Mussel Baklava — frequently asked

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.

12 months at -18 C, or 4 days at 0-4 C. It is blast-frozen within hours of baking, so it arrives with the texture of the day it was made.

3.4 kg per tray. Net weights are nominal and confirmed on the pro-forma invoice.

5 trays for export and 10 trays for the domestic market.

Yes. Sleeve, lid, tray insert and shipper are printed to your artwork, from one pallet per SKU.

pistachio or walnut (tree nuts), wheat (gluten), milk. A full allergen declaration accompanies every shipment.

Yes — halal certification is held with GIMDES. Certificate details are supplied with the pro-forma invoice.

Frozen at -18 C in a reefer container or consolidated groupage from Kahramanmaras. FOB Mersin or Iskenderun · EXW Kahramanmaras.