Isitolo
Karakoy Gulluoglu
Abantu bendawo abangu-151 bayatusa,
Indawo
No:67 Kemankeş Caddesi
İstanbul
Amacebiso avela kubantu bendawo
The Güllü Family has been making baklava since the 1800s. It is known that the first person to start baklava in the family was Hacı Mehmed Güllü, known as "Güllü Çelebi" in Gaziantep. Güllü Çelebi, who entered the confectionery profession in Gaziantep, went to Aleppo and Damascus, which are the most advanced regions in confectionery, in order to advance in the profession and stayed for six months and started baklava. learned the tricks. When he returned to Gaziantep, he set up a baklava counter. After Güllü Çelebi's death, his son Hacı Mahmud Güllü continued his father's profession and singlehandedly used the rolling pin. started the production of baklava from single rolled thin phyllo. When all four sons of Hacı Mahmud Güllü grew up as baklava makers, baklava became a tradition in the Güllü Family.
The Güllü Family has been making baklava since the 1800s. It is known that the first person to start baklava in the family was Hacı Mehmed Güllü, known as "Güllü Çelebi" in Gaziantep. Güllü Çelebi, who entered the confectionery profession in Gaziantep, went to Aleppo and Damascus, which are the most…
All the traditional desserts you can try here. One of the best place to try. Ps; don't forget to try baklava with pistachio Warning: it can be too sweet don't order too many pieces