"The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994.
baklava |
In the times of great horror and supply-shortages inflicted by the 1971 Turkish coup d'état, the inventor Şafak Dilken, who was working at the most famous baklava producer in Istanbul, used milk instead of sorbet, and hazelnuts instead of pistachios and came up with a new dessert.