SHERBET DESSERTS
Türkiye

Turkish Tavas Baklavası 1 Kg PGI

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$14,00/ piece

Shipping from DenizliNationwide delivery across Türkiye
Safe ReturnsClick for return conditions
BrandEndemigo
Geographical Indication DetailsPGI
Indication Name
Denizli Tavas Baklavası (PGI)
Geographical Boundary
Denizli ili Tavas ilçesi
Product Description
Turkish Tavas Baklavası 1 Kg PGI Geographical Indications ProductPan Baklava; It is a sherbet pastry prepared with unique traditional materials and methods for engagements, hennas, weddings, holidays, in short, on all special occasions, and recommended to be eaten by hand. It is recommended to consume the dessert made by adding 40 layers of phyllo and walnuts from the 5th to the 36th floor. Tavas Baklava is a product that has been identified with the region, known for many years and has become the cultural heritage of the region. In the production of Tavas Baklava, urga flour consisting of yellow hard baklava wheat flour, wholemeal flour and barley flour is used and baked in a black oven.Storage Conditions: Keep closed in both dry and cool environments. Baklavas with syrup stored in this way can be easily stored for 3 to 5 days.Origin: Turkey
Product Story

Tavas Baklava is a sweet expression of special days, sharing and coming together in the historical depths of Anatolia. This dessert is a sherbet pastry prepared with the collaborative style and carefully processed with traditional ingredients. The story of Tavas Baklava, dating back thousands of years, bears the traces of special moments and social solidarity. This dessert is an indispensable taste in engagements, hennas, weddings and holidays. This dessert, which glorifies the spirit of sharing by bringing people together, also reflects the rich cultural texture of Anatolia with its traditions and masterfully crafted recipes.

The preparation of Tavas Baklava is beyond mediocrity. This dessert gains its original character with special tools such as a copper basin, pillow, rolling pin, string flour and manual labor. The dough combined with flour and salt is expertly kneaded and divided into meringues. When unfolding on the pillow, the rope technique is used; The string flour laid between each layer ensures that the layers do not stick together and the texture of the dough is preserved. The layered combination of the dough is enriched with walnut laying and lubrication. This stage proceeds as if a story is being written. Baklava is baked on a traditional wooden fire. The dessert, which is kept waiting after cooking, meets with sherbet and takes its final form.

The production process of Tavas Baklava touches the deep cultural roots of Anatolia. This dessert is not only a delicacy, but also an expression of special occasions, sharing and legacy of the past. Tavas Baklava is a dessert that tells the story of thousands of years with every bite and is carried to the future with traditional production methods.

Delivery Terms
Delivery Time
Domestic Shipping 1 - 3 Days
Delivery Time (International)
UPS Shipping 1 - 3 Days

Delivery Details

When your order is handed to the carrier, you receive an “Your order has been shipped” email and an SMS from the carrier. You can see your order status and tracking number under Account > My Orders, and follow your shipment on the carrier’s website with the tracking number.

Return Terms

Return/Cancellation Details

The return steps are as follows.

  1. Go to Account > My Orders.
  2. Open the details of the order you want to return.
  3. Create a return request and write the reason.
  4. Once your request is approved, note the return shipping code shown in the order details.
  5. Put the items to be returned in a single package together with the invoice.
  6. Hand the package to the carrier with the return shipping code within 7 days. After 7 days you need to get a new return shipping code.

Once the return reaches the seller and is approved, the amount is refunded to your credit card, debit card or via bank transfer, depending on your payment method.

Place of Production
Denizli, Tavas
Production Season
All year

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