Küşlemeci Mehmet Usta is a turkish restaurant in Alleben, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Küşleme, Yayık ayranı
Must order: Küşleme with a glass of churned yayık ayran to cut the fat.
Tip: Portions are small because the cut is small. Order two if you have walked the bazaar all morning.
Address: Alleben, Kemal Köker Cd. No:25 A, 27500 Şahinbey/Gaziantep
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.
Üçler Kebap Lahmacun works a wood oven on Zübeyde Hanım Bulvarı in Gaziantep, turning out the thin isot-spiked lahmacun the city argues about.
Signature: Antep usulü lahmacun, Küşleme, Kuzu şiş
Order: Antep-style lahmacun, thinner and hotter than the Urfa version.
Tip: Order lahmacun by the piece and eat it rolled around parsley and a squeeze of lemon.
Ali Usta Kebap ve Baklava opens at 06:00 near Karatarla in Gaziantep and works a kebab grill and a baklava counter out of the same narrow doorway.
Signature: Ali Nazik, Küşleme, Baklava
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.
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.
