Pistachio Square Baklava

Pistachio square baklava is the best-known form of Antep baklava, which in 2013 became the first Turkish product registered as a Protected Geographical Indication (PGI) in the European Union. Each tray is made of 40 layers of pastry that the master rolls with a thin rolling pin until almost transparent. Coarsely chopped green Antep pistachios are spread on the middle layers, and semolina milk cream is brushed between the sheets.

The balance of four ingredients

• Pistachio: Green kernels harvested early in August; at least 300 g per kilogram.
• Fat: Clarified sheep's butter from Şanlıurfa, poured sizzling hot as soon as the tray leaves the oven.
• Dough: Flour, egg, water and salt, rolled out with starch.
• Syrup: Sugar and water with a few drops of lemon; lukewarm syrup is poured over the hot baklava.

How should it taste?

Good Antep baklava cracks between the teeth with a crisp rustle; the lower layers are softened by the syrup while the top layers stay crisp. What should stay in your mouth is the taste of pistachio, not fat.

Freshness

It is at its best for 4 days at room temperature with the box closed. Do not put it in the fridge; the butter sets and the pastry turns doughy.