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Eat fresh baklava in Istanbul
TURKEY
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Fresh baklava in Istanbul involves layering thin phyllo dough with chopped nuts like pistachios or walnuts, drenched in syrup or honey, then baked until crisp and golden. Eateries in neighborhoods like Beyoğlu or near the Grand Bazaar pull sheets of dough by hand daily, selling portions wrapped in paper for immediate eating. The result is a sticky, flaky pastry with a balance of crunch, chew, and intense sweetness, best tried at spots like Karaköy Güllüoğlu.
This page uses an image from the Wikipedia article on Baklava and is licensed under the Creative Commons Attribution-ShareAlike License (view authors).
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