Baklava, a layered pastry filled with chopped nuts and sweetened with syrup or honey, is a popular dessert in many cultures.

Gaziantep, a Turkish city famous for its baklava, stands out for using locally grown Antep pistachios, which give the treat its unique flavour.

The city produces an average of 30 tons of baklava daily, with production doubling during Ramadan to meet the higher demand. A portion of Gaziantep’s baklava is distributed across Turkey and even exported abroad, further cementing its reputation as a culinary treasure.