製法

午前四時、小麦粉と水から。長い木の台で生地を延ばし、一級のアンテップ産ピスタチオをその朝に挽く。使う油脂は澄ましバターのみ——マーガリンもパーム油も使いません。直火で焼き、熱いシロップを柄杓で回しかけます。

製造の様子

十二の工程、うち八つは今も手作業。

製法

Nothing else goes into the dough. It is mixed at four in the morning so it has time to rest before the boards.

Resting is what lets a sheet stretch to translucency later without tearing. It cannot be rushed and it cannot be skipped.

Rolled down by hand on long boards until a sheet will pass light. This is the step that separates a baklava house from a bakery.

Whole first-grade Antep kernels, milled the same morning they are used - fine for dusting, coarse for seams.

Sheet over sheet, laid into the tray by hand. Forty layers is the house standard and it is counted, not estimated.

The filling is spread edge to edge in one pass. An even seam is why every cut piece shows the same green line.

Ladled over the assembled tray - clarified butter only, never margarine and never palm fat, anywhere in the range.

Every tray is cut before it bakes, by eye and by knife. The pattern on the finished tray is decided here.

Directly over gas, judged by colour and by sound. A baker who has done it long enough can hear when a crust has taken.

Poured hot, by ladle, over a hot tray. Too little and it is dry, too much and the crust collapses.

Sealed in the tray and taken to -18 C within hours of baking, which is what buys the finished product twelve months of life.

Boxed to your artwork, palletised and loaded into a reefer - typically ten to fourteen days after the order is confirmed.

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