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Tahini baklava attracts attention in Gaziantep
Tahini baklava attracts attention in Gaziantep
A culinary firm in Turkey’s gastronomy city Gaziantep has given the iconic crispy baklava a new taste with organic tahini. (AA Photo)
After working for two months with 80 baklava chefs, a firm in Gaziantep’s Şehitkamil district made baklava with tahini.
The firm’s owner Oğuz İbili told state-run Anadolu Agency that baklava overwhelmingly consists of carbohydrates, and his firm wanted to make the desert more nutritiously rich.
“We acquired a good result when we combined tahini with pistachio baklava, he said.
The owner also said that mostly women who are pregnant or just recently gave birth have been preferring the new delicacy, as tahini is known to enhance breast milk.
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