Authentic Turkish Baklava: a Recipe from Gaziantep

Authentic Turkish Baklava: a Recipe from Gaziantep

Gaziantep in southern Turkey is the world capital of baklava: here it has been made to centuries-old recipes. Paper-thin yufka pastry sheets, butter, pistachios and syrup — it is almost a meditation.

History of the dish

Baklava has Ottoman roots: the earliest records date to the 15th century. Gaziantep received UNESCO 'Creative City of Gastronomy' status largely thanks to its baklava masters. Gaziantep baklava uses green pistachios only — no other fillings.

Key ingredients

Yufka or filo sheets (40 layers), clarified butter, ground raw unsalted pistachios, syrup (sugar, water and a drop of lemon — no honey in the Gaziantep style).

How to cook at home

Pour cold syrup over hot baklava (or hot syrup over cold) — this creates the crunch. Do not cut baklava immediately: allow to soak for 2–3 hours. Keeps for a week at room temperature.