Baklava with Tahini
Turkey’s first gastronomic city, a company in Gaziantep, post-operation period of 2 months with 80 diamond connoisseur “tahini baklava” with üretti.dünya famous cuisine gastronomy branch “by UNESCO Creative Cities Network” to the incorporated first Turkish cuisine with delicious from each other in Gaziantep A new one has been added to the desserts.

A company operating in Başpınar district of the Merkez Şehitkamil district has rolled up its sleeves to increase the nutritional value of baklava, the first Turkish product registered by the European Union. Mass produced and popular in a short time, tahini baklava is sold for 110 lira per kilogram.

Owner Oğuz İbili said that baklava is a carbohydrate food.

Stating that they want to make baklava made with the current method richer in terms of nutrients by putting protein in it, İbili explained that after exchanging ideas with the masters, they decided on tahini.
Emphasizing that the protein value of tahini is quite high, İbili said:

“We created such a product to enrich baklava more in terms of nutrients. Combining tahini with pistachio baklava, we got very good results. We get very good feedback from our customers who eat this baklava. The customers of this baklava are mostly pregnant women and women who gave birth. It is known by everyone. Therefore, the first customers of this product were pregnant women. The response of the women made us very happy. They liked it very much. It was a very nice set, baklava and tahini. “

Inspired by mussel baklava, the master katmer from Gaziantep, he produced katmer in the form of mussels after 3 months of work. Coşkun Yaycı, the master of katmer from Gaziantep, said that the interest in the mussels prepared by cooking in the oven after cutting the fat dough, using pistachio, sugar, cream and oil optionally chocolate, said that he was happy. He made a new dessert named “mussel katmer”, whose taste was inspired by mussel baklava. In the city, katmer, which is usually eaten at breakfast in the morning, started to be consumed as a dessert by the customers during the day when it attracted attention with its ‘mussel’ form. “ There were many types of desserts that I made in the past. We did the mussel katmer trials in order not to make classic katmer. “We add cream, peanuts and powdered sugar into it. Then, when we put it in the oven, the mussels come out with the rising of the dough. We also add chocolate if desired. We have made our patent application for this new flavor.”

The people living in the city said that the mussels, which they found beautiful, were very delicious.

Turkey’s first gastronomic city, a company in Gaziantep, post-operation period of 2 months with 80 diamond connoisseur “tahini baklava” with üretti.dünya famous cuisine gastronomy branch “by UNESCO Creative Cities Network” to the incorporated first Turkish cuisine with delicious from each other in Gaziantep A new one has been added to the desserts.

A company operating in Başpınar district of the Merkez Şehitkamil district has rolled up its sleeves to increase the nutritional value of baklava, the first Turkish product registered by the European Union. Mass produced and popular in a short time, tahini baklava is sold for 110 lira per kilogram.

Owner Oğuz İbili said that baklava is a carbohydrate food.

Stating that they want to make baklava made with the current method richer in terms of nutrients by putting protein in it, İbili explained that after exchanging ideas with the masters, they decided on tahini.
Emphasizing that the protein value of tahini is quite high, İbili said:

“We created such a product to enrich baklava more in terms of nutrients. Combining tahini with pistachio baklava, we got very good results. We get very good feedback from our customers who eat this baklava. The customers of this baklava are mostly pregnant women and women who gave birth. It is known by everyone. Therefore, the first customers of this product were pregnant women. The response of the women made us very happy. They liked it very much. It was a very nice set, baklava and tahini. “

Started to be produced in Yalova 7 years ago, Yalova’s milky milk has surpassed traditional desserts such as baklava and künefe with its taste. Through Turkey exported abroad of milk in Yalova awareness arttı.yalov the most popular reputation of Yalova, which has become the sweet milk of the kitchen gradually increases. After 7 years of R & D work and emerging products such as the secret recipe stored in a short time gained the admiration of the citizens, and finally ‘Favorite Flavor Turkey took first place in the category of sweet Award Ceremony.

Producer Ömer Koyuncu, who gives information about Yalova milk, which dethroned desserts such as baklava, künefe and güllaç, said, “Yalova milky is a very light dessert. 80 percent lower in fat and sugar than syrup desserts. It is baked with a special dough and a special oven design. It is a dessert consumed with seasonal fruits. First of all, the people of Yalova loved it very much. Yalova spread from Turkey to the overall flavor and came to this geographical indication position. He also took part in studies in many universities where studies in the field of gastronomy were carried out, he said. Also, Yalova milk of 18 million people, with the participation made public voting noted that the first prize Koyuncu noted that currently in Turkey that there were exports in general and however this flavor continues to work to increase the awareness in Europe.