Making Baklava is easy but making a top-shelf Baklava is our specialty. Our Baklava has the particularity of not having too much syrup. We focus on using the best quality nuts and the right amount of honey so you can enjoy each natural flavor.
To make Baklava, we start by chopping the finest Turkish pistachios— which have more flavor and a smoother texture—then layer them with a mix of ground almonds. The honied layers of filo are then placed on the top and the bottom before we start baking.
Making our Baklava needs time, focus, and craft. We have developed highly advanced techniques to layer filo sheets and brush them with the right amount of melted butter, olive oil and lemon zest.
The tradition of serving baklava at holidays, special occasions, and ceremonies has been around for centuries. It became the symbol of sharing happy moments and bringing joy.
It is also served around the Mediterranean in many religious ceremonies. Christians serve baklava at Christmas and Easter. Muslims eat it during Ramadan, and Jews often enjoy it as a Rosh Hashanah and Purim treat.