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Baklava in Gaziantep
Despite being one of the trendy foods of recent years, pistachios have been at the center of the culture of Gaziantep, known as the gastronomic capital of Türkiye, for millennia.
In the sunny plains of southeastern Turkey, the Pistachio has long occupied a central place in the life of Gaziantepa city recognized as the culinary capital of the country. Known locally as “green gold”, the valuable dried fruit continues to define both the region’s economy and its rich gastronomic traditions, mainly through the famous baklava.
Every year, at the end of summer, bakers leave their kitchens to inspect the pistachio orchards which extend across the surrounding countryside. Although the main harvest occurs in September, some pistachios are harvested earlier, when their small size and vibrant green color indicate the peak of flavor. These early harvest nuts are especially sought after for typical dishes like katmer, a delicate puff pastry filled with pistachios and buttermilk cream, and the city’s famous baklava.
Food historians note that sweets in Gaziantep carry cultural significance that goes far beyond mere indulgence. From birth celebrations to mourning rituals, pistachio-based desserts are fundamental to community life. Families distribute trays of baklava to celebrate joyous occasions, while semolina halva is traditionally served in times of mourning, strengthening social bonds through sharing food.
The importance of pistachios in Gaziantep dates back millennia. Archaeological evidence suggests that the region grows and consumes pistachios since at least the third millennium BC. The town itself, once known as Noviomagus during Roman times, is among the oldest continuously inhabited settlements in the region, with a history spanning thousands of years.
Today, visitors can explore this legacy through the city’s markets and museums. Pistachios are sold fresh, roasted and ground into pastes in traditional bazaars, while chestnut sweets fill the windows of bakeries throughout the city. The GastroAntep Festival, held annually in September, celebrates the harvest, highlighting the region’s culinary heritage.
More than 70% of pistachios from Türkiye They are still produced in this area, where the dry climate and rocky soil contribute to their characteristic sweetness and vibrant color. Local chefs emphasize that these qualities are essential to the authenticity of Gaziantep’s desserts, which rely heavily on regional ingredients.
Among them, the baklava stands out as the undisputed symbol of the city. Historic bakeries like Güllüoğlu helped shape its legacy. In the 19th century, the bakery’s founder adapted recipes found during travels to the Ottoman Empire, replacing walnuts with pistachios.
“There is enormous pride in the production of baklava,” says Filiz Hösükoğlu, a gastronomy expert who grew up in the city, to . “It’s like the sense of mastery that Michelangelo brought to Florence. It’s the same with baklava in Gaziantep.”
The art of making baklava remains highly specialized, requiring years of training. In establishments like Imam Çağdaşgenerations of bakers continue to produce the sweet treat using traditional techniques, from rolling out the thin dough by hand to baking it over glowing coals.
“It is necessary, at a minimum, five years to form a grandmaster of baklava”, says Burhan Çağdaş, owner of the bakery and member of the fourth generation of the family, who joined the business at the age of 12.
For the inhabitants of Gaziantep, pistachios are more than an ingredient. Whether served at parties, sold in busy markets or used in elaborate sweets, it continues to be inseparable from the city’s culture.
As Çağdaş says, life in Gaziantep revolves around essential elements, both simple and profound: “There’s air, water and baklava”.
