Şöbiyet
Photo: Garrett Ziegler · CC BY-SA 4.0

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.

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.

3 editor picks for Şöbiyet in Gaziantep, ranked by editorial score. All Gaziantep signature dishes · Şöbiyet across every city.

Koçak Baklava ★ 4.8

₺₺₺BakerySehitkamil

Koçak Baklava is the baklava counter most of Gaziantep names first, a bright Şehitkamil salon selling şöbiyet, dolama and midye by the kilo.

TipBuy by weight and eat it the same day. Antep baklava is built for hours, not for keeping.

Baklavacı Zeki İnal ★ 4.6

₺₺₺BakeryAlleben

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.

TipClosed at weekends and often sold out by midday. Go on a weekday morning or do not bother.

Çelebioğulları Baklava ★ 4.4

₺₺₺BakerySehitkamil

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.

TipThe special-diet trays are made in a separate line and usually need ordering ahead.

Learn to cook it, or eat it with a guide

Şöbiyet makes more sense with someone from Gaziantep explaining it. These are the classes and tours we have checked, with booking links.

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