Festivals dedicated to the most famous Eastern dessert, baklava, were held across Turkey in November. Baklava, consisting of numerous crispy layers soaked in syrup and filled with crushed nuts, is a traditional Turkish treat. Recipes for this sweet dish have been perfected over centuries.
Since 2013, Turkish baklava produced in the city of Gaziantep has acquired the status of a protected designation of origin. The city itself, thanks to its high culinary art, has been included in UNESCO's list of unique gastronomic centers of the world.
In other regions of Turkey, there are also many masters who make baklava according to original recipes. Often, the secrets of making this traditional treat are passed down from generation to generation by cooks. Therefore, baklava in Turkey is produced in a great variety of tastes and forms.
"Traditional and unusual versions of baklava could be tasted at the World Baklava Day celebrations in all cities of Turkey," the country's Ministry of Culture and Tourism reported. Unlike Gaziantep, where baklava is filled with pistachios, in the regions of the Black Sea coast, hazelnuts are used for the filling, in Central Anatolia, walnut baklava is popular, and in Thrace, sesame seeds and almonds are used.
Turkish baklava is more than just a dessert. It is a symbol of the country's rich history. Prepared by specially trained masters, during the Ottoman Empire baklava was an adornment of festive ceremonies. Today, no tourist leaves the Republic of Turkey without tasting this delicacy.
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