Well, we are
not historians. Although there are a number of
sites on the web trying to shed some light to
the origins of baklava, none of which seem very
convincing. What we know for sure is that there
are three capitals of best baklava making in
the world today. Two of these capitals are in
Turkey; cities of Gaziantep and Istanbul. The
other capital is in Syria; the city of Damascus. We
must also point out that there are two distinct
styles of baklava making; first, baklava as a
desert and the second type is a form of a cookie
or confectionery. The Turkish baklava qualifies
as the desert. It is moist yet not dripping wet,
it is rich, thick larger in size. The Syrian
baklava qualifies as the cookie or confectionary
type since it is generally very dry and smaller
in size. They are both very delicious we must
add. |
