Handmade in Berlin
Murat Baklava brings Gaziantep's baklava tradition to a modern place to enjoy in the heart of Charlottenburg. Handmade, honest and fresh every day.
Origin
Gaziantep in south-eastern Turkey is known as the capital of baklava and of the pistachio. Baklava from Gaziantep is so closely tied to its origin that it is registered in the European Union as a protected geographical indication.
There, the craft is not learned from books but over many years in the bakery: how thin the pastry must be, how hot the syrup, how long the tray stays in the oven.
Step by step
Bright green Antep pistachios go into the filling, finely ground or coarsely chopped depending on the variety.
Many paper-thin layers, each rolled out individually, brushed with butter and carefully stacked.
In the oven the layers turn golden and crisp. The butter gives scent and colour.
The syrup goes onto the freshly baked baklava at just the right temperature, so it stays crisp and never heavy.
Master craft
Our baklava is made to the recipes and quality standards of Sezai Usta, who learned this craft as a child in his family's bakery. Usta means master, and that is how we work: patiently, precisely and without shortcuts.
From choosing the pistachios to the butter and the last cut in the tray, we check every step ourselves. So every variety tastes the way it would in Gaziantep.
Experience this craft up close: with Turkish tea, fresh künefe or a box of baklava to take home.
