Baklava is a sweet belongs to traditional Turkish Cuisine Antep Baklava is differing from home made baklava with transferring from generation by production style and taste. The product is made by adding nuts and cream inside the dough layers than adding sherbet on it.

The product is divided in two parts: dry and wet. Although production style is the same the only difference between wet and dry baklava is that: for extending expiry date dry baklava’s being prepared by using pistachio nuts among dough layers without using cream.

Baklava with; pistachio, hazelnut, walnut, sobiyet, peanut wrap, kadayif, wring kadayif, Carrot Sliced, Pistachio.


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The symbol and superstition of the evil eye is one of the strongest symbolic images in the world. Yet, despite the differences in the cultures which hold the evil eye myth, it retains largely the same meaning no matter where the story is told. The evil eye is thought of as a look given to inflict harm, suffering, or some form of bad luck on those that it is cast upon. It is a look which clearly states that one intends for something bad to happen to the object of one’s focus, either out of jealousy or pure malice. The superstition of the evil eye holds that the malicious look is powerful enough to bring about actual disaster for the unfortunate person that is the receiver of the glare.

In different languages, the evil eye is known as:

Hebrew Evil Eye – Ayin Ha’ra
Turkish Evil Eye – Nazar Boncugu,
Italian Evil Eye – Mal Occhio ,
Farsi – Bla Band,
Arabic – Ayin Harsha,
Scotland – Droch Shuil,
Spanish – Mal Ojo or El Oja,
France – Mauvais Oeil,
Germany – Böser Blick,
Romans – Oculus Malus


Tea is an important part of Turkish culture, and is the most commonly consumed hot drink, despite the country’s long history of coffee consumption. Offering tea to guests is part of Turkish hospitality. Tea is most often consumed in households, shops, and by kiraathane – social gatherings of men. Despite its popularity, tea only became the beverage of choice in Turkey in the 20th century. It was initially encouraged as an alternative to coffee,[citation needed] which had become expensive and at times unavailable in the aftermath of World War I. Upon the loss of southeastern territories after the fall of the Ottoman Empire, coffee became an expensive import. At the urging of the founder of the republic, Ataturk, Turkish people turned more to tea as it was easily sustainable by domestic sources. Turkish tea is traditionally offered in small tulip-shaped glasses which are usually held by the rim, in order to save the drinker’s fingertips from being burned, as the tea is served boiling hot.


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About Turkish Halva: The term helva is used by Turkish people, to describe  tahin (crushed sesame seeds), flour, or semolina halva, called  tahin helvası ,  un helvası , and  irmik helvası , respectively.  Yaz helvası  is made of almond or walnut. Semolina halva (garnished with pine nuts) has a cultural significanceof the tradition; and symbolizes the religious aspects of the progression to agriculture. Traditionally, halva prepared with flour ( un helvası ) is cooked and served upon the death of a person. In addition, some sweets and desserts are also called helva, such as  pamuk helva  or  koz helva , a sweet-like dessert which is widespread in Turkey. In Safranbolu,  koz helva  is also called “leaf-halva”.


Dried fruits and nuts are consumed as a major raw material in bakery and confectionery industries, ingredient in dried fruits and nut mixes and as snacks.

Turkey is internationally renowned for its high quality dried fruits and nuts. With respect to production and export shares of dried fruits and nuts, Turkey is one of the most important countries in the world. Also, organic dried fruits hold a good share and the numbers of the organic farmers are increasing by the years. Turkey dried fruits and nuts’ production and exports are extremely high and dominate at the world markets. Antep pistachios are recognized as Turkey’s distinct flavor in the world markets. Turkey meets half of the world’s dried fig demand. She is the world’s number one exporter of raisins. Turkey supplies 85% of the world’s dried apricot output.

Turkey also produces and exports other kinds of dried fruits and nuts such as; walnuts, almonds, roasted chickpeas, roasted sunflower seeds, prunes, pine nuts, dried apples, dried pears, dried mulberries, dried peaches, cashews etc.

The complete fulfilment of buyers’ requirements and specifications with the effective and careful quality control systems in every phase of production is a principal.Turkish dried fruits and nuts are produced by using modern technology and have higher quality and hygiene standards in international level.Many Turkish firms are applying quality systems like HACCP, BRC, IFS or ISO 9000 standards and trying to satisfy further demands of their customers.Turkey exports dried fruits and nuts in wide-range of packaging forms depending on buyers’ requests and type of the product.

Turkey export dried fruits, nuts and the various processed forms of them to more than 100 countries all over the world. The European Union, the Russian Federation, the USA, and the Middle East countries are the main destinations for Turkish dried fruits and nuts export.

Before exportation strict standards are applied to ensure each box of dried fruits and nuts is free of any imperfections. Thus, Turkish dried fruits are known for supreme quality and utmost cleanliness in international markets.


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