Gaziantep is an excellent spot to view the South-eastern Anatolia Region’s diversity in all of its forms. It is located in a region that has been influenced by several civilizations, has managed to maintain these values, and has brought us to the current day and continues to astonish us. Gaziantep, one of the world’s oldest cities, offers numerous things: history, cultural heritage, natural beauty, and gourmet delicacies.
There is a sumptuous range of food available for your delectation in Antep. There are approximately 300 kinds of meals, and when desserts and kebabs are considered, there are nearly 500 food types. We have prepared a gourmet tour of delectable tastes which allows you to take frequent breaks while wandering the streets of this wonderful city and sampling the smells of history.
The pre-eminent food on the appetizer menu of the Antep cuisine is beyran. It is also known as beyran kebab among locals in Gaziantep; however, it is not a soup – people in Antep are extremely sensitive about its classification. Beyran is essential to the meal and one of the first tastes for many visitors to this city. The meal, traditionally served in copper bowls, should be made of lamb neck to bring forth its real flavour. Lamb meat is boiled for about 14 hours before being garnished with lamb fat, garlic, and chilli peppers and brought to the consistency of a juicy stew with the addition of boiled rice. It is ready to serve after being boiled at high heat on a gas stove.
In Antep, several restaurants open in the early hours of the morning. There are numerous places where you may eat beyran. Some people in Antep prefer to eat beyran for breakfast. It is said that in the past it was eaten until noon and was not to be found in the afternoon! Others who visit the city try it during breakfast hours, but those who are not accustomed to this culture should definitely try taste its hearty and delicious flavour at some point during the day. If you are going on a trip with another person, you might ask to sample a single serving (two servings in some places) because you may not be able to try every dish otherwise.
Katmer (Gaziantep pistachio pastry)
Katmer, which has many varieties, is one of the most luscious desserts of Antep cuisine. The speciality of the dough, which is rested for a day, is that it is so thin that you can see through it. Gaziantep’s sour cream, sugar and powdered pistachios are added. The dough is then folded, and after eight minutes of baking time, this delicious dessert is ready. Crispy katmer is served with milk. Katmer, which is also considered as a breakfast food in the region is quite sweet and very tasty.
Antep baklava is one of the best desserts in Turkish cuisine. Baklava, one of the most exquisite representations of Turkish tastes in many locales, may be considered culture-specific to Gaziantep. This centuries-old flavour passed down from generation to generation is at the top of the Antep list of foods. A little sherbet is poured over the baklava, which is baked with cream and pistachios layered between the sheets of thin dough. The crunchy sound of the thin dough and the rich pistachio flavour demonstrate that baklava is a unique flavour that belongs here. It is impossible to leave Gaziantep without buying baklava, but the taste of eating it fresh in the town is unique.
Küsleme is one of Antep cuisine’s most distinctive flavours. Küşleme is made from the tenderest cut from the back of a lamb (the loin). Küşleme, which is particularly soft since it is without nerves, is served either spicy or without spices. Don’t overlook the sumac salad served before dinner, which prepares for this amazing taste. The seasoning and cooking processes of küşleme are two factors that influence its quality and highlight its uniqueness.
Alinazik kebab, a distinct geographical taste of Gaziantep, is a classic meal prepared of eggplant and meat. Roasted eggplant is mashed with yoghurt, garlic, salt, and spices. Cubed or ground beef is fried in oil before being added to the pre-prepared puree. The sizzling sounds of butter being poured means that the meal is ready to serve. Alinazik kebab is a meal that should not be eaten without oil. Let us add that, depending on your preferences, you can also choose to add pepper oil.
Yuvalama (lamb, chickpea, dumpling and yoghurt stew)
Yuvalama is one of the most satisfying meals of Gaziantep’s unique delicacies. It is composed of rice kneaded with flour, softly textured diced meat, and chickpeas seasoned with strained yoghurt, butter, and mint. The same sensitivity shown to beyran applies to yuvalama; this dish is not considered to be a soup. Traditional mint sauce roasted in a mixture of butter and olive oil should be added to yuvalama. The sauce is the best compliment to this rich flavour. Bon appetit!
Simit Kebap (Ground Lamb, Bulgur and Pistachio Kebabs)
Antep’s speciality is simit kebab, which is prepared with finely sifted bulgur wheat and ground meat. The fine sift know as simit is only one of many distinct sizes of bulgur wheat. The dish is made up of a skewered kebab that is typically served with fried lavash. You may have heard the name simit kebab in other places, but this is definitely in the right place to try it. Other than Antep, you would be hard pressed to find such delicious tastes. Pistachios are sprinkled on top in certain restaurants, and this addition only enhances the taste.
One day will not be enough to sample all the meals of Gaziantep, one of the most significant addresses of taste. Following the gourmet tour, a historical and cultural excursion plan is required. After finding the best hotel in Gaziantep, you can complete your reservation.
Best places to eat Gaziantep’s famous dishes
- Metanet Beyran
- Kebapçı Halil Usta
- Tahmis Kahvesi
- Elmacıpazarı’nda Alışveriş Önerisi: Efendioğlu
- İmam Çağdaş
- Aşina Antep Sofrası
- Koçak Baklava
- Katmerci Zekeriya Usta
- Orkide Pastanesi