Video by George Azar
At Koçak Baklava, as in the city's many other baklava kitchens, chefs roll filo dough so thin you can read a newspaper through it. This is craftsmanship, says Burhan Çaǧdaş. "The chef who makes and rolls out the dough cannot talk. He cannot think about anything other than baklava. He must be fit. He is only allowed to roll out the dough until the age of 35. Baklava chefs are like football players!” In a city where baklava chefs train for 10 years, you know dessert-making is being taken seriously. Add competition from 500 other baklava specialists, and you can only be in Gaziantep, Turkey.
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