Dough and Baklava

Dough and Baklava

It’s hard to believe that some Iranians eat a sweetie with a sour taste.

History

It is said that Baklava was brought to Isfahan from Khuzestan forty years ago. The Isfahani learned the cooking method and ate it with a dough. Because Baklava is very warm in its walnut, its spices and syrup. And the dough is cold. So they ate dough with Baklava for tempering.

Dough and Baklava
Dough and Baklava

Ingredient

Eggs, yogurt, vegetable oil, salt, baking powder, white vinegar, flour, walnut, cardamom powder, corn flour, butter, cinnamon made from sugar, juice and lemon is all that is exist in Baklava.

Dough and Baklava

Recommendation of  Iran Trawell

Be sure to taste this food. What is supposed to be strange is not impossible or bad. Also, be sure to buy it in a good place and be sure to eat it. Below we will guide you for this:

Dough and Baklava Sellers of Isfahan

  • Khoshnam Baklava: The most famous and one of the oldest dough and baklava of Isfahan, Sohrevardi Street, opposite the Farhang Street.
  • Edaalat Dough and Baklava: Chaharbagh Avenue, Rashti Alley
  • Dorehami Baklava
  • Abshar Baklava: Bozorgmehr Square, at the beginning of Bozorgmehr Street, in front of City Bank
Dough and Baklava
Dough and Baklava

This store also has internet sales. Via the site.

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