Gaziantep-Style Baklava

Gaziantep baklava, from Türkiye’s pistachio-producing region, is cut into triangular pie-shaped portions called havuc dilim (meaning "carrot slice”), though it can also be cut into squares. It makes abundant use of pistachios and layers of phyllo, with a semolina cream filling called kaymak (milk and semolina flour in a 750ml to 75g ratio).

At İmam Çağdaş Kebap Ve Baklava, owner Hüseyin Akay demonstrated the traditional method, in which bakers cut phyllo into sheets about 12 inches by 6 inches. Our editorial director J.M. Hirsch observed them lay 40 to 60 slices of phyllo, with melted ghee applied between each layer. Then the kaymak was spread over the base, followed by a half-inch layer of ground raw pistachios, and 12 to 15 more layers of phyllo.

Akay then applied approximately one cup of melted ghee before baking in a wood-fired oven for 30-45 minutes. Upon removal, 3 cups of sugar syrup infused with lemon zest were ladled over the baklava, causing the syrup to "immediately bubble and froth in the pan," Hirsch wrote. The pastry cooled for at least 30 minutes before serving.