Shredded kadayıf wrapped tightly around a log of crushed pistachio, baked and then syruped, cut into short lengths that show a dense green core.
Where to eat it: 2 restaurants across 1 city.
Burma means twisted, and the technique is the whole dish: the shredded pastry is wound around a rod with the pistachio inside, then compressed so the finished roll holds its shape when sliced. It is a Gaziantep speciality that the big baklava houses treat as a sideline and that a few shops treat as their entire business. Yusuf Ziya, working out of a han on Suburcu Caddesi, is the clearest example, selling little else from the window. Because the pistachio is packed rather than scattered, burma carries more nut per bite than any other pastry in the city, and it needs less syrup to work.
Common allergens: Gluten, Nuts, Dairy
Tip from the editors. Compressing the roll along the rod before baking is what stops it unravelling in the tray. Do not skip that push.
Yusuf Ziya makes burma kadayıf and nothing else from a han window on Suburcu Caddesi, a Gaziantep speciality the baklava salons treat as a sideline.
Why locals love it: A single-product window in a Suburcu Caddesi han making only burma kadayıf, which most Gaziantep baklava lists never mention.
Tip: Midday is when the trays come out warm. By evening the syrup has set firm.
İmamoğlu Baklava works out of one small room on Eski Saray Caddesi in Gaziantep, cutting thin trays for a neighbourhood trade rather than the tour buses.
Why locals love it: A tiny Eski Saray Caddesi shop cutting its trays thin and priced below the famous Gaziantep names, with no sign visitors would notice.
Tip: There is nowhere to sit. Buy a quarter kilo and eat it on the walk home.
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