Street food Baklava — the authentic version

The best Baklava I've ever had came from a street stall, not a restaurant. The richly savory intensity was completely different — more direct and uncompromised. sumac was used without hesitation, the way it should be.

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. The an Istanbul meyhane tavern setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. pomegranate juice was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.