A triangle of baklava pastry with clotted cream folded in beside the pistachio, so it eats richer and softer than a standard slice and has a much shorter shelf life.
Where to eat it: 3 restaurants across 1 city.
Şöbiyet is the variant Gaziantep bakers use to show off, because kaymak inside a syruped pastry is unstable and has to be sold the same day. It is a twentieth-century refinement rather than an old form, and it has become the default request at every counter in the city. Baklavacı Zeki İnal, a family shop on Atatürk Bulvarı, makes it by hand in small batches and routinely sells out before midday, which is the clearest signal of how the city ranks it. Ordering a mixed tray without at least one şöbiyet is considered a beginner's mistake.
Common allergens: Gluten, Nuts, Dairy
Tip from the editors. Eat şöbiyet on the day it is made. The cream inside means it will not keep the way a plain baklava does.
Baklavacı Zeki İnal is a family baklava workshop on Atatürk Bulvarı in Gaziantep that makes şöbiyet by hand and sells out most days by noon.
Worth the queueKaymaklı şöbiyet
TipClosed at weekends and often sold out by midday. Go on a weekday morning or do not bother.
Çelebioğulları Baklava keeps its Gazi Muhtar Paşa salon open to midnight, so a late Gaziantep baklava run does not depend on the bazaar counters.
TryBaklava and şöbiyet
TipThe salon has proper seating. Order a mixed plate with tea rather than a box to go.
Koçak Baklava is the baklava counter most of Gaziantep names first, a bright Şehitkamil salon selling şöbiyet, dolama and midye by the kilo.
Worth the queueÖzel şöbiyet
TipBuy by weight and eat it the same day. Antep baklava is built for hours, not for keeping.
More cities are in research. Want şöbiyet covered somewhere specific? Tell us where you want to eat.
