Dinner at Koçak Baklava
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Leaving Izmir and onwards to Gaziantep, which is the Turkish word for ‘pistachio’. This fast-paced and epicurean city has around 180 pastry shops producing the world's best baklava, supplying 90 percent of the baklava consumed in Turkey. It just so happens to be one of our favorite desserts too, so we’re definitely in the right place.
A local favorite that serves up some of the best baklava is Koçak Baklava. Many people swear by it over other similar places in the city. The shop produces about 1,000 pounds of 13 types of baklava daily with a team of 100 people. Everything is controlled meticulously from start to finish in every stage by the brothers İbrahim and Çoşkun Koçak.
The baklava at Kocak are largely known for their distinctly buttery taste. We ordered several in different shapes, sizes, and varieties to try. As we took our first bite, the sensation was immediately fragrant from the pistachios, then buttery, then crunchy, and finally sweet. So incredible! It’ll be hard to have baklava anywhere else outside of Gaziantep after this experience.
Kocak Baklava, Gaziantep (Sept 2019)
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