Southeastern Anatolian culinary heartland famous for crisp pistachio baklava, rich breakfast bone broths, and fire-roasted kebabs.
The cities of Gaziantep, Urfa, and Antakya form the gastronomic heart of southeastern Anatolia, where fertile plains produce bright green pistachios, hot peppers, and ancient stone hearth ovens.
Paper-thin layers of filo dough filled with bright green local pistachios, baked with clarified butter and soaked in light sugar syrup.
Fiery morning soup of shredded slow-cooked lamb neck, rice, and garlic simmered with rendered tallow and Aleppo red pepper.
Authentic dishes and home cooking from Southeastern Anatolian (Gaziantep & Urfa).
The benchmark against which all baklava is measured: forty-odd hand-rolled yufka layers, clarified butter, and a deep seam of vivid Antep pistachio, cut into diamonds and bathed in light syrup. Gaziantep's craft, protected by GI.
Gaziantep's fierce breakfast soup: slow-cooked lamb and rice in a garlicky, chili-red broth, assembled to order in a copper bowl and blasted over high flame — traditionally eaten at dawn, and strong enough to justify the hour.
Green olive, walnuts and red pepper come together in this southeastern Turkish salad, seasoned with clove and tossed together raw.
A southeastern Turkish salad of eggs, cracked black pepper and parsley, seasoned with sumac and tossed together raw. Serve with toasted pide.