The adventure of Güllüoğlu baklava begins with the combination of flour, clarified butter, pistachios and the handiwork of the master. Rolling out the baklava dough is one of the parts that require the most skill in baked goods. It takes 6-7 years to train an average master. The type of flour when rolling out the dough, the amount of water to be added to the dough according to the weather, the quality of starch and the way it is mixed into the dough are just some of the factors that play a leading role in the final form of the baklava phyllo. A mistake made in these will result in the dough not having the desired qualities. The highest quality flour used in baklava is obtained from the hard wheat of Urfa's Harran plain. Pistachio kernels and Urfa clarified butter are among the products specially used in Güllüoğlu baklava. Pistachios grown in the Barak region must be green and intensely aromatic pistachios, called "boz interior", picked while they are still unripe and in a firm state. Urfa clarified butter should also be pure clarified butter, obtained from the milk of goats grazing on the natural pastures of the Urfa region, with high aroma and extremely low acidity. These high-quality, special materials are combined with the intense skill, meticulousness, skill and mastery of the masters in the Güllüoğlu workshop and reveal the unique taste.

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 rustling of the thinly rolled, handmade dough, and finally to your taste buds with that unique flavor that spreads to your ear. 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.