Pistachio Baklava is prepared using an average of 40 layers of phyllo. Pistachio grown in Gaziantep region is used in its content. Bake in the oven at 160 degrees for 45 minutes. Add sugar syrup boiled around 110 degrees.
How Should the Ideal Baklava Be?
The best of baklava can be understood by testing it with the five senses of the person. Test with eyesight. Good baklava shows itself in the showcase, on the tray. The color of well-cooked baklava turns golden yellow. The old masters called it 24 carat gold. In addition, baklava should look fresh and appetizing. If too much syrup has accumulated in the empty parts of the baklava tray, too much syrup may have been given to make the baklava weigh heavily. In a good baklava, the syrup should be moderate, and it should not make the baklava heavy in terms of weight and taste. Test with the sense of hearing When a fork is inserted into a good baklava, a rustle is heard. This indicates that the phyllo is thinly rolled, and the baklava is well cooked. The thinner the dough is rolled, the better the baklava. Test with the sense of smell When the baklava is brought close to the mouth, the smell of plain butter, walnut or pistachio used as a mortar should come to the nose. Good baklava, first of all, consists of good raw materials. Testing with the sense of taste and touch. The good or bad of baklava becomes clear when it is eaten. Good baklava melts in the mouth; It leaves a unique taste on the palate.