{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Turkish baklava sales suffer as Syrian version hits streets' data-url='/boclips/videos/5c54cb40d8eafeecae1a24f0' data-video-url='/boclips/videos/5c54cb40d8eafeecae1a24f0' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nTurkish baklava sales suffer as Syrian version hits streets\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEAD IN:Syrian bakeries are catering for the refugee population in the Turkish city of Gaziantep.But local baklava producers say their sales have been hit by the recently opened patisseries.STORY-LINE:Deftly rolling the pastry sheets...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEAD IN:Syrian bakeries are catering for the refugee population in the Turkish city of Gaziantep.But local baklava producers say their sales have been hit by the recently opened patisseries.STORY-LINE:Deftly rolling the pastry sheets around the pistachio filling, workers at the Shahba Centre are making baklava.While the city of Gaziantep waits for the fasting day to finish and Iftar to begin, the chefs mix dough, nuts and honey to produce the delicacy.More than 2.7 million Syrians have fled the war in their homeland for the relative safety of Turkey.And this kitchen is catering to those refugees.It produces Aleppo baklava, a Syrian version of the sweet. The Shahba Centre was the first Syrian patisserie in Gaziantep when it opened in 2014.But now two more shops serve the same community.Co-owner Omar Shahrour used to be a professor in History of Architecture at the University of Aleppo but moved here in 2014.\"It's my brother who opened this place, he figured out that we needed a Syrian kitchen that would cook Aleppo dishes because the number of Syrians in Gaziantep reached 300,000 and they need food,\" says co-owner .The centre only produces Syrian dishes because most of its customers come from that country.Gaziantep may be known as the capital of baklava in Turkey, but Shahrour and his workers want to honour their own heritage rather than make the local version.Aleppo baklava uses Syrian pistachios while Gaziantep baklava is made from Turkish varieties.The pastry layers in Gaziantep baklava are very thin - 0.3 millimetres is considered perfect - while the Aleppo treat is thicker.Shahrour says \"getting used to a different taste takes a long time\".He chats to customers outside his store as they wait for Iftar.But just a few steps from this shop is Cicim Patisserie.It is a well-established fixture in the city, opened by Serif Oksuzler 53 years ago.The shop sells local baklava and Turkish customers come here to buy their favourite sweet treats.But Oksuzler says trade has dropped since the Syrians opened their rival bakeries.\"In terms of customers for example, we have lost a lot in numbers,\" he says.Located 64 kilometres (40 miles) from the Syrian border, Gaziantep is home to 300,000 Syrian refugees in a population of 1.8 million.Many thought their stay here would be temporary, but the conflict has rumbled on for more than five years.Muhammed Shyokhah is from Aleppo and is visiting the Shahba Centre with his family.He's pleased he can at least experience a little taste of home here.\"Just recently, in the last year or two, many Syrian restaurants have opened up. But in the beginning, that wasn't the case,\" he says.\"We're quite happy about that, but obviously we'd like to go back to our homeland.\"Iftar approaches and the refugees get ready to break their fast with a purchase from the shop.Ahmad Mahleh says they are \"the kind of desserts we used to eat back in Syria\".And now Gaziantep can add Aleppo baklava to its menu of desserts.LEAD IN:Syrian bakeries are catering for the refugee population in the Turkish city of Gaziantep.But local baklava producers say their sales have been hit by the recently opened patisseries.STORY-LINE:Deftly rolling the pastry sheets around the pistachio filling, workers at the Shahba Centre are making baklava.While the city of Gaziantep waits for the fasting day to finish and Iftar to begin, the chefs mix dough, nuts and honey to produce the delicacy.More than 2.7 million Syrians have fled the war in their homeland for the relative safety of Turkey.And this kitchen is catering to those refugees.It produces Aleppo baklava, a Syrian version of the sweet. The Shahba Centre was the first Syrian patisserie in Gaziantep when it opened in 2014.But now two more shops serve the same community.Co-owner Omar Shahrour used to be a professor in History of Architecture at the University of Aleppo but moved here in 2014.\"It's my brother who opened this place, he figured out that we needed a Syrian kitchen that would cook Aleppo dishes because the number of Syrians in Gaziantep reached 300,000 and they need food,\" says co-owner .The centre only produces Syrian dishes because most of its customers come from that country.Gaziantep may be known as the capital of baklava in Turkey, but Shahrour and his workers want to honour their own heritage rather than make the local version.Aleppo baklava uses Syrian pistachios while Gaziantep baklava is made from Turkish varieties.The pastry layers in Gaziantep baklava are very thin - 0.3 millimetres is considered perfect - while the Aleppo treat is thicker.Shahrour says \"getting used to a different taste takes a long time\".He chats to customers outside his store as they wait for Iftar.But just a few steps from this shop is Cicim Patisserie.It is a well-established fixture in the city, opened by Serif Oksuzler 53 years ago.The shop sells local baklava and Turkish customers come here to buy their favourite sweet treats.But Oksuzler says trade has dropped since the Syrians opened their rival bakeries.\"In terms of customers for example, we have lost a lot in numbers,\" he says.Located 64 kilometres (40 miles) from the Syrian border, Gaziantep is home to 300,000 Syrian refugees in a population of 1.8 million.Many thought their stay here would be temporary, but the conflict has rumbled on for more than five years.Muhammed Shyokhah is from Aleppo and is visiting the Shahba Centre with his family.He's pleased he can at least experience a little taste of home here.\"Just recently, in the last year or two, many Syrian restaurants have opened up. But in the beginning, that wasn't the case,\" he says.\"We're quite happy about that, but obviously we'd like to go back to our homeland.\"Iftar approaches and the refugees get ready to break their fast with a purchase from the shop.Ahmad Mahleh says they are \"the kind of desserts we used to eat back in Syria\".And now Gaziantep can add Aleppo baklava to its menu of desserts.Gaziantep, Turkey - 18 June 20161. Various of Syrian chef making Aleppo baklava2. Close of pistachios3. Various of Syrian chef rolling dough around filling4. Various of hands placing pistachios onto pastry sheets and then rolling it up5. Omar Shahrour, co-owner of Syrian baklava patisserie Shahba Centre, in kitchen with other staff6. Aleppo baklava on display in shop7. Shahrour talking to a customer8. SOUNDBITE (Arabic) Omar Shahrour, co-owner of Syrian baklava patisserie Shahba Centre:\"It's my brother who opened this place, he figured out that we needed a Syrian kitchen that would cook Aleppo dishes because the number of Syrians in Gaziantep reached 300,000 and they need food.\"9. Pull focus of Aleppo baklava10. Shahrour holding tray of baklava11. Various of different types of baklava on display12. Various of worker cutting baklava13. SOUNDBITE (Arabic) Omar Shahrour, co-owner of Syrian baklava bakery Shahba Centre:\"The other issue is that the food is part of a national culture, getting used to a different taste takes a long time. We stayed here a few years, it's barely enough to have that kind of exchange. For example, we have now Turkish customers who come and buy Aleppo baklava from us.\" 14. Various of Shahrour outside the Shahba Centre patisserie and restaurant 15. Wide of former Orthodox church 16. Wide of Cicim Patisserie, where Gaziantep baklava is sold17. Mid of owner placing baklava on shop window18. Close of Gaziantep baklava19. SOUNDBITE (Turkish) Serif Oksuzler, owner of Cicim patisserie:\"They (Syrians) are also working with baklava, and of course we suffer some losses.\"20. Various of Gaziantep baklava on display21. Mid of Turkish customers buying local baklava22. SOUNDBITE (Turkish) Serif Oksuzler, owner of Cicim patisserie:\"In terms of customers for example, we have lost a lot in numbers.\"23. Wide of people walking in Gaziantep24. Mid of Syrian baklava on display in Shahba Centre25. Mid of Muhammed Shyokhah, Syrian customer, and his family in shop26. Close of baklava27. SOUNDBITE (Arabic) Muhammed Shyokhah, customer from Aleppo:\"Just recently, in the last year or two, many Syrian restaurants have opened up. But in the beginning, that wasn't the case. But now that (Syrians) have started living here, there are many more. We're quite happy about that, but obviously we'd like to go back to our homeland.\"28. Various of customers in Shahba Centre waiting for Iftar29. SOUNDBITE (Arabic) Ahmad Mahleh, customer from Aleppo:\"These are the kind of desserts we used to eat back in Syria. It was a big brand there, now they opened it here in Gaziantep, and it got bigger. You know, Aleppo in particular is famous for its cuisine. They cook 'mensef' and 'kubbeh' (Syrian dishes) here, and on order, they deliver it to your home.\"30. 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