Baklava’s history isn’t well documented, so it’s no surprise that both Greece and Turkey claim it as originating in their country respectively. However, most agree that the baklava we know today was likely developed in the imperial kitchens of Topkapi Palace in Istanbul, Turkey.
I visited with Bohemian Baklava owner and chef Elif Ekin who explained some of the differences between Turkish and Greek baklava. In general, the Turkish variety is less sweet and sticky as the sweetness comes from using simple syrup rather than honey.
Her base recipe is a family heirloom handed down to her from her mom. It was first recognized on a national level in November 2008 when it was published in Martha Stewart’s Everyday Food magazine.
Bohemian Baklava offers a classic Turkish baklava that’s then flavored with infused syrups and ingredients in creative and unexpected ways and offered in bite-sized pieces. Chocolate walnut, date and rose petal baklava are just a few of the options Ekin offers at various locations across the Salt Lake valley including Laziz Kitchen.
In honor of National Baklava Day, holiday orders placed with Bohemian Baklava before November 17 will save 17%. Orders can be placed via the website or by contacting Ekin.