Traditional Pistachio Baklava

The next three recipes are forms of baklava, which Turks rarely make at home. We hate to seem defeatist, but honestly, you’re not going to be able to make your own filo pastry to anywhere near the standard of a place like İmam Çağdaş—even if you possess a huge marble table, a long thin rolling pin and the world’s strongest shoulders.

At İmam Çağdaş, they aim to roll out the pastry so thin