Ali Usta Kebap ve Baklava is a turkish restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Ali Nazik, Küşleme, Baklava
Must order: Ali Nazik, smoked aubergine under garlic yoghurt and lamb.
Tip: Closed Sundays. Early lunch is quieter than the 13:00 rush from the surrounding workshops.
Address: Karatarla, Yeniçeri Sk. 27/A, 27010 Şahinbey/Gaziantep
Muhsinzade grills chicken şiş and lamb liver over charcoal in the Külekçi bazaar lanes of Gaziantep, opening at 06:00 for the traders around it.
Signature: Tavuk şiş, Ciğer dürüm, Firik pilavı
Order: Chicken şiş off the charcoal, wrapped with firik pilav.
Tip: Shut by early evening. This is a breakfast and lunch counter, not a dinner room.
Ciğerci Mustafa grills lamb liver on Bayramoğlu Sokak in Gaziantep, where the local breakfast is skewers, flatbread and a glass of tea at dawn.
Signature: Ciğer kebabı, Kuyruk yağı, Zahter salatası
Order: Liver skewers with tail fat, eaten with raw onion and zahter.
Tip: Liver is a morning dish here. Order the tail fat alternating on the skewer, that is the local way.
İmam Çağdaş has cooked kebab and rolled its own baklava on Uzun Çarşı in Gaziantep since 1887, and the founding family still works both counters.
Signature: Ali Nazik kebabı, Soğanlı lahmacun, Havuç dilimi baklava
Order: Ali Nazik, then a plate of havuç dilimi baklava from the same counter.
Tip: Sit upstairs, order the Ali Nazik, and buy baklava on the way out rather than eating it at the table.
Evirgeç Mantı Evi cooks the home food of Gaziantep on Atatürk Bulvarı, from hand-pinched mantı to yuvalama and pirpirim, with vegetarian plates too.
Signature: Antep mantısı, Yuvalama, İçli köfte
Order: Antep mantı under garlic yoghurt and paprika butter.
Tip: Ask what the daily pot holds before ordering. The menu is longer than the kitchen actually cooks.
Sakıp Usta serves beyran and paça on Kemal Köker Caddesi in Gaziantep from 05:30 until the small hours, which covers both the dawn bowl and the late one.
Signature: Beyran, Antep paça, Katmer
Order: Beyran at midnight, when the second pot comes up.
Tip: The kitchen runs from 05:30 to 02:00, so this is the one beyran counter that suits either end of the day.
Boğazköy cooks an international menu near Gaziantep University, which is where the city goes when it wants a night off from kebab and baklava.
Signature: Beef brisket, Boğazköy Harman
Order: The slow-cooked beef brisket, which is the kitchen's own signature dish.
Tip: Reviewers rate weekdays over Sundays. Book a garden table in summer, the room fills with students.
Muhsinzade grills chicken şiş and lamb liver over charcoal in the Külekçi bazaar lanes of Gaziantep, opening at 06:00 for the traders around it.
Signature: Tavuk şiş, Ciğer dürüm, Firik pilavı
Order: Chicken şiş off the charcoal, wrapped with firik pilav.
Tip: Shut by early evening. This is a breakfast and lunch counter, not a dinner room.
Ciğerci Mustafa grills lamb liver on Bayramoğlu Sokak in Gaziantep, where the local breakfast is skewers, flatbread and a glass of tea at dawn.
Signature: Ciğer kebabı, Kuyruk yağı, Zahter salatası
Order: Liver skewers with tail fat, eaten with raw onion and zahter.
Tip: Liver is a morning dish here. Order the tail fat alternating on the skewer, that is the local way.
İmam Çağdaş has cooked kebab and rolled its own baklava on Uzun Çarşı in Gaziantep since 1887, and the founding family still works both counters.
Signature: Ali Nazik kebabı, Soğanlı lahmacun, Havuç dilimi baklava
Order: Ali Nazik, then a plate of havuç dilimi baklava from the same counter.
Tip: Sit upstairs, order the Ali Nazik, and buy baklava on the way out rather than eating it at the table.
