Gaziantep Nightingale Nest Product Description and Distinguishing Features: Gaziantep Bülbül Yuvası / Antep Bülbül Yuvası is a traditional dessert crafted from baklavalık yufka, clarified butter, and Antep pistachios. It is officially registered under the geographical indication number 27. This sweet treat is characterized by its syrupy texture and its unique shape, which resembles a nightingale’s nest. With a rich historical heritage, Gaziantep Bülbül Yuvası occupies an important role in the culinary traditions of Gaziantep, symbolizing the strong link between the region's geography and its renowned reputation. Production Method: Ingredient List: For Baklavalık Yufka: - 1 kg specially selected wheat flour - 3 eggs - 250 g wheat starch - 10 g rock salt - 200 ml water For Syrup: - 300 g sugar - 300 ml water - 3 to 5 drops of lemon juice For Gaziantep Bülbül Yuvası / Antep Bülbül Yuvası: - 650 g finely ground Antep pistachios - 1 kg clarified butter Preparation of Baklavalık Yufka: 1. Combine the flour, eggs, rock salt, and water, kneading until you get a soft, elastic dough. 2. Divide the dough into approximately 250 g portions, then roll out thin yufka sheets dusted with wheat starch. Syrup Preparation: 1. In a pot, mix water and sugar, then bring to a boil. 2. Once boiling, add 3-5 drops of lemon juice and let it simmer for another 4 minutes. Making Gaziantep Bülbül Yuvası / Antep Bülbül Yuvası: 1. Cut the rolled yufka sheets into rectangles about 13-15 cm long and 3-5 cm wide. 2. Wrap each rectangle tightly around a thin rolling pin, pressing towards the center. 3. Carefully slide the shaped yufka off the rolling pin without losing its form, then join the ends to create a circular shape. 4. Grease a baking tray with clarified butter, place the shaped yufkas on it, and brush their tops with melted clarified butter. 5. Allow them to rest at room temperature for 15 minutes, then bake in a stone oven fired with oak wood at 100-120°C for 20-25 minutes. 6. Once baked, pour the syrup over the dessert. After the syrup is absorbed, sprinkle with Antep pistachios and serve.