0:00
We're very excited to show you our very first food video in a city that is known for its food
0:10
Yeah, so Gaziantep is recognized by UNESCO as I guess a creative culinary city and already some
0:17
of the food that we tried here is unreal. They're very famous for baklava but there are so many
0:23
foods to try and in this video we're going to show you everything we tried during our stay here
0:30
They just let us in where they prepare the catnour and it is so cool to see it in the
0:41
kitchen because they grabbed this little bowl of dough and they spread it so thin that you
0:46
can see through it's crazy and he kept putting oil and just spreading it and grabbing it
0:51
and moving it like that and then you see the thing and it's like there's no way that this
0:56
is not going to break so then they start adding like cheese and then they put like a bunch of
1:00
sugar on top and then to top it off like pistachios which are like the main thing here in um gaziantep
1:08
and then they close them like block the court like uh how do you say like seal seal the corners
1:15
fold it and then in the oven it goes for seven minutes and it's almost it's been almost seven
1:20
minutes so it's almost 90 weeks Thank you
1:56
Are you excited? Looks good. This is so beautiful, I don't even want to eat it
2:00
I have to color the pistachios. I do want to eat it
2:04
But I will eat it. The cheese is nice and melted. I'm drooling
2:11
It's so hot, like always. Mmm
2:24
That's delicious. It really is. You have to try it. It's like, it's not too sweet
2:28
Like the cheese balances it out and then probably the pistachios too. Mmm
2:34
It's really good. The dough is so light. I'm just like melty cheese with pistachios
2:38
Just a little hint of sugar. Mmm
2:49
That is so good. It's really not too sweet. It's not too sweet
2:53
Considering the amount of sugar they put in there. This is delicious
2:58
I don't know how to describe it. You have to come here and try it. It's just delicious
3:03
It's perfect. It's just perfect. It's just the perfect breakfast. It looks a little bit sad on our place these little baklava
3:23
But if you sit down at the table then you can order smaller portions. Because we were inside at the main counter and I was thinking in my head, oh my god, we
3:31
have to order a box of, I don't know, 40 different pieces of baklava
3:36
but if you sit down and they bring you what you want
3:47
I have converted to baklava. It's good? It's delicious. It's not that sweet here
3:55
that's what I like the most. It's not like covered in syrup. It's obviously so fresh
3:59
the layers of the of the dough it's I don't know there's like a thousand
4:08
layers there they're so thin and it's just like crunchy but also juicy we did
4:15
order a little to-go box we bought more tiny box compared to what we see people
4:21
take from here I'm pretty sure what we just had was like the smallest order of
4:27
baklava they have ever seen at this place We inside an old inn I think it was constructed in like the 1870s and this is a special coffee
4:58
because it's kind of like split with two different colors. I tried to ask the guy what it was. He said
5:03
there's no milk. That's the only part I didn't understand. So I think it's like a classic coffee
5:07
and then maybe a different coffee bean that like separates in the middle. It looked very thick like most Turkish coffees, so it'll be interesting to try out
5:16
And they wouldn't let us take pictures inside, so it's probably a highly, highly confidential
5:21
brewing process. Is that right
5:52
That could be right. I just ordered the beiran. And they have like a whole pile of like lamb's meat in the corner over there and also like a heap of lamb fat
6:08
And I think what they do is like they have a rice bottom on the bottom of the bowl
6:14
And then they add the lamb fat, they add the lamb and then lamb broth
6:18
and it all gets kind of like served in like a conveyor belt and it's already coming and I
6:24
dished it. Okay. So this is one of the dishes I was most excited to try. I got spicy lamb soup for breakfast
6:38
Just sounds perfect to me. So let's see if it's actually as delicious as it looks
6:42
I don't know if it looks delicious but as it sounds to me. A spicy lamb soup. Let's go
7:04
It is very delicious. I don't know It kind of tastes exactly like what you think it would taste like a lamb broth. So it's pretty lamby
7:13
The meat is very tender Not very spicy at all Actually, so I might add some more chili even though I ordered spicy
7:20
I think that the lamb or the lamb the lemon helps to with like the acidity just like break things up a little bit
7:26
But it's good. It tastes like a chicken soup, but with a lamb broth and lamb meat
7:34
Well doesn't say like chicken but it's like the same idea right like a light broth I'm like very meaty. It's delicious
7:39
Okay, so we finally ordered the patrican kebab, so that's the one with the eggplant and I think
7:51
also some minced lamb on the sides. That's like one that we had never heard of before coming to Gaziantep, but everyone raves
7:58
about it that you have to try the eggplant kebab. We also got the simit kebab and the simit kebab has pistachio in it and Gaziantep is
8:07
famous horrible session so that one should be pretty good too. She's gonna try the world famous patrikhan kebab. And it is with the
8:19
lamb, minced lamb attached. And this is the best looking kebab that we've tried so far
8:24
It's like the prettiest presentation. It's very hot
8:41
First of all, the eggplant is super tender, the inside is nice and soft and I think what
8:47
happens is the flavors from the lamb get infused into the eggplant because it does taste a
8:52
little like lemmy. You get the smoky meat flavor inside the eggplant
8:58
It's really good. I think also because we haven't had that many vegetables in the last couple of days, this
9:02
is a good addition to the kebab mix. mix. This is another famous kebab. It's called the Simit Kebab and it's minced lamb with
9:14
local pistachios which Gaziantep is famous for. It has garlic and it has parsley. Am
9:21
I missing it Yes the bulgur Oh bulgur and it has mint And it a very interesting mix of ingredients and let give it a try I not a huge lamb fan but I assembling my little thing with all the veggies that they give you If you like this then it got to be good
9:38
Yeah, exactly. I'll be honest. Let's see. I feel like if I don't like it, everyone in Turkey is going to hate me
9:48
Mmm, probably. Is it good
10:02
It's really good. It's really really good. It's nice and spicy, it has other spices that I don't know what they are, but it has a
10:14
lot of flavor. Perfectly cooked, mixes very well with the bread and the veggies taste
10:20
It's very good. I'm going to try it. Yeah, I love it. So they have all these different types of baklava
10:33
I mean, what we're having is actually called pabuch dilini, I think
10:38
Some things are called baklava, they point to them, but everything is kind of like pistachio based
10:43
I think also with the phyllo dough. I was wondering with the piece of paper it was for, and I was like, I think we can grab
10:55
instead of cutting it with the organ knife and the waiter comes and he wraps it for us
11:01
and it's like a little empanada I guess. A little pistacho empanada
11:07
Wait, more comfortable. I'm learning new things in gas gas. I don't know if taboo donors are a thing here in Gaziantep, but we love chicken
11:32
And we've been here two times. And we thought these were delicious
11:37
The best donors we've had in Turkey. So who do I like, right? Easily. Easily. Easily
11:45
The chicken is right next to the hotel, so it's dangerous. So they use the bread that we like
11:49
The chicken is perfectly cooked and juicy. juicy they put like some kind of tomato sauce and they don't put like french fries in which some
11:57
people do when they don't like that they have the onions and the parsley and tomatoes and it's just
12:02
the chicken it's just so juicy and flavorful it's delicious oh and they come with like this little
12:07
spicy peppers you put them in they're very spicy but they're like so flavorful can you eat
12:22
It's so good. That's as good as last time. So good. There are no menus here
12:37
Like, in most of the places, right? That we have eaten. All the kebab places
12:41
For the most part, yeah. They just come to you and they start speaking to you in Turkish. And you're like, and then you say English
12:47
Because you try, oh, the only word we know in Turkish is like, I'm eating chicken today but he's not
12:53
And then they call the guy that speaks English So a guy comes and he takes us
12:57
And then you go to the front And then you pick what you want
13:00
And they bring it And that's pretty much it So I ordered chicken
13:04
Because I don't feel like getting lamb today Like the whole thing I'll try it
13:08
And then you order... The adina sic Thank you Oh wow
13:20
I put salt in it? No, not. It looks delicious
13:30
Well, I think it looks delicious. I know what's in there. The yogurt that I love and the lamb kabad that I love and eggplant puree, which should be good
13:41
Something special. Some chili in there and I think all mixed up with garlic, so it should be delicious
13:50
It's massive. It's awesome
14:03
All the kebabs. The lamb is always very flavorful. Tons of spices
14:12
And you can really taste the eggplant But I not that good at explaining flavors But the yogurt always delicious I guess balancing those spices
14:22
It's very good. It's one of the better ones we've had. Yeah. You make me think that the chicken looks sad
14:28
The chicken here in Gazelzeg, every time that we've had chicken, it's been so juicy and flavorful
14:35
I honestly don't know how to do it. They must do something to it before. Right
14:39
Because the chicken- but they they make it a lot more yeah spiced than other places in Turkey
14:49
Oh like over the coals. This is Meningek coffee, and it's actually like a wild pistachio
15:18
We had it as a gift from one of the restaurants. We got it in a little box as a digestif or something to have after the meal
15:26
But this is roasted in the Turkish style, but just with that wild pistachio
15:29
It doesn't have caffeine, so it's not real coffee. Unfortunately, it doesn't have caffeine right now
15:36
But it should have a really interesting flavor. I guess I drink it with this
15:47
It smells very nutty. It does smell like pistachio. It's so unique, I don't know what I just tasted
16:02
It's super thick like Turkish coffee. A little bit sweet. I think they add sugar as well
16:09
Then it's mostly just like nutty and even a little bit like chocolatey too
16:14
Actually, it's pretty delicious. If it had caffeine, it would be all over the world
16:23
Five days later. We can't do any more kebab. You have been warned
16:30
It's a little bit of a break. yeah about your visit to gaziantep take it easy it's a lot then some buffer days
16:38
we just have like yogurt yep and cold milk the stomach we will continue eating tomorrow to say goodbye but for tonight
16:51
that is dinner soup salad and an omelette It only made sense that we closed the video in the first place we ate here
17:06
This is our third time here. Just for the record, we haven't recorded all the times we've eaten
17:11
So if you think we've eaten a lot in this video, you haven't seen it all
17:15
And this is the best chicken... ...Ukraine? Donor. Chicken Donor. And I hope you like the video
17:23
This was very fun to shoot. We can't wait to have a salad, honestly
17:28
But we hope you liked it. in Gaziantep is amazing. Most unique food we've never tried
17:34
A lot of places like this, but they just specialize in one place and they do it so right
17:40
that you just don't need to order anything else. And yeah, thank you for watching
17:45
I feel bad for the next 45 days in Turkey. I don't know how it's gonna live up to the food that we had here in Gaziantep
17:52
but we have to live with it. And yeah, what can I say
17:56
This city really grew on me. The first day I was like, oh Gaziantep, it's kind of rough around the edges
18:02
The food was good, but the city was a little bit busy and hectic and not what we were used to, I guess
18:08
But now I feel really comfortable here and I really enjoyed it. The whole city is amazing to walk through and just check out the different sights
18:15
Obviously the food was awesome. So many new flavors. So many new foods. Yeah, it's our last meal here and it's time to move on to Urfa
18:27
We have a massive problem because we just realized that our passports are not in the
18:45
passport bag that we carry with us. So we're trying to figure that out
18:49
I think she said, like, look in the suitcases. They're not in the suitcases
18:55
We left the passports in the hotel, I'm pretty sure. So I need to take a break from this
