Land of Production and Flavor “Gaziantep”
Land of Production and Flavor “Gaziantep”
The largest Southeastern Anatolia Region, which is the 6th largest city in Turkey's Gaziantep, Anatolia with the first settlement area of 5 thousand 165-year history and is one of the oldest living cities in the world. It is located at the junction of the Mediterranean and Southeastern Anatolia Regions, the largest of the GAP. 7 thousand 642 square kilometers with covers 1 percent of Turkey's land. According to the 2000 census, its population is 1 million 269 thousand. There are 9 districts in the center including Şahinbey and Şehitkamil, Oğuzeli, Yavuzeli, Nizip, Araban, Nurdağı, Karkamış and Islahiye.
Turkey's Gazi City
Gaziantep and its region, which was occupied by the British and French after the First World War, gained independence by giving 6317 martyrs as a result of the mind-boggling defenses of the people and the unique heroes, and gained admiration all over the world.
On 8 February 1921, the Turkish Grand National Assembly awarded Antep with the title of AZ GAZI ”. The miracle city, which was awarded the title of Gazi in the National Struggle years, continues its loyalty to the country of Gaziantep with its contributions to the country's industry.
Gaziantep Cuisine has a privileged place among Turkish and world cuisines with its rich traditions and regional palate. Antep, a unique treasure for gastronomic tourism, is like a branch of fine art. It is a culture with its tool, equipment, cooker, product and eater.
The most important point that attracts attention in Gaziantep cuisine at first glance is the meticulousness shown in the material used. All the ingredients that make up the food are chosen with great care and spices, paste and mixtures that give different taste and flavor are used in abundance in meals.
An Entrepreneur City
The development efforts initiated in the early years of the Republic through personal initiatives made Gaziantep a special place in the Turkish economy. The insufficient state investments in Gaziantep led the people of the city to production and trade; this prevented migration to the west and also made Gaziantep entrepreneurs an example to the whole world. Today, 60 percent of the production of pasta in Turkey, 45 per cent of the yarn, 80 percent of the carpet, Antepfıstığı at 90 percent, 50 percent in knitwear, 85 percent in manufacturing and export of pulses are carried out by Gaziantep.
The beauty and taste of Gaziantep dishes are as much as the quality of the ingredients as well as the mastery and dexterity of the local Keyvanis (who cook well). For Antep people, especially home cooking should not only be delicious, but also showy and laborious; In Antep cuisine, cooking pots called ”cauldron” evokes the abundance of cuisine. Meat, bulgur, yogurt, garlic, spices, pistachios and butter are used in home cooking. The names of these dishes are also local and usually foreign. For example, şiveydiz, pirpirim vaccination, boiling, such as stewed… Besides the flavor of Antep cuisine is healthy.
For example, iv şiveydiz ’is a dish that you will find onions, garlic, chickpeas, meat, yoghurt in short. Next to it is a bulgur pilaf; you feed. However, the basic food of Antep Cuisine is undoubtedly the ”rounding inde in the folk language called” nesting ”. It is a yoghurt and juicy meal consisting of chickpeas and small meatballs and is eaten in all the houses on the first day of the feast. One of the most indispensable ingredients of Kent Cuisine is mutton. Beef consumption is almost negligible. Here, Gaziantep, dawn at the beginning of the liver kebab, declaration, eating and drinking pleasure began with; With its kebabs, baklava, cauldron dishes and legendary restaurants, it is a completely different city where it will live until midnight yar
The largest Southeastern Anatolia Region, which is the 6th largest city in Turkey's Gaziantep, Anatolia with the first settlement area of 5 thousand 165-year history and is one of the oldest living cities in the world. It is located at the junction of the Mediterranean and Southeastern Anatolia Regions, the largest of the GAP. 7 thousand 642 square kilometers with covers 1 percent of Turkey's land. According to the 2000 census, its population is 1 million 269 thousand. There are 9 districts in the center including Şahinbey and Şehitkamil, Oğuzeli, Yavuzeli, Nizip, Araban, Nurdağı, Karkamış and Islahiye.
Turkey's Gazi City
Gaziantep and its region, which was occupied by the British and French after the First World War, gained independence by giving 6317 martyrs as a result of the mind-boggling defenses of the people and the unique heroes, and gained admiration all over the world.
On 8 February 1921, the Turkish Grand National Assembly awarded Antep with the title of AZ GAZI ”. The miracle city, which was awarded the title of Gazi in the National Struggle years, continues its loyalty to the country of Gaziantep with its contributions to the country's industry.
Gaziantep Cuisine has a privileged place among Turkish and world cuisines with its rich traditions and regional palate. Antep, a unique treasure for gastronomic tourism, is like a branch of fine art. It is a culture with its tool, equipment, cooker, product and eater.
The most important point that attracts attention in Gaziantep cuisine at first glance is the meticulousness shown in the material used. All the ingredients that make up the food are chosen with great care and spices, paste and mixtures that give different taste and flavor are used in abundance in meals.
An Entrepreneur City
The development efforts initiated in the early years of the Republic through personal initiatives made Gaziantep a special place in the Turkish economy. The insufficient state investments in Gaziantep led the people of the city to production and trade; this prevented migration to the west and also made Gaziantep entrepreneurs an example to the whole world. Today, 60 percent of the production of pasta in Turkey, 45 per cent of the yarn, 80 percent of the carpet, Antepfıstığı at 90 percent, 50 percent in knitwear, 85 percent in manufacturing and export of pulses are carried out by Gaziantep.
The beauty and taste of Gaziantep dishes are as much as the quality of the ingredients as well as the mastery and dexterity of the local Keyvanis (who cook well). For Antep people, especially home cooking should not only be delicious, but also showy and laborious; In Antep cuisine, cooking pots called ”cauldron” evokes the abundance of cuisine. Meat, bulgur, yogurt, garlic, spices, pistachios and butter are used in home cooking. The names of these dishes are also local and usually foreign. For example, şiveydiz, pirpirim vaccination, boiling, such as stewed… Besides the flavor of Antep cuisine is healthy.
For example, iv şiveydiz ’is a dish that you will find onions, garlic, chickpeas, meat, yoghurt in short. Next to it is a bulgur pilaf; you feed. However, the basic food of Antep Cuisine is undoubtedly the ”rounding inde in the folk language called” nesting ”. It is a yoghurt and juicy meal consisting of chickpeas and small meatballs and is eaten in all the houses on the first day of the feast. One of the most indispensable ingredients of Kent Cuisine is mutton. Beef consumption is almost negligible. Here, Gaziantep, dawn at the beginning of the liver kebab, declaration, eating and drinking pleasure began with; With its kebabs, baklava, cauldron dishes and legendary restaurants, it is a completely different city where it will live until midnight yar
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