Antep pistachio

Pistache d'Antep

What it is

Turkish has no separate word for the nut: it is Antep fıstığı, the Antep nut, named for the city that grows it. When Gaziantep baklava became the first Turkish product to win a European protected name, this pistachio was written into the pastry's legal definition — there it is not an ingredient choice but a specification.

In the kitchen

It is the pistachio that survives an oven: chop it coarse and scatter it dry between the sheets, because a paste or a wet mix steams the filo from inside. Keep it raw — the colour goes long before the pastry browns.

Goes with

Clarified butter Honey Rose water Semolina Lemon Cardamom

Same species

Bronte pistachio Mastic Pistachio Pistachio oil Pistachio paste

In season alongside

Charolais Acorn Artichoke Bintje potato Black trumpet Borlotti bean

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