Gaziantep, in southeastern Turkey, is a city that excites the palate and engages the senses. With about 2 million residents, it's Turkey's sixth-biggest city and an important economic center in the area.

Besides its food fame, Gaziantep has a long history going back thousands of years. You can find old ruins, traditional markets, and museums that show off its cultural background.

• Gaziantep stands out as Turkey's food capital, known for its varied and tasty dishes
• The city has more than 500 unique recipes, including its globally recognized baklava
• Gaziantep's food offerings are enhanced by its historical sites and cultural attractions

Why Gaziantep is a top spot for food fans

Gaziantep isn't just another place with good eats - it's a food powerhouse. UNESCO named it a Creative City of Gastronomy in 2015, noting its special food traditions and new ideas.

The city's food choices are incredibly wide-ranging. You can find over 30 kinds of kebabs, 40 different eggplant dishes, and an amazing 500 recipes that come from Gaziantep. That's a lot of options!

What really makes Gaziantep's food stand out is how it uses local ingredients. The area is known for its pistachios, olive oil, and various spices that give the food its special taste.

Foods you have to try in Gaziantep

Baklava that's out of this world

Let's start with the big star - Gaziantep's famous baklava. This isn't your regular baklava. The city's version is so special that the European Union gave it protected status.

What makes it different? It's all about the pistachios. Gaziantep's baklava uses local pistachios known for their strong flavor and bright green color.

Here's a quick look at the baklava:

• Layers: 40-50 sheets of super thin phyllo dough
• Filling: Finely ground pistachios
• Syrup: Light sugar syrup (not too sweet)
• Texture: Crispy on top, a bit chewy in the middle

For the best baklava, go to İmam Çağdaş. They've been making sweet treats since 1887, so they really know what they're doing.

Kebabs that'll make other kebabs seem boring

Gaziantep takes its kebabs seriously. With more than 30 types, you could eat a different kebab every day for a month!

One that stands out is the Ali Nazik kebab. It's smoky eggplant puree topped with soft lamb and yogurt. It's a real flavor explosion.

Another must-try is the Simit Kebab. Don't mix this up with the Turkish bagel-like bread. In Gaziantep, simit means ground meat mixed with bulgur wheat. It's shaped into small meatballs and grilled just right.

For a kebab feast, try Kebapçı Halil Usta. It's always full of locals, which is a good sign.

More than just kebabs and baklava

Eggplant dishes that'll surprise you

In Gaziantep, eggplant isn't just a side dish - it's the main event. The city has over 40 different eggplant-based recipes.

One that stands out is Karnyarik, which means "split belly." It's an eggplant stuffed with spicy meat and baked until it's super soft.

Another favorite is Patlican Kebabi (eggplant kebab). Pieces of eggplant are grilled with lamb and served with a tangy yogurt sauce. It's simple but really tasty.

Soups that'll make you feel good

Gaziantep's soups are meals on their own. Yuvalama is a filling soup with tiny meatballs, chickpeas, and yogurt. It's usually served during religious holidays but you can find it all year in many restaurants.

For something different, try Beyran. It's a spicy soup with lamb, rice, and garlic. People often eat it for breakfast, but it's good any time of day.

Where to eat in Gaziantep

Gaziantep has lots of great places to eat, from street food to fancy restaurants. Here are some spots you should check out:

1. Imam Çağdaş: Known for baklava and kebabs
2. Kebapçı Halil Usta: Great for kebabs
3. Metanet Lokantası: Good for traditional Gaziantep dishes
4. Katmerci Zekeriya Usta: Best place for katmer, a crispy pastry with pistachios and clotted cream

Things to do besides eating

While food is the main attraction, Gaziantep has more to offer. Here are some non-food activities:

• Zeugma Mosaic Museum: Has some of the world's best-kept Roman mosaics
• Gaziantep Castle: A fortress from the 6th century with great city views
• Coppersmith Bazaar: Watch craftsmen at work and buy unique souvenirs

Best time to visit Gaziantep

Gaziantep has hot summers and cool winters. The best times to visit are spring (April-May) or fall (September-October) when it's not too hot or cold.

If you're really into food, plan your trip during the GastroAntep Festival in September. It's a week-long celebration of Gaziantep's food heritage with cooking demos, food tastings, and cultural events.

How to get there and move around

Gaziantep has an international airport with regular flights from Istanbul and other big Turkish cities. Once you're in the city, you can walk to most attractions in the city center.

For longer trips, use the city's good bus system or take a taxi. Just make sure the meter is on or agree on a price before you start your ride.

Last thoughts

Gaziantep is a food lover's ideal destination. From its world-famous baklava to its many kebabs and eggplant dishes, the city offers a food adventure like no other.

But it's not just about the food. Gaziantep's rich history, friendly people, and lively culture make it a great place to visit. So pack your bags (and your appetite) and get ready for an amazing time in Turkey's food capital.

FAQs

Is Gaziantep okay for tourists?

Gaziantep is usually fine for tourists. Like any big city, be smart about safety - stay aware of what's around you and keep your valuable things secure. The local people are friendly and welcome visitors.

How long should I stay in Gaziantep?

To really experience Gaziantep's food and main attractions, plan to stay for at least 3-4 days. This gives you enough time to try different restaurants, see the main sights, and maybe even take a cooking class.

Is Gaziantep expensive?

Compared to Istanbul or other popular Turkish places, Gaziantep is pretty affordable. You can find good places to stay and eat without spending too much. Some fancy restaurants and special food items might cost more, though.