What comes off the tray.

Fresh unsalted cheese between two layers of shredded pastry, baked in a copper tray and served hot with syrup.

• 1 · 2501 person ₺250
• 2 · 5002 person ₺500
• 4 · 1.0004 person ₺1.000

Cheese and ground pistachio inside, whole pistachio kernels across the top.

• 1 · 4001 person ₺400
• 2 · 8002 person ₺800
• 4 · 1.6004 person ₺1.600

Made with woven kadayıf, so it comes out crisper. Cheese and ground pistachio inside.

• 1 · 4001 person ₺400
• 2 · 8002 person ₺800
• 4 · 1.6004 person ₺1.600

Clotted cream and ground pistachio inside, ground pistachio on top.

• 1 · 4001 person ₺400
• 2 · 8002 person ₺800
• 4 · 1.6004 person ₺1.600

The classic, covered edge to edge with Antep pistachio.

• 1 · 4501 person ₺450
• 2 · 9002 person ₺900
• 4 · 1.8004 person ₺1.800

Half woven künefe, half covered in whole pistachios. Cheese and ground pistachio inside.

• 1 · 4001 person ₺400
• 2 · 8002 person ₺800
• 4 · 1.6004 person ₺1.600

Ground pistachio on one half, whole kernels on the other. Cheese inside.

• 1 · 4001 person ₺400
• 2 · 8002 person ₺800
• 4 · 1.6004 person ₺1.600

Covered edge to edge in ground pistachio. Cheese and ground pistachio inside.

• 1 · 4001 person ₺400
• 2 · 8002 person ₺800
• 4 · 1.6004 person ₺1.600

Paper-thin pastry folded over clotted cream and pistachio. A Gaziantep breakfast dessert, served hot.

Carrot-slice baklava served with ice cream.

Kadayıf blended with ground pistachio, whole kernels folded in, Maraş ice cream in the middle. Made with or without cheese.

Layer upon layer of pastry with pistachio between, in syrup.

Baklava pastry filled with clotted cream and pistachio, cut into triangles.

Pastry rolled tightly around a thick layer of pistachio, sliced into rounds.

Baklava cut into a carrot-slice wedge, its edges packed with pistachio.

Shredded pastry filled with pistachio, soaked in syrup.

Made entirely with whole pistachio kernels. Cheese inside.

A scoop alongside your dessert.

Clotted cream alongside your dessert.