Turkish Sweet Shops

Güllüoğlu
First to be mentioned is Güllüoğlu in Karaköy. Nadir Güllüis a member of a family that has been producing baklava for five generations. Güllüoğlu exports 200 kg. of sweets per day, especially to Greece. Nadir Güllüsays that they are the only ministry-certified producer of light baklava.

İmam Çağdaş
İmam Çağdaş is known as the best in Gaziantep, the homeland of baklava. According to the manager Burhan Çağdaş, "The baklava dough should be so thin as to be almost transparent. Dough only as thick as your little finger should be composed of 40 layers. Ground Antep fıstığı (pistachio) should be laid on the 20th layer, and the baklava should be baked at 180 degrees for 45 minutes. Then the syrup should be poured and the baklava should be let to rest before serving." İmam Çağdaş produces 1.5 tons of baklava every day.

Kral Künefe
Künefe is a kind of Tel kadayıf filled with cheese instead of walnuts or pistachio and served warm. Abdurrahman Esmer, the co-owner and chef, boasts that they produce all their own ingredients; even the butter. Those who visit Antakya must drop by Kral Künefe to taste this special sweet. Special stoves and ovens are needed to bake künefe.

Muammer Usta
Muammer Usta is the first name that comes to mind in Erzurum when one says "Kadayıf dolması" (stuffed kadayıf). They called them "Dadaş Viagra" (Dadaş is what they call the people of Erzurum). It is made from tel kadayıf, walnut, egg and honey, and Muammer Usta is famous for making 300 Kadayıf Dolması per hour.

HisarönüLokmacısı
Lokma is the dessert of İzmir and HisarönüLokmacısı is the brand. Hıdır Usta has been producing lokma at Kemeraltı for 30 years. He also has a mobile team of four who produce lokma throughout İzmir. "HisarönüLokmacısı Hıdır Usta" serves every day for almost twenty-four hour a day.

Kemalpaşa
Kemalpaşa Sweet is named after Bursa's Mustafakemalpaşa district and is also the symbol of said district. It is made from of flour, cheese, semolina and egg. The Tabak family, one of the area's oldest families, has producing this sweet for 52 years. ÜlküTabak says that they have a special recipe for the sweet and that they only sell it in the district and have no intention to export.

İkbal
İkbal, located on the İzmir highway and in downtown Afyon, is where you can taste the famous "Ekmek Kadayıfı". Ahmet Selim Pancar, owner, says that the secret is to bake the kadayıf for 3-4 hours and to maintain a proper consistency of sugar.

Mado
Mado is derived from the words Ma-raş and Do-ndurma (ice cream; Maraş is a city famous for its ice cream) and is the newest brand of a family which has been producing sweets for 150 years. Mado has 114 branches nationwide and, in addition to ice cream, also features sweets such as baklava, muska and Maraş sarma.

Adana Tatlıcısı
Adana Tatlıcısı is located in Fatih, İstanbul. It is famous for its burma, lokma and taş kadayıf (stone kadayıf) which looks like a half-ring and is cooked like a crepe and twisted with walnut. It is open until 22:00.

Hacı Baba
Hacı Baba is the indispensable site of baklava for the people of Ankara. They produce about a ton of baklava every day and this amount doubles during Ramazan and Bayrams. Hacıbaba is located on the Ankara-Konya highway and also offers other kinds of Gaziantep regional sweets.

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