Baklava

Gaziantep is the capital of this dessert, which is also the most famous desert of the city. Baklava is very well known across the World. It is the first ever Turkish product registered in the European Commission’s List of Protected Designation of Origin, and the Protected Geographical Indication, which both are a list that aims to promote and protect the names of quality agricultural products.

Baklava is a pastry made of layers of phyllo dough filled with chopped Antep pistachios and sweetened with syrup.

Baklava masters from Antep say that a good baklava should appeal to the five senses of a person. First of all, Baklava should be well cooked, well puffed and look pleasing with its golden yellow color; and when you take it in your hands, it should be light, not heavy due to excess syrup; it should smell of fresh pistachio and fine butter; and when you bite, the rustling of thinly rolled doughs should be heard and should ultimately leave a unique taste on your palate.

You can visit the Baklava Museum (Baklava Müzesi) in Antep to learn how the baklava master created this work of art, the stages it went through during the production, and the necessary tricks to create a magnificent work in terms of both appearance and taste.