Types of Turkish baklava

Pistachio baklava is considered the most popular and the most authentic type of Turkish baklava. Originally produced in Turkey and Syria, pistachio baklava is a rich and sweet dessert made from many thin layers of dough (phyllo), filled with ground pistachios. It is not only the sweet taste of baklava that makes it so attractive. The variety of pistachios used in it also makes a big difference. The pistachios used in this dessert are baby pistachios instead of regular whole pistachios like you find in supermarkets. This is because baby pistachios are greener and have more flavor.

While pistachios only grow in a handful of countries, walnuts can be grown almost anywhere. This is why walnut baklava is one of the most popular types of Istanbul baklava in the world. Walnuts are finely chopped before being sprinkled between the layers of this baklava. They offer a unique flavor that is both earthy and spicy, leaving a smooth aftertaste in your mouth. Just like the pistachio version, this one is available in many restaurants around the world and is just as delicious and popular.

Baklavas usually do not spoil quickly; But the sugar crystallizes after 3-5 days and the delicious and fresh taste of baklava disappears. Dry baklava is soaked in a small amount of syrup, but it is thicker than other kinds of syrups. This makes it last longer, so you can enjoy this sweet treat for up to 30 days without it spoiling or crystallizing.
If you're planning to take some baklava home as a gift, dry baklava should be your choice. All you need to do is keep it at room temperature and this cookie will last for about a month.

Şöbiyet, which is called verbat in Arabic, is a Turkish dessert similar to baklava, which is actually an interesting combination of clotted cream and classic pistachio baklava, and has the right amount of sweetness with a taste. A lighter offering for those who are tired of other sweet baklava varieties. This fresh cream, which is used between the layers of baklava, gives it a light and refreshing taste.

Chocolate baklava is a new type of Turkish baklava that is mostly found in tourist areas of Türkiye. Although it has become popular among the locals, many Turks have not yet tried this delicious dessert for themselves and prefer the authentic taste of baklava.

As the name suggests, this Istanbul baklava is prepared in a large circular tray and then cut into carrot-like shapes; And it is served on a plate in a larger form. Sliced ​​carrot baklava can be made with walnuts or pistachios. Dondurma (Traditional Turkish ice cream) or fresh Sarshir is a perfect complement to carrot baklava.

This Istanbul baklava is an Anatolian dessert made with paper thin sheets of phyllo dough. Instead of stacking sheets of dough, they are rolled around a thin rolling pin to form a cylinder. Then they fill the hole in the middle with walnuts or pistachios.

In 1980, the mayor of Istanbul responded to complaints about the high price of this popular layered dessert by regulating the price of baklava in the city, at a time when Turkey's economy was in dire straits due to a coup. The Güllüoğlu family (one of the best baklava producers in the world) could not offer their high-quality baklava at a lower price, and as a solution, they created a new type of cheap baklava. Sotelo Nourieh is made with hazelnuts instead of pistachios, because hazelnuts are cheaper, less water and sugar are used in the syrup, and milk is used instead.

Yaprak şöbiyet is a combination of Fıstık Dolama and Şöbiyet. Finely chopped pistachios are wrapped in a thin layer of filo dough and filled with thick cream in the middle. Most combinations of baklava are very pleasant, but cream and pistachio together will bring you a baklava with an extremely pleasant taste.

Baklava was one of the favorite desserts that were served to sultans in their palace during the Ottoman Empire. It is made with phyllo dough, melted butter, crushed walnuts and bar syrup.

Meet the new Turkish Midye Baklava. Shellfish baklava is very popular nowadays in baklava shops, which has "Kaymek" cream with walnut or pistachio nuts. The attractive appearance along with the pleasant taste of this baklava has made many restaurants include it in their menu.