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Pistachio Baklava

Floria 700g.
No Artificial Flavors. No Additives. Hand Made. Ready to eat.
Availability: In stock
$12.99

Suggested States for UPS Ground Delivery:   IL-IN-MI-WI-IA-OH-MO  Will be shipped w/ice packs. Faster delivery options are required for the other states.(1-2 day delivery).  Otherwise, bestturkishfood.com will not be responsible for any damages that occurs.  

Thawing Instructions:  Leave the product at room temperature for 6 hours. Do not open the box when thawing. Ready to eat after thawing. Consume all contents in two weeks.

INGREDIENTS:
Sugar, water, vegetable oil, walnuts, glucose syrup, eggs, corn starch, wheat starch, salt, citric acid.

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, Turkish and much of central and southwest Asia.    The history of baklava, like that of many other foods, is not well documented. Though it has been claimed by many ethnic groups, the best evidence is that it is of Central Asian Turkic origin, but its current form was developed in the imperial kitchens (Ottoman Empire) of the Topkapi Palace.

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Suggested States for UPS Ground Delivery:   IL-IN-MI-WI-IA-OH-MO  Will be shipped w/ice packs. Faster delivery options are required for the other states.(1-2 day delivery).  Otherwise, bestturkishfood.com will not be responsible for any damages that occurs.  

Thawing Instructions:  Leave the product at room temperature for 6 hours. Do not open the box when thawing. Ready to eat after thawing. Consume all contents in two weeks.

INGREDIENTS:
Sugar, water, vegetable oil, walnuts, glucose syrup, eggs, corn starch, wheat starch, salt, citric acid.

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, Turkish and much of central and southwest Asia.    The history of baklava, like that of many other foods, is not well documented. Though it has been claimed by many ethnic groups, the best evidence is that it is of Central Asian Turkic origin, but its current form was developed in the imperial kitchens (Ottoman Empire) of the Topkapi Palace.

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