This ancient dessert has been around a long time, with one version being traced back to the second century BC. Chances are you’ve already tried this nutty, honey-soaked pastry treat as it’s popular around the world. But in the last few years it’s likely you’ve seen it more and more as Turkish cuisine becomes more and more popular, breeding Turkish cafes and shops selling the sticky pastry. The ideal baklava is fresh and moist. Baklava’s ideal to eat with a cup of strong coffee.

Coffee expert at Coffee Direct, Lewis Spencer says, “We’d recommend Monsoon Malabar or Continental as perfect partners, whether prepared in the Turkish method for an authentic pairing with Baklava, or as an espresso.


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