Gaziantep, Turkey. BEST FOOD of Turkey by UNESCO

We flew our Learjet 60XR to Gaziantep, Turkey. Let me take you on a short tour through Gaziantep city.

Oh, almost forgot that Gaziantep is called Gastronomical capital of Turkey by UNESCO. Haven't tried better food than here. If you want to try best turkish food, go to Gaziantep!

Gaziantep, previously and still informally called Antep in Ottoman Turkish, is the capital of Gaziantep Province, in the western part of Turkey's Southeastern Anatolia Region, some 185 kilometres (115 mi) east of Adana and 97 kilometres (60 mi) north of Aleppo, Syria. It is probably located on the site of ancient Antiochia ad Taurum, and is near ancient Zeugma.

Gaziantep is the probable site of the Hellenistic city of Antiochia ad Taurum.

In the center of the city stands the Gaziantep Fortress and the Ravanda citadel, which were restored by the Byzantines in the 6th century.

Food in Gaziantep is different from the cuisine in other parts of Turkey because of the influence of Oğuz Turks, Kurds and the culinary traditions of nearby Aleppo which was an important regional administrative center of the Seljuk and Ottoman empires. The difference is noticeable in its rice dishes, soups, kebabs, köfte (meatballs), etc. The meatballs come in varieties of çiğ köfte, içli köfte, meatball with malhita (lentils), sour small meatballs, and small meatball with yoghurt. Gaziantep's food is known for being spicy compared to other Turkish cuisine; many of the local specialties as well as savory foods shared with other regions of Turkey are prepared with Aleppo pepper, a type of chili pepper, and paprika.

Antep's desserts include the sweet pastry baklava, burmalı, künefe, kadayıf, etc. In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender type of pistachios.

Its kebab varieties include the kıyma (minced meat) kebab, kuşbaşı (meat cut in goulash-type cubes) kebab, simit kebab, patlıcan (aubergine) kebab, ciğer (liver) kebab and soğan (onion) kebab. There is also lahmacun, yuvarlama (mas soup) and karışık (mixed) dolama (a preparation made of different types of vegetables, yoğurtlu patates), beyran, etc.).

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