Baklava, a pastry layered with chopped nuts and soaked in sweet syrup or honey, is a beloved dessert in various cultures.
Gaziantep, a Turkish city renowned for its baklava, distinguishes itself by using locally harvested Antep pistachios, which impart a distinct taste to the dessert.
On average, the city produces 30 tons of baklava per day, with production doubling during Ramadan to accommodate the increased demand. A segment of Gaziantep’s baklava is distributed throughout Turkey and is also exported internationally, enhancing its reputation as a gastronomic treasure.