Özcanlar Pide & Lahmacun Fırını is a working stone-oven bakery in Kayaönü, Gaziantep, turning out pide, lahmacun and sfiha throughout the day.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Buy pide whole and have it cut. Cut pide goes soft on the walk home.
Address: Kayaönü, Hamidiye Cd., 27500 Şehitkamil/Gaziantep
Ünsal Lokum ve Şekerleme sells Turkish delight and boiled sweets made on its own Gaziantep line, a confectioner's trade counter on Altınoğlu Caddesi.
Tip: Pistachio lokum travels better than baklava does. Ask for it boxed rather than bagged.
Worth the queue: Fıstıklı lokum
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
Çelebioğulları Baklava runs a large Gaziantep salon on Gazi Muhtar Paşa and is one of the few local names making vegan and gluten-free trays.
Tip: The special-diet trays are made in a separate line and usually need ordering ahead.
Worth the queue: Fıstık sarması
Ünsal Lokum ve Şekerleme sells Turkish delight and boiled sweets made on its own Gaziantep line, a confectioner's trade counter on Altınoğlu Caddesi.
Tip: Pistachio lokum travels better than baklava does. Ask for it boxed rather than bagged.
Worth the queue: Fıstıklı lokum
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
İmam Çağdaş rolls its own baklava beside the kebab grill on Uzun Çarşı, and the havuç dilimi wedge is the one Gaziantep queues at the counter for it.
Tip: The takeaway counter is separate from the restaurant. Use the street door if you only want a box.
Worth the queue: Havuç dilimi
Tarihi Elmacıpazarı Güllüoğlu bakes baklava and börek at the edge of the apple market, and it carries the oldest baklava name in all of Gaziantep.
Tip: Ask for the börek in the morning. It comes out of the oven early and sells before lunch.
Worth the queue: Fıstıklı baklava
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 runs a large Gaziantep salon on Gazi Muhtar Paşa and is one of the few local names making vegan and gluten-free trays.
Tip: The special-diet trays are made in a separate line and usually need ordering ahead.
Worth the queue: Fıstık sarması
