The Craft Behind It
The Older Recipe, Honestly Made
Before pistachio baklava became the prestige product of Gaziantep's confectionery
tradition, walnut baklava was the everyday standard across Anatolia. It is the version
most Turkish families grew up with — baked at home for religious holidays, prepared in
large trays for weddings, and shared without ceremony across neighbourhoods. It is
baklava in its most honest, most direct form.
At Saytad, we apply the same uncompromising standards to our walnut baklava as we do to
every product in our range. The dough is hand-stretched. The butter is pure ghee. The
walnuts are crushed fresh for each production run — not the day before, not in bulk. The
sherbet is made in-house, calibrated for the right sugar concentration and poured at the
right temperature. These details are not visible in the final product. They are only
apparent in the eating.
Walnut baklava is often underestimated precisely because it is familiar. That familiarity
is earned. It is a product that has survived centuries because it is, in the right hands,
genuinely excellent. Our aim is simply to be those hands — every day, without exception,
in our Istanbul kitchens at Bahçeşehir and Yeşilköy.
