The Sweet Story of Baklava: A Journey from Tradition to Flavour

4 July 2025
Overview » Culture » The Sweet Story of Baklava: A Journey from Tradition to Flavour

Anatolia’s centuries-old culinary culture is so rich and deeply rooted that it leaves an unforgettable impression on the palate. One of the most beloved desserts of this culture is undoubtedly baklava. Baklava is not just a dessert; it is a multi-layered feast of flavours blended with history, geography, tradition and craftsmanship.

The Layered Flavours of History

The origins of baklava date back to ancient times. It has a history that spans from the walnut-filled pastries of Central Asian Turkic communities to the Seljuk palace kitchens and finally to the opulent tables of the Ottoman Empire. Especially during Ramadan at Topkapı Palace, it was presented to the sultan and the Janissaries in a special ceremony called the ‘Baklava Alayı,’ demonstrating that it is not just a dessert but also a tradition.

Regional Variations, Shared Flavour

Although baklava shares the same name across regions, it varies in terms of ingredients, number of layers, cooking method, and filling. Gaziantep baklava is undoubtedly the most well-known and certified variety in Turkey. With its pistachio filling, 40 layers of thinly rolled phyllo dough, and generous use of butter, it is truly legendary. So much so that in 2013, it was certified with a geographical indication by the European Union, becoming Turkey’s first EU-certified product.

In the Black Sea region, walnut baklava takes centre stage. This type, typically made at home for special occasions, is known for its crispier texture. In the Aegean region, a variety called ‘şöbiyet,’ enriched with clotted cream, is preferred. In Diyarbakır, ‘sütlü nuriye’ is more popular, while in Hatay, more local varieties such as ‘bülbül yuvası’ or ‘dilber dudağı’ are in vogue. Each is shaped by the richness of the ingredients and taste preferences of its region.

The Most Popular Types of Baklava

When it comes to baklava in Turkey, the main types that come to mind are:

  • Pistachio Baklava: Especially famous for the Gaziantep style. The syrup, butter, and crispiness are perfectly balanced.
  • Walnut Baklava: This variety, common in many parts of Anatolia, offers a more intense aroma.
  • Saray Sarması: This variety features pistachios generously sprinkled between layers of phyllo dough, presented in a delicate and elegant manner.
  • Şöbiyet: This dessert contains clotted cream and has a softer texture.
  • Bülbül Yuvası: This type of baklava is round in shape, with pistachios or walnuts placed in the centre, and is visually appealing.
  • Sütlü Nuriye: This baklava, made with milk and a lighter syrup, has become increasingly popular on modern tables in recent years.

What to Drink with Baklava?

The drink served with baklava is also important to balance its rich and sweet texture. Traditionally, the most preferred drink is Turkish tea. Its slight bitterness creates a contrasting balance to the sweetness of baklava. Especially in Gaziantep, tea is almost an indispensable ritual when served with baklava.

Turkish coffee is also an ideal accompaniment, especially for those who enjoy heavy sweets. In modern settings, soda, ayran, or light herbal teas are also popular alternatives. In some local cafes, especially when serving kaymak-topped or milk-based baklava, cold milk is increasingly being served as a complimentary beverage.

The Sweet Legacy of Skill and Patience

Making baklava requires skill. Rolling out the phyllo dough thinly, sprinkling the filling in the right proportions, spreading the oil evenly on each layer, and pouring the syrup at the perfect moment… All these steps require patience and experience. Therefore, a good baklava is not just a product of the ingredients but also of the skill of the maker.

Today in Turkey, baklava is not only served during holidays but also plays a central role in a wide range of occasions, from weddings to gift boxes, from international tables to gourmet restaurants. This unique dessert has transcended its role as a cultural heritage from the past and has become the global ambassador of Turkish cuisine.

During your holiday, you can discover fresh baklava at the Kilikya Palace restaurants.

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Thousands of Years of Culture: Turkish Hospitality…

26 February 2025
Overview » Culture » The Sweet Story of Baklava: A Journey from Tradition to Flavour

The word ‘hospitality’ is a compound word consisting of two roots in Turkish. The words ‘guest’ and ‘perver’ are used as a compound.

‘Guest’ It is of Arabic origin. It comes from the Arabic word ‘müsafir’ and means traveller, guest. It also means expeditioner, traveller.

Perver: It is of Persian origin. Persian; The word “perver” means ‘nurturing, protecting, caring’. It also carries meanings such as cultivating and growing.

The word hospitality literally means ‘a person or society who loves the guest, takes good care of him, treats the guest’. It has passed into Turkish with the combination of these two words of Arabic and Persian origin and has gained an important place in Anatolian culture by settling into our language over time.

From the remotest village in Anatolia to the crowded streets of Istanbul, hospitality is a culture in Turkey. Even a traveller passing through the door does not go hungry. The heart of the host overflows to the table; not only the stomach but also the soul of the guest is filled with the breadth of his heart.

An Invitation from the Heart of Anatolia: Welcome!

For the Turkish nation, hospitality, which is the perfect display of home ownership, is to host those who come in the best way. Anatolia has centuries of accumulated warmth in its stone, soil and air. Hospitality in these lands is not a custom; it is a sacred heritage passed down from generation to generation. The door of Turkish houses is wide open even to an unknown person. Because in these lands, the guest is accepted as the guest of God. It is not asked who the guest is, but where he/she comes from and whether he/she has a full stomach.

The way of hosting guests in each region bears traces of the culture of that region. But at one point they all unite: The guest is seated at the centre of the house and the best food is served to him/her. Saying ‘Welcome, enjoy your stay’ is a sincere greeting to all guests.

Hospitality in Turkey; from East to West, North to South!

Embracing Tables of Eastern Anatolia

Hosting guests in Eastern Anatolia is like a feast. Especially in provinces such as Erzurum, Kars and Van, the abundance of food offered to guests is a symbol of generosity. There are flavours such as “cağ kebab, kete, ayran aşı” on the table. Even the morning breakfast in Van takes place in a ceremonial atmosphere. Dozens of kinds of cheese, honey, herbed cheese and tandoori bread ensure that the guests start the day with pleasure.

Sincere Invitation of the Black Sea

The hospitality of the Black Sea is as enthusiastic as the sea. In Trabzon, a guest is not seen off without being offered corn bread, fried anchovy and kuymak. In Rize, tea served in a thin glass is the sweetest accompaniment of the conversation. Black Sea people work with their guests even in their fields, break their bread and listen to their troubles.

Aegean’s Peaceful Tables

In the Aegean, guests are welcomed with peace like olive branches. Tables set with “boyoz” in Izmir, “keşkek” in Aydın, and olive oil dishes in Manisa, satisfy the guest’s soul. The tables set in the gardens of the houses have plenty of appetisers, herb dishes and seafood. As the guest’s plate is empty, a new one is added.

Generous Heart of Central Anatolia

In Central Anatolian provinces such as Konya, Kayseri and Nevşehir, the guest is welcomed as a member of the house. In Kayseri, pastrami, Turkish ravioli and sausage are served to the guest. In Konya, meat bread is a must. While the household fills the guest’s plate, the guest is insisted to eat even if he/she is full. All the means of the house are mobilised to make the guest happy.

Festive Hospitality of the Southeast

Hosting guests in Southeastern Anatolia is almost a feast. In Diyarbakır, watermelon and liver kebab are served to the guest; in Gaziantep, “baklava, lahmacun and katmer” are served. The abundance of the table is increased with prayers, and the satisfaction of the guest becomes a source of peace for the family. In Urfa, queue nights offer a cultural feast to the guests. Guests are accepted as heavy guests accompanied by folk songs and long conversations.

Elegant Behaviour of Marmara

In Marmara provinces such as Istanbul, Edirne and Bursa, hospitality is experienced in a more elegant way. In Istanbul, it is customary to offer the guest a tea with a view of the Bosphorus, and in Edirne, it is customary to offer the guest fried liver. In Bursa, İskender kebab leaves a sweet memory in the guest’s mind.

Experience Turkish Hospitality at Kilikya Palace Göynük!

Turkish hospitality is not limited to offering food. A comfortable pillow is prepared to relieve the tiredness of the guest and a clean bed is prepared for a tired traveller. Every guest is served with a smiling face and sweet language without any defect in respect. Hospitality, where respect and love occupy a great place, is an indispensable culture of the Turkish people.

Kilikya Palace Göynük, with its hospitable team, offers a perfect service capacity by treating every guest as if they were the first guest. You can make your reservation immediately by taking advantage of our discount opportunities to witness Turkish hospitality closely in the 2025 summer season.

That Tremendous Smell That Brings Everyone Looking for One… Turkish Coffee on the Steam…

4 March 2025
Overview » Culture » The Sweet Story of Baklava: A Journey from Tradition to Flavour

A handful of coffee beans… Gathered from tropical lands and ground to powder by the grinding hands of time, these magical grains turn into a culture and a ritual as they find their consistency. Coffee is not just a beverage; it is a moment in time where friendships are cemented, time stands still, and we do not want the conversations to end in the sweetest place.

Turkish coffee is a work of art that is created by finely grinding coffee beans in expert hands and patiently cooking them on embers or over a slow fire. The foam is abundant, the consistency dense, the flavour deep… Each cup contains a heritage of hundreds of years. This unique tradition, which dates back to the Ottoman Empire, has found its place everywhere from coffeehouses to palace tables, from friendly gatherings to the serene corners of solitude.

In Search of a Cup of Coffee: A Journey from Tradition to Flavour

A unique flavour resulting from the slow cooking of finely ground coffee beans in a copper coffee pot… Turkish coffee is not only a beverage but also a culture. Accompanying friendly gatherings for centuries, being the cornerstone of deep conversations and meeting with hopes when the fortune is closed, this ancient flavour hides the spirit of time.

Turkish coffee, which continues to exist as a ritual everywhere from Ottoman palaces to coffeehouses, from the centrepiece of the mansion to the humblest homes, is distinguished from other coffees with its unique cooking method and presentation. The fact that it is cooked without boiling, has plenty of foam and is served in a small cup gives it a noble identity. When you take a sip, it makes you feel a heritage from the past, first with its intense aroma and then with the soft grounds that remain on the palate.

A cup that warms the hands at a friendly gathering in the summer, a cup that warms the hands by the stove in the winter accompanied by a cool wind… It is drunk as a partner to the sadness of autumn by mixing with the floral scents of spring. Even though the time changes and the place differs, Turkish coffee is always the same for every day with its smell, taste and warmth that leaves forty years of memories.

Sweet, medium or plain… Each cup reflects the mood of the drinker. When accompanied by Turkish delight or dates, this elegant presentation is a sign of hospitality. When the coffee cup is closed and turned upside down, the lines of fate appear in the grounds and fortune telling begins with whispered curiosity.

A Source of Both Flavor, Culture and Healing

A tradition of more than 1000 years, Turkish coffee is also served to the families of the couples before marriage. The groom candidate who can drink salted coffee, which is one of the most important Turkish traditions, is considered to have promised everyone that he will make his wife happy for life.

A cup of coffee is not only a flavour but also a source of healing.

A cup of Turkish coffee every day:

☕️ It purifies the body with its antioxidants.

☕️ Opens the mind.

☕️ It is good for the heart.

☕️ In spite of fatigue, it is a friend to sleepless nights.

A cup of coffee commits one to forty years of friendship!

What is it they say? ‘A cup of coffee commits one to forty years of friendship.’ Turkish coffee keeps memories fresh, reinforces friendships and continues to be one of the most valuable parts of our culture with its timeless flavour. The story of this saying is as follows:

One day, a janissary living in Istanbul during the Ottoman period enters a Greek coffee shop and asks for a cup of coffee. The coffeeman offers a cup of coffee to his guest. Years pass, the borders of the Ottoman Empire expand and some lands are conquered. At this time, the janissary, as the commander of the Ottoman army, becomes responsible for the administration of a region.

One day, a Greek among the captured local people attracts his attention. When he examines the man closely, he realises that he is the coffee seller who offered him coffee years ago. He prevents him from being harmed and frees him. When the coffeehouse owner was surprised and asked why he had done him this favour, the janissary gave the following answer:

“A cup of coffee commits one to forty years of friendship.”

In Turkish culture, coffee is not only a beverage but also a symbol of hospitality and friendship. Serving coffee to someone meant valuing them. For this reason, it was believed that even a cup of coffee carried the meaning of a friendship and memory that would last for many years.

How will you have your Turkish coffee in the new season at Kilikya Palace?

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