Gaziantep city 474 km (294 mile) to Cappadocia and 1151 km (715 mile) away from Istanbul. Gaziantep located in south west part of Turkey. Gaziantep is one of the modern provinces of the region and also one of the oldest of Hittite origin. Being the center of pistachio nut cultivation in Turkey and with its extensive olive groves and vineyards, Gaziantep is one of the important, industrial centres of Turkey.

In the center of the city stands the Gaziantep Fortress and the Ravanda citadel as the reminders of past. The Archaeological Museum, with its important collections from Neolithic and the Hittite ages as well as the Roman and Commagene times, attracts many visitors. The surroundings of the city are also full of valuable Hittite remains. The Suzer House, which has been restored to its original beauty, now houses the Ethnographical Museum. The Yesemek Sculpture Workshop, 30 kms south of the town of Islahiye, is one of the world’s first of this kind. Some of the other historical remains are the Belkis, and Kargamis Ruins by the town of Nizip. Dulluk which is close to the city center is ideal for those who would like to rest in a natural setting amidst forest and has camping facilities.

Gaziantep is famous for its three regional specialties. First is the copper-ware products you will not want to pass up. The delicious lahmacun (a kind of pizza) is the second, while the third is the sweet pastry baklava, which Gaziantep makes the best in the world.

Gaziantep, formerly known only as “Antep,” received its “Gazi” moniker (“War Veteran” in Turkish) after the city was defended heroically during the First World War. But the city’s real claim to fame is its cuisine, especially its kebab and baklava. In Antep, the locals call every grilled meat dish “kebab.” Among others, there’s ciger kebab (liver), the classic sish kebab, patlican kebab (eggplant kebab) and Ali Nazik kebab (grilled meat over eggplant puree). Stay there long enough and you might even find they’ve named a kebab after you!

Gaziantep is a heavenly place for meat lovers, a carnival for the stomach and a feast for the eyes.  But talking only about meat would be unfair to the desserts that originated here, such as baklava, katmer and kadayıf. Oh, yes we forgot!  Let’s add lahmacun to this beautiful menu. Antep-style lahmacun means it is always prepared with garlic and it’s always better with garlic.

As there is a huge corpus over here, we’ll try to make a list: kebab, katmer (a dessert of filo dough wrapped around pistachio, buttermilk and sugar), ciger, baklava, burma kadayif, beyran (a soup Like kelle paca), lahmacun, meyan koku serbeti (Licorice Root Juice), dutsuyu (Berry Juice), yuvalama (an Antep-style soup made with tiny meatballs), icli köfte, eksili yuvarlak kofte (meatballs in a piquant sauce) and kusleme (a kind of lamb filet, considered “as precious as caviar” by some). Of course we didn’t have enough time to eat all of these things (although we did try most of them).

Gaziantep totally changes the way you eat. This is a place where you can have liver kebab for breakfast. And when you want to eat it at lunch, no sir! You can’t find it. The chef will say: “Today go home and come back tomorrow before 9:30 in the morning”. Can you believe it?

This is your daily nutrition chain in the city. Breakfast: ciger kebab. Lunch: sish kebab. Dinner: beyran, lahmacun and again another kind of kebab. If you still have room in your stomach, add some baklava or another dessert to each meal. The truth is that we ate so much over three days in Antep that we almost became sick. But the other truth is that Gaziantep is a real experience for real eaters.

There are many good boutique hotels and also star hotels in Gaziantep. They are; Anadolu Evleri, Asude Konak, Grand Hotel, Velic Hotel, Met Gold Hotel, Tugcan Hotel etc.

Districts of Gaziantep Province




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