Story of Baklava
Does a GOOD baklava have sound?
You will find out the secret of baklava when you eat our own product. When you have your first bite from our baklava you would hear a sound “hershh”. This called “HERSHH”, The Sound of GOOD Baklava.
This sound isn’t a coincidence. In addition to its exclusive taste that infuses to all your senses through your mouth, our baklava that’s produced with the meeting of strechy dough that’s being prepared from hard wheat without water, plain oil that’s being prepared in city of Sanliurfa, Gaziantep’s famous pistachio that’s been collected from trees just before maturation and the sugar that’s prepared in the city Elbistan in the most favourable environment at the thinnest consistency makes you reach to that unique sound’s company to your festival of exclusive deliciousness
The story of the Baklava
Baklava is one of the most delicious desserts of the famous Turkish Cuisine. It’s originated in the southeastern territories of Ottoman Empire and has been promoted all the way up to the Imperial Palace of Ottoman after its journey around the whole Empire. Later in the time its origin considered as city Gaziantep where it’s being prepared best and exclusively. This journey of the deliciousness isn’t that simple that can be mentioned as a couple of thinly sheeted dough layers and a handful of pistachios.
Hard Wheat is Important
In order to sheet the baklava dough as thin and fast as possible and keep it untorn throughout the whole sheeting process it’s important to use the flour that’s been made from the wheat of Harran Coomb which is harder than the other products countrywide. By using this special wheat’s flour, it’s possible to reach up to 2 meters long and 40 centimeters wide dough sheet completely untorn just with a 100 grams of dough.
Pistachio must be harvested before maturation
Being meticulous is vital at selecting the pistachios. Pistachios must be harvested before maturation and the Gray Pistachio (Boz Fıstık) which is the most precious kind of it, must be used. Harvesting these pistachios before maturation is the key to get them while they are at their fattiest and most delicious form and keep the unique green color before it turns to yellow
Fat must be prepared 1 year in advance
The fat that’s being used to produce baklava is being prepared 1 year in advance. We use two different kinds of fat at production. One is the flower oil that’s been prepared in spring time and the other one is the butter that’s been prepared in autumn
The milk that is used to prepare the butter is also taken from the sheeps and goats in the vicinity of Harran. Because of the natural way of feeding these animals with the herbs of this coomb, their milk has a distinctive flavor. Another benefit of this milk is being stomach friendly with its low PH values. Also the cream that is added to the baklava is not the classic milk cream, however it’s the mixture of this milk and semolina.
Difference of Dry Baklava
The production process and the ingredients used to make dry baklava aren’t much different than the normal ones. The main difference is not to spread the milk&semolina mixture inside the layers in order to extend the durability of the product.
Importance of maintaining the taste
To maintain the same deliciousness of the product is very important. The taste of the baklava that we served to our customers yesterday and the baklava that we are going to serve them tomorrow or after one year must be the same. In order to maintain our quality we are always very cautious at selecting our suppliers, storing our production goods and keeping the ingredients ready 1 year in advance.
