If a midwestern list of Anatolian cities is made, perhaps one hundred people will write Gaziantep



If a midwestern list of Anatolian cities is made, perhaps one hundred people will write Gaziantep in ninety first place. Because of their fertile soil, the Hittites called Hantap (inn land) and declared the holy city; Evliya Çelebi’s City-i Ayıntap-ı Cihan, which is the city of the world’s pupil, is connected to the kebab and the baklava, the history and cultural heritage of the region thousands of years.

The history of Silvan Road on Gaziantep, which dates back to 4000 years ago, made it a vibrant city throughout history. Antep, a part of the Babylonian, Hittite, Egyptian, Med, Assyrian, Persian, Macedonian, Sevlekos, Komagene, Roman, Byzantine, Seljuk, Eyyubi, Mongolian, Dulkadiroğulları, Mamlûk and Ottoman states reflected this tremendous cultural richness as well. Today, it is said that there are more than 300 kinds of food in Antep Cuisine.
Gaziantep is a city that lives with food. There are a lot of rumors that start burning down the stove, soup for breakfast, katmerciler for all day energy, kebabs that only work at noon to compromise quality. Just a few examples of how the Antepline fills in every hour. The book titled Güneşin ve Ateşin Tadı – Gaziantep Cuisine, which is published by Yapı Kredi Publications and edited by Aylin Öney Tan, is a wonderful fixation related to the positio


In Gaziantep, the entire city is included in the cooking process. The butcher is the house extension, the mahale oven is like a kitchen oven. The craftsman knows the quality of the goods he will give according to the food to be cooked. Bulgur, tattoo, rice, firik, chickpeas are ordered to be made while the meal is reminded. The transfer sets the spice mixture according to the taste of each house. The town is not the meat of the meat, but the name of your meal is said. In Gaziantep, there is a system that works between home, bazaar, bazaar, grocer, butcher and neighborhood oven. As if a magic hand, a whole city is leading the way to build a table …

The day trip of a city like this also happens to be about food. You can also see the city all day when you go from one restaurant to another. In the morning there are 2 breakfast alternatives depending on where you are in the city. Breakfast at Antep means either liver or bean soup. That’s why you need to break the classic breakfast sensation in your head. If you were in the early hours of the morning, the first direction might be the Heifer Ali Haydar near the castle. We need to repeat the early hours of the morning about the shop. Because the shop opened 3-4 against the sabiha 8-9 morning is closing. If you go late at 9:30 am like me, ask the question “What time does the master open at the grocery store”? You will get the answer “It’s closed, you come back tomorrow morning.”

Cigarette Ali Haydar is another alternative to the breakfast buffet. Mayran soup is probably one of the most original flavors of Antep. Everyone in the city says it’s best done at the Metropolitan Restaurant. If you have already entered Metanet, even though it is 8 o’clock in the morning, you realize that all the tables are almost full. One of the finest things about fortune is a garlic wall welcoming you in the entrance. But this is not a physical wall. When you enter most shops from outside, warm / cool air walls are made with air-conditioners and you enter an unrelated pit outside or you enter a garlic wall in Metanet. While the lower floor is divided into men, the upper floor serves as a family lounge.

The timid celeb we call “Beyran” is made as follows: A steel soup case is being taken. Half a handful of tailposts are printed on the floor. On top of it, pre-cooked rice and lamb meat are added. After this point, the beyran is delivered to the furnace. The cooker puts the kettle on a very strong fire and adds plenty of garlic meat and flake peppers. As soon as it is boiled, it is held with a beyon vise which is in the furnace and taken to the service tray and comes to the table.
On Beyran, it is necessary to turn to stratum to suppress. It is said that the city has two best addresses for katmer, the Zekeriya Master in the bazaar, or the Orchid Pastry a little further away. I choose Zekeriya Master because of my classic principle. The walls are full of pictures of famous people who have visited the shop before. Next to the shop is a countertop and stone oven where katmerin is prepared.

Katmer is made of cream, pistachio and white sugar put in a dough that is even finer than baklava dough. Then the dough, which is closed in bundles, is given a stone fountain. Before being served, pistachios are sprinkled on top of it. The katmer from the table is swept away by a four-man crew. The second one is being ordered immediately. If there was a base like a beyran in front of you, it is enough for one person. Katmer is such a food that I will walk around the whole antep bazaar from his shambling taste and content.

We are going to Karsiyaka quickly to burn the energy from Katmer. We are at Halil Usta, the most important flavor point of Antep journey. This is Antep’s best kebab. The service starts right at the end of the lunch and ends at 3-4 after lunch. In the past, the meat had dried up until 2 o’clock, but they extended the time to avoid hunger for those who opened the Zeugma Museum on the side of the street. First of all, the lahmacun and the spoon salad come to the table. The salad is so beautiful that the person is making a giant spoon salad pool and comes across the face. In the middle, the simit kebabı, çuşbaşı and Halil Usta’s signature act are ordered. Shortly thereafter, it comes crashing after the bagel and the bagel. I have to be Dostoyevski because I can express the feeling of eternity that I reach with the crying crying.

I can not stand and get up from the table and I stand near the counter of Halil Usta. It’s like a recital. Those are the spits on the oven. The cooker dominates the whole of the skins like an orchestra conductor. When will be translated, when will be taken from January; It’s as self-confident as you can keep your eye on. Moreover, after being taken from the quartz, the hot meat that is not to be thrown into the mouth is pulled out with bare hands and divided into plates. After a while, a deep conversation begins. I learn all the strategic information, which is the water of the waiters, which is the reaper, which is not borrowed. The shop is starting to get crowded. We slowly fade away leaving our heart in the shop.

In Halil Usta, we go to the nearby Museum of Zeugma to spread the nirvana, which is worn by the victim and the maverick, for a longer time. Here, the enormous mosaics of the Roman period, which will be flooded by the Birecik Dam and can be recovered, are on display. If they can not be removed, they are in Zeukma Antique city which is under water today in Belkis village in Nizip district of Antep. The new museum remains like a palace when compared to Antep’s old archeological museum. The layout, distribution and presentation of the works are very nice. Moreover, the Gypsy Girl mosaic, considered Mona Lisa of the mosaic world, was exhibited in a specially designed room for her. The animal figures used in the mosaics convey much information about the ecological life of the region at that time. You can see the species of leopards, various birds, wild animals, Euphrates and fish from the Dicle Rivers which are frequently seen in Anatolia for a period in detail in mosaics.

In the morning we are going to Zeki İnal to fill the vacant places after we have prepared the meals in the morning. Zeki Inal is known for his fame in Antep. Despite being a tiny shop, they all received orders for brandy from all over Turkey. After the first bite, the cause is understood. In Antep, baklava is a completely different culture. Baklava masters are raised from a young age with a hard master apprentice relationship. Today, young people are uncomfortable with these occupations. The young people who can not stand to talk about their life devoted to that job are leaving and going in 2 days.
After Zeki Inal you can walk to the bazaar on foot. See the Kurtuluş Mosque on the way. The mosque, originally built as a church, belonging to Sarkis Baylan, known for its works such as Beylerbeyi and Çırağan Palace, is made of cut stone. After seeing the Kurtuluş Mosque, you can walk to Bakırcilar Çarşısı. If you have the right place at the end of the day and have energy to eat, you can go to Imam Çağdaş for Ali Nazik food. After Halil Usta’s sympathetic and modest shop, this place is seen as a tourist attraction, but Ali Nazik is still the standard.

On such a day, we must leave the baklava at the end with the thought that we should complete the summit. When Imam Çağdaş goes to the palace kitchen shop of Koçak who is on top of it, he turns from the bedspread. Antep’s air is ideal for baklava. The moisture free air does not allow the baklava dough to soften and helps to keep its crispness. There is such a plethora of peanuts that a bunch of roasted pistachios are being thrown at the table while baklava packages already packed. The special square in Koçak and the pistachio baklava are incredible. The person about the taste really amazes.

Even if you go to Antep for the day, it is one of the biggest ones you can do to the womb of a person, your tongue and mids. The level of flavor that can be described as food porn is based on the mind of the person. Moreover, it is also gratifying that traditional methods are still used and avoided from industrial kitchens.

Antep Top5 List

1- Halil master

2- Zekeriya master

3- Beyran

4- Koçak baklava

5- Zeugma Museum


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s