Yusuf Ziya Fıstıklı Burma Kadayıfları is a street-food stop in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Buy a small box rather than a tray. The syrup sets hard within a day.
Address: Düğmeci, Suburcu Cd. Şehir İş Hanı 2/B, 27400 Şahinbey/Gaziantep
Ali Usta Kebap ve Baklava opens its grill at six in the morning near Karatarla, so kebab counts as street breakfast in this part of Gaziantep.
Try: Ali Nazik
Tip: Closed Sundays. Order at the grill window rather than sitting down if you are in a hurry.
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.
Akşam Simit bakes sesame simit and morning pastries in İbrahimli, and unlike most Gaziantep simit counters it sits you down with a full teapot.
Try: Simit
Tip: Order the katmer alongside the simit if you want the local breakfast in one sitting.
Ali Usta Kebap ve Baklava opens its grill at six in the morning near Karatarla, so kebab counts as street breakfast in this part of Gaziantep.
Try: Ali Nazik
Tip: Closed Sundays. Order at the grill window rather than sitting down if you are in a hurry.
Çiğ Köfteci Yuşa Usta kneads bulgur, isot and spice into meat-free çiğ köfte in Değirmiçem, wrapped into Gaziantep wraps twice the usual size.
Try: Çiğ köfte dürüm
Tip: The 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.
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.
