Best restaurants and what to eat
Turkey
Gaziantep is one of Turkey’s great culinary capitals, famed for intensely flavored dishes built on pistachios, clarified butter, chilies, grains, and expertly worked dough. Its cuisine is both lavish and precise: rich kebabs, layered pastries, savory stuffed dishes, and some of the country’s most celebrated sweets all reflect a long Ottoman, Levantine, and Anatolian heritage.
The region’s legendary pistachio is smaller, deeper green, and more aromatic than most varieties, with a sweet, buttery richness that defines Gaziantep desserts and baklava. It is prized both eaten on its own and as a finishing flourish over pastries, kebabs, and savory pilafs.
Gaziantep’s signature baklava is built from many whisper-thin layers of dough, quality butter, and a lavish scatter of pistachios, then soaked in a syrup that stays balanced rather than cloying. The result is crisp, fragrant, and luxurious, widely regarded as one of Turkey’s finest desserts.
A dense pistachio paste made from the region’s celebrated nuts, it offers a vivid green color and a deep, nutty sweetness with a creamy, almost marzipan-like texture. It is often used in desserts, spreads, and confectionery fillings.
This delicate, pan-baked layered pastry is famous in Gaziantep for its crackling sheets of dough, clotted cream, sugar, and pistachios. Served warm, it is rich yet airy, with a buttery aroma that makes it a classic breakfast or dessert indulgence.
Named for its nest-like shape, this pastry is filled or topped with pistachios and bathed in syrup, giving it a crisp shell and a glossy, fragrant finish. It delivers the same refined sweetness associated with Gaziantep’s dessert tradition, but in a more playful form.
A luxurious baklava cousin filled with clotted cream and pistachios, şöbiyet is softer and creamier than classic layered baklava. Its pastry is delicate and golden, with a rich dairy note that balances the syrup and nutty filling.
A signature Gaziantep beverage made from roasted terebinth seeds rather than coffee beans, it has a naturally nutty, earthy flavor and a creamy body when prepared with milk or water. It is traditionally served hot and often enjoyed as a comforting alternative to coffee.
In Gaziantep, Turkish coffee is served in the classic finely ground style, intense and aromatic, often after meals or alongside sweets. Its thick texture and lingering finish make it a natural partner for baklava and pistachio desserts.
This traditional sweet drink is prepared in many fruit- or flower-based versions, giving it a fragrant, refreshing profile that suits the warm climate of southeastern Turkey. In Gaziantep it is especially associated with hospitality and festive meals.
Pomegranate juice is a regional favorite, offering vivid acidity and a deep ruby color that reflects the fruit grown across southeastern Turkey. It is served chilled as a refreshing counterpoint to the city’s rich, buttery dishes.
A tart, ruby-hued drink flavored with sumac, it has a bright, lemony sharpness that cleanses the palate. Gaziantep’s version suits hearty kebabs and fried pastries, offering a pleasantly sour refreshment.
This salted yogurt drink is a staple accompaniment to kebabs and spicy dishes, cooling the palate with a tangy, lightly savory flavor. In Gaziantep it is especially valued with grilled meats and wheat-based meals.
Gaziantep’s iconic breakfast soup combines tender lamb, rice, garlic, chili, and rich broth into a deeply savory, almost medicinal dish that wakes the palate immediately. Its luxurious fat and heat make it both restorative and intensely satisfying.
A labor-intensive ceremonial soup, yuvalama features tiny rice-and-meat dumplings simmered in a yogurt-based broth with chickpeas and mint. It is delicate in texture yet rich in flavor, and it is often prepared for special occasions and family gatherings.
This celebrated kebab places smoky eggplant purée under tender minced or sliced lamb, then crowns it with melted butter and yogurt. The contrast between silky vegetable, cool yogurt, and spiced meat is central to its appeal.
A hearty local stuffed-meat and grain dish, it reflects Gaziantep’s fondness for layered, nourishing preparations. Typically seasoned robustly, it brings together meat, aromatics, and grains in a dense, satisfying form.
This spring dish pairs garlic, lamb, yogurt, and chickpeas for a bright yet comforting stew-like meal. Its gentle acidity and herbal freshness distinguish it from heavier meat dishes in the region.
A prized kebab made from the most tender part of lamb, küşleme is valued for its soft texture and clean, pure meat flavor. Usually grilled simply, it is a showcase of quality ingredients rather than heavy seasoning.
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