Ingredients:

• 1 onion

• 300 grams diced beef (or lamb)

• 4 roasted eggplants

• A few cloves of garlic (to taste)

• 4 tablespoons yogurt (or more to taste)

• Spices: salt, cumin, red pepper flakes, and black pepper

How to make it:

1. Mince the onion and sauté it in a bit of oil. When the onion starts to turn translucent, add the diced beef (or lamb) and cook them together, stirring continuously. Add the spices and continue stirring until the meat is cooked through.

2. Cut the roasted eggplants into small pieces and add the chopped garlic. Then, add a bit of yogurt to the eggplant mixture and mix well.

3. First, create a “bed” of eggplant on each plate, then top it with the meat mixture. Serve with melted butter or extra red pepper flakes. Enjoy!

Tip:

The meat mixture on top of the eggplant is traditionally quite spicy, but since not everyone can handle the heat, we suggest tasting the meat as you cook it and adjusting the spice level to your liking.

Source: Daily Sabah

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A City Steeped in History

With a history dating back thousands of years, Gaziantep has been home to numerous civilizations, including the Hittites, Assyrians, Romans, Byzantines, and Ottomans. The city’s strategic location along ancient trade routes made it a significant cultural and commercial hub. Visitors can explore historical landmarks such as:

• Gaziantep Castle: A well-preserved fortress that has stood since Roman times, offering breathtaking panoramic views of the city.

• Zeugma Mosaic Museum: Home to one of the world’s most extensive collections of Roman mosaics, including the famous “Gypsy Girl” mosaic.

• Tahmis Coffee House: A historic café dating back to the 17th century, where locals and tourists alike enjoy traditional Turkish coffee.

The Gastronomic Capital of Türkiye

Gaziantep is often considered the culinary capital of Türkiye and has even been recognised by UNESCO for its gastronomy. The city’s cuisine is a blend of Middle Eastern, Mediterranean, and Anatolian influences, making it a paradise for food lovers. Some must-try dishes include:

• Baklava: Gaziantep is the birthplace of this world-famous dessert, made with layers of thin pastry, pistachios, and sweet syrup.

• Kebabs: From spicy Adana kebab to the unique Alinazik kebab (made with smoked aubergine purée), Gaziantep is renowned for its mastery of grilled meats.

• Beyran Soup: A rich and spicy lamb soup, often enjoyed for breakfast.

• Katmer: A delicious pastry filled with clotted cream and ground pistachios, perfect for those with a sweet tooth.

A Thriving Artisan and Trade Centre

Beyond its food, Gaziantep is famous for its traditional crafts and bustling bazaars. The Zincirli Bedesten and Coppersmiths’ Bazaar are excellent places to explore handmade copperware, textiles, and spices. The city is also well known for its high-quality pistachios, which are exported worldwide.

While deeply rooted in tradition, Gaziantep is also a modern and growing city. It boasts excellent transport links, a thriving economy, and a welcoming atmosphere for visitors. The city has invested in tourism, offering a range of accommodations, from boutique hotels to luxury stays.

Gaziantep is a city that captivates visitors with its blend of history, culture, and cuisine. Whether you’re exploring ancient ruins, indulging in a feast of local delicacies, or shopping in vibrant markets, Gaziantep offers an experience like no other. It is truly a must-visit destination for anyone looking to immerse themselves in the rich heritage of Türkiye.

Getting there

Gaziantep Airport is situated approximately 20 km from the city centre and operates regular domestic flights from all major Turkish cities throughout the year.

Impact of the February 2023 earthquakes on Gaziantep

Gaziantep was among the cities impacted by the devastating earthquakes of February 2023, which had their epicentre in neighbouring Kahramanmaraş and affected 13 provinces across southern and southeastern Türkiye. While some districts of Gaziantep province were severely damaged, the city itself fared better than places like Adıyaman and Antakya, the latter of which was left almost unrecognisable. Still, significant destruction occurred, including the partial collapse of Gaziantep’s Roman-era castle. Many historic mosques in the city centre sustained damage and remain under restoration, while some residential buildings were either destroyed or deemed unsafe. Despite these challenges, much of the city, particularly its newer districts, remained intact, with daily life continuing amid ongoing recovery efforts.

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Imagine my surprise when I learned they were supposed to look like that and, even better, the soft pulp was juicy and delicious.

The loquat

The loquat is an indicator that spring has arrived and, although the loquat tree is not native to Turkey, it has ultimately become very Mediterranean, a true local and you will see them growing everywhere.

Japanese in origin (Eriobotrya japonica), the Turkish name for it is either “Yeni Dünya” (New World), or sometimes “Malta Eriği” (Maltese Plums). 

Loquats are luscious and delicious. They are juicy, tangy and sweet, with the perfect combination of acidity and sweetness, making them suitable for both sweet and savoury tastes. 

Enjoy the loquat on its own, with sweeter cherries or tart greengages. Or you could eat it straight from the tree. But don’t wait too long as it will be at its prime for only a few weeks.

The health benefits of the loquat

The loquat fruit has many health benefits including boosting the immune system, preventing indigestion, managing high blood pressure, preventing the risk of cancer, supporting respiratory health, balancing cholesterol levels, strengthening bones, promoting blood circulation, managing diabetes, maintaining eyesight and treating inflammation.

The loquat kebab

In Gaziantep, fruits are a large part of cooking and the coming of spring heralds the making of the loquat kebab. They are also fairly easy to make at home. 

The loquats are halved and stuffed with a köfte style meatball. This recipe for Turkish meatballs from Ozlem’s Turkish Table is perfect for what you will need. The meatball recipe makes enough to serve four to six people. You will need one loquat for every meatball for the kebabs.

Halve each loquat, remove the seeds, place on a skewer and stuff with a meatball in the centre of each.

Alternate with red pepper or vegetables of your choice.

Drizzle with olive oil and cook on an outdoor grill or bake in a hot oven for 20-25 minutes.

Serve with seasonal salad and fresh bread.

Alternatively, you can substitute the meatballs for chicken.

Here are some other ways you can cook or bake with loquats.

Loquat Jam

This easy, ginger and vanilla-infused loquat jam recipe comes together in about 30 minutes on the stove. Learn how to make loquat jam with water bath canning instructions included for year-long enjoyment. It’s a fabulous way to preserve either a small batch of loquats or use the excess from your tree!

Click on this link for the recipe for Loquat Jam from The Flour Handprint

Loquat Avocado Salad 

This quick and easy loquat salad makes the perfect accompaniment to grilled meats or chicken, a tasty addition to your barbecue sides.

It also makes a delicious light lunch.

INGREDIENTS

For the salad

• 20-30 ripe loquats
• 2-3 avocados, cut into bite-sized pieces
• 1-2 tablespoons diced red onion
• 1/4 cup lightly toasted pepitas (hulled pumpkin seeds)
• 1/2 small red bell pepper, diced

For the vinaigrette

• 2 teaspoons apple cider vinegar
• 1 tablespoon fresh lime juice
• 4 tablespoons olive oil or vegetable oil
• 1/4 teaspoon brown sugar

INSTRUCTIONS

1. Halve and seed the loquats. Peel if desired. Place in a bowl with water and lemon juice to prevent oxidation.
2. Make the dressing: whisk vinegar, lime juice, and brown sugar in a small bowl. Gradually whisk in oil until emulsified.
3. Assemble the salad: gently mix avocados, red onion, drained loquats, bell pepper, and vinaigrette to taste. Top with pepitas and serve.

Recipe courtesy of The Smart Slow Cooker

Afiyet olsun

Sources: Hürriyet Daily News/My Travelling Joys/Natural Food Series

This article was first published on 13 May 2018

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The prince of pastries, the swooniest of sweet things – baklava! 

The approach to eating baklava should be passionate and unreserved. The only way to really savour the sweetness is to pull it apart with teeth and tongue.

But let’s have a closer look at what makes baklava such a sweet delight.

Baklava is a layered pastry dessert made of filo pastry (yufka), filled with chopped nuts, drowned with syrup or honey and served with kaymak or ice cream. Baklava is most often eaten as a snack with Turkish coffee during the day – but Turks do save a corner of their tummy for baklava after dinner.

The origin of baklava

The history of baklava is not well-documented; but although it has been claimed by many ethnic groups, the best evidence is that it is of Central Asian Turkic origin. The version known and used today was probably developed in the kitchens of the Topkapi Palace. Indeed, the sultan presented trays of baklava to the Janissaries every 15th day of Ramadan in a ceremonial procession called the Baklava Alayı(Baklava Procession).

Gaziantep is the spiritual home of baklava – particularly those made with pistachios – so much so that Gaziantep Baklavası was awarded PGI protection by the EU in 2013.

Making baklava 

It’s not easy to make good baklava and the end result is a testament to the skill of a good chef. For a start, the yufka has to be very thin while still being resilient enough to withstand being twisted and rolled and laden with nuts and syrup. The nuts must be fresh and succulent and, to balance crunch with collapse, the syrup must be poured on at the exact right moment. The result is a messy heaven of sweetness – without being cloying.

Classic baklava should be made with 40 layers of yufka. The rolling, the flouring and the rhythm are what really makes yufka. The maestro will roll out a dozen layers at once, rolling them around the pin with enough flour between each sheet to stop them sticking but not so much that they dry out. They’re peeled, shuffled and rolled again … and again … and again.

Shapes, flavours and sizes

Baklava comes in various shapes, flavours and sizes and everyone has their favourite, but if you only stick to one flavour, you’re missing out. Next time you’re choosing baklava, indulge yourself with every kind you can find.

This article from Go Türkiye will help you to choose.

Indulge That Sweet Tooth With Every Kind Of Baklava You Can Imagine!

Make your own baklava

If you’re tempted to have a go at making your own, here’s a recipe from Ozlem’s Turkish Table. You can either cook along with Ozlem’s video on YouTube, or follow the recipe.

Baklava with pistachios and walnuts (Fıstıklı ve cevizli baklava)

Baklava facts

The largest baklava weighed 513 kg (1,130 lb 15 oz) and was achieved by Mado, Taşpakon and Ankara Valiliği (all Turkey) in Ankara, Turkey, on 22 March 2018. The record attempt took place during Ankara Gastronomy Summit 2018.

Baklava is the ancestor of strudel. It was brought to Hungary by Turkish invaders in the 16th century.

Phyllo dough is named after the Greek word for “leaf”, being “as thin as a leaf”.

November 17th is National Baklava Day.

Want to know more about desserts in Turkey?

If you have a sweet tooth and want to know more about the types of desserts you can indulge in when you’re in Turkey, there are more in our previous article. 

Sources: WorldFoodTurkey/Wikipedia/GreatBritishChefs/OzlemsTurkishTable

This article was first published on 23 July 2021.

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