Gaziantep instance of city
Culture
Cuisine
Gaziantep is largely regarded as the city with the richest cuisine in Turkey. It was the first city in Turkey to be designated as a City of Gastronomy by UNESCO in 2015. In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication.
The cuisine of Aintab was attested to be "rich" by many travellers throughout the centuries. 19th-century British traveller noted: "The padishah himself would do well to visit Aintab, just to taste the rich food to be found there."
Types of kofta (Turkish: köfte; Gaziantep dialect: küfte) include içli küfte (lit. 'stuffed kofta'), sini küfte, yoğurtlu küfte, yağlı küfte (lit. 'greasy kofta'), tahinli küfte, pendir ekmekli küfte (lit. 'kofta with bread and cheese'), and more. Some koftas do not include any meat such as yapma and malhıtalı küfte (lit. 'lentil kofta').Pilafs in the Aintab cuisine often accompany the main dish and aren't the main course alone. Traditionally, bulgur is used for the pilafs. The bulgur pilafs can include orzo (Turkish: Şehriyeli bulgur pilavı; Gaziantep dialect: Şʿāreli burgul pilov) or ground beef (Turkish: Kıymalı aş or Meyhane pilavı, lit. 'tavern pilaf').There are several types of exclusively-Armenian soups in Aintab cuisine. These include vardapet soup and omız zopalı.Vegetable dishes of Aintab often include meat but can be vegetarian as well. These include dorgama (Turkish: doğrama), moussaka, bezelye, bakla, kuru fasulye, mutanya, türlü, and kabaklama. Dolma is a very common dish, different variants of which are cooked. One is kış dolması (lit. 'winter dolma'), for which dried vegetables, such as squash, eggplants, and peppers are used.
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