Name: Baklavacı Hacıbaba - ANTEP MUTFAĞI RESTORANI
Address: İşçi Blokları, Mevlana Blv. No:176, 06530 Çankaya/Ankara, Türkiye, Çankaya/Ankara, Türkiye
Telephone: (0312) 284 06 06
Price range: $$

Türkiye

Baklavacı Hacıbaba - ANTEP MUTFAĞI RESTORANI

El baklava es un postre delicioso elaborado con capas de masa filo entrelazadas con nueces picadas, todo bañado en un almíbar dulce y viscoso. La popularidad del baklava ha traspasado fronteras, regiones y grupos étnicos para convertirse en un postre cuyo origen e invención reivindican numerosos países. Es probable que tenga un origen asirio, que se remonta al siglo VIII, desde donde se extendió por toda la región hasta Grecia. Los griegos alteraron la receta y crearon las láminas finas, conocidas hoy como masa filo, pero se cree que el baklava actual es una creación turca original. Sin embargo, es casi imposible determinar el lugar exacto de origen del baklava, y el debate sobre su autenticidad aún continúa entre Turquía y Grecia. Tradicionalmente, el baklava se hace con láminas de masa fina como el papel en la base, seguidas de nueces picadas y luego cubiertas con capas adicionales de masa. La otra forma tradicional sugiere alternar capas de masa filo con capas de nueces picadas. El baklava original y auténtico siempre debe tener un relleno a base de frutos secos, normalmente nueces, avellanas o pistachos, pero las versiones modernas han introducido rellenos inusuales como albaricoques, chocolate e incluso galletas molidas. El postre se prepara típicamente en bandejas grandes y luego se corta en cuadrados, triángulos o rombos antes de rociarlo con un delicioso almíbar hecho con agua y azúcar o miel. Muy a menudo, el almíbar se aromatiza con rodajas de limón, agua de rosas, canela o cardamomo. Se supone que cubre toda la bandeja y mantiene la delicada masa suculenta, creando una cubierta dulce y jugosa a su alrededor. El baklava iraní o persa se diferencia porque es más seco y ligero que otras variedades regionales, y a menudo se aromatiza con agua de rosas. Aunque alguna vez se consideró un capricho decadente que disfrutaba principalmente la aristocracia, el famoso baklava es ahora un dulce tradicional y un postre que se ofrece en numerosos restaurantes orientales, turcos o griegos. También se suele encontrar en pastelerías de toda la región de los Balcanes hasta Oriente Medio.

Baklava

<p>The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts, all doused in a sweet, viscous syrup. The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a dessert whose origin and invention is claimed by numerous countries. It is probable that it has an Assyrian origin, dating back to the 8th century, from where it spread out throughout the region all the way to Greece. The Greeks altered the recipe and created the thin sheets, known today as phyllo dough, but modern-day baklava is believed to be an original Turkish creation. However, it is almost impossible to pinpoint baklava's exact place of origin, and the debate about its authenticity is still going on between T&uuml;rkiye and Greece. Traditionally, baklava is made with sheets of paper-thin pastry at the bottom, followed by chopped nuts which are then topped with additional pastry layers. The other traditional way suggests alternating layers of phyllo dough with layers of chopped nuts. The original and authentic baklava should always have a nut-based filling, most commonly walnuts, hazelnuts, or pistachios, but modern versions have introduced unusual fillings such as apricots, chocolate, and even ground cookies. The dessert is typically prepared in large trays, and it is then sliced into squares, triangles, or diamond shapes before being doused in a luscious syrup made with water and sugar or honey. Very often, the syrup is flavored with sliced lemon, rose water, cinnamon, or cardamom. It is supposed to cover the entire tray and keep the delicate pastry succulent, creating a sweet and juicy cover around it. Iranian or Persian baklava differentiates itself because it is drier and lighter than other regional varieties, and it is often flavored with rose water. Even though it was once regarded as a decadent treat that was mostly enjoyed by the aristocracy, the famous baklava is now a traditional pastry and a dessert offered in numerous Oriental, Turkish, or Greek restaurants. It is also often found in pastry shops across the Balkan region all the way to the Middle East.</p>

Ankara’da bugüne kadar tattığım en rafine baklava deneyimi.
Bu baklavayı 10 yılı aşkın süredir tüketiyorum ve her defasında aynı ustalıkla karşılaşıyorum — lezzette istikrar, burada bir gelenek adeta.

En belirgin farkı, kullanılan yüksek kaliteli tereyağında gizli. O doygun tereyağı aroması, incecik açılmış hamurla ve tam kıvamında hazırlanmış şerbetle buluşunca ortaya gerçek anlamda dengeli ve sofistike bir tat çıkıyor. Klasik fıstıklı versiyonunu tercih ediyorum; fıstığın tazeliği ve yoğunluğu da en az diğer unsurlar kadar etkileyici.

Fiyatı, evet, piyasanın üzerinde olabilir. Ancak bu seviyede bir lezzet için ödenen bedel, kesinlikle karşılığını fazlasıyla veriyor.

Sabahtan satın aldığım bu baklava akşam hollandadaki evime geldiğinde halen kalitesinde bir değişiklik olmamıştı.

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