The name of this Ottoman recipe literally means ‘rolled turban’. In the sultan’s kitchen the cooks would twist the pastry into a shape that resembled what they saw on the heads of the aristocrats around them. We’re giving you a simpler version, but keeping the name.
We’ve already said Gaziantep has the greatest makers of baklava in Turkey and therefore the world, but other parts of Turkey approach baklava in different ways. On the Black Sea they use hazelnuts and their own butter, and they make the baklava into a roll shape. I’ve decided to use walnuts instead of hazelnuts, because I’m not from the Black Sea.