version using the phyllo sheets, such as spanakopita and sweet egg custard version Bugastta and I learned how to made it successfully
Every time I’ve had baklava, it tasted like somebody was making something delicious, but messed it up at some point in the process.
Hairy hand is important for the flavor.
I like the process of making this, even though i dont like to eat baklava
Guy knows his baklava granted but i wish he stayed at school a little longer and learned Turkish a bit better. The subtitles are far too generous XDXD
BTW, why she called it dough? Its phyllo sheets. The Greek version is drisel in olive oil instead of butter
01:28 special flavor from the chef's sweat， skin, fur, perfume and LOVE!!
First time trying freshly baked baklava I had to have three pieces, after that I buy it whenever I can which is rare in my country.
Baklava is wonderful to eat. A pain in the ass to make. I still try once a year or so.
Turkeys!!
Я пробовал дешовую пахлаву из продуктового магазина, она оказалась не свежая и твёрдая, но при этом она всеравно была очень вкусная. Я очень хочу попробовать свежую пахлаву
The ones at stores aren’t good, talking from experience.
The last thing he said was very true..❤
Muhtiş ya!
It truly is the best dessert
Looks like his son is already starting his apprenticeship.
BEST DESERT IN THE WORLD !
No bye far
@@AlbertoGonzalez.. you should try good one my friend :)
Claudia is back for another season, hooray!
0:43 Hello everyone, this is your Daily Dough of Internet
My favorite sweet.. 😍😋❤🇮🇳
Beautiful 👍
LOL! I actually like baklava, but I can identify with this. No matter who makes it or how much work they put into it, it never blows my mind the way amazing food should.
This dish is too sweet for me lol
It is so delicious
ALLAHU AKBAR ☝️❤️ AMEEN
I could never work here. I'd have stage 7 diabetes within 7 minutes and 7 seconds later I'd be in Baklava heaven.
Youre not supposed to eat the whole box XD
Incredible skills
3:02 just noticed there's a kid working in there too 😂
He’s probably the son of the owner
Good to see children working there, they yearn for the coal mines!
It’s probably the son of the owner.
Love baklava... my favourite sweet treat
Nothing like a Greek man's arm hair in my Baklava.
They are not Greek but Turkish
damn, that looks tasty.
I heard the sound of a machine that opens dough, i have two of them.
Which brand do you have?
Question: how many arm hairs get in the dough that way? It's not zero.
You don’t wanna know🤫
Love baklava!
Each time I have to put on the CC
Accent.
Here is our country
5: 30 A child working there? 2 at 9:45?
@@barsylmaz9802 I understand that and respect the idea. I helped my parents on their jobs. As long as the young ones can keep studding if they desire that's good. They get the notion of the responsibilities of life. Thank you for the enlightenment. Greetings from Portugal.
Must be a family member
I've been to Turkey twice and forgot to try the Baklava 🤦♂️
Hersey iyi hoşta Ustamızın maşallah kol kılları o biçim keşke eldiven taksaymış malum tanıtım videosu çekiliyor
what temperature should the butter be around?
Lebanese baklava is my favourite.
How is hafiz mustafa when compared to antep baklavas? Just curious
I would like mine with extra arm hair please
looks like there are more arm hairs in the dough than dough
That's not a headwear. That's food
I tried them but I found them to soaky. Maybe they stood too long on the display of a german Döner Grill with all the steam and fats floating around. They also tasted more like oil than butter. Maybe it would helped, they were under a plexiglas box.
Do you have to have a specialized oven to bake this ?
aren't there arm hair on the dough?
SKILLZ
I'm only here because of Dying Light.
There are baklava and halva in this game and I wonder what are these foods 😂
I don't mean any hate but, I have tried quite a lot of artisanal made pastries, especially from Turkey, like baklava and their variants, and I always found they were tasting quite disappointing. I have made homemade ones and it was day and night. I highly suspect the addition of litterally liters of syrup is why it kinda ruins the thing and overwhelms with that honey flavour to such extend that you don't even taste the pistacchio.
Is it just me being very unlucky or is it normal ?
I tend to prefer a LOT the algerian / tunisian counterparts compared to middle east pastries.
Unfortunately some places use corn syrup instead of sugar. Corn syrup ruins the taste and texture of baklava.
0:52 I wish I can unsee that. Very dangerous. A slight slip towards the powerful arm and this batch of baklava will have a very high protein content...
How can we get this awesomeness in the US?
I'd try to ask around turkish restaurants tbh there might be some which have it on their menu. If you're lucky you might even find a turkish bakery, I know there are some in the big cities in the US. It might not be as good as the ones from bakeries in Turkey, but at least you'll get a general idea how Baklava tastes like. Usually you get it by the weight, I'd try a little bit at first, Baklava can be very sweet for 1st time eaters, usually you eat only ONE or at most two with a cup of tea or coffee and you're good. Good luck. And if you've time to visit Turkey, Antep is really the place to try Baklava because the region is the most well known for pistachios, they can be very expensive like gold in nut/seed form lol