Baklava & More
Deli & Pastries
Pudding & Cake Mixes
Baklava & More
Premium Dolama Baklava w/ Double Pistachios - Fistik Sarma (~8-10pc)
All Natural Ingredients
No Artificial Flavors
Ready to eat.
Antepli Baklava is a New York / Brooklyn based company that aims making high quality baklava in the US baklava market. What makes Antepli different is the ingredients. Specially ordered from the land of Baklava, Gaziantep, natural and special ingredients makes huge difference. No preservatives or any other additives used in Antepli Baklava.
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 (located in Istanbul).
Other claims about its origins include: that it is of Assyrian origin, dates back to ancient Mesopotamia, and was mentioned in a Mesopotamian cookbook on walnut dishes; that al-Baghdadi describes it in his 13th-century cookbook; that it was a popular Byzantine dish; and so on. But Claudia Roden and Andrew Dalby find no evidence for it in Arab, Greek, or Byzantine sources before the Ottoman period.
Vryonis (1971) identified the ancient Greek gastris, kopte, kopton, or koptoplakous, mentioned in the Deipnosophistae, as baklava, and calls it a "Byzantine favorite". However, Perry (1994) shows that though gastris contained a filling of nuts and honey, it did not include any dough; instead, it involved a honey and ground sesame mixture.
Sugar, Flour, Butter, Water, Pistachio, Starch, Egg, Salt, Lemon
Conditions of Use
© 1999 - 2011, Best Food of Mediterranean.