Another record of baklava is found in "Melceü't-Tabbahin". In the sixth section of Melceü't-Tabbahin, the first printed Turkish cookbook written by Mehmet Kamil in 1844, five kinds of baklava are mentioned and described. These; Ordinary Baklava, Kaymak Baklava, Musanna (decorated) Kaymak Baklava, Melon Baklava and Rice Baklava. These recipes, which are given with old weight measurements, can only be understood by experts of the subject today. Traditional Turkish dessert previously did not have as many flavors as today. However, as time progresses, studies are carried out and new flavors are discovered. New varieties of baklava, which are consumed with pleasure, are developed according to consumer needs and offered to taste of taste lovers.
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