Our Products
From dessert to kebab, from pastry to hot appetizers. Discover the traditional flavors of Gaziantep cuisine category by category.
Every product is prepared fresh daily. It is sent with care either cooked and ready to serve, or raw so you can bake it fresh at home.
Desserts
Desserts
Walnut Baklava
Coarsely crushed fresh walnuts are layered between nearly forty sheets of dough rolled as thin as tulle, baked with clarified butter and left to soak up their measured syrup. Every bite brings together the rustling crispness of the pastry, the deep earthy aroma of the walnuts and a balanced sweetness. It reaches you with its syrup absorbed, sliced and ready to serve, and you can offer it alongside a cup of Turkish coffee as soon as you open it.
Desserts
Walnut Baklava (Raw)
The still unbaked version of the same deep rooted recipe. Layer upon layer of thin dough with coarsely crushed fresh walnuts, folded with clarified butter and sliced, arrives raw. The pleasure of baking and adding the syrup is entirely yours. You bake it in your own oven until the top turns golden, and the moment it comes out you drizzle its cold syrup over it little by little while it is still hot. The aroma of fresh baklava filling your kitchen is a bonus.
Desserts
Walnut Kadayif
A filling of coarsely crushed walnuts is placed between fine strands of kadayif dough poured strand by strand over a hot plate, then baked until both sides turn golden. The strands on the outside are crisp, the walnut filling inside is soft and satisfying, and the measured syrup coats the dessert without weighing it down. It arrives with its syrup absorbed and ready to serve, and you can offer it warm or lukewarm with a sprinkle of walnuts on top.
Desserts
Pistachio Baklava
The world famous crown of Gaziantep cuisine. Plenty of green Antep pistachios are scattered between sheets of dough rolled with a thin rolling pin until they turn transparent, baked with clarified butter and left to soak up their measured syrup. In the first bite the crispness of the pastry, the rich taste of the clarified butter and the aroma of fresh pistachios envelop the palate all at once. It reaches your table with its syrup absorbed, sliced and ready to serve.
Desserts
Pistachio Baklava (Raw)
The chance to bake the most magnificent form of Antep baklava on your own table. Dough rolled like tulle with plenty of green Antep pistachios, folded with clarified butter and thinly sliced, arrives raw. You bake it in a preheated oven until the top turns golden, and while it is still hot you drizzle its cold syrup over it. The joy of a kitchen filled with the aroma of pistachios and clarified butter is something else entirely.
Desserts
Pistachio Kadayif
Plenty of green Antep pistachios are placed between the fine strands of kadayif dough, baked crisp until both sides turn golden. The crispness of the strands on the outside, the aroma of the fresh pistachio filling inside and the measured syrup complete one another. It arrives with its syrup absorbed and ready to serve, and you can sprinkle a handful of pistachios on top and offer it piping hot alongside a Turkish coffee.
Desserts
Pistachio Kadayif (Raw)
The pleasure of baking the freshest pistachio kadayif in your own oven. Plenty of green Antep pistachios are tucked between buttered fine strands and it arrives raw, ready to bake. You bake it in a preheated oven until both sides turn golden and crisp, and the moment it comes out you drizzle its cold syrup over it little by little while hot. You adjust the dose of syrup to suit your taste.
Börek
Börek
Braised Beef Börek (Raw)
Beef kavurma, slow cooked in its own fat, is generously layered between the folds of thin hand rolled yufka pastry. Seasoned with black pepper and red pepper flakes, this rich filling meets the simplicity of the dough to give a satisfying and deep flavour. When baked in a preheated oven or cooked in a pan, the outside turns crisp while the inside stays soft. It is a delicious treat to serve piping hot alongside a glass of strong brewed tea.
Börek
Minced Meat Börek (Raw)
Beef mince, standing out with its spices, is sautéed with finely chopped onion and blended with plenty of fresh parsley once taken off the heat. This refreshing filling finds its classic flavour placed between layers of yufka thinly opened with a rolling pin. When baked in the oven or cooked in a pan, the outside crackles while the inside stays juicy and soft. The appetizing aroma of the spiced mince spreads with every slice, and eating it piping hot is a whole different pleasure.
Börek
Potato Börek (Raw)
Boiled and mashed potato is kneaded with finely chopped onion, salt, black pepper and a pinch of cumin into a wonderfully soft filling. Wrapped in thin hand rolled yufka, this simple yet filling centre is a flavour both children and adults enjoy. When baked in a preheated oven the crust crackles while the spiced potato inside stays warm. It is just right for baking fresh at home alongside afternoon tea.
Börek
Cheese Börek (Raw)
Crumbled white cheese is mixed with plenty of fresh parsley for a refreshing and balanced filling. Wrapped in thinly opened hand rolled yufka, this light centre brings together the slightly salty taste of the cheese with the freshness of the parsley. When baked in the oven or pan until golden, the outside crisps and the cheese stretches slightly when cut while hot. It is the most beloved home baked companion for breakfast and tea time.
Börek
Spinach Börek (Raw)
Fresh spinach, washed and chopped, is lightly sautéed with finely chopped onion, seasoned with salt and black pepper and, if desired, enriched with curd cheese. This green and nourishing filling is wrapped in yufka thinly opened with a rolling pin to form a light börek. When baked in a preheated oven the crust turns crisp while the spinach inside keeps its fresh taste. It is eaten with pleasure piping hot and freshly baked, both at breakfast and at tea time.
Kebab & Tava
Kebab & Tava
Kilis Kebab
Kilis kebab is a time honored dish from Kilis, a neighbor city of Gaziantep, baked in a tray. Spiced meat minced by knife is layered with thin potato slices arranged underneath and topped with tomato and pepper. It has a lightly browned surface with a juicy and filling taste. Since it is cooked fresh daily and arrives ready to serve, all you need to do at the table is briefly warm it and serve it hot.
Kebab & Tava
Kilis Kebab (Raw)
Kilis kebab is the traditional tray kebab of the Kilis region baked in the oven. The spiced mixture kneaded from knife minced meat comes raw in its own baking dish with layers of sliced potato, tomato and pepper. In a preheated oven it releases its juices and cooks until the surface browns. This way you capture the spice of the meat and the softness of the potato perfectly fresh and hot at home.
Kebab & Tava
Eggplant Kebab
Eggplant kebab is a tray dish that marks the summer tables of Gaziantep cuisine. Spiced meatballs and sliced eggplant are arranged alternately, with tomato and garlic placed between them, and baked in the oven. As the eggplant draws in the fat and spice of the meatballs, a soft, juicy and aromatic taste emerges. Since it arrives ready to serve, you can warm it and bring it to the table hot.
Kebab & Tava
Eggplant Kebab (Raw)
Eggplant kebab is the traditional tray kebab that adorns the holiday and guest tables of Antep. Spiced meatballs and arranged eggplants are sent raw in their own dish with a tomato and garlic sauce. In a preheated oven the meatballs release their juices and it cooks until the eggplants soften and the top browns. This way you enjoy cooking the steaming kebab fresh at home.
Kebab & Tava
Siverek Tava
Siverek tava is a juicy and spiced meat dish specific to the Siverek district of Şanlıurfa, baked in a tray. Fatty mince, plenty of tomato, kapia pepper and isot are baked together, and roasted eggplant is added on top. The tangy taste of tomato meets the smoky heat of isot on the palate. Since it is prepared fresh daily and arrives ready to serve, you can briefly warm it and bring it to the table hot.
Kebab & Tava
Siverek Tava (Raw)
Siverek tava is a juicy and spiced Urfa classic bearing the name of the Siverek district of Şanlıurfa. Fatty mince, plenty of tomato, pepper and isot come raw in their own baking dish, and roasted eggplant is added last. In a preheated oven it releases its juices and cooks until the surface browns. This way you can cook this appetizing tava perfectly fresh at home and serve it with lavash and ayran.
Kebab & Tava
Tray Baked Wings
Tray baked wings is a practical dish prepared by roasting chicken wings marinated in a spiced sauce, one that does not fall short of the smoky taste of the grill. Rubbed with paste, garlic and spices, the wings cook in a single row in the tray. The outside is crispy, the inside is juicy and appetizing. Since it arrives ready to serve, you can briefly warm it and present it hot with plain rice and roasted pepper.
Kebab & Tava
Tray Baked Wings (Raw)
Tray baked wings is a favorite dish of crowded tables that emerges as chicken wings coated in a spiced sauce roast to a crisp in the oven. Marinated with paste, garlic, red pepper flakes and spices, the wings are sent raw in their own dish. In a preheated oven they roast until the outside becomes crisp and the inside is fully cooked. This way you can cook the wings fresh at home and serve them with cacik.
Hot Appetizers
Hot Appetizers
Zucchini Fritters
A light hot appetizer from the mücver tradition, made by mixing coarsely grated fresh zucchini with egg, flour and plenty of greens, then frying until golden. The freshness of parsley, dill and spring onion comes through in every bite, while the outside stays crisp and the inside soft. It is prepared fresh each day and arrives cooked, so all you need to do is warm it briefly and serve it with garlic yoghurt.
Hot Appetizers
Zucchini Fritters (Raw)
A mücver mixture made with coarsely grated fresh zucchini, egg, flour and plenty of greens, carrying the fresh scent of parsley and dill within it. Once its water is carefully squeezed out, the mixture crisps up on the outside when fried while keeping the softness the zucchini gives it inside. We send this product raw. At home you spoon it into a pan, fry both sides until golden and serve it piping hot.
Hot Appetizers
Mushrooms (Raw)
A light and refreshing hot appetizer in which fresh button mushrooms are tossed with olive oil, finely chopped garlic and spices, then left to rest. As they cook, the mushrooms release their own juices and soften, while the aroma of garlic and the depth of the spices soak right into them. It arrives raw and marinated. At home you sauté it in the oven or in a pan in a short time and bring it to the table piping hot.
Hot Appetizers
Potatoes
A satisfying hot appetizer loved at any age, made by tossing wedge cut potatoes with thyme, cumin, red pepper flakes and black pepper, then roasting them crisp in the oven. With their crisp outside and floury soft inside, they are perfect on their own as well as a side dish alongside meat and chicken dishes. Prepared fresh each day and delivered cooked, they are ready to serve after a brief warming in the oven or a pan.
Hot Appetizers
Potatoes (Raw)
A practical hot appetizer that whets the appetite with its spices, made from fresh potatoes cut into wedges and marinated with thyme, cumin, red pepper flakes and black pepper. As they roast in the oven, the scent of the spices fills the kitchen, and while the outside crisps up the inside stays soft. It is sent raw. You arrange it in a single layer on a tray, roast it in a preheated oven until the outside browns, and bring it to the table fresh and hot.
Hot Appetizers
Potato Patties
A practical and satisfying hot appetizer, made by kneading boiled and mashed potato with egg, flour and finely chopped parsley, shaping it into patties and frying them. With their crisp outside and soft inside, the heartiness of the potato and the warmth of the spices are felt in every bite. Prepared fresh each day and delivered cooked, it reaches your table ready to serve after a brief warming, alongside garlic yoghurt.
Hot Appetizers
Potato Patties (Raw)
A satisfying hot appetizer in which boiled and mashed potato is kneaded with egg, flour, parsley and spices, then shaped into patties. When fried, the outside crisps up while the inside keeps the softness the potato gives and carries the warmth of the spices. We send the patties raw. At home you fry both sides in hot oil until golden and serve them piping hot and fresh.
Hot Appetizers
Chicken and Mushroom Sauté
A juicy and satisfying hot appetizer in which diced chicken is sautéed with fresh mushrooms, colourful peppers and onion, then simmered with tomato paste and tomato. The tenderness of the chicken, the earthy aroma of the mushrooms and the sweetness of the peppers meet in a juicy sauce. Prepared fresh each day and delivered cooked, you warm it briefly in a pot or a pan and bring it to your table ready to serve with rice or fresh bread.
Hot Appetizers
Chicken and Mushroom Sauté (Raw)
A juicy hot appetizer where diced chicken, fresh mushrooms, colourful peppers and onion meet tomato paste and tomato, blended with their spices. Once cooked, the tenderness of the chicken, the earthy aroma of the mushrooms and the sweetness of the peppers come together in a satisfying sauce. It is sent raw. At home you sauté it in a pan until the mushrooms release their juices, thicken the sauce and serve it hot.