Boztoprak Baklava is a bakery in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The mixed plate is the way to compare şöbiyet, dolama and classic in one order.
Private tour · 5 hours
Discover Gaziantep’s history, art, and cuisine on a guided tour. Visit the Zeugma Mosaic Museum, taste local street food, and explore the city’s vibrant streets.
3 hours
Join a local family in Gaziantep for a traditional Antep cooking class. Learn how to prepare classic dishes, enjoy a warm welcome, and savor the flavors of Gaziantep.
Guided tour · 2 hours
Explore Gaziantep’s culinary delights and cultural heritage on a guided walking tour. Sample iconic dishes, visit traditional markets, and learn about the city’s rich history.
Address: Akyol, Atatürk Blv. No:63, 27010 Şahinbey/Gaziantep
İmamoğlu Baklava is a small shop on Eski Saray Caddesi in Gaziantep where the trays are cut thin and the prices sit below the more famous names.
Worth the queueBurma kadayıf
TipThe shop is one small room with no seating. Buy a quarter kilo and eat it walking back.
Yusuf Ziya makes burma kadayıf and almost nothing else in a Gaziantep han on Suburcu Caddesi, rolling the pastry around crushed Antep pistachio.
Worth the queueFıstıklı burma kadayıf
TipMidday is when the trays are warmest. Later in the day the syrup has set firm.
Katmerci Zekeriya Usta stretches katmer dough to transparency and bakes it in a stone oven, the Gaziantep breakfast pastry in its canonical form.
Worth the queueFıstıklı katmer
TipWatch the dough being thrown before you sit. The counter opens at eight and the queue builds fast.
Metanet Katmer opens at five in the morning on Kozluca Caddesi in Gaziantep, pairing clotted cream and Antep pistachio inside paper-thin dough.
Worth the queueSimit katmer
TipThe five o'clock start suits anyone eating beyran across the street first.
Beyoğlu Katmercim works its dough in front of the counter on Kozluca Caddesi, and the Gaziantep katmer here arrives loaded with kaymak and pistachio.
Worth the queueKaymaklı katmer
TipAsk for a corner table so the katmer reaches you while it is still hot.
Antepsan Baklava sits opposite Sanko University in Gaziantep and also holds the airport counter, so it is the last box before a flight home.
Worth the queueMidye baklava
TipOpen until late evening. Handy if you land after the old-city counters have shut.
İmamoğlu Baklava is a small shop on Eski Saray Caddesi in Gaziantep where the trays are cut thin and the prices sit below the more famous names.
Worth the queueBurma kadayıf
TipThe shop is one small room with no seating. Buy a quarter kilo and eat it walking back.
Yusuf Ziya makes burma kadayıf and almost nothing else in a Gaziantep han on Suburcu Caddesi, rolling the pastry around crushed Antep pistachio.
Worth the queueFıstıklı burma kadayıf
TipMidday is when the trays are warmest. Later in the day the syrup has set firm.
Katmerci Zekeriya Usta stretches katmer dough to transparency and bakes it in a stone oven, the Gaziantep breakfast pastry in its canonical form.
Worth the queueFıstıklı katmer
TipWatch the dough being thrown before you sit. The counter opens at eight and the queue builds fast.
Metanet Katmer opens at five in the morning on Kozluca Caddesi in Gaziantep, pairing clotted cream and Antep pistachio inside paper-thin dough.
Worth the queueSimit katmer
TipThe five o'clock start suits anyone eating beyran across the street first.
Beyoğlu Katmercim works its dough in front of the counter on Kozluca Caddesi, and the Gaziantep katmer here arrives loaded with kaymak and pistachio.
Worth the queueKaymaklı katmer
TipAsk for a corner table so the katmer reaches you while it is still hot.
