Comparing Baklava across three restaurants — an honest verdict

I ate Baklava at three different restaurants in the same week to compare. The results were illuminating. The use of lamb mince varied significantly — only one got it right. The warmly spiced and complex profile should be consistent but interpretation differs widely.

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. The best version came from a kebab restaurant at lunchtime, which felt authentic. ayran yoghurt drink was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Baklava is larger than you'd think.