Sample Dishes from Turkish Cuisine

Baklava (Baklava)

Sugar3 ¼ cups585 grams
Water2 ½ cups500 grams
Lemon juice1 teaspoon5 grams
Pistachio nuts (uncrushed)2 cups220 grams
Flour4 ½ cups500 grams
Salt½ teaspoon3 grams
Olive oil1 ½ tablespoons15 grams
Eggs2100 grams
Starch2 cups55 grams
Butter or margarine1 ¼ cups250 grams


Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a milimeter thick. Place half of the rolled out dough into a baking pan of 35-40 cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup.

Servings: 12

Nutritional Value
(in approximately one serving)

Energy425 cal
Protein6.4 g
Fat19.5 g
Carbohydrates58.2 g
Calcium27 mg
Iron1.31 mg
Phosphorus100 mg
Zinc1 mg
Sodium190 mg
Vitamin A479 iu
Thiamine0.10 mg
Riboflavin0.03 mg
Niacin0.45 mg
Vitamin C- mg
Cholesterol (when butter is used)58 mg


Baklava is one of the traditional desserts which is best known and made in all regions. The type which is prepared with a very thick syrup and keeps for a long time is known as "Dry Baklava" (Kuru Baklava).