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Indulge yourself with worldwide known Turkish baklava

When you get baklava outside of the Middle East or the Balkans, you're lucky if you can find any more than one variety let alone the kind of variety you find in Turkey. Here, baklava is hardly a single food item but incorporates many different flavors and everyone will have their favorite that tastes best to them.

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Kuru Baklava Kuru means dry, and kuru baklava is dry baklava, ie without the syrupy sugar water doused over it. This brings out the flavors of the nuts, and the filo dough itself is already sweet. Rather than being cooked in the watery syrup, instead it's covered in a thicker syrup which makes the baklava sweeter and drier than normal baklava. It can be made with any nuts, though pistachio is the most common and most popular.