Gaziantep, which has been registered by UNESCO in the field of gastronomy, continues to make a name for itself with its 99 registered dishes, most notably its kebabs, beyran, yuvalama, baklava, and katmer.
Stating that it is a source of pride for Gaziantep cuisine to be in the top 10 of the TasteAtlas list, local chefs agreed that, "Gaziantep is the first city in Turkey to be registered in the field of gastronomy, and now it has been selected by a world-renowned rating company as one of the top 10 cities in the world for food and drink.
Of course, it is quite normal for Gaziantep cuisine to be on this list because it is a rich cuisine. As a gastronomy city, it entered this list not only due to the high variety of products and dishes but also in terms of flavor."
CHARACTERISTICS OF GAZİANTEP DISHES
- The spices used in the dishes are unique. For example, haspir (saffron) or mint is used in yogurt-based dishes, tarragon in some dishes and soups, cumin in liver kebab, fennel in ashure, and cinnamon in rice pudding.
- While one or two types of sour ingredients are used elsewhere, there are seven different types of sour ingredients kept in Gaziantep cuisine, which are used according to the dish.
- Lemon, citric acid, verjuice, verjuice molasses, sumac powder, sumac sour, and pomegranate molasses.
- For example: Verjuice is used for okra, plum for stuffed leaves, pomegranate molasses for cabbage and beet rolls, and sumac sour for juicy salads.
- Fresh garlic, which is healthy, flavorful, and appetizing, is used in many dishes; so much so that there is a dish called garlic stew (sarımsak aşı) or a fava bean pan dish where it is added in equal parts.
News Source: İHA
