In Catenon, one of our values is PASSION FOR THE WORLD. We bet for diversity, in its wider sense, for the success of teams and businesses.
Thus, through our global team, with more than 23 nationalities, we will know curiosities of the world, their favourite places, their customs and how they celebrate the most traditional festivities, among others. And as part of this cultural diversity, of course, is gastronomy.
This week, from Turkey, our teammate Salkim Yavuz teaches us to cook the Baklava.
- Name: Salkim Yavuz
- Country: Turkey
- Role: International Account Manager
- Office: Madrid (since May 2018)
- Academic Background: Translation and Interpreting, Foreign Trade
- Languages: English, German, Spanish, Turkish
Salkim is an Account Manager at Catenon. She started as a Digital recruiter in May 2018 and recently, is doing some business from the Madrid office, especially in the fashion and luxury sector. Whenever it’s possible, she takes the opportunity to let us know the Turkish culture, and from time to time, she brings us Baklava to the office.
> See what she had cooked for us here!
Turkish cuisine has recognized the world around for its diversity of dishes and a unique blend of spices. Our team is lucky enough to work with Salkim Yavuz, from Malatya, a small town in the south of Turkey, and as such we couldn’t resist the temptation to start this new section off with one of the most popular desserts in his country: Baklava.
Fun fact: Baklava was originally made with 40 layers of dough to symbolize the 40 days of fasting; however, the dessert has become so popular that it is now considered an everyday treat. Salkim also tells us that the city of Antep is famous in Turkey for having the best pistachios. Pistachios are the main ingredient to this delicacy, although some people make it with walnuts.