The cornerstone of Antep cuisine. From cubed meat kebab to onion kebab, eggplant kebab to ali nazik — unique flavors.
World-famous desserts where pistachios meet pastry. Dozens of varieties led by EU-registered baklava.
Beyran for mornings, yuvalama for Eid, lebeniye for winter. The soul of Antep tables — soups and stews.
From içli köfte to çiğ köfte — Antep köfte culture is an art form in itself.
From EU-registered Gaziantep lahmacun to chickpea wrap — the unique tastes of Antep streets.
From cheese börek to GI-registered tırnaklı pide and kübban bread — Gaziantep's pastries and breads.
From spicy paste to muhammara, gavurdağı to avrat salad — appetizers that brighten every table.
From Buhara pilaf to firik pilaf, embroidered dolma to stuffed eggplant — essentials of the Antep table.
From licorice sherbet to menengiç coffee, şıra to mulberry syrup — traditional beverages of Antep.
🍳 Breakfast
Antep breakfast is an experience in itself: start the day with katmer, beyran, liver, batma kaymak and Antep cheese.
From Antep pistachio to pepper paste, sumac to thyme honey — the ingredients that make Gaziantep cuisine unique.