Baklava

 In Turkey, baklava traditionally is made by filling between the layers of dough with pistachios, walnuts, almonds or a special preparation called "kaymak". In the Black Sea Region hazelnuts are commonly used as a filling for baklava.
The city of Gaziantep is famous for its pistachio baklava and regarded there as its native city, though it only appears to have been introduced to Gaziantep from Damascus in 1871. In 2008, the Turkish patent office registered a geographic

al indication for Antep Baklava.
In many parts of Turkey, baklava is often topped with kaymak or, in the summer, ice cream...