The corners of the Turkish baklava

The best of the baklava can be understood by testing with the five senses Tested with a sense of vision Good baklava more in the showcase is evident in the tray. The color of the baked baklava is golden yellow. Old craftsmen call it 24 carat gold. In addition baklava should appear alive and attract appetite. If more sherbet has been accumulated in the empty areas of the baklava tray it may be too much sherbet to make it heavy. Good baklava must be in the sherbet decision the baklava as weight as well as taste should not aggravate. Testing with a sense of hearing When a good baklava is immersed in a fork a rustle is heard. This is the sign that the dough is thinly opened and the baklava is well-cooked. the better the baklava. Tests with the sense of smell When the baklava is brought closer to the mouth it must come from the mouth like a simple butter the smell of walnut or peanut used as a mortar. Good baklava first of all consists of good raw material. The taste and taste of the test The good of the baklava . Good baklava is distributed in the mouth; leaves a unique taste on the palate At the beginning of the nineteenth century the Turkish citizen Mohammed Gulu was able to transfer Baklava from the Syrian city of Aleppo to Gaziantep in southern Turkey and to the whole country and the world. Bklawa Kara Kui Guluğlu is the most famous and famous in Turkey today and its factory is the first of its kind in the world run by the Nader Guluğlu the fifth generation of the family. I was born in Istanbul and during his trip to Mecca (in Saudi Arabia) he passed through the city of Aleppo and saw the Baklava there he says. I was very impressed with its taste and taste. We took it to Gaziantep and started making it to this day. The death of the pilgrim Mohamed Gulu known as the first seller of baklava in Turkey his wife Gulu completed making sweets at home and sent to her children for sale in the market which is why it called Gulu Oglu . In 1949 Mustafa Gulu the grandson of Haj Mohammed opened the first Baklava store in the Kara Kui district of Istanbul. Since then the shop has been known for its unique name. The store is characterized by a variety of sweets offering customers a wide variety of Turkish and Oriental sweets. It offers many types such as pistachios pistachios walnuts dates baklava with chocolates pomegranate and other sweets as well as delicious pancakes stuffed with cheese spinach olives and chopped meat