Siyah Kuru Sele Zeytin 500 g
Clove oil 10 ml
Laurel 10 ml
Jasmine Oil 35 ml
Violet 35 ml
Violet 25 ml
Lavender 35 ml
Rosemary Oil 35 ml
Peppermint Oil 35 ml
Almond Oil 35 ml
Almond Oil 100 ml
Sele Olives 650 gr
Karakovan Pine Honey 1000 gr
Cherry Vinegar 250 ml
Balsamic Grape Vinegar 500 ml
White Grape Vinegar 500 ml
Tangerine Vinegar 250 ml
Black Fig Vinegar 250 ml
Balsamic Fig Vinegar 500 ml
Natural Fermented Apple Cider Vinegar 250 ml
PEHLIVAN DATÇA
Crispy Baklava with Lots of Almonds 450 gr
It is known as Saraylı because it was once taken to the girl's house by the mother-in-law with a "full gold coin" placed in the middle when going to ask for a girl, and it is known as Groom's Dessert because it is the dessert left at the wedding house on the wedding night.
Different desserts are made in every region of our Turkey.
One of the most common desserts is undoubtedly baklava.
While Damat Dessert, which is very similar to baklava, is famous under the name Saraylı in Muğla, it maintains its reputation as Damat Dessert or CRISPY BAKLAVA in Datça.
Walnuts are usually added, but in Datça, almonds are preferred instead of endemic walnuts (which live/grow only in a certain region due to the ecological conditions of the region).
This baklava, consisting of plenty of almonds added between a thin layer of dough, can be eaten dry or by pouring sherbet.
