Southeastern Anatolia (Gaziantep & Şanlıurfa) Street Food

6 dishes in Turkey

6 street foods from Southeastern Anatolia (Gaziantep & Şanlıurfa), Turkey: Baklava, Lahmacun, Çiğ Köfte, Katmer and Ali Nazik and more. Each one has its own page with the story behind it and what to look for.

Street foods of Southeastern Anatolia (Gaziantep & Şanlıurfa)

Gaziantep Original · Pistachio Pastry Baklava Gaziantep baklava was the first Turkish product to be registered as a protected geographical indication by the European Union, in 2013. Dozens of hand-stretched phyllo sheets are layered with butter and a thick bed of ground Antep pistachios, cut into diamonds before baking, then soaked in hot sugar syrup the moment it… Thin-Crust Classic · Minced Meat Flatbread Lahmacun The name comes from Arabic "lahm bi ajin," meaning simply "meat with dough," reflecting the dish's roots in the Arab-influenced cuisines of Turkey's… A thin round of dough is spread with a paste of minced lamb, tomato, pepper, and herbs, baked quickly in a hot oven until the edges crackle, then rolled around fresh parsley, onion, and a… Şanlıurfa Original · Spiced Bulgur "Tartare" Çiğ Köfte A 2008 Turkish food-safety regulation effectively pushed raw meat out of commercially sold çiğ köfte, so nearly everything sold on the street today… Fine bulgur is kneaded for a long time by hand with tomato and pepper paste and a hot spice blend until it turns into a dense, spicy paste, then shaped into small ovals and wrapped in… Gaziantep Breakfast · Pistachio-Kaymak Pastry Katmer In Gaziantep, katmer is traditionally served to newlyweds on the morning after their wedding. A sheet of dough is stretched paper-thin, spread with clotted cream (kaymak) and crushed green pistachio, folded into a square, and griddle-cooked until the layers crisp and the pistachio… Gaziantep Dish · Smoky Eggplant & Lamb Ali Nazik Its name is wrapped in competing folk stories, from a polite cook named Ali to an Ottoman sultan's praise, and none is firmly documented. Eggplants are charred over open flame until smoky, peeled, and mashed with garlicky yogurt, then topped with a sauté of minced lamb and butter-fried peppers. Gaziantep's esnaf lokantası… Liver on skewers · Eaten for breakfast Ciğer Kebabı (Liver Kebab) In Gaziantep, Şanlıurfa and Diyarbakır, liver kebab is a breakfast food, and Gaziantep's rule of thumb is two pieces of liver to one of tail fat. Cubes of lamb liver alternated with tail fat are grilled on skewers and served with flatbread, onion, parsley and cumin.

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• Aegean (İzmir & Bodrum)6
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• Central Anatolia (Ankara, Konya & Cappadocia)5
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• Eastern Anatolia (Erzurum & Bitlis)4