07.11.2025 20:29
Gastronomy expert Chef Reşat Aydın made groundbreaking statements about the origin, standards, and consumption of baklava. Responding to claims about "baklavaki," Aydın stated, "The word comes from 'oklava'." He challenged, "Let the Greeks trace the origins of baklava and yogurt." Aydın also criticized the lack of innovation in Turkish cuisine.
```html
Digital media expert Sümeyra Teymur's program featured Chef Reşat Aydın, who made striking evaluations regarding the discussions surrounding the certified Turkish cuisine delicacy, baklava. Aydın strongly rejected claims about the origins of baklava, asserting that the dessert is an integral part of Turkish culture.
"NOT BAKLAVAKİ, BUT OKLAVA"
Chef Aydın categorically denied the claims that baklava comes from the Greek "baklavaki," stating, "We need to stop this nonsense. 'Lava' means rolling pin," emphasizing that the etymological origin of the word is Turkish. Referring to the gastronomic polemics with Greece, Aydın challenged, "Dear Greeks, let them show me all the sources of baklava and yogurt. We speak with sources."
PALACE STANDARD 40 LAYERS, ORIGINAL HAS LENTILS
Aydın noted that contrary to popular belief, baklava was first made with lentils, and that Evliya Çelebi recorded the purest baklava as "with walnuts" in the 17th century. In response to the question, "Can real baklava have 40 layers?" he answered, "The acceptable original has 40 layers. It has been certified as 40 layers in the palace." Aydın added that the secret to achieving this delicacy at that time was the high-gluten Amasya wheat.
"NO FLIPPING, EAT IT WITH COFFEE"
Chef Aydın criticized the popular trends suggesting that baklava should be "flipped" while eating, saying, "There is no such thing. You can eat it however you want." Emphasizing that the main issue is quality, Aydın warned, "You should not use peas instead of pistachios. Peas leave an unpleasant taste that irritates your throat."
Aydın stated that the best companion for baklava is not tea, but plain Turkish coffee, saying, "There is a combination of coffee and sugar. When you have it, it creates an incredible harmony." He also gave the green light for serving it with ice cream, but stipulated, "It must be the original Maraş mastic ice cream."
CRITICISM OF "OTTOMAN SLAP" IN PRESENTATION SHOWS
Aydın harshly criticized the recently popular "show" presentations that involve cutting with a knife and are accompanied by smoke, saying, "This is a work of art. Are you insulting a work of art? You will take it and give it an Ottoman slap."
"WE HAVE STAYED AWAY FROM MOLECULAR CUISINE"
Chef Reşat Aydın pointed out that not only does he defend tradition, but he also noted that Turkish gastronomy has stayed away from innovation. Aydın argued that one of the biggest reasons for the stagnation of Turkish gastronomy is this. "We have stayed away from molecular cuisine. What we call molecular means scientific studies. As soon as we start working like a laboratory, we will take our place in the world culinary arena," he made a sectoral self-criticism.
```