Why should you buy Turkish Baklava online from Istanbul?
Who can resist this amazing dessert? The sweetness of the syrup, the flakiness of pastry, and the crunch of nuts, all together in one bite are just simply irresistible! There is nothing like Turkish Baklava. No other dessert in the world can match this level of indulgence. Even just by looking at its pictures make us drool in an instance, so badly that we just want to pack our bags and go to Istanbul to feed this craving. But hold that thought! What if we told you that you can treat yourself a bite or two of Turkish Baklava without booking a plane ticket? Yes. You can buy Turkish Baklava online from Istanbul instead!
Turkish Baklava from Istanbul is the real deal
Even though you can find Baklava in other parts of the world, Turkish Baklava from Istanbul is the real deal. The original manuscript which is believed to be the first to mention Baklava can be found in Süleymaniye Library in Istanbul. For centuries, this is the cookbook used to perfect Turkish Baklava from one generation to another.
According to the traditional recipe, Baklava is made by filling between layers of pastry with nuts, usually pistachios and walnuts. The cooking process is done on a huge baking tray. Once fully baked, they cut the pastry in squares and drench them in syrup, still on the huge tray. Then, it is sent right back into the oven. The result is a flaky yet soft pastry dessert that melts in your mouth. That is the real deal Turkish Baklava!
A great way to reminisce your last visit to Istanbul
In a cloudy afternoon, you hear a knock on your door. It’s the delivery man with a box of Baklava in his hands, as you ordered. You receive the box from him and rush to the nearest table to open the box up. Then you see the golden crisp at the top of each Baklava. And just like that, your cloudy afternoon turns into a sunny dreamland.
While looking out the window, you have the first slice of Baklava in your hand. From the very first bite, you enjoy the explosion of flavors in your mouth. From that very first bite, your mind takes you straight back to Istanbul. Instead of neighbor’s kids playing outside of your window, you see the massive dome of Hagia Sophia. Isn’t this a great way to reminisce?
You can save them for later
When you buy Turkish Baklava in a café or restaurant, you can only have one or two slices before your stomach gets full, especially after big slices of Pide. And you will have to go out again when you feel like eating another slice. If you buy Turkish Baklava online from Istanbul instead, you can have the whole box to yourself or share it with your family and friends. That is if you can resist the temptation not to share!
These Turkish baklavas available online are made to last longer than most Baklava you find at the stores in Turkey. You can enjoy a slice or two today and save the rest for the next days. Every time the craving kicks in, all you have to do is go to the kitchen, take it out of the fridge, and reheat them in the oven. Voila!
Is it safe to buy Turkish Baklava online from Istanbul?
Every box of Turkish Baklava you purchase will be packed securely to make sure every slice arrives at your door in its best shape. It will be sealed properly to prevent everything else from seeping in.
The freshness of each slice is also guaranteed. They are made specially to last longer and to withstand the distance they have to travel. Even so, the taste of every bite is no different from all the Turkish Baklava you had the last time you were in Istanbul.
Conclusion
Bring back the sweet memories with every slice of sweet Turkish Baklava. Who says you cannot see the world while you’re stuck at home? Your body may be trapped indoor, but your palate can still travel to any part of the world you desire, including Istanbul, Turkey. Set aside your worries and order your Turkish Baklava today. It’s time to decide which flavor you want to bring home! Is it the classic pistachio and honey or the more modern almond and milk?
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Here's why you should buy Turkish Sucuk and Pastırma from Turkey
Turkey is one of the Mediterranean countries that are not only famous for its culture and architecture but also its unique cuisine. A fusion of Asian, Armenian, and Balkan cuisine, this cuisine never runs out the new taste to explore. It is more than the famous Turkish delight—a soft candy infused with rose water—that barely touches the surface, Turkish cuisine’s real star is its mouthwatering, meaty cuisine. Visiting the country is only complete if you buy Turkish sucuk and pastırma from Turkey.
Sucuk, or Turkish dry-sausage, is identical to Italian salami. This dry sausage salty and savory delicacy is a staple side dish for breakfasts and platters. Similar to sucuk, pastırma is also a type of air-dry cured meat, typically savored as appetizers and toppings. Pastırma is Turkish bacon that is made from beef or lamb. Put it into your omelet or top it to your burger, pastırma adds a new dimension of palate joy to any dish. After the meal, wash it down with the fresh and healthy yogurt that is mostly served with it.
The origin and history of sucuk
Turkish cuisine is a fusion of different tastes from neighboring cultures that are brought together by the Ottoman Empire palace chefs. Their inventions later influenced Mediterranean cuisine as what we know now. You will see some of their dishes are similarly named with those from across Europe, Central Asia, and Armenia. Take pastırma for example; pastırma is a richly seasoned air-dried cured meat that is also similar to the one you will find in Italy, pastrami (a combination between salami and pastırma).
The origin of sucuk is dated back to the Middle Ages when drying is the main practice used to preserve meat. Sucuk is minced beef or lamb that is mixed with kinds of spices and salt before piping it into a casing that contributes to the shape. People from royalty to commoners eat sucuk. It is sold by most local butcheries that display it by hanging the sausages in front of their stall after it is fermented. It is incredibly similar to salami you often find in Italy and that is why it is dubbed as Turkish salami.
The origin and history of pastırma
Pastırma, on the other hand, is often hung tied, unlike sucuk that is in a case. It is originally a Turkish take on a Byzantine cured meat or salted meat. During the war, soldiers would carry pastırma supply with them as food ration. To warm the meat, soldiers put the meat under themselves as they ride their horses. Arguably, pastırma is one of The Huns’ secrets to maintain their battle stamina.
Ingredients and production of Turkish Sucuk and Pastırma
Air-drying cured meat has been around since the Middle Ages where people were looking for ways to preserve meat during the winter. Mainly, this type of cured meat only needs simple ingredients to be made. Both sucuk and pastırma are made of beef or lamb. You will not see any pork sucuk or pastırma often because of the heavier influence from the Islamic diet which forbids pork. A typical sucuk tastes salty, garlicky, and spicy like pepperoni (they came from the same ancestor). It is made by mincing the meat and then mixed with salt, red pepper, garlic, and cumin. The dough is piped to a sausage case and left to cure for at least a few weeks. It takes about six weeks before it is safe to consume.
Similar to sucuk, pastırma is also made from beef or lamb (among other animals like chicken or camel). People from outside Turkey often refer to this as garlic cured meat. Pastırma tastes deliciously savory with a strong hit of garlic. The pleasant garlicky quality comes from when the meat was prepared. A white paste called çemen is applied thoroughly on the meat in one of the curing stages. This mix of spices and garlic works as a protection layer against any mold and bacterial exposure from outside. A good pastırma is the cured meat that has been stored well for a month.
Where to buy Turkish sucuk and pastırma from Turkey
Making sucuk and pastırma is rather tricky and can be dangerous. You have to be sure that you research well before trying to get your hands on curing meat. There are uncountable cases of food poisoning that is potentially fatal for the consumer. Botulism is the common food poisoning from bad cured meat. The bacteria causing this condition thrive in a moist, anaerobic environment (an environment that lacks oxygen). To make a successful sucuk and pastırma, you need to have full control of the temperature, pH level, and humidity of the place where the meat is stored.
It is best to leave it to the expert to eat cured meat worry-free. The best place to buy Turkish sucuk and pastırma from Turkey is when you visit the country or its neighboring countries or ordering online from credible stores. Streets like Simit or Kadırgalar Caddesi in Istanbul, Turkey are your best choice to purchase a variety of sucuk and pastırma. Local butcheries are great options, too. Delis that provide fresh meat often offer batches of sucuk and pastırma, and some of them even produce their specialty.
Conclusion
If going to Turkey is simply not the option, you can check your local grocery or supermarket. Shopping at supermarkets is a lot easier and cheaper than going all the way to Turkey, but it comes with a trade-off. To buy Turkish sucuk and pastırma from Turkey in supermarkets is crazy-expensive, unlike the homemade ones. The good side is that these products have been through meticulous tests to ensure that they do not get you to the hospital. The best quality of sucuk and pastırma represent the delicacy of Turkey!