Dürümcü Recep Usta is a street-food stop in Sehitkamil, 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: İncili Pınar, 36001. Sk. No:4, 27090 Şehitkamil/Gaziantep
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.
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.
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.
TryFıstıklı katmer
TipKatmer is a breakfast pastry here, not a dessert. Come before ten for the freshest batch.
Metanet Katmer opens at five in the morning beside the Gaziantep grain market, feeding the same crowd that has just eaten beyran across the road.
TryKatmer
TipOrder the simit katmer if the classic sells out. It is the same dough with sesame on top.
