Antep Baklavası / Gaziantep Baklavası
Antep Baklava / Gaziantep Baklava
Antep Baklavası / Gaziantep Baklavası is a sweet pastry made of layers of filo pastry filled with semolina cream and Antep pistachio, sweetened with syrup. It is produced in Gaziantep province in southeastern Turkey. The European Commission entered it in the register of protected geographical indications on 21 December 2013, by Commission Implementing Regulation (EU) No 1399/2013, published in Official Journal L 349. The application was submitted by the Gaziantep Chamber of Industry (Gaziantep Sanayi Odası). The EU application reference is EC No: TR-PGI-0005-0781, with an application date of 10 July 2009.
The Turkish government launched the national procedure for recognition by publishing the application in Official Gazette of the Turkish Republic No 26505 of 27 April 2007.
What makes it distinct
The PGI specification identifies two names of equal standing — Antep Baklavası and Gaziantep Baklavası — both protected. The product can be distinguished from other baklava by its bright golden yellow surface colour, its texture, its structure, and the dark green lower part. The main difference lies in the taste and aroma of Antep pistachios and plain butter.
Antep pistachio (Antep fıstığı): The use of Antep pistachio is compulsory. Indigenous to Gaziantep province, Antep pistachio is a registered agricultural product in Turkey. It is dark green with a dense aroma. It has a protein rate of 21.77–23.77% and a fat rate of 56.27–59.89%. Antep pistachios give the lower part of the baklava its dark green colour. They start ripening in August and are called 'firik' or 'boz-iç' locally at this stage.
Plain butter: 99.9% pure butter made from milk, free of salt and any other additives.
Semolina cream (fresh product only): Milk is boiled to 105–108°C and semolina is added (100g semolina to 1kg milk). The mixture is heated to 100°C until it solidifies and is then left to chill.
Flour: Made from durum wheat.
Starch: Wheat starch, sprinkled between dough layers during preparation.
Syrup: Made with sugar or sweetener. Approximately 350–360g syrup is added to 1kg of the baklava mixture. Honey must not be used.
Eggs: Three eggs per 1kg of flour.
Salt: 10g rock salt per 1kg of flour.
Ingredient proportions
The average percentage of basic raw materials, with ±3% tolerance:
| Ingredient | Fresh (normal) | Dry | |
|---|---|---|---|
| Dough | 25% | 30% | |
| Antep pistachio | 10–11% | 10–11% | |
| Semolina cream | 12–13% | — | |
| Plain butter | 15–20% | 20–25% | |
| Syrup | 35–36% | 35–36% |
Production zone
The production area covers the whole of Gaziantep province in southeastern Anatolia. The province borders Syria to the south, Birecik and Halfeti to the east, Adıyaman to the northeast, Kahramanmaraş to the north, Osmaniye to the west, and Hatay to the southwest.
The specification requires that preparation of the dough, making of the baklava, and baking all take place within Gaziantep province.
Production method
The preparation of Antep Baklavası requires craft skills developed in the Gaziantep area. The process follows this sequence: hard wheat dough is prepared using durum wheat flour, eggs, salt, and water. Dough layers are rolled out using local techniques called 'tekleme' and 'çiftleme'.
The tekleme process involves rolling at least 9, 11, 13, or 15 previously prepared layers onto a single roller one by one, with wheat starch sprinkled between them, until the dough is 1–1.5m wide and 2m long. Çiftleme involves unrolling the rolled layers onto the table one by one. Both processes should be completed at least three times each to obtain high-quality layers.
The thickness of 35–40 dough layers should be 2.5–3cm.
After layering, a tray is greased, layers are placed, semolina cream is spread, Antep pistachios are sprinkled so that the cream is not visible beneath them, further layers are added, melted hot plain butter is poured on top, the product is cut before baking, baked until the surface puffs, and hot syrup prepared earlier is poured into the hot tray.
Product characteristics
- Colour: Surface golden yellow. Lower part dark green from the Antep pistachios.
- Aroma: From Antep pistachios and plain butter. Before eating, the pure butter smell predominates.
- Texture: Upper part semi-crunchy from the pastry layers. Lower part syrupy. A well-prepared baklava immediately melts in the mouth.
- Shape: Cut before baking into equal short rectangular shapes, shuttle (diamond), amulet (triangular), square, or carrot-like shapes (long triangular slices from the centre to the edges of a circular tray).
Labelling
If sold in dry form, the term 'Kuru' (Dry) must appear on the package. Labels must show the terms 'PGI' and 'Antep Baklavası' or 'Gaziantep Baklavası'.
Control and certification
Compliance with the PGI specification is monitored by the Ministry of Food, Agriculture and Livestock, General Directorate of Food and Control (Gıda ve Kontrol Genel Müdürlüğü), Ankara.
The Gaziantep Chamber of Industry (Gaziantep Sanayi Odası / GSO) works with the professional committee group of baklava producers, keeps a register of producers, and monitors group members. All Antep Baklavası / Gaziantep Baklavası producers must be included in the GSO register.
Historical context
Several famous families have traditionally produced Antep Baklavası through several generations since the 1870s. The product features in books about Gaziantep and Turkish cuisine, and in Ministry of Culture and Tourism brochures about Gaziantep.
The 2001 edition of Frommer's Turkey states that Gaziantep's main claim to fame is its magnificent baklava, with more than 500 baklava bakeries in the city.
What is the registered name — Antep Baklavası or Gaziantep Baklavası?
Both names are protected under the same PGI registration. The EU specification lists both as: 'Antep Baklavası'/'Gaziantep Baklavası'. Either name may appear on certified product.
What is the difference between fresh and dry Antep Baklavası?
Fresh (normal) product contains semolina cream as a layer between the pistachios and the upper pastry. Dry product omits the semolina cream. Both use the same pistachio content (10–11%), dough, plain butter, and syrup proportions, adjusted for the absence of cream. Dry product must be labelled 'Kuru'.
Does the PGI cover all pistachio baklava from Gaziantep?
No. The PGI requires certified production under the specification. All producers must be registered with the Gaziantep Chamber of Industry. Baklava produced in Gaziantep but outside the certification system cannot carry the Antep Baklavası or Gaziantep Baklavası PGI name.
What makes Antep pistachio compulsory in the specification?
The specification states that using Antep pistachio is compulsory. Its dense taste and aroma are preserved in the final product, and it gives the lower part its characteristic dark green colour. The pistachios are indigenous to Gaziantep province and are themselves a registered agricultural product in Turkey.
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