Updated Date : 05.04.2022
When you think about Turkish dessert culture, Baklava is unquestionably the first thing that springs to intention. According to the research, even though you may find it in the kitchens of many countries, Baklava is native to Central Asian Turkish states.
Turkish Baklava
Turkish Baklava, which first appeared in the late 17th century, has evolved to suit different tastes and is now available with various frills. Baklava was made and served in trays to the Janissaries in a ceremonial parade every 15th of Ramadan.
This dish, which has been popular in Gaziantep since the Ottoman Era, has gained popularity. Because fresh pistachio nuts are cultivated in abundance in this area and utilized liberally in the dessert, Gaziantep comes to mind first when thinking of Baklava. This city also produces hundreds of baklava variants. Baklava, which is prepared flawlessly in many other parts of the country, continues to sweeten the most incredible times in addition to Gaziantep. So we bet you won't be missing this sweet when you visit Istanbul, and you will find it in almost every corner of Istanbul.
Best Baklava in Istanbul
Develi
Make a point of stopping at Develi after a day spent browsing the Spice Bazaar. Some of the most renowned baklavas can be found in a store near the market, with baklava connoisseurs delighting in the various kinds on offer. Baklava with a variety of nut fillings is usually a popular choice. The bulbul yuvas, a pastry filled with kaymak (clotted cream) and pistachios, is ideal for those looking for something a bit unusual. Don't miss a chance to taste Baklava while visiting there.
Hafiz Mustafa (1864)
A very well-known baklava producer in Turkey is Hafiz Mustafa which was founded in 1864. Unlike some of the other baklava shops on our list, they also sell lokum, cakes, halva, creamy puddings, and kunefe, as well as other Turkish sweets.
Baklava has been made for over 150 years over here, as the name implies. They have one major branch in Sirkeci at the moment. This is the place to go if you want to try some of the best classic Ottoman and Turkish sweets.
Koskeroglu
Koskeroglu's ideal mix of pastry, butter, and honey will delight those who find Baklava a bit too sweet at times. The Baklava at this must-see shop is a serious candidate for best in Istanbul, with incredible flavors that are both conventional and innovative. The lengthy line of Baklava lovers outside the restaurant attests to the high quality of the Baklava there.
Best Baklava in Turkey
Since baklava is not just popular in Istanbul, it is famous all over the Turkey, so we are also representing some of the best baklava spots in other parts of Turkey, which will be helpful for you if you are on a visit to Turkey.
Sec Baklava
Sec Baklava, also known as Gaziantep Sec Baklava, is another excellent place to go if you want to try some of turkey's greatest Baklavas. Sec Baklava is one of the new Baklava producers in the Baklava market. It was 1981 when they initially opened their doors. They also provide sobiyet, dolama, and bulbul yuvas, in addition to traditional Baklava.
Haci Bozan Ogullari (1948)
One of Turkey's most famous Baklava and cake businesses is Haci Bozan Ogullari. Their first restaurant opened in Istanbul in 1958, and they have been in business since 1948. Their Incirli branch, similar to Kasibeyaz, serves some of Istanbul's greatest baklavas as well as delectable kebabs.
In Istanbul, they now have eleven locations. These eateries are family-owned and operated, and they provide some of the most outstanding traditional Turkish desserts.
Best Places to Eat Baklava in Istanbul
Karakoy Gulluoglu
Since 1820, the Gulluoglu family has been making Baklava. Thus they are well-versed in the Turkish confection. In 1949, the family company established a shop in Karakoy, and since then, it has built a reputation for outstanding Baklava - probably the finest in Istanbul and highly recommended by travelers and residents alike. The business serves Baklava and other sweet delicacies, and the boxes in which they are wrapped make excellent Istanbul souvenirs.
The master prepares the Baklava, then bakes it in the oven before serving it. Because the oven is in the baklava shop, you can always expect freshness – and because this location has only had one branch since its inception, it's also one of a kind. Gulluolu also makes gluten-free baklava. Its experts use one-of-a-kind techniques to give the Baklava its distinct taste. In addition, Gulluolu sends personalized gift packages to Turkish and international locations. It's on Mumhane Street in Karakoy, which is one of Istanbul's oldest neighborhoods.
Gaziantep Baklavacisi
On the Asian side, you may visit Gaziantep Baklavacisi, which is also known as Gaziantep Baklavacisi Mehmet Usta. For baklava fans, they provide a tasty and perse selection of fresh baklavas.
Their two branches are located in the Maltepe and Atasehir districts; therefore, you won't find a compelling reason to visit any of these areas unless you want to sample some of the best baklava in Turkey.
Turkish Baklava Recipe
Let's talk about making Baklava because that will also help you make Baklava at your place efficiently.
There are the following simple steps to making this quick Turkish baklava recipe:
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To begin, merge water, sugar, and a slice of lemon to produce the syrup. Allow cooling before preparing and baking the Baklava.
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Second, cut the phyllo sheets to the size of your baking pan.
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Third, brush each phyllo sheet with melted butter before placing it in the pan. Every five phyllo sheets, sprinkle walnuts on top. The phyllo on which the walnuts are distributed doesn't need to be buttered.
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Fourth, coat the top with melted butter, cut it into pieces, and bake until golden brown.
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Finally, pour the cooled syrup over the heated Baklava and set aside for at least 4-5 hours, or until the Baklava has absorbed the syrup.
The Final Word
In Istanbul, you may find a variety of sweets, but Baklava holds a particular place in the city's heart. Turkey's signature dessert is Baklava. Made with walnuts and pistachios, among other ingredients, and made from skinny layers of phyllo.