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Flavors · Gaziantep

Antep baklavası

Ultra-thin layers of phyllo pastry with Antep pistachio and butter, drenched in syrup: Gaziantep baklava was the first Turkish product protected as a geographical indication in the European Union.

Traditional sweet from Gaziantep, Gaziantep

Also known as: Gaziantep baklavası, Antep baklavasi, Gaziantep baklavasi

Updated October 2026

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Antep baklavası — Gaziantep, Turkey — Antep baklavası

Antep baklavası — Gaziantep, Turkey

Gaziantep, in southeastern Turkey, is the city most associated with baklava in the country, and the baklava made there uses the region's pistachios. The dough (yufka) is stretched by hand until nearly transparent, and dozens of sheets are stacked with butter and ground pistachio. After baking it is soaked in sugar syrup. The wet version also includes kaymak (clotted cream) between the layers; the dry version is made without that cream. The result is crispy on top and moist underneath, golden in color, with the green of the pistachio visible in the slice.

The name "Antep Baklavası" was registered as a geographical indication in Turkey in 2008, at the request of the Gaziantep Chamber of Industry, and in 2013 the European Union registered it as a Protected Geographical Indication (PGI), the first Turkish product on that list. The registration specifies the Antep pistachio, the butter, the thickness of the dough, the syrup and even the way of baking.

The craft is passed from father to son and from master to apprentice, and many of the baklava masters known in Turkey come from Gaziantep. The city's tradition is usually traced back to the 19th century. There are several cuts and shapes, such as the square, the "havuç dilimi" (carrot-shaped slice) and the "şöbiyet", with cream inside.

Gaziantep is part of UNESCO's Creative Cities Network in the field of gastronomy. In the city, baklava is eaten with tea or Turkish coffee and comes in boxes as a gift.

Where it comes from

Gaziantep , Gaziantep
Sweet most linked to the city's name, with geographical indication protection in Turkey and in the European Union.

Ingredients

Very thin yufka dough made from wheat flour, butter, Antep pistachio and sugar syrup; the wet version includes kaymak (clotted cream).

How it is eaten

In pieces, eaten with a fork or by hand, sometimes with ice cream or cream (kaymak); served with tea or Turkish coffee.

When it is eaten

Year-round; especially sought after during religious holidays and as a gift.

Your questions

Questions about Antep baklavası

What is the difference of Gaziantep baklava?

Gaziantep's uses Antep pistachio and dough stretched by hand until very thin, with butter, following rules established in the geographical indication registration. It is crispy on top and moist underneath.

Is Gaziantep baklava protected in Europe?

Yes. Since 2013 the European Union recognizes "Antep Baklavası/Gaziantep Baklavası" as a Protected Geographical Indication.

Can you take Gaziantep baklava to your country?

It is sold in travel-friendly boxes. Food import rules in your country can change: check before you travel.

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