If you eat baklava with a fork, Jeff Ugur has news for you: You’re doing it wrong. Baklava is a finger food. This is crucial, because it helps with his next tasting tip.
“Take the baklava with your hand and turn it over. Upside down,” he says. The fragrant ground nuts and syrup imbibe the bottom layers of phyllo while the pastry is baking and resting, and when you flip it over, the aromas hit your nose for a complete taste-scent symphony. “It starts with the nose,” Ugur says.
Another benefit to the upside-down method: If it’s dusted with pistachios or other nuts, those land directly on your tongue.
And for the finale, lick your fingers. “Maybe not at a state dinner, but if you’re with your friends, without making too many noises, it’s just a part of the whole eating experience of baklava.”
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