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.