Gaziantep etc. The meatballs come in varieties of çiğ köfte, içli köfte, meatball with malhita (lentils), sour small meatballs, and small meatball with yoghurt. Gaziantep's food is known for being spicy compared to other Turkish cuisine; many of the local specialties as well as savory foods shared with other regions of Turkey are prepared with Aleppo pepper, a type of chili pepper, and paprika. Antep's desserts include the sweet pastry baklava, burmalı, künefe, kadayıf, etc. In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender
Baklava over which dishes were originally Greek and which Turkish. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Roman cuisine had borrowed a great deal from the ancient Greeks, but ' (and hence baklava) had a Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe." Andrew Dalby identifies this, and surrounding dessert recipes in Cato, as coming from a "Greek tradition" and cites Antiphanes (fl. 3rd century BC) as quoted by