History and Culture of Kuru Baklava in Gaziantep, Turkey

The History and Origins of Kuru Baklava

Baklava is a beloved sweet pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. The history of this tasty treat can be traced back hundreds of years to the Middle East and Central Asia.

The name "baklava" comes from the Mongolian word "baklağan" meaning "to tie or wrap up." This refers to the method of preparation where the thin layers of dough are stacked and wrapped around the nut filling before baking.

Where Does Kuru Baklava Come From?

Kuru baklava is a specialty version of the dessert that originated in the Gaziantep province of Turkey. Gaziantep has a renowned culinary heritage and is famous as the baklava capital of the world.

The difference with kuru baklava lies in the preparation of the dough layers. In standard baklava recipes, the filo dough is brushed with melted butter between each sheet. In contrast, with kuru baklava, the dough layers are unbuttered resulting in the layers becoming exceptionally crisp and flaky when baked.

Kuru Baklava's Cultural Significance

Over the centuries, baklava has become an integral part of celebrations and special occasions in Middle Eastern culture. The rich, sweet pastry is often served during religious holidays, weddings, and family gatherings as a cherished symbol of unity, prosperity, and joy.

Gaziantep is so renowned for its baklava that the region earned a European Union protected designation of origin status for Gaziantep baklavası in 2013. This reinforces kuru baklava's cultural heritage and importance to Turkey.

The Unique Properties of Kuru Baklava

Kuru baklava sets itself apart from other types of baklava with its specialized preparation resulting in a truly unique texture and taste.

Flakier Than Regular Baklava

The lack of butter between the filo dough layers leads to supremely flaky, crispy sheets once baked. As the butter is omitted, the dough layers are thinner and bake up shatteringly crisp. When bitten into, the paper-thin sheets fracture into irresistible shards.

Intense Nutty Flavor

With no butter infusing the pastry, the pure essence of the nuts shines brighter. The most traditional choice is locally grown Gaziantep pistachios which have an exceptional fragrance and flavor. Their richness envelops the palate for a truly nutty baklava experience.

The Sweetness is Well-Balanced

While soaked in sugar syrup, kuru baklava avoids overbearing sweetness. The lack of butter allows the honeyed syrup to penetrate the layers of dough completely without anything obstructing its spread. This enables the syrup to gently coat each layer instead of drowning the nuts in sweetness.

How to Make the Perfect Kuru Baklava

Gather the Essential Ingredients

To make proper traditional kuru baklava you will need paper-thin Yufka filo dough, butter or olive oil for greasing, finely chopped nuts (preferably Gaziantep pistachios), sugar, water, lemon juice and rose water for the syrup.

Layer and Stack the Filo Sheets

Grease your baking tray then take one sheet of Yufka dough at a time, place it onto the tray, brush with a tiny amount of melted butter or oil and top with another sheet. Repeat this process building up thin butter-free layers.

Add the Nut Filling

Once you have between 30-40 layers, spread your chopped nut filling evenly over the dough. Then continue to layer more butter-free sheets over the nuts until you have used all the dough.

Cut, Bake, then Sweeten

Use a sharp knife to cut diamonds or triangles into the baklava. Bake in an oven until golden brown then remove and pour chilled syrup over while still hot from the oven. Let it absorb the sweetness before serving.

Where to Find The Best Baklava in Gaziantep

For the ultimate authentic Turkish kuru baklava experience, one must visit Gaziantep. As the provincial capital and largest city in the region, Gaziantep is the ideal place to discover the heritage, culture, and cuisine of the area.

Imam Cagdas Baklava

Run by the Imamoglu family for over 180 years, Imam Cagdas is an unrivaled local institution famed for handmade baklava using traditional techniques. Their kuru baklava is a sublime example baked to perfection.

Baklavaci Gulluoglu

Operating since 1871, Gulluoglu opened the world's largest baklava production facility in Gaziantep functioning as both a baklava museum and cafe for visitors to explore and taste an array of baklava varieties.

Sahan Baklava

Specializing exclusively in Gaziantep style kuru baklava since 1955, Sahan fills their pastries with only locally produced Antep pistachios. Their masterful creations have earned them worldwide demand.

FAQs

What is kuru baklava?

Kuru baklava is a type of baklava that originated from Gaziantep, Turkey. It's made by layering sheets of filo dough with chopped nuts, but without butter between the layers. This results in an exceptionally crisp and flaky baklava with an intense nutty flavor when baked.

What's the difference between kuru baklava and regular baklava?

The main difference is that no butter is brushed between the filo dough layers in kuru baklava recipes. Typical baklava recipes call for buttering each sheet of filo dough. Eliminating the butter allows kuru baklava to achieve its signature texture.

Why is Gaziantep famous for baklava?

Gaziantep has a long history and culinary heritage when it comes to baklava production. The region grows high quality pistachios which feature prominently in its baklavas. In 2013, the European Union granted Protected Designation of Origin status to Gaziantep baklavası.

Where can I try the best kuru baklava in Gaziantep?

Some notable and highly-regarded baklava shops to visit are Imam Cagdas Baklava, Baklavaci Gulluoglu, and Sahan Baklava. These shops have been perfecting Gaziantep-style kuru baklava for generations.