A good baklava should appeal to one's five senses; First of all, baklava appeals to the eye with its well-cooked, well-risen and golden yellow color. It is necessary to eat with hands so that the sense of touch; When you bring it close to your mouth, you can smell the aroma of pistachios and clarified butter to your sense of smell; When you bite it, it appeals to your sense of taste with the rustle of the thinly rolled, handmade dough, and finally to your taste buds with that unique flavor that spreads to your palate. In fact, it must pass through a five-stage test and reach your stomach. If it can pass these tests, it is a good baklava and in fact a work of art, and its master deserves praise and respect.

Making a good baklava requires using quality ingredients. For this reason, in order not to disrupt the traditional structure we learned from our ancestors, we have been supplying the highest quality materials for years, which include hard wheat flour, wheat starch obtained from wheat grown in the Harran plain of Şanlıurfa and specially produced for baklava, and Antep flour grown in the Barak plain of Gaziantep. peanut, clarified butter specially produced in Şanlıurfa.

Quality materials with superior qualities like this are difficult and expensive to obtain. High-quality raw materials, in a hygienic environment, in the hands of Güllüoğlu masters, combined with meticulousness, years of experience and craftsmanship, create the quality, taste and Güllüoğlu difference of baklava.