Antep baklava is a traditional Turkish dessert closely associated with Gaziantep province. It was registered as a mahreç indication on January 4, 2008, effective from March 28, 2005, under Industrial Property Law No. 6769. The registration is held by the Gaziantep Chamber of Industry.

Definition and Types

Antep baklava is made by layering very thin sheets of dough with Antep pistachios and kaymak (clotted cream), baking it, and then soaking it with syrup. Its production technique and flavor distinguish it from homemade baklavas, reflecting a tradition passed down from master to apprentice and parent to child. It comes in two types:

• Wet Antep Baklava: Contains kaymak, representing the traditional method.
• Dry Antep Baklava: Made without kaymak to extend shelf life, using only pistachios.

Distinctive Features

Antep baklava stands out due to:

• Pistachios: Uses “firik” or “boz-iç” pistachios, harvested in early August, known for their dark green color and intense aroma. These yield 110–170 g of inner kernels per kg of shelled pistachios.
• Clarified Butter: Made from goat milk, purified to 99.9% fat content, free of salt and other impurities.
• Kaymak: Prepared by boiling goat, sheep, or cow milk at 105–108°C and adding semolina (100 g per 1,000 g milk).
• Flour: Derived from hard wheat.
• Baking: Conducted at 200–300°C for 30–45 minutes, preferably in stone ovens with oak wood fire.

Production Method

The dough is made from hard wheat flour, eggs (2–4 per kg of flour), rock salt (10 g), and water, kneaded to a soft, earlobe-like consistency. It is rolled out extremely thin, with 35–40 layers fitting within 2.5–3 cm height, using wheat starch between layers.

The tray is prepared with two sturdy dough layers greased with clarified butter. Then, 550–650 g dough, 450–550 g kaymak, and 400–450 g Antep pistachios are layered. Another 15–20 dough layers are added on top. The tray is cut into desired shapes (small rectangles, shuttles, triangles, squares, or carrot slices). About 600–650 g of hot clarified butter is poured over, followed by baking. After baking, syrup prepared at 102–110°C is added.

Composition (with ±3% tolerance)

• Antep Pistachios: 10–11%
• Kaymak (Clotted Cream): 12–13%
• Clarified Butter: 15–16%
• Syrup: 35–36%
• Dough (Flour): 25%

The product is sold in 1–4 kg packages or trays. The type (wet or dry) must be specified to the consumer at the point of sale, and the packaging must clearly state “Wet Antep Baklava” or “Dry Antep Baklava.” Producers are required to indicate the product’s characteristics and serving instructions on the packaging.

Inspection Process

Production is inspected at least annually by a 5–7 member committee formed by the Gaziantep Chamber of Industry’s relevant professional committees and Gaziantep University. Inspections verify adherence to the production method, usage conditions, and distinctive features. Complaint-based inspections occur within 1–4 weeks, depending on the producer’s location. Inspection costs are covered by fees from the involved companies.