Gaziantep; ancient city and gastronomic paradise on the map of Turkey

Turkish food guide: prices and meals

In 20 years, Turkey has managed to turn depressed fishing villages into world-class resorts. For Ukraine, this mission is not yet feasible

Educational historian Kayhan Dinchmen moved to the Anatolian coast from a small town on the Black Sea coast of Turkey in 1996. He decided to master the profession of tour guide. I took small tourists around the region, showed them ancient cities and told them about antiquity. This work made more money than teaching or academic studios.

5-6 thousand people lived in Kemer, where he settled, and few thought about tourism as a business. However, life soon changed dramatically. Investors came to the region and built the first hotel for Italians in Kemer - Turban Italia with an all inclusive recreation system. The hotel turned out to be more than in demand. Soon, hotels in Kemer began to grow like mushrooms after rain.

There are tens of thousands of people with a similar fate in Turkey. Since 1970, the tourist flow in the Anatolian region has grown 15 times, up to 11 million tourists. The Turks themselves also followed the tourists to the region - such a number of visitors must be served by someone. Unemployment in the region has dropped significantly. "From the moment I arrived in Kemer, the number of residents of the city has increased eightfold. The population of Antalya itself has increased almost ninefold - up to 1.3 million people. We have built an airport, roads. In addition to five-star hotels, they began to build villas and apartments. that are rented or bought by foreigners ", - does not hide his pride in a conversation with the correspondent of Focus Dinchman.

A well-structured state policy allowed Antalya to turn from a depressed agricultural region into a Mecca of world tourism in Antalya.

Recipe for success

In the 50s of the last century, after Turkey joined NATO, the United States proposed to the Turkish authorities to establish a hotel management school in the country. Under USAID leadership, curriculum was developed, textbooks were written and translated into Turkish. In 1961, Ankara Otelcili Okul Hotel School was opened in Ankara. She taught hotel management and restaurant service. At the same time, the first laws on tourism support appeared.

There is no time to rest. In winter, Turkish hoteliers live off corporate events and golf

And in 1982, Turkey adopted a "revolutionary" law on the promotion of tourism. The Turkish Ministry of Culture and Tourism has received the right to determine promising areas for tourism development, order the construction of roads and issue loans to businesses through its own bank. Moreover, the ministry was given the right to nationalize private property for the construction of hotels. Officials can also check and fine hoteliers. Fines often reach several percent of the value of the object - 20-30 thousand euros.

"Turkey has chosen the Asian model of tourism development, according to which the state on its territory creates separate enclaves and favors the development of tourism in them: it puts in order the infrastructure at the expense of the state and gives serious incentives to encourage the tourism business," explains Chairman of the Board of the Association of the Hospitality Industry of Ukraine Alexander Liev.

Arctic gastronomy can become one of the directions for promoting the Murmansk region. What dishes can already be tried in restaurants in the northern region, they tasted and talked about at the Arctic press breakfast, which was attended by the head of Rostourism Zarina Doguzova and the head of the Murmansk region Andrey Chibis.


Venison, seafood and fish from the Barents Sea, mushrooms and berries, lichen. More than 20 dishes created on the basis of regional products of the Murmansk region made up the menu of the Arctic press breakfast dedicated to the gastronomy of the Russian North.

Kalach with stewed venison and lingonberry broth, salted cod "Northern Lights", halibut on potato pancakes, wild mushroom caviar on buckwheat pancakes, pancakes with moss with cloudberry and blueberry sauce, Pomorskie pies, porridge with baked milk with cloudberries and pine nuts, Khibinsky tea with mountain herbs, sea urchin and scallop are just a few of what you can already try in restaurants in the Murmansk region.

Fans of meat cuisine will appreciate the venison menu. Here, many dishes are prepared from this dietary meat, from chips to complex rolls and pates. By the way, due to the usefulness of reindeer meat, the Murmansk authorities are even considering the possibility of including reindeer meat cutlets in the menu of local schools.

The Governor of the Murmansk Region Andrei Chibis admitted that he loves cod and sea urchin from the Arctic cuisine, and Zarina Doguzova said that she prefers game dishes.


According to the head of Rostourism Zarina Doguzova, gastronomic tourism is a common part of the overall planning of the trip. “Delicious food is an important part of a tourist's journey. Returning from a trip, a person talks about his gastronomic experience. Therefore, it is so important to promote local cuisine and local products, ”said Ms. Doguzova.

The Governor of the Murmansk Region Andrei Chibis promised to create appropriate conditions for the promotion of Arctic cuisine, including in other regions of Russia. “We are ready to create appropriate economic incentives in order to promote Arctic cuisine in our restaurants and in other regions. Tourism is the most important branch of the economy, but so far for the Murmansk region this is only a challenge that we have accepted, ”he said.

According to Mr. Chibis, Russia has every opportunity to take first place in the ranking of countries for tourism in the Arctic, and Murmansk - to become the capital of this direction. “We can definitely beat everyone. Murmansk is the Arctic capital of Russia, and I dream that it will also become the capital of Arctic tourism. I am sure that we will cope with this task, ”he stressed, noting that Arctic tourism is being launched, including through the“ Arctic ”cuisine.

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Our great food guide in Turkey! Tips, hints and tips on what to try from the national cuisine in Istanbul and in the resorts and where to eat deliciously and inexpensively. Review of food prices in 2021 in Istanbul, description and photos of dishes.

Turkey is a paradise for the gastronomic tourist. We love to eat deliciously, so we seriously prepared before the trip: we learned what to try in Istanbul from the national cuisine, what are the prices for food, where to eat tasty and inexpensive. We share the accumulated experience and proven places with you!

Exchange rate: 1 Turkish Lira (TRY) ≈ 10 RUB.

What to try in Istanbul + prices

We have compiled a list of what to try in Turkey first, with Turkish names and food prices. Prices may differ in different establishments - we usually chose inexpensive cafes, lokants (canteens) and kebabs. In lokanta, everything is usually cheaper.

So, our top must-try dishes in Istanbul.

Turkish soups are чorbalar. There are many types, you can't list all of them. We mostly ate:

  • Red lentil puree soup (Mercimek çorbası, mercimek chorbasy) - from 6 liras. It is very similar in taste and consistency to Moroccan harira soup, cheap and hearty. If you are tired of pastries and omelets for breakfast, then this is a great alternative!
  • Bulgur soup (Ezogelin) - similar to lentils.
  • Chicken soup (Tavuk çorbası, tavyk chorbasy) - from 7 liras (from 2.40 in lokanta). The usual homemade chicken noodle soup, like in Russia.
  • Soup of lamb head, legs and tripe (Kelle paça, kelle pacha) - from 7 lire.
  • Giblets soup (Işkembe çorbası, ishkembe chorbasy) - from 5.60 liras in lokanta, in other establishments it is more expensive. Looks like creamy milk soup.

In general, if you hate giblets, hooves, brains, etc., be careful with soups - some look very attractive (for example, ishkembe). Ask what kind of soup it is before ordering.

Kebabs, shashlik and other meat dishes

Kebabs are the main national food in Turkey, the most popular and widespread. There are a dime a dozen different kebabs in Istanbul! You can also get confused in the variety of kebabs. What do you need to know? First, meat kebabs are more expensive than chicken ones. Secondly, if the menu indicates the weight (50-200 grams), do not be alarmed - this is not the weight of the dish, but the weight of the meat. Kebabs are found in bread, flatbread, pita bread and on a plate.

Street Food in Istanbul

The amazing city of Gaziantep is located in the southeast of Turkey, where popular tourist routes have not yet reached. There is literally one step from modernity to antiquity. Modern quarters with buildings made of concrete, glass and metal in this city coexist with a labyrinth of ancient winding streets, where time has literally stood still.

Gaziantep is one of the oldest continuously inhabited cities in the world. Researchers estimate that it is at least 5,650 years old. Throughout the city's long and difficult history, almost all the famous civilizations of the Middle East, from the Hittites and Assyrians to Byzantium and the Ottoman Empire, have left traces here. What you can see for yourself by visiting the local archaeological museum.

In the Middle Ages, Gaziantep played the role of an important point in the western part of the Great Silk Road, which was connected by good roads with the largest cities in the Middle East. Trade in spices and fabrics flourished here, carpet weaving was developed. Numerous mosques, caravanserais, baths and madrasahs were built in the city, many of which are still standing.

Today Gaziantep is the sixth largest city in Turkey with a population of over one million inhabitants and one of the largest centers of light industry in the country. Medieval handicraft production of carpets and fabrics became a factory. The region has developed agriculture, which specializes in the cultivation of pistachios and hot Antep peppers.

History of the city name

The first reliably known name of the city is Antischia. In ancient Greek and Roman chronicles, he appears as Taurus Antioch. The rulers of the Arab Caliphate, who conquered these lands from the Byzantine Empire in the 7th century, renamed the city Aintab, which translates as “a good source”. Over time, the name Aintab became a shorter and more easily pronounced Antep.

The city became Gaziantep in 1921, when the Turkish Grand National Assembly added the prefix “Gazi” (“hero”) to its name, thus marking the merits of the garrison of the city and its inhabitants in the fight against the French army during the First world war. However, in colloquial speech, he is still often called shortly - Antep.


Geographically Gaziantep belongs to northern Mesopotamia. The region has an arid climate close to continental. Summer in these parts is usually hot and dry, and in winter it rains almost every day. However, in the immediate vicinity of the city, the climate over the past decades has become more reminiscent of the Mediterranean sea in connection with the construction of a cascade of reservoirs on the Euphrates.

The hottest months in Gaziantep are July and August, when daytime temperatures can reach 44 ° C and there is almost no rainfall. Winter, on the other hand, is quite cool and rainy. In other years, it snows and even temperatures below 0 ° C. The optimal time to go to Gaziantep is spring from early March to mid-May and autumn from the second half of September to mid-November.

Traveling national dishes help you get to know a new culture. In Turkey, food is varied. From sweet baklava and ayran to delicious pickles and Turkish coffee.

Turkish cuisine is renowned for its endless breadth of flavors that come from herbs and spices. Such as: mint, parsley, cinnamon, cumin, garlic, dill. Remarkably, even with a large amount of spices, the Turks are able to maintain balance.

Not sure what to try in Turkey? Check out our selection of national dishes. Memorize the names and views from the photo.

Worried about gaining weight while traveling? Burn calories as you walk around the city and admire its magnificent sights.

Turkish Breakfast

Kahvaltı | Kahvalty

A Turkish breakfast will turn even an avid owl into a cheerful person. Freshly baked bread with honey and Turkish whipped cream (or kaymak), pink and fig marmalade, sheep's milk, tomatoes and cucumbers drizzled with olive oil are a standard morning dish.

Menemen | Menemen

Turkish omelet or menemen. In this dish, eggs are lightly beaten in butter with onions, tomatoes and green peppers. Tomatoes are boiled into porridge to give the omelet a spicy taste.

Top main courses

Kebab | Kebab

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