“Antep Baklava” is a traditional Turkish dessert. In Gaziantep, it has been taught from father to son, from master to apprentice, and has differentiated itself from home-made baklava with its production style and taste. The product is cooked by adding peanuts and cream, which are placed in very thin layers of dough, and it is a dessert obtained by adding sherbet to it.
The product is separated as wet and dry. Although the production method is the same, the only difference between dry and wet baklava is the ones that use only dough between the dough layers, without using cream, in order to extend the shelf life.
"The sound of 'Hırş' comes from a good baklava." This sound is not accidental. When you take the baklava, which is made with the flexible dough obtained from hard wheat flour grown without water, Urfa oil, pistachios collected from the branch before they are ripe, and sugar brought from Elbistan, in the most suitable environment and in the thinnest consistency, you will hear this sound as well as a magnificent taste on your palate.

Raw materials of Baklava;

• Dough: Hard wheat dough made from hard wheat flour, clarified butter (99.9% fat, free from additives, pure butter), eggs and salt.
• Sherbet: Sherbet obtained from sugar or sweetener (for the diabetic type).
• Cream: Cream obtained from semolina and milk. It is obtained by boiling goat, sheep or cow's milk at 105-108 °C and adding semolina into it. (100 g semolina to 1000 g milk)
• Pistachio: Pistachio with geographical indication. It is a dark green colored, intense flavored Pistachio, which has just matured in the first week of August and which is popularly referred to as "firik or boz-iç", yielding 110-170 g pistachio kernels per kilogram. Antep Baklava has become synonymous with Gaziantep province with its production style and Pistachio used throughout the country. Geographical indication registration of Pistachio was made by Gaziantep Chamber of Commerce.
• Starch: Wheat starch
• Clarified butter: It is pure butter obtained from goat's milk and prepared to contain 99.9% fat by removing salt and other ingredients.
• Flour: Flour obtained from hard wheat.
• Cooking: It is cooked in stone (ground) ovens at 200-300 C°, preferably in the fire of oak wood, by turning it continuously for 30-45 minutes.

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