Baklava, the king of desserts, is the crown of Turkish cuisine. It is known as the only dessert that appeals to all five senses while eating. Well, how can we understand the best baklava?
Baklava owes its flavor to the yellow flour milled from Anatolian wheat and the oily and dark green pistachios called “boz” that are collected before they are fully matured. The secret of the durability of baklava is to put a mixture of semolina and milk under the mortar placed between the dough. One of the features of quality baklava is that its syrup is well prepared and poured evenly.
It is known that baklava with unbalanced sherbet burns the throat and turns into an ordinary dumpling pastry. However, no matter how good the baklava is, it starts to lose its taste and aroma after the fourth day. When a good baklava is smelled, it must smell of butter, pistachio, walnut and its color must be golden yellow.
After all, baklava masters' saying “good baklava cannot be made with dough that is not kneaded with love” tells the real secret of quality baklava.
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