Turkish arabian baqlawa is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup. It is one of the desserts of Turkish cuisine. This flavor, which makes everyone addicted to eating with its unique cooking methods, tricks, and small touches.

These things add taste to its taste, is surely enough to be the star of the tables alone!

The story of baklava began long long ago, as a matter of fact one version of the story claims that Baklava origins to the mighty Assyrians, who had been preparing it ancient-assyriaas early as the 8th century B.C. by layering unleavened flat bread with chopped nuts in between, drenching it in honey and then baking it in primitive wood-burning ovens.

The modern day baklava went through a number of transitions as the history of the area kept on changing.

Till the 19th century baklava was thought-of as a luxury; which only the very wealthy could afford. To this day, it is a very common expression in Turkey that “I am not rich enough to eat baklava every day”.

People would bake baklava only on special occasions or wedding. However, the times have changed so much now that giving a baklava gift basket or baklava business gifting is just a click away and you can buy baklava online anytime.

The sweet, crispy baklava we know and love comes in a variety of different flavors in every city in the world. Some differ because they are made with different nuts like pistachios or walnuts, while others have unique recipes such as Sütlü Nuriye, in which milk is mixed with syrup and added to the filo dough after it’s baked.

1. Pistachio Baklava

Pistachio baklava is the most popular and original type of baklava. One bite will have you hooked! Pistachio baklava is a rich and sweet pastry made of 40 thin layers of dough (phyllo) filled with ground pistachios.

It’s not just the sweet taste of baklava that makes it so appealing; the variety of pistachios used in it also makes a big difference.

The pistachios used in this dessert are baby pistachios instead of regular full-grown ones like what you would find in a supermarket. This is because baby pistachios are greener and have more flavor and fewer tannins.

2. Walnut Baklava

While pistachios grow only in a handful of countries, walnuts can be grown nearly anywhere. This is why walnut baklava is one of the most popular baklava types in the world.

Walnuts are finely crushed before they’re dusted between the layers of this baklava. They offer a unique flavor that is both earthy and tangy, making for an overall gentle taste on your palette.

Just like the pistachio version, this one is also offered in many restaurants around the world and is equally delicious.

3.Şöbiyet

With the perfect combination of “water buffalo clotted cream” (or fresh cream) and classic pistachio baklava, Şöbiyet offers a fair amount of sweetness in a lighter taste for those who are tired of other types of baklava’s intense sugary flavor.

This fresh cream used between the layers of baklava gives it a light, refreshing taste. The only downside of this baklava type is its short shelf life that it should be consumed within a day.

4.Bülbül Yuvası

Bülbül yuvası is made with paper-thin sheets of dough. Instead of stacking filo sheets on top of each other, these filo sheets are rolled around a thin rolling pin to form a cylindrical shape. The hole in the middle is then filled with walnut or pistachios.

Bülbül yuvası, which translates as “Nightingale’s nest,” gets its name for resembling a bird’s nest.