Gaziantep baklava

Gaziantep is famous for its pistachios, and its baklava is made with green Antep pistachios. Masters roll the dough so thin that close to forty layers are stacked; pistachios are scattered between them, butter poured over, and after baking the tray is soaked in syrup.

Shapes include havuç dilimi (carrot slice), şöbiyet and burma. Good baklava should crackle under the knife and melt in the mouth.

"Antep Baklavası" was entered in the EU register of protected geographical indications in 2013 — the first Turkish product to be listed. The wider baklava tradition is covered in a separate entry.