Gastro News

• 12.12.2016.

Hosted by Izmir Metropolitan Municipality, the 2nd International Gastronomy Tourism Congress started simultaneously with 10th Travel Turkey Izmir 2016 Fair. Congress was realized with the cooperation of İZFAŞ, TÜRSAB, Izmir Economy University and also with the contribution of “Reseau Délice World Gourmet Cities Association” and Izmir Cookers Association.
At the opening ceremony, President of Tursab Başaran Ulusoy gave a plaque to Gaziantep Metropolitan Municipality due to the contribution of Municipality by providing sponsorship to the Congress. Assistant Secretary General Fikret Tural who attended the ceremony also presented baklava prepared in the form of Turkish National Flag.
The congress brought together the world's leading gastronomic and tourism experts and educators. In the Congress, the steps that can be taken for gastronomy as an alternative tourism destination have been evaluated by experts including the coordinator of the UCCN gastronomy sub-group, Dag Hartman who was one of the panellists. During the Congress, famous chefs performed special shows and presentations during the workshops.
Gaziantep’s success story to be the first city in Turkey to join UNESCO Creative Cities Network Gastronomy was the topic of the first presentation in the panel by Namık Kemal Döleneken. In addition, besides Gaziantep’s baklava and peanuts, activities and local dishes will be presented in the stand established by MUSEM, which serves in the congress hall under the Presidency of the Department of Culture and Social Affairs.

• 15.11.2016

Gaziantep Metropolitan Municipality is going to open a special “pastry” for celiac disease patients. Gaziantep Metropolitan Municipality realized the Project called “Producing Hands” in order to help the celiac disease patients by providing them special food so that they will not have to carry their own food wherever they go because of the fact that Turkey is mostly limited to corn and flour, have narrow market and limited products.
In cooperation with the Metropolitan Municipality and the Governorship of Gaziantep, all disabled groups were trained in the scope of the Producing Hands Project, which was passed down through the Social Support Program (SODES).
Within the scope of the course given at the Municipality's Active Life and Education Center, a class was created from disabled people whose 40 percent and above are eligible to work.
The trainees were trained in bakery products for 8 months. Those who have successfully completed the course will receive a Certificate approved by the Ministry of Education.
Successful and job seeking disabled trainees will begin to produce gluten-free products for celiac patients at the "Producing Hands Pastry" which will be established at the end of the project.
Products such as sandwich bread, cookies, desserts and pastry varieties for celiac patients will be made in the pastry.

• 17.08.2016: The first harvest of “green gold Antep pistachio” has been done with the participation of the Mayor of Gaziantep Metropolitan Municipality Mrs Fatma Şahin.

Mrs Şahin has picked up pistachio from trees centenaries (800 and 1000 years old) in Tokaçlı village in Yavuzeli district and wished that the first harvest would be fruitful.
Mrs Şahin has underlined the importance of developing the pistachio which is the flavour of Gaziantep’s cuisine in every aspect by harnessing the fertility of the soil and its heavy reliance to the industry.
Mrs Şahin indicated that the Pistachio Festival will be held on end of September.

• Pistachio Museum Coming.

Mrs Şahin indicated that growing crops of pistachio will be increased and its publicity will proceed. She also pointed out the importance of its technological infrastructure and its market and said that a museum will be built to from the studies that were done about the pistachio at the “Pistachio Park”.

• Mid August-Mid September: Children and Young learning Gaziantep’s Cuisine.

Gaziantep Metropolitan Municipality Culinary Art Training Centre organized courses to children and the youth to familiarize with the Gaziantep’s Culinary.
The course programs will start at second of August and will be continuing at Tuesday and Thursday at the Culinary Art Training Centre and it will host the young trainees for one month. 16 children between the age of 10-14 and 15 youth between the ages of 14-16 attended to the courses were prepared to hand down Gaziantep’s culinary culture to the next generation.

• 28-29.05.2016: Bulgur Festival.

For the first time in Turkey, bulgur was promoted in Gaziantep with a great festival. Bulgur is a strategic product as protein and vitamins and it is believed that bulgur is a cure of obesity disease. The designation of Gaziantep as UNESCO Creative City of gastronomy last year brought many innovations and opportunities to the city to improve its assets and enlarge its inter-cultural exchanges with other countries and cities in the world. Among the events, there were presentation about bulgur dishes by famous chef Yunus Emre Akkor from Gaziantep and “101 Bulgur Dish Exhibition”. A panel was held as bulgur rising value of marketing in the world with the participation of world-wide recognized chefs. It is mentioned that bulgur is ceased form a traditional dish and thanks to Gaziantep bulgur is expressed as an important part of world's cuisine.

• 28.05.2016 a Cooking competition

The 28.05.2016 a Cooking competition was held in Acarobası village, Saliha-Cemil Cahit Güzelbey Secondary School under TUBİTAK Science Fair. Gaziantep Metropolitan Municipality started the events with shows of Folklore team and it continued with the visit of his students' inventions. After that, the contestants were asked to prepare stuffed vine leaves with rice and diced cucumber garlic and mint in yoghurt. Contestants participated this contest from 7 different villages situated in Gaziantep’s region.

• 16.05.2016

In 2015, a memorandum of understanding was signed between Gaziantep Metropolitan Municipality and the Ministry of Agriculture, Food and Rural Affairs in order to enlarge the actions of the Pistachio Research Institute. On the 55.000 m2 that will count the park, 30.000 m2 are going to be allowed to the Research Institute (to enlarge its researches on pistachios, almonds, fruit trees, etc) and 25.000 are going to be dedicated to a park, a museum, cafes, etc.

• 02.05.2016:

In the framework of the Civic Involvement Project, Gaziantep University and Gaziantep Metropolitan Municipality organized a Young Chefs Cooking Competition Activity focused on the traditional dishes of Gaziantep. Expert young chefs from 11 different Turkish cities, students in touristic sector, cooking schools and culinary schools participated side by side with some citizens of Gaziantep. The concept of the contest was to give to all the opportunity to meet up with people from different social level and ages (for instance, a 80 years old grandmother competed with her grandson of 18 years old). A total of 97 chefs were present.

• Gaziantep Cuisine was introduced in Canada. 25.04.2016

Gaziantep Metropolitan Municipality participated to the 10th edition of Terroir Symposium, held in Toronto.

During this symposium, attended by many chefs and food writer from all over the world, degustation and discovery of new taste are organized. On this occasion, Gaziantep Cuisine was one of the main attractions.
During this very busy symposium, Gaziantep Cuisine and its innovative capacities were presented through various seminars as well as detailed information given by experienced cooks.
At the end of the Symposium, a reception was held at one of the most important art galleries of Canada, the Art Gallery of Ontario, where guests have tasted some Gaziantep Food. Gaziantep Food has been highly appreciated by the few 600 chefs and food writers present at the reception.



• Food writers are at MUSEM, 18.04.2016.

In April 18th, Gaziantep Culinary Art Training Centre (MUSEM) entertained Food and Travel editors from U.K.
The participants were “Essentialjourneys.co.uk” editor Michael Anthony COWTON1; Hugh Alexander COLLİNS from “Bradt Travel Guides” 2 (www.bradtguides.com); the owner and editor of “itsrudetostare.com” Melissa Marie HALES3; Jack Nathaniel PEAT , travel and food writer of “thelondoneconomic.com” 4; Amy Catherine QUİCK from “Olive Magazine”5; Clarissa HYMAN, food and travel writer, owner of “Zesterdaily.com6; and Aynur TATTERSALL, DHA Doğan News Agency Correspondent in London .
Editors made fried pastries with rice and minced meat filling before enjoying some of the best dishes of Gaziantep Cuisine.

1 With more than 40 visitors a month
2 28.000 followers
3 12.000 followers
4 With more than 250.000 visitors a month and 41.640 followers
5 60.275 circulations
6 13.825 followers

• Gaziantep Cuisine in Sicilia. March 2016.

Gaziantep cuisine was in Sicilia during March 2016. In the framework of the 10 weeks program “Cook the Farm” organized by Anna Tasca Lanza Cooking School, the last week on the training was dedicated to the Turkish Kitchen. During one week, from “dry stuffed vegetables” to baklavas, Gaziantep’s cuisine was introduced in many ways. The workshops, organized by Gamze İneceli were animated by the chef Tangör Tan and the Culinary writer Ümit Hamlacıbaşı; the author of “Gaziantep Cookery: A Taste of Sun and Fire” Aylin Öney Tan presented speeches on spring meals made from yogurt or dried vegetables; from “shira” to baklavas. With the support of Gaziantep Metropolitan Municipality, who provided the material for the courses (food and equipment), this last training week was the most colourful one. At the end of the courses, the dishes which have been made during the “Turkish week”, has been presented to all.

• We will introduce Gaziantep’s mosaic and its gastronomy with tourim guides (19.03.2016)

As a result of the entry of Gaziantep in UNESCO "Creative Cities Network", the city decided to held its second "Tourism Guide Gourmet and Gastronomy Specialist Seminar". This seminar was organized by Gaziantep Metropolitan Municipality and Gaziantep Chamber of Guide in order to represent and introduce our city's cuisine in the world.
The seminar was held in Culinary Arts Training Center (MUSEUM). Researcher- Author Gonca TOKUZ and Gourmet writer Ragıp GÜZELBEY shared their knowledge and experience theoretically and practically. The guides watched some selected examples from Gaziantep cuisine, after that they shared their experiences participating in the production process.
The seminar began with the promotion of "Gaziantep Cuisine" which is the unique cuisine mentioned with a city name. Professional guides and academics from Gaziantep Chamber of Guides Directorate of Board, Istanbul, Aydın, Kuşadası, İzmir Ankara, Eskişehir, Nevşehir, Şanlıurfa and Antakya joined this seminar.
Mayor of Gaziantep Metropolitan Municipality, Ms. Fatma ŞAHİN visited the course.

• The hope of celiac patients, Famous Chef Sülayman Engin will provide training to professional chefs for celiac disease. (15.03.2016)

The first and only gluten-free professional chef training which will be implemented in MUSEM, will start tomorrow for one and half million celiac patients in Turkey. The applied trainings will take 2 days for each group. All the details associated with feeding procedure of celiac disease and cooking gluten-free meals will be transferred to you esteemed chef.  Gluten-free chef program is the first Gluten-free educational qualification applied for celiac patients in Turkey. 

• Gaziantep Cuisine, which is under protection of UNESCO, started to strengthen its infrastructure with education. (January 2016)

In this frame, Gaziantep Gastronomy and Tourism Association (GASTURDER) signed a binary protocol with Gaziantep Metropolitan Municipality. The Association began "Education for Sustainable Professional Gastronomy" for the stuff members who are serving in the sector.

• Gaziantep received the European Commission EDEN Award on “Local Tourism and gastronomy”, 23.11.2015

This project, launched in 2007 by the European Commission and promoting sustainable tourism development models across the European Union, is based on national competitions that take place every year and result in the selection of a tourist “destination of excellence” for each participating country.

This year’s theme was focusing on “Local Tourism and gastronomy”. Due to its commitment on sustainable development in the domain of culture, environment and the excellence of its gastronomy and gastronomic tourism, Gaziantep won the national award for Turkey.

This prize will allow Gaziantep to enhance its visibilty as an emerging European destinations, to create a platform for sharing good practices across Europe and promotes networking with the other awarded destinations
The prize’s ceremony will be held at the Council of the European Union in Brussels (Belgium) in December 16-17th.

For more information:
http://disiliskiler.kultur.gov.tr/TR,148662/avrupali-seckin-destinasyonlar-projesi-eden-2015-yili-u-.html

• Gaziantep Metropolitan Municipality Culinary Arts Training Center held the fourth Inter-High School Regional Cooking Contest, Nov. 2015

In the previous competition, the menu was “Doğrama” and “Bulgur Pilaf”, and this time the menu of the contest was “Kabaklama” and “Bulgur Pilaf”.
2 students and 1 teacher from each school participated to cooking contest. The competition was held on 11.9.2015, various gifts were given to the schools.
Under the presidency of MUSEM Training Coordinator; Doğa Çitçi, Gourmet Author Sermin Ocak, Özden Özsabuncuoğlu and Chef Kerem Özatay were in the Contest Jury.
Many delicious dishes from each other have been given points by jury who had a hard time while taking decision. Jury members congratulated the participants of the contest.

• Seminar for tourist guides in Gaziantep on gourmet and gastronomical expertises, Nov. 2015

Within the cooperation of Gaziantep Metropolitan Municipality and Gaziantep Chamber of Tourist Guides, “ Seminar for Tourist Guides on Gourmet and Gastronomical Expertise” was carried into practise, including other cities in the region. For this seminar including; Gaziantep, Hatay, Kilis, Kahramanmaraş and Malatya, 42 professional tourist guides from chambers of tourist guides of Gaziantep, İstanbul, İzmir, Çanakkale, Trabzon, Antalya, Nevşehir, Aydın and Hatay have just been in Gaziantep between the dates of 13-15 November 2015. Began with the presentation of Gaziantep Cuisine, a unique cuisine in the entire world that is named after the city, MUSEM was selected as the excercising kitchen during the seminar. The tourist guides have both watched special cooking ways of selected plates of Gaziantep and have experienced how to apply them on their own.

• MUSEM’s activities held during the last months. (please, find some pictures in “Gallery”)

NOVEMBER 2015
One team including Officer Ahmet Yakup ERKILIÇ in Culture and Tourism Ministry, Elif Bilge Çetin (Coordinator) ve Kamil Gökhan Nebioğlu ( (Culture and Tourism Expert) have visited our Training Center in the scope of theme called " "Tourism and Local Gastronomy" in EDEN Project. This team have observed some activities which are given our institution during the courses. When they visited our center, we have offered them a menu including « öz soup », « doğrama », lamb swet with quince, rice, rice patty, « sini meatballs » and saffron and rice dessert.

OCTOBER 2015
One team including Officer Ahmet Yakup ERKILIÇ in Culture and Tourism Ministry, Elif Bilge Çetin (Coordinator) ve Kamil Gökhan Nebioğlu ( (Culture and Tourism Expert) have visited our Training Center in the scope of theme called " "Tourism and Local Gastronomy" in EDEN Project. This team have observed some activities which are given our institution during the courses. When they visited our center, we have offered them a menu including « öz soup », « doğrama », lamb swet with quince, rice, rice patty, « sini meatballs » and saffron and rice dessert.
Chinese visited Southeast and East Anatolia Info Group
Within the framework of 3rd Medicine Student Symposium, « Döğmeli Alaca soup », small meatballs with yogurt, rice patty, season salad and hummus have been prepared for the people who are coming from outside of the city.
In « Gaziantep Presentation Days » which was held by Yunus Emre Culture Centre in Budapest (Hungary) "Malhıtalı Meatballs" and "sheet of mulberry pulp dried under sun" have been served for 250 people.
"Star TV Ezgi Sertel ile Lezzet Haritası Program" shooting was held. Yuvarlama, rice patty, Zucchini, Farina-Halva, « Döğmeli Alaca soup » have been prepared for the program.
Inter-high school cooking competition « For Awareness of our Culinary Heritage"
Gaziantep Metropolitan Municipality held first European Heritage Days in 2014. The theme of this project is "Heritage and Awareness" for 2015. Within the scope of this activity, this year inter-high school cooking competition and conversation about local food in order to raise awareness about Gaziantep kitchen. The first competition was held among the vocational schools for girls. Competition menu was including doğrama and Bulgur pilaf. Gourmet and Food Books Authors Ragip GÜZELBEY, Hüseyin ALTINEL, Sermin OCAK, Oya ÖZKANLI and Özden ÖZSABUNCUOĞLU were in the jury members. They have tasted these unforgettable and tasty dishes and they evaluated the presentation of the dishes. Participating schools have got some presents such as mini fridge, water dispenser, coffee maker, kettle and walkie-talkie. Besides the presents, all participant students have got a cooking book called "The Taste of Sun and Fire" and a certificate of participation.
Within the scope of « World Food Waste Prevention Week », the “Prevention of Food Waste Activity » has been organized two sections in a day. In our event, in order to evaluate the remaining bread, some dishes such as; « Omaç », « Çullupapa », « Altı Tiritli Kebap », « Öcce », « Vişne Tiridi » have been cooked.
For the first grade students in Nizip Alkan Vocational and Technical High School have been got an education about within the scope of "Inter-High School Regional Cooking Competition 2015 European Heritage Days" event. This education was given by Assistant Professor Mr. Ceyhun UÇUK form Gaziantep University Gastronomy Department.

SEPTEMBER 2015
Winter Preparation Canned Making Workshop and Pickles/Jam Making Workshop was held. In these workshops, canned beans, canned roasted eggplant, canned eggplant moussaka and canned tomatoes have been prepared; as well as sun dried figs jam, peach jam, hot pepper pickle in tomatoes sauce. The participant students who attended our events have got small canned packages (canned eggplant and beans) and pickles with tomatoes and peach jam as a gift.
“MUSEM Train the trainers Applied Gaziantep Cuisine Course” began with 12 participants.

AUGUST 2015
North Cyprus Youth TV “Osdoyuro Lezzet” Program shooting team came to Gaziantep and shot a film on “yuvarlama”, stuffed zucchini with bulgur wheat and “dolangel”.
“Creative Hands Workshop” (10-14 years) have been held. On the menu: “Omaç”, “Kalem Böreği”, “Şeker Hamurlu Kurabiye Süsleme” ve “Cup cake”.
In the framework of “Kirazlık Children's Academy”, pizza, “Lady bug canapé”, ornaments of sugar paste cookies have been made with the 5-6 years old children.
"I have an Invitation Workshop" was held. In our workshop “öz soup”, “taraklık tava”, “su böreği”, eggplant salad, “muhammara”, “dolangel”.
Gaziantep University Turkish Education Application and Research Centre and the Yunus Emre Institute students have visited the Culinary Arts Education Centre. Workshop was held and students learnt how to cook the sheet of mulberry pulp dried under sun (bastık) and vegetable patty. Menu: the sheet of mulberry pulp dried under sun and vegetable patty.

JULY 2015
A promotional film was shot about the preparation and presentation of Gaziantep special dishes; such as “yuvarlama”, “allı yeşilli dolma”, stuffed meatballs, “zerde rice pudding”, purslane dish, sour little meatballs.
5th Traditional “Bayram” Preparation Workshop was held. With our chefs, we cooked essential Gaziantep dishes for “bayram feast”. These are Antep cookie, “Köy Kahkesi”, “zerde rice pudding”. After all the work, participants were given a certificate of attendance. 75 people were reached in 5 different groups.
Japanese researcher Shinya Okazaki, his wife Yoko and his research team made shots for dishes. Menu: Yuvarlama, Stuffed zucchini with bulgur wheat.

• ASSOCİATİON FOR GASTRONOMY AND TOURİSM (GASTURDER). 10.08.2015

Gaziantep Gastronomy and Tourism Association (known as GASTURDER) was established on 10.08.2015. As a legal entity Gaziantep Metropolitan Municipality is among the founding members. GASTURDER was established in order to enable and enhance civil society activities; in this regard, support to people and organizations who work on this issue, to contribute into increasing the awareness, dissemination and marketing of "Gaziantep Dishes" in national and international level. Because Gaziantep Dishes are the most important cultural heritage from Gaziantep City.

Awards have been presented to people coming from different cities of Turkey, serving in Anatolia, people have become representatives of their local and kitchen, institutions and organizations in seven different categories. One of this category called "On the Way of Identified Cities" award was given to Gaziantep Metropolitan Municipality Emine Göğüş Culinary Museum. On the other hand, in the category of "Research / Review / Book", Tahir Tekin Öztan has also took place in one of the award winning name with his Gourmet City Gaziantep Cuisine study.

• Gaziantep Metropolitan Municipality Emine Göğüş Culinary Museum has got "On the Way of Identified Cities" in scope of Ateşbaz-ı Veli Culinary Culture Prize. 24.10.2015

The winners were given awards in seven categories of Ateşbaz-ı Veli Kitchen and Culinary Culture Prize which was organized by the Governor of Konya, Konya Metropolitan Municipality, Meram Municipality, Selcuk University and Association of Anatolian Folk Cuisine. Konya Lieutenant Governer Fahri Oluk, Gendarmerie Regional Commander Brigadier Timurcan Ermiş, Selçuk University Rector Prof. Dr. Hakkı Gökbel, Ayşe Çalık Sister of Prime Minister Prof. Dr. Ahmet Davutoğlu, Meram Mayor Fatma Toru, Konya Metropolitan Municipality Deputy Mayor Mehmet Çalık, Konya Provincial Culture and Tourism Director Asst. Assoc. Dr. Mustafa Çıpan, 22nd generation descendant of Mevlana, Vice President of International Mevlana Foundation Esin Çelebi Bayru, Anatolian Folk Cuisine Association President Adnan Şahin, well-known domestic and international chefs and other supporting organizations and institutions have participated in the ceremony which was held in Dedeman Hotel, Konya.

Awards have been presented to people coming from different cities of Turkey, serving in Anatolia, people have become representatives of their local and kitchen, institutions and organizations in seven different categories. One of this category called "On the Way of Identified Cities" award was given to Gaziantep Metropolitan Municipality Emine Göğüş Culinary Museum. On the other hand, in the category of "Research / Review / Book", Tahir Tekin Öztan has also took place in one of the award winning name with his Gourmet City Gaziantep Cuisine study.


• Unilever Food Solutions Chefs in GASMEK

Unilever Food Solutions Chefs shared their experience with Gaziantep Metropolitan Municipality Art and Vocational Training Course culinary school instructors and chefs (GAMEK).

GAMEK Culinary School instructors, chefs and Unilever Food Solutions chefs participated in the activity which held in GAMEK in Hakan Özcan Youth and Culture Centre.

The chiefs of Unilever Food Solutions which is the leading company in non-home food sector, entered into the kitchen of GAMEK culinary school and they shared their experiences with GAMEK Culinary School Instructors and chefs by preparing some dishes.

In order to support the development of the non-home food sector Unilever Food Solutions continues its activities. The chefs of this association shared their information practically by preparing dishes with non-home food products.

Ramazan Dündar, General Coordinator of GAMEK, said that Culinary School has cooperation with Unilever Food Solutions in order to be open the developments in the world. He also said that "our trainees learn how to prepare the dishes with our experienced master chefs. In addition to that the trainees are also informed general kitchen rules, usage of equipments and hygiene. In order to give a better education to our trainees receiving theoretical and practical training and to improve our instructors' background information; we provide an adaptation for our chefs in a best way by organizing various events".

• İnternational Workshop

The 1st National workshop on gastronomy for University and students was organized by the University of Gaziantep last year (December 11-12th 2014), with the Beaux Arts Faculty, Department of Gastronomy and Culinary Arts. This programme was bringing together students in Gastronomy from Turkey and Cyprus and was the opportunity for them to exchange their experimentations and their expectations on their teaching and the possibility for them to improve their skills in that domain. Professors and academicians were also invited to give their point of view on the topic and oriented the students.

• HORECA Festival

On 2015 April 27th, students of the Culinary Arts section of the University of Gaziantep and the students of the Hotel Management Professional High School participated to the 4th stage of the HORECA Itinerant Gastronomic Festival organized by the firm METRO. They were able on this occasion to meet professionals of hotel and gastronomic sectors as well as take advantage of a particular course led by Volkan Karataş, member of the Bocuse d’Or. Its creations were prepared and tasted as well as local specialities.

• Dede Korkut And Gaziantep Cultural Evening in UNESCO, Paris,2015

Last March, the Cultural Departement of Gaziantep Metropolitan Municipality was participating and organizing in collaboration with the International Turkic Academy, a cultural evening at the UNESCO Headquarters in Paris. This event was dedicated to the celebration of the 70th anniversary of UNESCO and the 200th anniversary of first printed version of the "Book of Dede Korkut", the Turkic epic story.

This event presented under the title of “Korkut's Legacy and the Turkic World” and organized through a concert combining music and literature included participation of artists from Azerbaijan, Kazakhstan, Kyrgyzstan, Turkey, Turkmenistan, Uzbekistan and Russian Federation.

After the concert, a reception was organized by the Metropolitan Municipality of Gaziantep. Nearly 1,000 people have discovered more than 30 dishes and desserts, typical of Gaziantep regional cuisine. The evening was also an opportunity for the city of Gaziantep to promote its history and touristic places. This discovery evening also included a traditional instrumental music concert given by local artists.

• Gaziantep Traditional Breakfast in Budapest


The restaurant "Rudas Baths" with its breathtaking view on Budapest organized with the Turkish Cultural Centre Yunus Emre Institute, a Turkish breakfast on a large scale for nearly 80 people. In addition to these 80 people were also present significant members of Hungarian medias. The breakfast menu with the specific Gaziantep flavors was expertly prepared by chef Attila Nuray. The breakfast was accompanied by some traditional turkish music, performed by the hungarian musician Zsolt Biro and a folk singer; a moment of pleasure, uniting two very important notions for turkish people: gastronomy and music.


• Matsuri Gaziantep, May 27 – June 5, 2010

In order to celebrate 120th Turkey and Japan friendship, 2010 Japan Year declared in our country as "Matsuri 2010" was held in Gaziantep for 10 days. By following the route of Silk Road, this festival aims to introduce Japanese culture to the cities and only Istanbul, Bursa and Gaziantep from Turkey were awarded to host in different season.
In the scope of "Matsuri-2010", which is the traditional festival in Japan, was presented to the audience and visitors with many activities. Kimono, silk printing pictures, Japan photo exhibition, ikebana performance, koto concert, traditional Japanese food culture, the similarities and differences between the two cultures are some activities done successfully by Gaziantep Metropolitan Municipality and the opening ceremony of the festival was held historical place called "Bayazhan".

All the items of Japanese culture come together at the opening night, Traditional Koto Group presented a concert. With Japanese motifs, guests were served "sushi" the indispensable flavor in Japanese cuisine and Japanese sushi masters gave some information to the guest about how to cook sushi.

Traditional Japanese festival car "Yamahako" was exhibited in Kırkayak Park and the famous artist Günseli Kato demonstrated a special show.

Note: In Japan, "Matsuri" word has a very important place in Japanese society and it is used for traditional festivals. These festivals are similar to those celebrations called Hıdrellez in our society.

• 7. Silk Road Mayors Forum in Gaziantep, 2012

7th Silk Road Mayors Forum was hosted by Gaziantep Metropolitan Municipality on 9-11 November 2012. This forum was held with the participation of Family and Social Policies Minister Fatma Şahin (today the mayor of Gaziantep Metropolitan Municipality) and Mayor of İstanbul Metropolitan Municipality, President of United Cities and Local Goverments (UCLG)and Turkey Union of Municipalities(TBB) Kadir Topbaş. 120 foreign guests from 30 countries were at the opening ceremony, Family and Social Policies Minister Fatma Şahin said "Evliya Çelebi told that Gaziantep is the apple of world's eye and welcome to Gaziantep. I would like to send greetings on behalf of my city and my people to the whole countries and cities on the Silk Road. This city was a strong city in the past with its history and civilization. It will continue to be stronger city with the next targets." Gaziantep Governor Erdal Ata, Mayor of İstanbul Metropolitan Municipality Kadir Topbaş and Mayor of Gaziantep Metropolitan Municipality gave a speech and referred to the same subjects.

• Asian Mayors Forum in Gaziantep, 2013

Asian Mayors Forum (AMF) 3rd Executive Committe meeting began in Gaziantep. AMF President and Representative Bangkok Governor Vallop Suwanee said that this forum was created by the asian mayors who share their experience and knowledge. The meeting was held in Gaziantep Metropolitan Municipality City Council Hall and AMF President Vallop Suwanee, Mayor of Gaziantep Metropolitan Municipality, Mayor of Antakya, Mayor of Kilis, Istanbul Metropolitan Municipality Deputy Secretary General, AMF Secretary General and the representatives from China, India, Iran, Korea, Jerusalem, Sri Lanka, Lebanon, Thailand and Turkey attended to the forum.

• 450 different kind of Gaziantep Food will be introduced to the world, March 2015

GAZIANTEP Gastronomy and Chefs Association President Battal Yildirim said that they will make some efforts to promote 450 different kinds of Gaziantep dishes to Turkey and world cuisine.
GAZIANTEP Gastronomy and Chefs Association President Battal Yildirim said that city has a rich variety of culinary culture. He also said that there are 450 kinds of dishes in Gaziantep cuisine and the food culture of the city will be introduced to the world with the projects. He also stated that there are some dishes in Gaziantep cuisine left from BC. Mr. Yıldırım also said;
"There are hundreds of dishes in Gaziantep kitchen. We'll do our best to promote these dishes to the world and Turkey. There are some dishes left from BC in Gaziantep cuisine culture. It is the fact that the reason why the food diversity is so much in Gaziantep that the city is located on the Silk Road and this land has hosted various civilizations."