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As a tradition from the time of Suleiman the Magnificent, on the fifteenth day of each Ramadan, palace baklava was served to the Janissaries and other military corps in Istanbul, with one tray for ten people, due to the Feast of Hırka-i Saadet. On that day, all the soldiers, especially the janissary divisions, were taken in through the middle door of the palace, tied to silk loincloths called futa, and lined up in a row in front of the baklava trays lined up in front of the palace kitchens. 

NATIONALITY OF BAKLAVA


Almost all tribes of the Middle East, the Eastern Mediterranean, the Balkans and the Caucasus; Turks, Arabs, Jews, Greeks, Bulgarians, Armenians present baklava as their traditional dessert. Considering that these regions once constituted the Ottoman geography, it can be considered that baklava can be described as an Ottoman dessert. But because the Ottomans were perceived as "Turkish", this characterization was not welcomed, especially by Greeks and Arabs.

It is a training program organized for MSA Cooking, Pastry, Bakery students and graduates who want to have technical knowledge and practical equipment on baklava production and to acquire expertise to design innovative products with baklava dough.