A bulgur shell moulded thin around spiced lamb and walnut, then fried or boiled. In Gaziantep the shell is worked so fine that the filling shows through when you cut it open.
İçli köfte is made across the southeast, but Gaziantep judges it on the thinness of the shell. Fine bulgur is kneaded with semolina and water until it becomes plastic enough to shape over one finger, and the wall is worked down almost to translucency before the filling goes in. That filling is minced lamb cooked with onion, pepper paste and, in the Antep version, plenty of walnut. The shaped köfte are then deep fried until the shell blisters. Çulcuoğlu is known for a version with a crisp outside and a heavy walnut middle, and home cooks still make them in batches for freezing.
Çulcuoğlu Et Lokantası sits at the exit of the coppersmiths' bazaar in Gaziantep, opposite the Suriye Pasajı, and the family has run it since the 1920s.
OrderPatlıcan kebabı with firik pilav, the smoked green-wheat rice.
TipThere is often no printed menu. Ask what the grill has and let the waiter build the order for you.
Discover Gaziantep’s history, art, and cuisine on a guided tour. Visit the Zeugma Mosaic Museum, taste local street food, and explore the city’s vibrant streets.
Join a local family in Gaziantep for a traditional Antep cooking class. Learn how to prepare classic dishes, enjoy a warm welcome, and savor the flavors of Gaziantep.
Explore Gaziantep’s culinary delights and cultural heritage on a guided walking tour. Sample iconic dishes, visit traditional markets, and learn about the city’s rich history.