Chocolate baklava with pistachio Hafiz Mustafa – small

Description

Chocolate baklava with pistachios by Hafez Mustafa, weight between 1100 and 1300 g

• Square chocolate baklava stuffed with pistachios.
• We deliver it to you well wrapped to preserve its freshness and sweetness that captivates your taste buds.
• 100% halal, certified by the Turkish Standards Institute
• A unique product for you and your loved ones
• It is free of artificial materials and does not contain any additives
• Keep in a dry place away from sunlight.
• We deliver to you the quality and history of Turkish sweet making.

There are many stories that have been reported about the origins of the green Turkish baklava dessert, the most prominent of which is that it was made in the kitchens of the Ottoman Empire in the Topkapi Palace in Istanbul.

The Sultan presents it in its current form to the Janissaries every middle of the month of Ramadan in a festive ceremony called the Baklava Procession.

In another story about Turkish baklava, it is that one of the Ottoman sultans asked his wife to prepare a new type of dessert, so she brought gelash and poured pistachios between its layers.

The Sultan then tasted it and named it after his wife in her honor

While it was said that baklava belonged to the cook of the Ottoman Sultan Abdul Hamid, her name was Lawa, and she was the one who brought this dessert. The Sultan was impressed and he said, “Baqi Lawa,” which means look what Lawa made.

Chocolate baklava with pistachios by Hafez Mustafa

 
The history of Hafiz Mustafa HAFIZ MUSTAFA

Chocolate baklava with pistachios by Hafez Mustafa

The history of Hafez Mustafa Sweets began in 1864, during the reign of the Ottoman Sultan Abdul Aziz, when Ismail Hakki Bey, father of Hafez Mustafa, began making sweets in the basement of the building.

He lived in the Eminönü Bahçekapı area in Istanbul, and gained a good reputation because people admired the sweets he made.

His son, Hafez Mustafa Ismail, was a muezzin in the Arbacilar Mosque, but he also loved and was interested in the field of sweets, so he learned from his father to make Turkish sweets and began helping him.

He took advantage of the spread of Turkish sweets around the world, adding to the traditional sweets industry, the production of coffee, tea, chocolate, lokum, and other products that spread in various countries.

Hafiz Mustafa won 11 medals in the field of pastry and sweets manufacturing in Europe between the years 1926 and 1938, and his son, Jamil Bey, continued the same path of success and expansion after him. A book was written about Hafez Mustafa, called “Secrets of Hafez Mustafa,” by Colombian author Francisco Leal Quevedo.

Today, Hafez Mustafa sweets shops are considered the most popular destination for tourists who want to taste the delicious original taste of various types of Turkish sweets, in addition to exporting them to many countries of the world.