1. Baklava

    david-hagerman-baklava-sheep-milk-kaymak-gaziantep-turkey-march-2013

    In Gaziantep, the photographer takes a break from the kebab trail: “Here’s a photo of baklava with sheep’s milk kaymak that started our day. The key to a good baklava, I was told, is new crop pistachios. Every layer should be crunchy, and it shouldn’t be too sweet.” (Note: In Turkey Gaziantep is known as Baklava Ground Zero.)

     
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