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Nekateri razlikujejo dva tipa baklave: grški in turški. Prvega na območju bivše jugoslavije poznamo iz prodajaln bureka. Ponavadi je narezana na trikotnike, namočena v sladkor, pokapana z limono in ne vsebuje veliko orehov. Med tem, ko je turška narezana na manjše kvadre, vsebuje veliko orehov in je prelita z rožno vodo. Slednja je zaradi sestavin veliko bolj okusna in zato bolj cenjena.

Pri nas nudimo svežo turško baklavo s pistacijo ali orehi. Možna so tudi večja naročila za posebne priložnosti po posebni ceni.

Naročite svojo baklavo na (01) 810 90 31 ali info@svilnapot.com. Prevzem je možen le v poslovalnici v BTC-tržnica (poleg Eurospina).

BAKLAVA s PISTACIJO

BAKLAVA z OREHI

IZVOR BAKLAVE

Četudi ni dobro dokumentirano, je bila baklava kot jo poznamo danes najverjetneje razvita v cesarski kuhinji v palači Topkapi v Carigradu. 

Obstajajo tri domneve o predturškem izvoru baklave: Rimsko cesarstvo, Bizanc ali Perzija. Najstarejši recept, ki zelo spominja na baklavo je sladica iz večplastnega testa oblita z medom imenovana rimska placenta. 

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