About

Description

Ingredients: Flour, egg, starch, milk, semolina, clarified butter, sugar, water, salt and peanuts.

Duration: Three days in summer and five days in winter.

Before eating all of our products, we recommend that they be slightly heated, since the plain oil is natural.

Storage Conditions: Keep in a cool and dry place.

Our products are cooked in stone ovens, in oak wood fire, without any additives and are completely natural.

It is known that baklava was produced in Central Asia before BC by putting dried fruits between the dough. It started to be produced in Palestine in the 17th century, then
It was offered to the Ottoman sultans. Baklava was brought to Aleppo with minor changes and took the name palace baklava. The most important factor that makes the food local is not the place where it is made, but the taste of the ingredients and the geographical location of these ingredients.

Peanuts unique to Gaziantep and the oil used are exactly at this point, where the flavor finds itself, where the homeland meets its destiny and becomes localized.

Everyone who consumes or even produces baklava knows that it is the geographical indication registration that makes baklava Gaziantep Baklava and makes it widespread among the people.

As Çelebioğulları, we deliver Gaziantep Baklava, which is produced in traditional conditions and hygienic environments, to every corner of the world, just like the first day. Bon Appetit

Description

Ingredients: Flour, egg, starch, milk, semolina, clarified butter, sugar, water, salt and peanuts.

Duration: Three days in summer and five days in winter.

Before eating all of our products, we recommend that they be slightly heated, since the plain oil is natural.

Storage Conditions: Keep in a cool and dry place.

Our products are cooked in stone ovens, in oak wood fire, without any additives and are completely natural.

It is known that baklava was produced in Central Asia before BC by putting dried fruits between the dough. It started to be produced in Palestine in the 17th century, then
It was offered to the Ottoman sultans. Baklava was brought to Aleppo with minor changes and took the name palace baklava. The most important factor that makes the food local is not the place where it is made, but the taste of the ingredients and the geographical location of these ingredients.

Peanuts unique to Gaziantep and the oil used are exactly at this point, where the flavor finds itself, where the homeland meets its destiny and becomes localized.

Everyone who consumes or even produces baklava knows that it is the geographical indication registration that makes baklava Gaziantep Baklava and makes it widespread among the people.

As Çelebioğulları, we deliver Gaziantep Baklava, which is produced in traditional conditions and hygienic environments, to every corner of the world, just like the first day. Bon Appetit

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5.0

1 reviews

ÇELEBİOĞULLARI

Special Square Baklava

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Customer Reviews

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O
Oliver G.
arrived quickly

The baklava arrived quickly, just in 3 days. Thank you! It was very delicious, has an amazing taste.

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