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“THE AUTHENTIC BAKLAVA MADE OF HONEY SHERBET”

Press release…

Indicating that honey has been used since ages in the sherbet of baklava which is the indispensable flavour of the feasts, Honey Gourmet Ahmet Bağran Aksoy said, “The first production year of industrial sugar in our country, known as granulated sugar, is 1926. But baklava and other sherbet desserts have been part of our culture for centuries. Unadulterated raw honey was used in the sherbet of real baklava, which is an indispensable flavour of the Ottoman palace cuisine in the past years. Those who want to make baklava more natural and delicious should use honey, not powdered sugar, while preparing the sherbet.”

Stating that baklava, which is an indispensable part of the holidays, is made with more additives nowadays, Bal Gourmet Ahmet Bağran Aksoy shared valuable information on the subject. Expressing that unadulterated raw honey was used in the pastry of baklava, which has an important place in the palace kitchen.

Aksoy also pointed out that the sherbet made with industrial sugar today reduces the quality of the baklava.

“But in those years, there was no powder sugar used in the sherbet of the real baklava, which is also indispensable in the palace cuisine. A unique flavour was achieved by using pure and natural raw honey in the sherbet of the real baklava. Because the original of the baklava is made of honey sherbet,” Aksoy added…

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About İsmail Uğural

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