Preparing Baklava in Istanbul
by Greg Rojas
Cool early morning light spills through the open doorway of a narrow baklava shop in Sultanahmet, illuminating a bustling workbench where a baker’s hands press flaky phyllo dough into a wide metal tray. On a nearby shelf, a stack of white ceramic soup bowls sits beside a blue and white porcelain jar, catching the soft, diffused daylight that filters in from the street. A potted geranium in a terracotta pot rests on the windowsill, its red blooms against the cool gray stone of the facade.
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