DUKA WORLD

The Journal

Long-form writing on baklava and the people who make it — history, the orchards, the craft, the market and the table. 32 pieces so far. page 2 of 2

32 pieces

Pistachio gets the photographs. Across half the world, walnut is the version people actually grew up eating — and the one that reo

"Special" is not a grade anyone regulates. In a Turkish range it usually means one specific thing — more nut — and it is worth kno

A cut named after a weaver’s shuttle. The shape is not decoration — it changes the ratio of crust to filling in every bite.

There is no carrot in it. The name describes the wedge, and the wedge is one of the most practical cuts in the whole Turkish range

Baklava with a layer of clotted cream worked into the nut seam. Richer, more demanding, and the line that tells you most about a p

The same cream filling, wrapped rather than open. It is the version that survives a long route, and the reason is purely structura

The most generous version of the cream-filled family — and one built for occasions where a single piece has to carry the whole imp

A small closed shell of pastry named for what it looks like. It exists because the tradition is several little pieces with coffee,

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