Spices of Gaziantep
A south-east Turkish city and UNESCO Creative City of Gastronomy, known for pistachio baklava, kebabs and red pepper pastes.
Traded and grown here
Best time: April to June, and September to November.
Gaziantep sits near the Syrian border on an old trade route. It was named a UNESCO Creative City for gastronomy in 2015, and its kitchens are known for kebabs, soups, baklava and many pastes and spice mixes.
Spices and trade
Red pepper paste, called biber salcasi, and chilli flakes are used widely. Sumac, cumin, mint, cinnamon and black pepper appear in many dishes. Baklava is made with local pistachios.
The place and its people
The city's cuisine draws on Turkish, Arab and Armenian kitchens. Coppersmiths' bazaars and the old Bakircilar Carsisi give a sense of the older trade.
Visiting
The Zeugma Mosaic Museum and the castle are well known. Eat kebab and baklava at old restaurants.
A trail idea for Gaziantep
- Bakircilar Carsisi Walk the coppersmiths' market.
- A spice shop Buy chilli flakes and sumac.
- A baklava shop Try pistachio baklava.
- Zeugma Mosaic Museum See the Roman mosaics.
Written by the EveryMasala desk with AI assistance. Background: "Gaziantep" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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