During Ramadan, Gaziantep, a city renowned for its baklava, doubles its production from an average of 30 tons daily to accommodate heightened demand. The baklava, which features Antep pistachios, is not only popular locally but is also distributed throughout Turkey and exported, enhancing its status as a culinary gem. This increase in production highlights the significance of the festive season in influencing local dessert consumption patterns, particularly in a region known for its rich culinary heritage.
Gaziantep's baklava factories are doubling production during Ramadan to meet the soaring demand for the beloved Antep pistachio-filled baklava.
The unique flavour of Gaziantep's baklava comes from the locally sourced Antep pistachios, making it an essential dessert in Turkish culture.
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