Desserts
Baklava made from hand-rolled phyllo and traditional Antep desserts in syrup come together here.
Each one is prepared by master hands with fresh daily ingredients and real Antep pistachio.
Desserts
Walnut Baklava
Coarsely crushed fresh walnuts are layered between nearly forty sheets of dough rolled as thin as tulle, baked with clarified butter and left to soak up their measured syrup. Every bite brings together the rustling crispness of the pastry, the deep earthy aroma of the walnuts and a balanced sweetness. It reaches you with its syrup absorbed, sliced and ready to serve, and you can offer it alongside a cup of Turkish coffee as soon as you open it.
Desserts
Walnut Baklava (Raw)
The still unbaked version of the same deep rooted recipe. Layer upon layer of thin dough with coarsely crushed fresh walnuts, folded with clarified butter and sliced, arrives raw. The pleasure of baking and adding the syrup is entirely yours. You bake it in your own oven until the top turns golden, and the moment it comes out you drizzle its cold syrup over it little by little while it is still hot. The aroma of fresh baklava filling your kitchen is a bonus.
Desserts
Walnut Kadayif
A filling of coarsely crushed walnuts is placed between fine strands of kadayif dough poured strand by strand over a hot plate, then baked until both sides turn golden. The strands on the outside are crisp, the walnut filling inside is soft and satisfying, and the measured syrup coats the dessert without weighing it down. It arrives with its syrup absorbed and ready to serve, and you can offer it warm or lukewarm with a sprinkle of walnuts on top.
Desserts
Pistachio Baklava
The world famous crown of Gaziantep cuisine. Plenty of green Antep pistachios are scattered between sheets of dough rolled with a thin rolling pin until they turn transparent, baked with clarified butter and left to soak up their measured syrup. In the first bite the crispness of the pastry, the rich taste of the clarified butter and the aroma of fresh pistachios envelop the palate all at once. It reaches your table with its syrup absorbed, sliced and ready to serve.
Desserts
Pistachio Baklava (Raw)
The chance to bake the most magnificent form of Antep baklava on your own table. Dough rolled like tulle with plenty of green Antep pistachios, folded with clarified butter and thinly sliced, arrives raw. You bake it in a preheated oven until the top turns golden, and while it is still hot you drizzle its cold syrup over it. The joy of a kitchen filled with the aroma of pistachios and clarified butter is something else entirely.
Desserts
Pistachio Kadayif
Plenty of green Antep pistachios are placed between the fine strands of kadayif dough, baked crisp until both sides turn golden. The crispness of the strands on the outside, the aroma of the fresh pistachio filling inside and the measured syrup complete one another. It arrives with its syrup absorbed and ready to serve, and you can sprinkle a handful of pistachios on top and offer it piping hot alongside a Turkish coffee.
Desserts
Pistachio Kadayif (Raw)
The pleasure of baking the freshest pistachio kadayif in your own oven. Plenty of green Antep pistachios are tucked between buttered fine strands and it arrives raw, ready to bake. You bake it in a preheated oven until both sides turn golden and crisp, and the moment it comes out you drizzle its cold syrup over it little by little while hot. You adjust the dose of syrup to suit your taste.