Ali Usta Kebap ve Baklava is a street-food stop in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2 hours
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.
Private tour · 5 hours
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.
3 hours
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.
Address: Karatarla, Yeniçeri Sk. 27/A, 27010 Şahinbey/Gaziantep
Muhsinzade rolls liver and mince straight off the charcoal into flatbread in the Gaziantep bazaar, and the counter opens at six in the morning.
TryCiğer dürüm
TipEat it standing at the counter. There is no table service and the bench seats fill fast.
Ciğerci Mustafa threads lamb liver and tail fat onto skewers on Bayramoğlu Sokak, the Gaziantep breakfast that surprises most visitors first.
TryCiğer kebabı
TipOrder onion, parsley and sumac alongside. Locals eat liver with all three, never on its own.
Çiğ Köfteci Yuşa Usta kneads bulgur, isot and spice into meat-free çiğ köfte in Değirmiçem, wrapped into Gaziantep wraps twice the usual size.
TryÇiğ köfte dürüm
TipThe bulgur is kneaded without meat, so the wrap is plant-based before anything is added to it.
Dürümcü Recep Usta wraps stewed chickpeas in flatbread in İncili Pınar, and the nohut dürüm is the cheapest full meal in all of central Gaziantep.
TryNohut dürüm
TipAsk for extra pickled chilli in the wrap. It is the standard local correction to the chickpeas.
Muhsinzade rolls liver and mince straight off the charcoal into flatbread in the Gaziantep bazaar, and the counter opens at six in the morning.
TryCiğer dürüm
TipEat it standing at the counter. There is no table service and the bench seats fill fast.
Ciğerci Mustafa threads lamb liver and tail fat onto skewers on Bayramoğlu Sokak, the Gaziantep breakfast that surprises most visitors first.
TryCiğer kebabı
TipOrder onion, parsley and sumac alongside. Locals eat liver with all three, never on its own.
Üçler Kebap Lahmacun bakes Antep-style lahmacun on Zübeyde Hanım Bulvarı, thinner and hotter with isot than the versions sold in Urfa further east.
TryAntep usulü lahmacun
TipTwo pieces per person is normal. Roll them around parsley and eat them straight from the paper.
Özcanlar Pide & Lahmacun Fırını fires pide and sfiha in a stone oven in Kayaönü, a working Gaziantep bakery rather than a stop built for visitors.
TryKıymalı pide
TipSfiha is the smaller open-topped version. Order a mix and eat them in the order they arrive.
