Finding the best baklava in Istanbul

Walking through the streets of Istanbul, your eyes may be drawn to the ancient architecture of the 1,500-year-old Hagia Sophia, but your nose will be drawn to the multitude of dessert shops pumping out sweet treats on a daily basis.

Step into any of the shops, and you will be blinded by the bright colors of the Turkish delights and engulfed by the sweet, nutty smell of baklava. Behind the counter, workers greet you with a smile (often while offering you a sample), giving these shops character and charm.

Abdullah Yiğiter is one of these people. He has been working at Baklavaci Diyar Usta in Istanbul’s Fatih neighborhood for two years.

Sporting a white chef’s coat (with “chef” written on the back for those who need more context clues), Yiğiter is where he belongs.

“Everything is different in here, and everything is fresh,” Yiğiter says.

It is clear that he has a passion for the art of making baklava as he describes the wide variety of flavors and textures that make each type of the traditional Turkish dessert unique.

“This is walnut, this is pistachio, this is chocolate, this is double pistachio. But we also have this one that is all three: walnut, chocolate and pistachio,” Yiğiter said with a smile.

Diyar Usta has been in business since 1940 and today, all their stores are still managed by fourth-generation members of the family. They place a premium on tradition as one of the few businesses left that still produces baklava in a stone oven.

With so many shops selling what seems to be the same thing, it can be tricky for visitors to find which store sells the best desserts, but to Yiğiter, the choice is clear.

“We are the best,” Yiğiter said. “Other places try to sell you baklava that is not as good. We sell the best baklava, and we have the best price.”