Secrets of Different Flavor
Secrets of Different Flavor
The distinctive flavor that Imam Çağdaş has sustained for 132 years and makes them legendary. The secret of this difference is the importance they attach to details and the fact that they do their job very fondly.
Burhan Çağdaş, grandson of Imam Usta, explains the details of “İmam Çağdaş” which is called “Gaziantep Lezzet Sanayii“ with its magnificent productions from kebab to baklava:
No sheep meatless kebabs! Gaziantep people have almost no acquaintance with veal. All kebabs use mutton. We generally prefer 17-18 kilograms of young male sheep. That never changes. In particular, we take the body part, clean all the vessels and nerves. Then we chop with big knives called ’armor.. Any kind of kebab made with this kind of minced meat is extremely delicious.
When you throw it into the fire, it looks more swollen, and when you take it in your mouth, the grain is scattered. However, kebab made with minced sheep does not scatter and is like gum. In the quarry, the mixture of oak and coke is acceptable. Most kebab uses oven in Turkey, while the fire to be strong for his kebab with our parlance 'sırıls at it, that pulls the water, because too dry. We use garlic instead of onion in Lahmacunda.
Everything of Imam Contemporary baklava is very special!
Baklava is one of the most delicious desserts of Turkish cuisine. It is of Aleppo origin, but in the days when Aleppo was Turkish territory, it began its journey from Arabia to the palace of the great empire. Baklava has become synonymous with Gaziantep, as the name of most baklavaers always has the same word: “Gaziantepli” ”The delicious steps and preparation history of Antep Baklava are so long and detailed that they will never end with a few layers of dough and a handful of peanuts.
A delicious baklava needs to be cautious. There should be no difference between the customer's baklava the day before and the next day. In baklava, the quality of the raw material and stocking a year in advance is more important than anything.
We use hard wheat flour!
The flour used in the opening of the dough is made of wheat that grows on the soil of the Harran Plain and is harder than the others, so that the dough is opened more thinly and faster and does not tear easily. By opening the baklava with hard wheat flour, we can thin the one hundred gram dough ball in two meters length and one hundred and forty centimeters.
Drink ayran with a spoon!
Buttermilk tinned copper bowls with a small scoop next to offer. The reason for this is that the buttermilk fills the stomach when you drink it quickly with a glass. When you drink slowly with a spoon, the taste of the kebab is not lost.
Discover the Flavor!
Peanuts are collected from the tree early!
We are very meticulous in the selection of peanuts and we prefer grape peanuts which are very valuable because they are collected early from the tree. The most delicious pistachio network of Antep
They should be gathered from the gardens where they are located and before they mature, so that they are more oily and delicious and the green color has not turned into yellow yet.
The oil is prepared one year in advance!
The oil used in baklava is prepared exactly one year ago. Two kinds of fat we use. One is flower oil obtained in spring and the other is butter prepared during the period when the grasses turn yellow.
Again, butter made from the milk of goats and sheep in the vicinity of Harran is preferred. Because goat and sheep milk coming from that neighborhood also contains a pleasant smell due to the herbs that animals eat, and this smell passes exactly to butter. One advantage of this fat is that the acid content is very, very low and does not burn the stomach. The ‘cream’ added to the baklava is not the cream you know, but a mixture of milk and semolina.
What is the difference of dry baklava?
The main ingredients and production methods of dry baklava are not very different from the others. However, in order to be more durable, the mortar consisting of a mixture of milk and semolina is not applied between the dry baklava.
Baklava Production Rituals
Uzun Bazaar is located at 114, and has both a restaurant and baklava. For baklava production, our employees work at four o'clock every morning and practice their art in a machine layout.
After seeing our manufacturing, an American journalist was very impressed and stated in his article the systematic work of our workers as yaşlı there were many old and young workers working just like rituals ”.
Paper Thin Puff Pastries!
From the ends of the eyelashes to the bottom of the hair to the flour, our employees open the yufka extensively. The pastry should be so thin that when you put it on the page of the book, you should be able to read the text on the pastry, like aydinger paper. After ten or twelve doughs are placed on top of each other, araya cream ’and peanuts are spread. The same dough is spread over the cream and the peanut.
Baklava dough; “Square slice”, ”shuttle”, “carrot slice”, “amulet slice” are cut in different names. Melted butter is poured on it and put in a corner waiting to be put into the oven.
Consistency is a masterful job!
Baklavas are cooked in oak wood-fired ovens according to the centuries-old method. The ceiling of our ovens is made of fire brick and the floor is made of grass stone. The flavor and quality of baklava cooked on grass stone is also very different. While the trays full of baklava are placed on the sides of the oven called the ”seat usta, the master at the head of the stove gets quite tired; because for 45-50 minutes, the baker is constantly turning the trays with the help of his shovel.
The baklava, which comes out of the hot oven, is waiting for the “consistency olan, the stage of the sherbet. The master is an indication of how skillful he is. Only then can you hear crispy noises from the baklava. We cannot leave this consistency to anyone. My father Talat Çağdaş or I use my grandfather's mastery for every baklava produced with great pleasure.
The distinctive flavor that Imam Çağdaş has sustained for 132 years and makes them legendary. The secret of this difference is the importance they attach to details and the fact that they do their job very fondly.
Burhan Çağdaş, grandson of Imam Usta, explains the details of “İmam Çağdaş” which is called “Gaziantep Lezzet Sanayii“ with its magnificent productions from kebab to baklava:
No sheep meatless kebabs! Gaziantep people have almost no acquaintance with veal. All kebabs use mutton. We generally prefer 17-18 kilograms of young male sheep. That never changes. In particular, we take the body part, clean all the vessels and nerves. Then we chop with big knives called ’armor.. Any kind of kebab made with this kind of minced meat is extremely delicious.
When you throw it into the fire, it looks more swollen, and when you take it in your mouth, the grain is scattered. However, kebab made with minced sheep does not scatter and is like gum. In the quarry, the mixture of oak and coke is acceptable. Most kebab uses oven in Turkey, while the fire to be strong for his kebab with our parlance 'sırıls at it, that pulls the water, because too dry. We use garlic instead of onion in Lahmacunda.
Everything of Imam Contemporary baklava is very special!
Baklava is one of the most delicious desserts of Turkish cuisine. It is of Aleppo origin, but in the days when Aleppo was Turkish territory, it began its journey from Arabia to the palace of the great empire. Baklava has become synonymous with Gaziantep, as the name of most baklavaers always has the same word: “Gaziantepli” ”The delicious steps and preparation history of Antep Baklava are so long and detailed that they will never end with a few layers of dough and a handful of peanuts.
A delicious baklava needs to be cautious. There should be no difference between the customer's baklava the day before and the next day. In baklava, the quality of the raw material and stocking a year in advance is more important than anything.
We use hard wheat flour!
The flour used in the opening of the dough is made of wheat that grows on the soil of the Harran Plain and is harder than the others, so that the dough is opened more thinly and faster and does not tear easily. By opening the baklava with hard wheat flour, we can thin the one hundred gram dough ball in two meters length and one hundred and forty centimeters.
Drink ayran with a spoon!
Buttermilk tinned copper bowls with a small scoop next to offer. The reason for this is that the buttermilk fills the stomach when you drink it quickly with a glass. When you drink slowly with a spoon, the taste of the kebab is not lost.
Discover the Flavor!
Peanuts are collected from the tree early!
We are very meticulous in the selection of peanuts and we prefer grape peanuts which are very valuable because they are collected early from the tree. The most delicious pistachio network of Antep
They should be gathered from the gardens where they are located and before they mature, so that they are more oily and delicious and the green color has not turned into yellow yet.
The oil is prepared one year in advance!
The oil used in baklava is prepared exactly one year ago. Two kinds of fat we use. One is flower oil obtained in spring and the other is butter prepared during the period when the grasses turn yellow.
Again, butter made from the milk of goats and sheep in the vicinity of Harran is preferred. Because goat and sheep milk coming from that neighborhood also contains a pleasant smell due to the herbs that animals eat, and this smell passes exactly to butter. One advantage of this fat is that the acid content is very, very low and does not burn the stomach. The ‘cream’ added to the baklava is not the cream you know, but a mixture of milk and semolina.
What is the difference of dry baklava?
The main ingredients and production methods of dry baklava are not very different from the others. However, in order to be more durable, the mortar consisting of a mixture of milk and semolina is not applied between the dry baklava.
Baklava Production Rituals
Uzun Bazaar is located at 114, and has both a restaurant and baklava. For baklava production, our employees work at four o'clock every morning and practice their art in a machine layout.
After seeing our manufacturing, an American journalist was very impressed and stated in his article the systematic work of our workers as yaşlı there were many old and young workers working just like rituals ”.
Paper Thin Puff Pastries!
From the ends of the eyelashes to the bottom of the hair to the flour, our employees open the yufka extensively. The pastry should be so thin that when you put it on the page of the book, you should be able to read the text on the pastry, like aydinger paper. After ten or twelve doughs are placed on top of each other, araya cream ’and peanuts are spread. The same dough is spread over the cream and the peanut.
Baklava dough; “Square slice”, ”shuttle”, “carrot slice”, “amulet slice” are cut in different names. Melted butter is poured on it and put in a corner waiting to be put into the oven.
Consistency is a masterful job!
Baklavas are cooked in oak wood-fired ovens according to the centuries-old method. The ceiling of our ovens is made of fire brick and the floor is made of grass stone. The flavor and quality of baklava cooked on grass stone is also very different. While the trays full of baklava are placed on the sides of the oven called the ”seat usta, the master at the head of the stove gets quite tired; because for 45-50 minutes, the baker is constantly turning the trays with the help of his shovel.
The baklava, which comes out of the hot oven, is waiting for the “consistency olan, the stage of the sherbet. The master is an indication of how skillful he is. Only then can you hear crispy noises from the baklava. We cannot leave this consistency to anyone. My father Talat Çağdaş or I use my grandfather's mastery for every baklava produced with great pleasure.
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