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  As Ramadan feast approaches, a rush to make baklava begins in traditional Turkish families. In Turkish culture, baklava is the unrivaled catering of Ramadan Feasts. It is an indispensable dessert of Turkish people, no matter how high the baklava calories.  And the answer of the discussion that “Is the baklava Turkey?” is “yes” without hesitation. As it comes to the question of how to make baklava, there are various recipes due to the region.


  Although the baklava ingredients are pistachio, hazelnut, sesame and walnut depending on the products grown in the region, the most popular one is baklava with pistachio. However, mostly made in homes is baklava with walnuts, for economic reasons.

  The key point of a nice baklava is the thin rolled dough that you can see across from. In addition, the abundant baklava ingredient and the good consistency of the syrup are other important issues.

  The city where baklava is made best is Gaziantep. So much so that Antep Baklava has been registered. For this reason, we accept the baklava origin   as Gaziantep. However, the Antep baklava dough, which is taught from the masters, whose are the ones best know how to make baklava, to the apprentice, is opened by hand and a great skill is required. For this reason, we will give you a baklava easy recipe from ready-made dough that you can make at home.


  • 4,5 cups of sugar

  • 3 cups of water

  • Freshly squeezed juice of half a lemon

  • 300 gr. of butter

  • 300 gr. walnuts or pistachios

  • 1 pack of ready-made phyllo dough (24 phyllo dough)



  Before we start preparing our baklava, we will prepare our sherbet. Thus, while the baklava is being prepared, our sherbet will also cool down.

  For the sherbet, put 4.5 cups of sugar in a saucepan. Add 3 glasses of water and boil it. When it boils, add freshly squeezed half a glass of lemon juice. After 5 minutes, turn off the heat and let the syrup cool.

  Melt the 300 gr of butter in a pan. In the meantime, take the foams with a spoon. After the butter has melted well, turn off the heat and let it cool.

  Crush 300 gr of walnuts or if desired pistachios, through the rondo. Open 1 pack of ready-made dough. Place the tray you will use on it and cut the dough into the size of the tray with the help of a knife.

  Grease the bottom of the tray with butter, and then lay 3 doughs. Pour 2 tablespoons of butter over 3 layers of dough and spread with a brush. Repeat this process every 3 doughs and put 15 dough into the bottom base in this way. Sprinkle the walnut or pistachios you have prepared on the 15th floor and spread them well.

Place the remaining dough in the same way by oiling it every 3 layers. Before oiling the top layer, shape it by cutting it transversely and longitudinally with a large knife into strips about 2 fingers thick. Add the remaining butter. Sprinkle some water with your fingers to make the baklava crunchier. Place the tray in a preheated oven at 200 degrees and cook until the top is well browned.

  After you take the baklava from the oven, let it stand for 10 minutes and pour the cooled syrup on it. You don't have to pour all the sherbet. You can adjust the amount of sherbet according to your wishes. Your baklava is ready! You can enjoy it by serving the plate.

Check out our baklava category.




02 May 2021 19:09

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