A type of sweet börek, katmer is a specialty of Gaziantep, or simply Antep – Türkiye's gastronomic capital and a rich melting pot of diverse cultures and cuisines nestled in southeastern Anatolia – an ancient city whose claim to fame is being home to world’s finest pistachios and the delicious Antep baklavası.

Katmer is what most locals start their day with: in fact, there are bakeries and cafés in Gaziantep open from early morning until noon serving katmer for breakfast. Traditionally, it is also the first meal eaten by newlyweds after their first wedding night, as it represents the sweetness they hope to find in their marriage. 

The ancient Anatolian city of Antep, today known as Gaziantep, is Türkiye's gastronomic capital famous for being home to the world’s finest pistachios and the delicious Antep baklavası. Originally an Ottoman legacy, baklava is regarded as one of the greatest creations from the pastry chefs at Topkapı Sarayı, the major royal residence of Ottoman sultans from the 15th to the 19th century.

Baklava was traditionally prepared for Eid-al-Fitr, also known in Türkiye as Ramazan or Şeker Bayramı, a religious holiday when Muslims celebrate the ending of Ramadan, the Islamic holy month of fasting. Today, this Turkish treat is available year-round, and with more than 500 baklava bakeries in the city of Gaziantep, it is definitely not to be missed, especially during the pistachio harvest from midsummer to September, when these emerald-colored nuts are just the right size for baklava. 

Alinazik is a Turkish kebab variety originating from Gaziantep. It consists of char-grilled and puréed eggplants that are combined with garlic yogurt sauce, then topped with chunks of meltingly sweet lamb. The meat is typically stewed with onions, red pepper paste, tomatoes or tomato paste, and olive oil.

It is important that the eggplants have a smoky flavor, and the best way to achieve it is to roast them over a coal fire. When served, alinazik kebab is traditionally accompanied by rice pilaf or grilled vegetables on the side.

Beyran çorbası is a traditional soup originating from Gaziantep, where it's served for breakfast. It consists of rendered lamb fat that's topped with rice and shredded lamb meat. The combination is then cooked with the addition of garlic, pepper paste, and lamb broth.

This soup is notorious for its spiciness, making it a pretty unusual way to start the day. If desired, the soup can be served with lemon wedges and fresh Turkish bread on the side.

A great example of Turkish regional cuisine, Ezogelin çorbası is a hearty, mint-flavored soup made with red lentils, bulgur, pepper paste, and various Turkish spices. The origins of this classic Turkish winter dish are attributed to an unhappily married woman named Ezo who lived in the village of Dokuzyol near Gaziantep in the early 20th century.

It is believed that Ezo used to make this soul-warming soup in a desperate effort to win over her mother-in-law's cold heart. Ezo's story was often depicted in films and lamented in folksongs, and her name still lives on in this flavorful dish. Today, apart from being served as a warm starter or even as a breakfast meal, Ezogelin çorbası is traditionally prepared as soul food for the young brides-to-be in order to sustain them for the marital journey that lies ahead.

Arguably the most laborious Turkish soup and one of Gaziantep's favorites, yuvarlama çorbası is made with spiced meatballs, chickpeas, yogurt broth, olive oil, and other optional ingredients. The soup is traditionally prepared for the three-day celebration of the fast-breaking Ramazan Bayramı, and it is served in virtually every Anatolian home.

The preparation of this festive soup is a time-consuming process, and everyone is involved, as often both family members and neighbors get together to share the work and joy of rolling hundreds of tiny yuvarlama köfte. These spiced meatballs are typically made with lean beef mince, and either rice or bulgur flour, but they can also be made without meat. 

Nohut dürümü is a traditional dish originating from Gaziantep. The dish is usually made with a combination of chickpeas, salt, pepper, stock, lavash flatbread, onions, parsley, sumac, lemon juice, bell peppers, paprika, and hot pepper flakes.

The chickpeas are soaked overnight, boiled, and partly mashed. They're placed into a lavash flatbread with lemon juice, salt, pepper, parsley, onions, bell peppers, sumac, paprika, and hot pepper flakes. The dish is then served either open or wrapped. 

Şiveydiz is a traditional soup originating from Gaziantep. The soup is usually made with a combination of fresh green garlic, scallions, lamb, yogurt, chickpeas, butter, mint, chili flakes, salt, and pepper. The lamb and chickpeas are cooked in water, then mixed with the yogurt, onions, garlic, chili flakes, and seasonings.

Once cooked, the soup is mixed with butter-sautéed mint and served. The soup is often prepared in April and May, and it's believed that it helps cure the common cold.