Our products are manufactured within the last 3 hours.
Natural beet sugar is used.
Made with 0.1mm thickness dough.
One branch one quality one manufacturing site...
All of our ingredients come from their own region.
يتم تصنيع منتجاتنا في غضون 3 ساعة الماضية.
يستخدم بنجر السكر الطبيعي.
قدمت مع 0.1MM عجينة سمك.
صناعة يدوية بالكامل.
فرع واحد واحد جودة موقع تصنيع واحد ...
جميع المكونات لدينا تأتي من منطقته.
How do we make baklava?
When you get baklava from Karaköy Güllüoğlu, you know it's handmade and you will have a unique taste. Each craftsman working in Karaköy Güllüoğlu, although using known techniques, will apply special methods of dough which will leave impression of a personal flavor. This special touch, result of passed to decades of experience for open the world's most thin dough. When this special touch gives life to dough,combined with natural materials gathered by hand, it will be given it's own spirit to the unique taste.VIEW ALL VIDEOS
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The quality of baklava can be verified by testing through our five senses. Visual testing: A high-quality
baklava manifests itself just at the beginning of its placement in the tray on the display. Good baklava tends
to have a golden yellow colour. Old masters call it the colour of a “24-carat gold piece”. In addition,
baklava should look attractive and arouse your appetite. If there is high amount of syrup accumulating in
the empty spaces of the tray, this may indicate that excessive amount of syrup was applied to baklava to
add to its weight. Balanced amount of syrup should be used in the baklava to avoid both a heavy weight
and taste. Auditory testing: Good baklava gives out a crunch noise when pushed into by fork. This indicates
that the filo pastry was rolled in thin sheets and baklava was cooked well. The thinner the pastry sheet, the
better the baklava. Olfactory testing: When baklava is brought near the mouth, it should give out a sweet
smell of creamery butter as well as walnut or pistachio used as base. Above all, good baklava should be prepared
base materials. Gustatory and tactile testing: What distinguishes good baklava with high-quality from the bad
one is primarily the moment of eating. Good baklava dissolves in the mouth, leaves a unique aroma in the palate, and is also digestion-friendly.