Gaziantep Kitchen

Gaziantep has a distinct place with its meal in Anatolian culture mosaic. Gaziantep is located on the commercial path from the ancient times, and also is a place where East and West cuisines swarmed with each other. During many years Gaziantep Cuisine has a privileged point among all other world cuisine with its richness of regional delicious taste and their traditions. Such that; only Gaziantep has a cuisine name just with the city's name in meal literature different from all other international cuisines named by its countries like; Chinese Cuisine, Italian Cuisine, Mexican Cuisine.

The reasons why Gaziantep meal and sweets so popular and is preferred taste can be explained with these features; the fussiness in choosing ingredients used for making meal and sweet like a harrrige from grandmother to granddaughter , ability shown on preparation and cooking, the sauce, spices and mixtures which give taste and flavour.

In Gaziantep Cuisine all cooking styles are used generously (boiling, grilling, frypan, sauté, roasting, stewpot meal, oven meal etc.) Additionally all vegetables and fruits which are grown in the region take their best place in Gaziantep Cuisine.

The fussiness of using ingredients is the most important point which takes attention in the first view of Gaziantep Cuisine. The ingredients are chosen in fussiness which form the meal, and all spices, sauces and mixtures which gave different taste and flavour are used a lot. Meat has a special place in Gaziantep Cuisine. But meals always prepared with sheep and lamb meat. Calf and chicken meat rarely used.

The fussiness of using ingredients is the most important point which takes attention in the first view of Gaziantep Cuisine. The ingredients are chosen in fussiness which form the meal, and all spices, sauces and mixtures which gave different taste and flavour are used a lot. Meat has a special place in Gaziantep Cuisine. But meals always prepared with sheep and lamb meat. Calf and chicken meat rarely used. In Gaziantep Cuisine, not only qualities of ingredients but also the chef's ability who cooked the meal has a great position in the taste of the meal. The quality of ingredients which are used in Gaziantep's meal and sweets, the ability of preparation in cooking, has an effective role for being popular both Gaziantep's restaurants and the owner of Baklava shops, especially in national big cities.
Gaziantep Cuisine can be evaluated in 12 parts;

1-Soups:

Dovmeli Alaca Soup,Oz Soup,Pusuruk Soup,Lebe Niye Soup,Rice,Noodle,Lentil,Tarhana,Tripe soups.


2-Kebaps:

Kusbasi kebab,Kiyma kebab,Alti Ezmeli Kiyma Kebab,Garlic and Onion Kebab,Aubergine Kebab,Vegetable Kebab,Quince Kebab,Loquat Kebab,Simit Kebab,Lung Kebab,Yoghurt Kebab.


3-Meat Meals:

Kelle Paca,Meat Paca,Beyran,Siveydiz,Potato with Yoghurt,Kabaklama,Dograma,Borani,Pirpirim Asi,Bork Asi,Bean with Garlic,Alinazik,Micirik Asi,Haggis with Onion and Yoghurt,Aubergine Moussaka.


4-Tava-Roasts-Fries:

Sacma Tava,Garlic Tava,Tomato Tava,Bean Tava,Meat Roast(Topac),Lung Roast,Fried Meat.


5-Meatball:

Yuvarlama,Icli Meatball,Eskili Ufak Meatball,Ufak Meatball,Cig Meatball,Lentil Meatball,Yagli Meatball,Ic katmasi.


6-Dolma-Sarma-Doldurma:

Mix Dolma,Pepper Dolma,Pumpkin Dolma,Firik Acur Dolma,Aubergine and Pepper with Oliveoil,Mumbar Dolmasi,Bulgurlu Yaprak Dolma,Riced and Oliveoiled Yaprak Sarma,Cabbage Sarma,Beet Sarma.


7-Pilavs:

Uzbek Pilav,Carrot Asi,Setli Dovme Pilav,Ic pilav,Lentil Pilav,green Almond Asi,Komec Asi 8-Pastry:Lahmacun(Gaziantep style),Cheese Pitta,Sugary-Cheese Pitta,Topacli Borek,Green Olive Borek,Cheese,Cokelek and Lor Semsegi,Tarak Borek,Sis Borek,Omac,Pisi Borek,Bazi


8-Piyaz-Salads-Cacik:

Mad Piyaz,Bean Piyaz,Loglaz Piyaz,Potate Piyaz,Green Olive Piyaz,Coban Salad,Tomato Salad,Koruk Salad,Aubergine Salad and Cucumber Cacik.


9-Pastry:

Lahmacun(Gaziantep style),Cheese Pitta,Sugary-Cheese Pitta,Topacli Borek,Green Olive Borek,Cheese,Cokelek and Lor Semsegi,Tarak Borek,Sis Borek,Omac,Pisi Borek,Bazi.


10-Olive-oiled Meals:

Otce Bibbikiye,Bread Asi,Roasted Beet,Olive-olied Pumpkin.


11-Sweets and Pies:

Baklava,Cookies,Kirma Kadayif,Penaut Kadayif,Asure,Zerde,Sutlac Bastik,Nise Halvah,Semolina Halvah,Kuymak,Kaygana,Sillik(Akitma),Kere Bic,Mayanali Kahke,Hedik.


12-Some Special Breakfast Foods:

Katmer,Cream Muhammara,Green Olive,Eksileme,Dorgambac and Melted Tarhana.