Gaziantep's gastronomy and food culture has been shaped and enriched by the influence of many civilisations throughout its 6000-year history. Traces of Hittite, Med, Persian, Assyrian, Roman, Byzantine, Arab and Turkish civilisations have deeply influenced the cuisine of the city. Gaziantep has been nourished by various cultural and gastronomic influences due to its location on important trade routes such as the Silk Road and the Spice Road. These trade routes carried the culinary knowledge and ingredients of different cultures to Gaziantep, which increased the diversity and richness of the cuisine.
Gaziantep cuisine stands out especially with the use of local products. Vegetables and fruits such as pistachios, olives, tomatoes, peppers and aubergines are the cornerstones of the cuisine. The variety and quality of these products determine the flavour of Gaziantep dishes. In addition, more than 40 grape varieties grown in the region have been recorded throughout history, which contributed to the richness of the cuisine.
Gaziantep cuisine offers a wide range of dishes combining meat and vegetables with various cooking methods. Pot dishes, kebabs, dolmas, soups, baklava and katmer are among the prominent elements of the cuisine. Although baklava originated from the Ottoman cuisine, it has been developed with the special methods of Gaziantep craftsmen and today it has become synonymous with Gaziantep's name. The use of local ingredients such as pistachios, local clarified butter and flour are important elements that determine the flavour of baklava and Antep Katmer.
Gaziantep's culinary culture also draws attention with its extensive use of spices. Due to its location on the spice road, the cuisine of the city is enriched with various spices. These spices make Gaziantep cuisine unique by increasing the flavour and aroma of the dishes.
In conclusion, Gaziantep's gastronomy and food culture has been shaped by the influence of different civilisations throughout history, diversified with the rich use of local products and spices, and has become a unique cuisine recognised worldwide. This culture was internationally recognised by UNESCO in 2015 by being included in the ‘Creative Cities Network’ in the field of gastronomy.