How baklava is made at the oldest restaurant in Turkey’s culinary capital

Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership, with Burhan Cagdas carrying on the craft his forefathers passed down to him. As food influencers and culinary tourists from around the world make the pilgrimage to try the famous baklava, the family isn’t changing a thing. We visited the kitchen to see how this legendary shop keeps a 139-year-old tradition alive.