The adventure of Gulluoglu Baklavas started with flour, oil, pistachios and the handiwork of a master craftsman. Even the beginning of the process of making Baklavas require extreme skill, and becoming a Baklava maker and learning the process can take up to 6 years. It takes a masters touch to guess the temperature to calculate the amount of water to add to the dough and this is only one of the many small details that prepare the dough that will become the Gulluoglu Baklavas. Any mistake made in the starting process would end up as an unusable dough.
The best flour to make the dough for the Baklavas come from the plains of Harran in Urfa, Turkey, where the wheat is hard, and it is then processed in a specific windmill in Gaziantep. Also used while making the Baklavas are specific Pistachios from Boz Antep, and pure oil from Urfa while the wheat from Harran plains give the Baklava a crunchy touch. The ancestors of Nejat Gullu are in the history of making Baklavas as well. The way Baklavas are made in our generation are heavily influenced by the new ways and inventions of the Gullu family. plandadır. Buğday .
Sait Gullu, of the Gullu family found a new way to prepare the dough for creating Baklavas, that made even thinner doughs possible. It was a great moment in the history of Baklavas. After many years Nejat Gullu invented the dough making machines that sped up the process. The Gullu family clearly pushed the Baklava sector forward and added the pistachios, flour and oil of Anatolia to it. There's a great difference between many types of pistachios that are grown all arond the globe. For example Syria and Iran have different pistachios compared to Turkey. The Antep are pistachios are greener and tastier, which are used in the Gulluoglu Baklavas. Unique in the world for its weather and soil quality, the Barak plains offer the best pistachios, which are collected before maturity and they go in a special regimen where they can be kept safe for even two years if they are dry. The oil comes from Tektek Mountains in Urfa, where the local animals provide the best oils for making Baklava.
Baklava has become a great cultural delicacy in Turkey and the production facilities in Kagithane can support the demand in full. There are many masters and apprentices in the Kagithane facilities that make the trend Gulluoglu a worldwide trademark.