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Patlıcan Kebabı – A kebab Made With Eggplants

Ingredients

  • 2 kilos of eggplants (shoul be long and thin)
  • 1 kilo of lean coarsely minced meat
  • 2 red peppers
  • 1 kilo tomato
  • Half a kilo of green peppers
  • Salt, black pepper

Preparation

Clean red peppers and mince them. Mix minced meat, minced red peppers, black pepper and salt. Set a fire in barbecue. Clean stalks of eggplant. Cut them into slices. (4-4,5 cm). Fix a slice of eggplant and a walnut-sized minced meat upan a skewer. There are usually 5 slices of eggplant and 4 meatballs on a skewer. Pur skewer ın the barbecue. Cut tomatoes into 4 pieces and fix them on skewers. Take eggplants on a metal tray after they become soft (they should be easily peeled). Put tomatoes and peppers on the barbecue. When they are ready take them in the tray. Cover the tray and heat it on the barbecue for 2-3 minutes.

Katmer – A Pastry

Ingredients

  • 1 phyllo
  • 2,5 spoons of minced pistachio
  • 2,5 spoons of sugar
  • 2 spoons of Turkish cream
  • 2 spoons of clarified butter

Preparation

Oil phyloo; fold it creating a square shape. Pour sugar and ground pistachio over phyllo. Put nut-sized Turkish cream on it. Fold it again creating a square shape. Oil it and place it in an oiled baking tray. Bake it in a pre-heated oven. Oil it with clarified butter. Pour ground pistachio over it.

P.S: In Gaziantep, ‘katmer’ is eaten in the morning.

Eksili Ufak Kofte – A Dish With Small Bulgur Balls

Ingredients

For Bulgur Balls

  • 2,5 glasses of fine bulgur (simit)
  • 300 grams of lean minced meat
  • 1 medium onion
  • 2 spoons of flaked red pepper
  • Half of a glass of semolina
  • 1 egg
  • 1 teaspoon of black pepper, salt

For Soup

  • 500 grams of lean meat vut into morsel sized pieces
  • 1 glass of chickpeas
  • 1 spoon of pepper paste
  • 1 spoon of tomato paste
  • 1 medum onion
  • a lemon’s juice or sumac juice
  • 1 spoon of dried mint
  • Half a glass of oil or 2 spoons of clarified butter

Preparation

Mix bulgur, meat, flaked red pepper, minced onion, salt, an egg, black pepper and pre-soaked semolina and knead them well(wetting your hands makes kneading easier). Knead until the dough becomes like gum. Cover dough with a wet cloth. Take small pieces of dough and round them. (A piece should be bigger than a chickpea). place these pieces into a strainer. Put the strainer on a pot filled with water and enoug salt. Steam them for 15-20 minutes then take tkem into a tray. Put lean meat cut into morsel sized pieces in a pot, add enough water and boil the meat. Take bubbles with a spoon. Add chickpeas pre-soaked overnight, minced onion, toamato and pepper paste and salt. After meat is cooked well, add lemon juice, sumac juice and bol for 10 minutes, then add meat balls and cook them together. Fry oil. Add flaked red pepper and dried mint in it. Add oil into the meal.

Yemeni Shoes

Yemeni are hand-made shoes with stout leather soles and red or black leather uppers. They are flat bottomed and are very practical. The person making the shoes is called a “KÖŞKER”. Part and parcel of Islamic culture, the yemeni has preserved its existence here for 600 years in styles and with names unique to each locale. The leather, which comes worked and tanned, is cut for different shoe sizes using ready-made lasts. The leather pieces are moistened to soften them up and then sewn with cotton thread that has been waxed with beeswax. The softened leather is easily shaped. While only the natural colors of the leather were used previously, black and reds were later added. And now yemenis are produced in every color from brown and orange to green and blue. Some are open in the back like sandals, while others are actual shoes. Even boots are made and dispatched to Hollywood film sets! The leather boots worn in the film ?Alexander the Great?, for example, were produced and supplied from Gaziantep.

Kutnu Fabric

Kutnu is a woven textile with a shiny surface and colourful vertical stripes, made with silk warps (lengthwise yarns) and cotton wefts (crosswise yarns).  It used to be made on wooden looms with shuttle and pulling whip, but is today woven on more advanced dobby and jacquard looms.  Although the type of loom may have changed, the weaving method has stayed the same for centuries.
In Turkey, the art of weaving kutnu is only practised in Gaziantep. It is known that, having been brought here from Syria in the16th century, it was taken to new heights by the Antep craftsmen, who were able to sell their material far and wide.
As well as being healthy to wear, with its hallmark striking colour and designs kutnu cloth was admired and in demand over a wide area in the past. Kutnu is an important part of the traditional local costume, and is a true handcrafted product requiring different work at each stage of production. In the past employing thousands of Gaziantep inhabitants, the kutnu weaving sector is today being kept alive in the face of modern technology, by a small group of Craftsmen determined to continue the profession with painstaking hand labour.

International Pistachio Festival Of Culture And Arts

International Pistachio Festival Of Culture And Arts

(19th – 23rd September 2012)

Festival Park (Next to Botanical Garden) – Gaziantep

First Day 

19th September 2012 Wednesday

Exhibition Openings

4.Photomaraton(2011)  Photography Exhibition

11.00

Metropolitan Municipality Onat Kutlar Lounge

Reha BİLİR  Photography Exhibition

 12.00

Gaziantep City Museum – Bayazhan (2nd Floor)


 

First Day

 

Festival Honored Guest Country Netherlands

“AMSTERDAM KLEZMER BAND”

19.30

Amsterdam Klezmer Band Video

(Festival Opening Concert)

“YENİ TÜRKÜ”

20.30

Yeni Türkü Video

 


2.GÜN 

20th September 2012 Thursday

 FESTIVAL PARK ( Botanical Garden )

(Azerbaycan Ezgileri)

“ŞENOL TALINLI” (Tenor)

20.00

Şenol Talınlı Video

 –

“EROL EVGİN” Concert

21.30

Erol Evgin Video

 


3rd Day 

21th September 2012 Friday

FESTİVAL PARK

(ELİŞİ – Harp Concert)

“ŞİRİN PANCAROĞLU(Harp) – MERİÇ DÖNÜK(Harp)

MİRCAN(Soloist) – JARROD CAGWIN(Percussion)”

20.00

Şirin Pancaroğlu – Meriç Dönük – Jarrod Cagwin Video

Mircan Video

 

(Karadeniz Türküleri)

“KARMATE”

  21.30

Karmate Video

 


4th Day 

22nd September 2012 Saturday

FESTIVAL PARK

(Anatolian Songs)

“ERDAL AKKAYA ve DUISBURG ENSAMBLE”

20.00

Erdal Akkaya Video

(Turkish Art Music Concert)

”  TAHİR AYDOĞDU(Zither), BAYRAM COŞKUNER(Oud),

TURAY DİNLEYEN(Violin) ve ELİF GÜLEŞÇİ(Soloist)

21.30

Tahir Aydoğdu Video

Bayram Coşkuner Video

Turay Dinleyen Video

Elif Güreşçi Çiftçioğlu Video

 


5th Day

23rd September 2012 Sunday

 (Festival Closure Concerts)

 FESTIVAL PARK

(Turkish Art Music Concert)

“UMUT AKYÜREK”

20.30

Umut Akyürek Video

 

(Anatolian Rock Concert)

“ZAKKUM”

  21.30

Zakkum Video

 



  For Detailed Information: 

Gaziantep Metropolitan Municipality

Phone: 0090 342 211 12 00 / 1305

E-posta: kultur.etkinlik@gmail.com


 

Burç Park Restaurant

Burç Ormanı içi No:1

0090 342  360 76 30

Ümit Döner Restaurant

İstasyon Cad. No:2/B

0090 342 231 32 32

Aşina Restaurant

İncilipınar Mah. Emniyet Karşısı No: 4

0090 342 220 49 49