Regional variations In Turkey, baklava traditionally is made by filling between the layers of dough with pistachios, walnuts, almonds (parts of the Aegean Region) or a special preparation called kaymak (not to confuse with kaymak). In the Black Sea Region hazelnuts are commonly used as a filling for baklava.[22] The city of Gaziantep in southeast Turkey is famous for its pistachio baklava and regarded there as its native city, though it only appears to have been introduced to Gaziantep from Damascus in 1871.[23] In 2008, the Turkish patent office registered a geographical indication for Antep Baklava,[24] and in 2013, Antep Baklavası or Gaziantep Baklavası was registered as a Protected Geographical Indication by the European Commission.[25] In many parts of Turkey, baklava is often topped with kaymak or, in the summer, ice cream (milk cream flavour, called kaymaklı dondurma). In the Balkans, it is a popular dessert. It is also made on special occasions, especially by Muslims during the holy month of Ramadan and Eid ul-Fitr, and by Christians during
Posted on: Wed, 25 Jun 2014 13:09:27 +0000