Recently, healthy life has been hanging over our heads like Damocles’ sword.. Delicious food on one side, health concerns on the other. While trying to comply with the principles of our teacher Canan Karatay for a long time, the most challenging subject for me is traditional Turkish desserts.. Unfortunately, Turkish desserts with syrup are my weak stomach.. But I don’t eat these sweets everywhere.. As you know, when it comes to baklava, glucose syrup etc.. the use of harmful materials has become a common occurrence. For those who have concerns like me, I will talk about a baklava seller I discovered at the invitation of a friend: Baklavacı Mehmet Yıldırım.
This baklava seller in Başakşehir district of Istanbul >Proud of being the inventor of sugar-free honey baklava in Turkey. As a matter of fact, they got both the name and production patent of honey baklava.. So we went and saw the natural honey baklava and the soup on the spot, and we devoured it.. Is it the result? i think it was pretty tasty. Of course, if someone hadn’t told me that these sweets have honey, I wouldn’t know the difference.. This is actually an advantage for those who like sherbet desserts.. Who wouldn’t want to eat a healthy baklava without compromising the normal sweet taste?
follow my instagram account –> @cokgezenadam
Who This is Baklavacı Mehmet Yıldırım?
When it comes to baklava, one wonders if what they eat is reliable.. at least i would. Even though we saw and met the inventor of honey baklava face to face, I was curious and learned some information about him.
Baklava maker Mehmet Yıldırım, who entered the baklava business at the age of 11 after graduating from primary school, has made his way in the dessert industry since then.. Yıldırım Gıda, founded by Yıldırım in 2000; It supplies products to catering companies, supermarkets, hotels, patisseries and public institutions.. The company has a daily production capacity of 6 tons.. In addition, Yıldırım is the Founder and Chairman of the Board of BAKTAD (Baklava and Dessert Producers Association), which was established by the gathering of Turkey’s branded dessert and baklava producers.
Honey Baklava’ The Story of
Obviously Yıldırım’s idea of baklava with honey had been on his mind for a while.. The reason for this is that people are becoming more conscious and selective about sugar consumption.. Greetings to Hodja Canan Karatay from here After that, a 1-year R&D study was started and worked with universities.. It is not easy, even if you add one gram less or one gram more honey to a tray of baklava, it causes very serious taste differences.. Finally, they succeeded.
Those who are conscious about dessert know, unfortunately, honey is an area where cheating is abundant.. So you can say that the risk does not disappear when the baklava is with honey.. However, natural highland honey, which we saw with our own eyes in the store, was used here.
Business owner Mehmet Yıldırım said, “We do not buy honey without research.. We got KOSGEB support after revealing the honey baklava.. We also work with the university. We set up a lab just for this. Here we test the honey we buy.. Therefore, we do not use fake, unhealthy or fraudulent honey.. We have 3 food engineers. Research and tests on honey are done by our food engineers. In this sense, consumers should have no worries about baklava with honey.. Honey is completely natural and real.. We never use honey that has not passed the test.”. Butter comes from Şanlıurfa, pistachio comes from Gaziantep. They used wheat starch as starch in making baklava, and hard wheat flour produced entirely for baklava, which is different from the flour sold in the market.
Baklavacı Mehmet Yıldırım My Impressions
I explained its features, but Let’s come to my impressions. Located in Başakşehir, the place is actually a non-alcoholic fireside restaurant.. When the owner of the place is from Gaziantep, they are also assertive about kebab.. From the outside, it’s a bit bad that it’s on the side of the road.. However, when you enter the place, you forget that you are on the side of the road.. The place is beautiful, but don’t expect exaggerated luxury.
The place where the place is most assertive is its desserts.. Especially the honey desserts, which he patented.. Honey desserts are not limited to baklava.. Delicacies such as honey şöbiyet and honey kadayif (I didn’t see it when we went, but they are on their website) are also waiting for you in the showcase.. There are also versions of honey desserts made with olive oil instead of butter.. We did not have the opportunity to test them when we went.. So I can’t comment on the taste.. But my favorite is the söbiyet with honey. Also, the natural grape molasses baklava that I saw on their website may be one of the flavors they will announce soon.. On the other hand, sweet desserts are also available for those who do not shy away from traditional desserts.
How to go to Baklavacı Mehmet Yıldırım?
To taste these sweets on the spot, go to Başakşehir. you have to go. There are many bus services to Başakşehir.
The address of the place is:
Güvercintepe mah. Sok Manzikert. No:26 Başakşehir / İstanbul
But for those who say who will go there now, you can order online from Baklavacımehmetyildirim.com and ballibaklava.com.tr.
How to Tell Good Baklava
If you are after a quality dessert like me, let me end my article with Mehmet Yıldırım’s advice on how to choose good baklava.. The best baklava appeals to the senses.
- Sight | It is pleasing to the eye: The color of well-cooked baklava turns golden yellow.. The old masters call it “24 carat gold color”. Also, baklava should look fresh and appetizing.. If too much syrup has accumulated in the empty parts of the baklava tray, too much syrup may have been given to make the baklava weigh heavily.. In good baklava, sherbet should be in moderation; It should not make baklava heavier in terms of both weight and taste.
- Don’t hear | It appeals to the ear: When a fork is inserted into a good baklava, a rustle is heard.. This indicates that the phyllo is thinly rolled and the baklava is well cooked.. The thinner the dough is rolled, the better the baklava.
- Smell | It appeals to the nose: When the baklava is brought close to the mouth, it should smell like plain butter and walnuts or pistachios used as a mortar.
- Taste | It’s mouth-watering: Good baklava, first of all, consists of good raw materials. The good and bad of baklava becomes clear when it is actually eaten.. Best of all, it disperses in the mouth, leaving a unique taste on the palate; It doesn’t touch the stomach either.”
