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.
Tip: Closed at weekends and often sold out by midday. Go on a weekday morning or do not bother.
Worth the queue: Kaymaklı şöbiyet
Çelebioğulları Baklava keeps its Gazi Muhtar Paşa salon open to midnight, so a late Gaziantep baklava run does not depend on the bazaar counters.
Try: Baklava and şöbiyet
Tip: The 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.
Tip: Buy by weight and eat it the same day. Antep baklava is built for hours, not for keeping.
Worth the queue: Özel şöbiyet
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