About Back-Lava & Baklava
Back-Lava was founded in 2004 by Mehmet Kılıcparlar (47) and Mehmet Atas (38) in Hamburg, and is the first cafe/Restaurant, opened in 2008 in Hamburg-Billstedt. The preference for Baklava, the two owners from their Turkish birth city of Gaziantep brought, considered to be the capital of this sweet Oriental pastries have. As children, they learned how to make it.
All the pastries, cakes and Desserts are made from our highly professional Team in-house bakery. Back-Lava also supplied to households, businesses and the retail sale of classic Turkish Baklava assortment. If necessary, large quantities can be produced. The capacities are available.
Both the NDR as well as Pro7 Galileo have been filmed in our bakery! Continue to Video
How is Baklava?
The origins of the sweet Treat, but are likely to be older and do not need to come from there. There are traces of the nomadic Turkic peoples, the historic Assyria, Persia, Anatolia, and in the Topkapi Palace. Over hundreds of years, the recipe was developed with the characteristic of phyllo dough (Turkish Yufka), and refined. Each Region created their own accents.
We at Back-Lava of the classic Turkish variant of Gaziantep prefer pistachios!
How is Baklava prepared?
Each Region bake your own Baklava. The variants differ in the Form in the nut mixture and spices. The basic recipe goes like this:
1. The filling is made from chopped nuts, sugar and spices. You can use walnuts, hazelnuts, almonds, pistachios, or cashews. A Baklava from Gaziantep is always filled with pistachios or pistachio mixture.
2. The phyllo dough sheets are individually coated with melted Butter and place on a plate. In between the nut mixture comes. The top and bottom layer are made of phyllo dough. Before baking, the mass is cut into manageable pieces.
3. Bake at 150 degrees for about 30 to 45 minutes, until the top layer is Golden brown. Then, the Baklava is drenched with sugar syrup (boiled sugar water) or diluted honey.
Try the Baklava of our experienced bakers!