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016 HEALTH AND LABORATORY MAGAZINE

TURKISH CUISINE

CULTURE: GAZIANTEP
Gaziantep
cuisine, with its CUISINE
kebabs, meat
dishes and
baklava, has
become the
leading city in
Turkey in this
field with the
decision of
UNESCO.

Gaziantep, which is one roasting, saucepan, and ing to meal in Gaziantep of meat dishes, 15 kinds groom for having a sweet
of the most important oven dishes are used. Ga- cuisine. Lemon, lemon salt, of pickles and 22 kinds life. Besides, a tray of
settlements of our country ziantep received the “Local sour grape, sour grape of halva. Yoghurt dishes, katmer dessert is brought
with its historical richness Gastronomy and Tourism” molasses, sumac powder, which have a considerable to the girl’s house by the
and geographical location, theme award of European sumac sour, pomegran- place the Antep cuisine, groom’s groomsmen. This
reveals an original cultural Destination Project (EDEN) ate syrup. For example; green almond meal, forest, means an intention to have
structure that colors the National Destination for Sour grape is used in okra, broad bean, meadow saf- a sweet life between the
Turkish culinary tradition 2015. In addition, Gazian- plump in wrapped, pome- fron meal, pea, apple meal, families. In Gaziantep, the
with its variety of dishes. tep Cuisine entered the granate syrup in stuffed bean, pumpkin, meatball, so-called groom’s tray
Creative Cities Network cabbage and beet, and mushroom, potato, onion became popular after the
Although people who List established with the sumac extract in the watery and soup made with groom’s katmer event, but
adopted here as their participation of 116 cities in salad. chickpeas and small mince the people of Antep buy
homeland by loving the line with the decision of the dumplings are the first Katmer dessert to keep
air, water and soil hereof UNESCO Executive Board - Fresh garlic, which is both dishes that come to mind. this culture alive. For Ga-
throughout the history and took its rightful place in healthy, tasty and appetiz- ziantep, katmer is a must
have different languages, the world cuisine. ing, is used in many dishes. ANTEP BAKLAVA like baklava.
religions and ethnic origins, So much so that there is a AND KATMER
they have met in a common The secret of the flavor in meal called “garlic meal” ANTEP STYLE
taste and have contributed Gaziantep dishes, which alone or a horse bean pan STUFFED MEATBALLS
to the emergence of to- appeals to almost every- in which it is added in half.
day’s rich Gaziantep cuisine one’s taste, is not only due
culture. Gaziantep cuisine to the experience and skill ANTEP KABABS
is a universal wealth that of those who cook. The
carries the traces of civili- high aroma and taste of
zations that have ruled its herbal and animal products
lands for centuries. Meticu- produced under natural
lousness in the selection of conditions in the region
the ingredients used in the also have a share in this An excellent taste of plenty
flavor. We can list some
preparation of dishes and features of Gaziantep dish- of peanuts and cream In Gaziantep, which is on
desserts taught as a herit- es as follows: that is consumed in the the Creative Cities Net-
age from grandmother to mornings and on weekends work that includes several
grandchild, the skill shown - The spices used in the Kebab varieties, which are in Gaziantep. Katmer cuisines of the world with
in preparation and cooking, meals are different. For among the first famous dessert, a flavor unique its meals, the presentation
the spices, pastes, sauces example, in the meals with dishes that come to mind to Gaziantep, is as old period has now started for
and mixtures that are used yoghurt, the safflower when Gaziantep cuisine is as baklava. According to local flavors. Traditionally,
in the production of dishes (saffron) or peppermint mentioned, are made in some rumors, this dessert special emphasis is placed
and that give different are used, in some dishes 32 types including loquat, type comes from the Ar- on the soup made with
taste and flavor in the and soups the cinnamon is vegetable, quince, apple, menians and is estimated chickpeas and small mince
dishes caused Gaziantep used, and in liver kebab the chervil, bagel, eggplant, to have a history of 500 dumplings and stuffed
dishes and desserts to be- cumin is used, in ashoura cauldron, pumpkin, Kilis, years. It is not difficult to meatballs in Gaziantep.
come famous and a taste the fennel is used and in sour, mushroom, yoghurt make Katmer dessert, but While meat is placed in the
in demand. rice pudding the cinnamon and quince and meat it takes mastery to achieve dough of stuffed meatballs,
is used. stews. its taste. This dessert, onions, lamb and almonds,
In Gaziantep dishes, which which still has an impor- peanuts, walnuts and
have more than 400 kinds - While one or two kinds of While 26 kinds of meatballs tant place in Gaziantep’s spices are added to the
of dishes, all cooking tech- sour is used everywhere, are available in the cuisine, cuisine, is still being eaten salpicon.
niques including boiling, seven kinds of sour are there are 27 kinds of rice, in the breakfast after the
grilling, panning, saute, available and used accord- 15 kinds of stuffing, 26 kinds first night of the bride and