Forty or more layers of hand-rolled dough, clarified butter and crushed green Antep pistachio, baked and syruped so the top shatters and the base stays crisp rather than wet.

Baklava in Gaziantep is a protected product: the European Commission registered Antep baklavası with a protected geographical indication, and the city counts roughly 180 workshops making it. The commercial line starts in 1871, when Mehmet and Güllü Çelebi came home from a journey that took them through Damascus and opened a small baklava shop on Uzun Çarşı with their son Mahmut. Kuru baklava, a drier version engineered to survive travel, is how the city's pastry later reached Istanbul and then everywhere else. The signature variants split from there: şöbiyet with clotted cream folded in, dolama rolled tight, midye shaped like a mussel, bülbül yuvası coiled into a nest.

5 editor picks for Antep fıstıklı baklava in Gaziantep, ranked by editorial score. All Gaziantep signature dishes · Antep fıstıklı baklava across every city.