Baklava: The favorite pastry for Turkish feasts

Baklava: The favorite pastry for Turkish feasts

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Baklava is a specialty of Gaziantep gastronomy, which was recently added to UNESCO’s list of ‘Creative Cities Network’

The cuisine of Turkey’s southeastern province of Gaziantep earned praise earlier in December, as it was added to UNESCO’s list of “The Creative Cities Network” on gastronomy, a network that launched in 2004 and comprises 116 cities worldwide.

Among the ancient city’s – also known as Antep – premiere delicacies, one finds the filo-dough treats, baklavas.

Indeed, around 1,100 km away from Istanbul, is the capital of the flaky dessert.

Characteristic of the former Ottoman Empire cuisine, baklava is rich, sweet, with layers of filo pastry filled with nuts and syrup.
The pastry is one of the most popular sweets in Turkey, as well as in the Middle East and Balkan countries, and seduces locals and tourists alike.

The Karakoy Gulluoglu, located a few steps away from the Bosphorus, is a baklava bakery run by the Gullu family from Antep, like most baklava producers in the country.

The high-end 300 square-meter baklava bakery – which opened in 1949 – sells almost three tons of baklavas during religious festivals or New Year’s Eve, says Hasan Akbiyik, 62, a salesman for Karakoy Gulluoglu.

According to an Istanbul-based association on baklava and dessert production, Baktad, Turkey produces around 950 tons of baklavas daily.

The average of annual baklava consumption for per person is around 4.4 kg, the Baktad said in a statement to Anadolu Agency.

The industry employs more than 60,000 people at around 25,000 companies across Turkey and makes an annual domestic turnover of around 8.5 billion Turkish liras ($2.9 billion).

While the industry’s exports of baklava amounted to $1 million in 2005, it increased to more than $4 million in 2014, Baktad added.
Turkey mainly exports baklava to the U.S., Germany, and Saudi Arabia, Baktad added.

 

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