DUKA WORLDMussel Baklava or Pistachio Baklava
Two lines from our range, side by side: what separates them and which one belongs in your listing.
What separates them
Mussel Baklava
Midye
Midye — the mussel. Phyllo gathered by hand into a ribbed teardrop shell that holds a pistachio heart, baked until the ridges go crisp and dark-gold. One of the hardest shapes in the workshop and one of the most recognisable on a mixed platter.
The ridged shell is the point - lay them in one direction on the platter so the light catches every rib.
Pistachio Baklava
Fıstıklı Baklava
The benchmark of the house. Forty hand-rolled layers of paper-thin phyllo, each brushed with clarified butter, packed with a generous seam of Antep pistachio and baked to a deep amber crisp. Cut into the classic diamond, finished with light sherbet — shatteringly crisp on top, buttery beneath.
Serve at room temperature, never chilled - cold dulls the butter. One piece with unsweetened Turkish coffee is the way it is eaten at home.
Specification
| Mussel Baklava | Pistachio Baklava | |
|---|---|---|
| Filling | Antep pistachio | Antep pistachio |
| Net weight | 3.4 kg | 2.8 kg |
| Chilled | 4 days at 0-4 C | 4 days at 0-4 C |
| Frozen | 12 months at -18 C | 12 months at -18 C |
| Export carton | 5 trays | 5 trays |
| Domestic carton | 10 trays | 10 trays |
| Packaging | Sealed tray in a printed carton | Sealed tray in a printed carton |
| Allergens | pistachio or walnut (tree nuts), wheat (gluten), milk | pistachio or walnut (tree nuts), wheat (gluten), milk |
| Private label | one pallet per SKU | one pallet per SKU |
Which to choose
Send us the lines you are interested in and where they are going, and we will come back with pricing, lead time and a sample plan.