Baklava
Forty layers of filo, pistachio paste and clarified butter, baked gold and drenched in rose-water syrup. The version from Gaziantep, with good pistachios, is worth the trip alone.
Forty layers of filo, pistachio paste and clarified butter, baked gold and drenched in rose-water syrup. The version from Gaziantep, with good pistachios, is worth the trip alone.