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Greece vs. Turkey: The battle for the best baklava

Greeks and Turks have been fighting over the origins of baklava for centuries, but what does it take to create authentic baklava?

Interview with Chef Osman Güldemir

Private Chef In Eskişehir

He graduated from Mengen Anatolian Culinary Vocational High School, in 2004.

Then, he has completed Home Economics and Nutrition Education degree program, and the Arabic Language and Literature minor program the, in 2008.

He got master degree in 2010 with "Adaptation of Kitabüt Tabbahin Which is An Ottoman Cook Book (Manuscript) to Our Age" thesis.

He completed his phD in 2018 with the thesis: "Classical and Modernizing Ottoman Cuisine and Adaptation to the Present".

Currently he works as an instructor in cookery program at Anadolu University.


Making bakalva dough is importat family time,

Gaziantep is one of the modern provinces of South-Eastern Anatolian Region and also one of the oldest of Hittite origin. Being the center of pistachio nut cultivation in Turkey and with its extensive olive groves and vineyards, Gaziantep is one of the important and industrial centers of Turkey. International Festival of Gastronomy. Gaziantep has been added to the list in the gastronomy category of UNESCO’s Creative Cities Network


According to Güldemir, Baklava was traditionally prepared for Eid-al-Fitr, also known in Türkiye as Ramazan or Şeker Bayramı, a religious holiday when Muslims celebrate the ending of Ramadan, the Islamic holy month of fasting.

Authtic Bakalva

rituals, sense, culture, using traditional concepts, geography - which nuts are used


Bakalva signifiys home and happiness religious rituals

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