Baklava is the Turks’ most important contribution to the world of desserts. It is made with flaky phyllo dough, layered with a pistachio or cinnamon-spiced walnut filling, and bathed in sweet syrup. It is crunchy, rich and very sweet. Well made baklava practically melts in your mouth and finishes with a crave for another one.

The best baklava is made in south-eastern Turkey, especially in Gaziantep -city famous for kebabs and pistachio related desserts. You may not easily find authentic Gaziantep baklava in western cities. I’d recommend you to try several alternatives, but “Güllüoğlu” in Karaköy İstanbul would be the best shot. Also “Mado” -a widespread chain of cafés- would worth a try.

Turkish Cuisine is best known with kebabs abroad, but one of my favorite dishes is manti. I strongly recommend you to taste it during your visit.

Little information on manti: Specially treated chopped meat is divided into pieces as big as a pea, and each one is wrapped with a small and very thin dough. They are boiled and served with yoghurt (with garlic if desired) and tomato sauce. The best spice to be added is sumac. I also prefer dried peppermint and red pepper along with it.