Antepliler Restaurant

‘Baklava’ is one of the most popular Turkish desserts. ‘Antep baklavası’ has a registered geographical sign, given by the Turkish Patent Institute in 2007. Gaziantep is a well known city in Turkey with various types of baklavas and baklava production techniques that have down from generation to generation over many years.

Ingredients
5kg Antep pistachio nuts
1kg Wheat flour (Type 550) 1kg Butter
591g Whole milk (min. 3% fat) 343g Sugar; sucrose
3 Chicken eggs, medium 100g Starch
59g Semolina
10g Table salt
157ml Tap water

Preparation
Preparation of dough: 1kg wheat flour, 3 whole chicken eggs and table salt are mixed in a dough mixer. Dough is divided into pieces and rolled by hand.
Rolling out dough: The dough is rolled out with an electric dough roller and passed between rolling pins.
Rolling dough thin: The dough is mixed and made thin by a thin wooden, roller called an ‘oklava’. The principal aim of this process is to make the sheets of dough thinner. As the chef is rolling out the dough, he sprinkles starch on to the dough sheets. The first time he does this is called ‘tekleme’ and second time is called ‘çiftleme’.
‘Boy verme’ (to extend the dough sheets): ‘Oklava’ that are wrapped with dough sheets (about 12) are rotated by the baklava chef. The large, thin (filmy) dough sheets are separated from the oklava one by one and collected in order to be used for the next step.
Sheets to be laid out on the tray: The filmy sheets of dough are laid out on trays one by one. The best dough sheets are used for the base and top of the product. Non-damaged sheets are marked with a small piece of
been passed
dough, so that the chef can see the non-damaged sheets more easily.
‘Taban verme’ (making the base of baklava): The tray is oiled lightly with butter and a few undamaged filmy dough sheets are put on the base of the tray. Thin dough sheets are layered one on top of the other on the tray (12 layers).
‘Kaymaklama’ (spreading cream): 650g of cream is prepared from the mixture of semolina with whole milk. The cream (at room temperature) is spread on the base sheets of baklava. Cream preparation: 1kg of whole milk and 100g semolina are mixed and boiled.
‘Fıstıklama’ (sprinkling Antep pistachio nuts): Milled raw Antep pistachio nuts are sprinkled over the cream.
To make the top level of baklava: filmy dough sheets are placed one by one, until there are 12 layers. Melted butter is brushed on to each sheet during the process.
‘Kenar çevirme’ (shaping the edge): The edge of the baklava in the tray is cut and shaped by a knife.
‘Dilim dilme’ (cutting baklava into slices): Baklava is cut (portioned) into squares and melted butter is poured on it.
‘Fırınlama’ (baking): the baklava is baked at 270°C in a traditional stone oven until brown in colour and a crisp texture is obtained.
‘ÇetleŒme’ after being taken out of the oven the Baklava is left to rest at room temperature for 20 minutes.
‘Taban yakma’ (browning the base of baklava): The base of the baklava is browned on a gas cooker.
‘Ñerbetleme’ (adding syrup): Boiled syrup is poured on the baklava and the tray is stood in the oven for 1 min. to boil the baklava with the syrup.
Syrup preparation: 7kg sugar is mixed with 3L of tap water and boiled for approx. 10 mins.
‘Yıkma’ (toppling): The baklava tray is titled to one side using a knife to control the base so that the syrup can penetrate into the sides.
Cooling: Baklava trays are stood in troughs full of cold tap water in a room at about +8oC.
Storage: Stored at room temperature until it is sold.
Transport: It is served in cardboard cartons (with laminated aluminium paper).