Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership, with Burhan Cagdas carrying on the craft his forefathers passed down to him. As food influencers and culinary tourists from around the world make the pilgrimage to try the famous baklava, the family isn't changing a thing. We visited the kitchen to see how this legendary shop keeps a 139-year-old tradition alive. 00:00 - Intro 01:04 - Rolling the dough 02:21 - Layering with clotted cream and pistachios 02:55 - Pistachio sourcing and costs 03:49 - History of Imam Cagdas 04:22 - History of baklava 05:34 - Baking the dessert in wood-burning ovens 06:15 - Impact of 2023 earthquakes 06:40 - Specialty kebabs and Gaziantep's culinary scene 08:22 - Preparing the most popular kebab, ali nazik 08:51 - Tasting ali nazik 09:18 - Finishing the baklava with syrup and ghee 11:14 - Imam Cagdas as a viral sensation 11:41 - Tasting the ba...