What is in season in Gaziantep. and what to order when the market changes.
Spring
Spring is when the Antep plateau sends up wild greens and fresh almonds, and menengiç berries are still months off. Lamb is at its best, so küşleme and simit kebabı improve, and the park terraces at Kavaklık open for breakfast.
Summer
Summer runs very hot and the city eats later and lighter, moving to aubergine dishes, ayran and cold meze. The Antep pistachio harvest starts in early August, which is when the bright green nuts reach the baklava counters at their freshest.
Autumn
Autumn is the working season. Grapes and peppers come in from İslahiye for pekmez and isot, pomegranates from Oğuzeli become nar ekşisi, and Nizip presses its olive oil in November. GastroAntep opens the season in mid September.
Winter
Winter belongs to beyran, paça and the long-cooked pot dishes. The bazaar counters open at five in the morning and the queues are longest in January. Katmer with clotted cream is at its richest when the milk is winter milk.