Hafiz Mustafa Long Lasting Dry Baklava with Pistachio

Long Lasting Dry Baklava with Pistachio has a darker briquette consistency and a lower ratio of sherbet.

The pistachios ratio in it that is higher than from the traditional classic pistachio baklava. In this way, it retains its taste and freshness for a long time.

Turkish cuisine is one of the oldest cuisine between many world cuisines as known and has at least 100 varieties of baklava.

The difference between wet baklava and dry baklava is exactly as that: The base materials and production methods of dry baklava are not very different from the other Baklava varieties.

However, in order to be more durable and to be stored for a long time, the creamy mortar consisting of a mixture of milk and semolina is not applied between the dry baklava.

One of the most important features of all kind pistachio Baklava is that it is made with very special pistachios. Early harvested pistachios are used in baklava making. Because early harvested pistachios have a special aromatic smell.

A good Baklava dessert can be understood by testing it with five senses.

• If Baklava cooked well, its color is seen as gold color.
• If the sound is as crispy when approached with a fork.
• If there is the smell of butter when approaching it in the mouth.
• If it breaks down in the mouth during eating baklava.
• If it leaves a delicious taste.

All our products are fresh and the product is packed in a way that preserves its freshness.