Baklava: Layers of mystery

The origin of baklava is hotly contested, but this restaurant in Gaziantep, Turkey has been making it since 1887.
Published December 27, 2014

The Perennial Plate is a two-time James Beard Award winning online weekly documentary series dedicated to socially responsible and adventurous eating. Chef and Activist, Daniel Klein and Filmmaker Mirra Fine are traveling the world exploring the wonders, complexities and stories behind the ever more connected global food system.


Baklava: Layers of mystery

The origin of baklava is hotly contested. “In fact, baklava lore is akin to politics or religion as a conversation firestarter in the eastern Mediterranean countries. The Turkish people are very secretive and loyal to "their" neighborhood baklavacis and each Istanbuli we met could point at a flaw in the baklava that was not from "their" shop,” The Road Forks, a food and travel diary, says.

This restaurant in Gaziantep, Turkey has been making it since 1887. Join Daniel and Mirra from The Perennial Plate as they tour famed baklava producer Çağdaş.