Çiğ Köfteci Yuşa Usta is a street-food stop in Sehitkamil, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The bulgur is kneaded without meat, so the wrap is plant-based before anything is added to it.
Address: Değirmiçem, İmam Hüseyin İncioğlu Cd. No:3 D:b, 27000 Şehitkamil/Gaziantep
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.
Try: Nohut dürüm
Tip: Ask for extra pickled chilli in the wrap. It is the standard local correction to the chickpeas.
Üçler Kebap Lahmacun bakes Antep-style lahmacun on Zübeyde Hanım Bulvarı, thinner and hotter with isot than the versions sold in Urfa further east.
Try: Antep usulü lahmacun
Tip: Two 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.
Try: Kıymalı pide
Tip: Sfiha is the smaller open-topped version. Order a mix and eat them in the order they arrive.
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.
Try: Nohut dürüm
Tip: Ask 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.
Try: Ciğer dürüm
Tip: Eat 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.
Try: Ciğer kebabı
Tip: Order 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.
Try: Antep usulü lahmacun
Tip: Two 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.
Try: Kıymalı pide
Tip: Sfiha is the smaller open-topped version. Order a mix and eat them in the order they arrive.
Katmerci Zekeriya Usta throws katmer dough over a marble counter in Gaziantep, then bakes it with kaymak and pistachio in a stone oven at the back.
Try: Fıstıklı katmer
Tip: Katmer is a breakfast pastry here, not a dessert. Come before ten for the freshest batch.
