What Is Baklava? Origins, Varieties and How to Enjoy It
Baklava is a flaky, syrup-soaked pastry made from paper-thin filo, nuts and sugar syrup. Here is where it comes from, the main varieties and how best to enjoy it.
Baklava is one of the best-loved desserts of Turkish and Middle Eastern cuisine: whisper-thin layers of filo, a filling of pistachios or walnuts and a light sugar syrup known as Şerbet.
Origins
Baklava as we know it today is closely linked to the palace kitchens of the Ottoman Empire. The city of Gaziantep (Antep) in south-eastern Turkey is regarded as the home of pistachio baklava, which even carries a protected geographical indication there.
The main varieties
Our range currently includes five classics: Fıstıklı Baklava (pistachio), Cevizli Baklava (walnut), Midye Fıstıklı (shell-shaped, with pistachio), Havuç Dilim Fıstıklı (carrot slice) and Yeşil Dürüm (rolled, with finely ground pistachio). Turkish cuisine knows many more shapes besides, such as burma, kadayif, şöbiyet and ceviz sarma.
How to enjoy baklava
Baklava tastes best at room temperature: take it out of the fridge 15 to 30 minutes before serving, so the filling is tender and the pastry crisp. The classic companion is a glass of Turkish tea or a Turkish coffee.
Varieties to try
Every variety comes as a whole 2.2–2.4 kg tray, made by hand and delivered free across Switzerland and to Liechtenstein.
Allergens: all varieties may contain gluten (wheat), milk, egg, walnut and pistachio.
FAQ
Is baklava vegetarian?
Yes, our baklava contains no meat products. All varieties may, however, contain wheat (gluten), milk (butter), egg, walnut and pistachio.
Does baklava contain alcohol?
No. The syrup is made from sugar, water and a little lemon.
Is your baklava halal?
Our baklava is made exclusively with ingredients that are permissible under Islamic dietary rules, with no pork products and no alcohol. We do not hold a halal certificate.
Keep reading
Types of Baklava: 9 Classics Explained
Pistachio or Walnut? Fıstıklı vs Cevizli Baklava
