A yoghurt and chickpea soup holding two sizes of dumpling: large stuffed ones and small plain ones, the mother and the daughter that give the dish its name.
Where to eat it: 2 restaurants across 1 city.
Analı kızlı translates as with mother and daughter, and the name describes the bowl rather than any legend: the large stuffed bulgur dumplings are the mothers, the small unstuffed ones the daughters. It belongs to the same family of yoghurt-based Gaziantep soups as yuvalama, and it is similarly a dish of occasions rather than a weekday plate. The stuffed dumplings carry minced lamb and walnut, the small ones are plain bulgur, and both go into a broth thickened with yoghurt and chickpeas. Hışvahan is one of the restaurants that keeps it on a permanent menu rather than making it only for feasts.
Common allergens: Gluten, Dairy, Nuts
Tip from the editors. Poach the two sizes separately. Cooked together, the small ones fall apart before the large ones are done.
Hışvahan is the most formal room in Gaziantep, an Ottoman han restored into a hotel and restaurant that plates Antep dishes under stone vaults.
Order: Peynirli güveçte irmik helvası, the cheese and semolina halva.
Tip: Book for dinner rather than lunch. The courtyard lighting is the reason to be here after dark.
Yesemek Gaziantep Mutfağı plates regional home cooking near the castle, and half portions make it the easiest place in Gaziantep to taste widely.
Order: Ekşili köfte, the sour meatball soup.
Tip: Vegetarian dishes are listed separately. The kuru patlıcan dolması is meat-free on request.
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