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Gaziantep buy blow

This post is the follow-up to my previous one about my trek to Gaziantep, a city in Southeastern Turkey famed for Turkish cuisine. There are two major desserts in Gaziantep: Katmer and Baklava. Katmer is made by taking a piece of hand rolled and stretched yufka the Turkish version of phyllo dough, made with olive oil instead of butter and filling it with a thick layer of ground pistachios and kaymak Turkish clotted cream then baked in the oven until everything gets a bit melty inside and the outside is flaky and golden brown. The best Katmer Salon is Zekeriya Usta. The Katmer are as big as a large pizza…huge, enough for 4 people. Of course. They are sweet but not too sweet. They taste really nutty from the pistachios and are a bit salty… but the cream balances them out to be more mellow. Think of like a flaky croissant type dough exterior with nuts and cream inside all gooey and drippy. This is just fresh thick curdled cream…milky and rich. Over the course of our 2 day trip we ate 7 katmers. We did. This is true. I am not ashamed. The rolled style gives it more crunch on the outside with more squishy softness inside…like how with a cinnamon roll the inside is soft and gooey and usually the best part, who cares about the outside right??? My friends still preferred the original katmer best but I dunno…I was having a hard time and still am making a choice. They are both so good…and while similar are so different in texture. Now this is quite a controversial statement as baklava is fought over between many cultures and cuisines. Regardless of where the tradition began, the level of deliciousness of Gaziantep baklava cannot be negated. Can you go wrong with dough, nuts and sugar? But there are different levels of just how good the baklava can be. Each piece is stuffed bursting open with pistachios, turning the little dough packages green in color. In Istanbul, to get the quality with that amount of pure pistachios and as large of a piece of baklava , you would pay maybe 3 times as much as what you pay in Gaziantep. Baklava in Gaziantep is so famous and beloved that in the more popular shops, entire walls of baklava will actually sell out completely each night, packed in vacuum sealed boxes and taken by the kilo home to eat or put onto buses or in suitcases on planes, bound for future gifts to people who live outside the city. I am trying to hint subtly at the fact that baklava stores DO sell out of baklava. But even more tragic: it was my fault. So, fast forward to the Sunday evening the night of our flight. I could not be told. As we neared the building, we saw tour buses lining the sidewalk. We then saw people with open suitcases in the parking lot stuffing gigantic boxes of baklava into these suitcases. All the baklava is gone. We had no baklava for work. So, we walked back to the store we had just left, determined to get boxes of the traditional I had turned my nose up at. And what did we find? The people after you bought the last of it. Only…as we entered the store…the wall filled with thousands of squares of baklava normally… was… EMPTY. At this point, I felt like the worst person on Earth. My friends found all of this hilarious and were laughing and becoming hysterical. They are truly good human beings. It was a valuable lesson in life about myself and about food. Who knew the whole town sold out of baklava after 7 p. Who knew that busloads of people would buy busloads of this delicacy? Can I blame them? Absolutely not. This site uses Akismet to reduce spam. Learn how your comment data is processed. Katmer Katmer is made by taking a piece of hand rolled and stretched yufka the Turkish version of phyllo dough, made with olive oil instead of butter and filling it with a thick layer of ground pistachios and kaymak Turkish clotted cream then baked in the oven until everything gets a bit melty inside and the outside is flaky and golden brown. The whole store. They too were sold out. Like Loading Gaziantep: Into the land of the kebab…. Leave a comment. Comment Reblog Subscribe Subscribed. Girl Meets Turkey. Sign me up. Already have a WordPress. Log in now. Loading Comments Email Name Website.