Guide to SKOPJE

Baklava – irresistible taste of tradition

Every single one of us has tried baklva and fallen in love with its irresistible taste. One cannot resist the savory smell of nuts, pistachios, syrup and crispy phyllo dough, so baklava still maintains its leading position among desserts. It is a dessert traditionally served on holidays, especially on the greatest Muslim holiday of Bayram. Although many Bayram customs may have been forgotten the tradition of serving baklava persists.

This week Balkon3 presents a special recipe by a famous Turkish brand – Gulluoglu.  The tradition of making baklava began in 1800s in the small town of Gaziantep by Hadji Mehmed Gullu also known as Gullu Celebi.


Dough and filling:

1 cup of vegetable oil

1 cup of milk

3 eggs

½ tea glass (for Turkish tea) of vinegar

a little salt

6 cups of flour

1 packet of starch

400gr of nuts

½ packet of margarine

250ml of oil


1 ½ kg of sugar

1 ½ l  plus one glass of water


Mix the ingredients for the dough, knead it and let it rest for half an hour. Divide the dough into four equal pieces. Divide each part into 15 nut-size parts. Add starch to each piece and roll it with a rolling pin until you get thin sheets of dough. Grease a pan and put several sheets of phyllo dough. Grind the nuts beforehand and put a thin layer on top. Continue putting a sheet of dough and a layer of nuts until you have used them all. Cut into diamond or square shapes and slowly add the oil. Preheat the oven at 220˚ but once you put the baklava in, you should lower it to 100˚ – 150˚, and let it bake for 2-3 hours until it turns golden brown.

Meanwhile, prepare the syrup. Melt 1 ½ kg of sugar in 1 ½ l plus one glass of water and let it simmer for an hour. Pour warm syrup over the baklava.

Baklava goes well with black coffee or juice.

Bon appétit!