Projects / R&D


• Projects Prepared by Gaziantep Mehmet Reşit Göğüş Culinary Arts and Training Centre:

Researches are being conducted in order to get the geographical indications, to immortalize our traditional dishes and to prevent be forgotten most common Gaziantep dishes which had been widely used in previous time.

In 2015, the first Traditional Gaziantep Religious Festival Preparation Workshop was held in Gaziantep in order to teach the traditional Ramadan Feast preparation in Antep during the Ramadan month. It is planned to be repeated every year in Ramadan month. With this event, it is planned to teach youths how to cook Antep Cookies(plain and peanut), Köy Kahkesi(special pastry) and Sütlü Zerde (saffron and rice dessert with milk).These dishes are cooked during the feast and they are difficult to make.

• Geographical Indications Studies conducted with the Turkish Patent Institute:

So far, Antep Baklava “controlled designation of origin” has been received thanks to Gaziantep Chamber of Industry (the first Turkish food product registered in EU). “Antep Ply” Project (Antep katmeri) is at the application stage. The Chamber of Commerce took the Antep Pistachio controlled designation of origin. Gaziantep Commodity Exchange also took the “controlled designation of origin” on the products such as "Antep Cheese", “Antep sun-dried Eggplant", "Antep sun-dried Pepper", Antep sun-dried Courgette" and "Antep Black Grape".

The controlled designation of origin study has been done by Mehmet Reşit Göğüş Centre for the dishes called "Antep Beyran" and "Antep Yuvalaması". The same centre has also completed the study for "Antep Şiveydizi” and "Antep Turpentine Coffee". In the upcoming period some “controlled designation of origin” project will be carried out for "Antep Ale Naziki", “Antep Sütlü Zerdesi" and "Antep Simit Kebab".

• Association of Gaziantep’s Gastronomy and Chiefs

Many associations, professional or not, have at heart to promote Gaziantep’s gastronomy and Gaziantep culture. One of them, among the most actives, is GAPDER (Association of Gaziantep’s professional cooks). Founded in 2012 by chefs of several Gaziantep’s restaurants and some gourmets, this institution has in particular for vocation to train chefs in Gaziantep’s gastronomy with the aim of spreading and developing it. One of the ideas of the association also is to promote the gastronomic tourism in Gaziantep by forming chefs in local and traditional gastronomy operating in the most appreciated restaurants of the city. Cooks belonging to this organization propose services in other turkish cities or even abroad. Doğa Çitçi, one of the co-founder of the association, was notably a member of the delegation which proposed the 2015, 15th May a tasting and discovery evening on Gaziantep’s cuisine at the headquarters of UNESCO, in Paris.

Besides training chefs, already profesionnals, in Gaziantep traditional gastronomy and promoting its developement, the association gives theme’s courses by bringing cooks from other turkish regions. The purpose is then to supply to chefs culinary alternatives and create original dishes.

A certificate is awarded at the end of each session, seminary or meeting, to validate the received teaching. This certificate is recognized by the Ministry of Education.

Last year, the association, in collaboration with Şahinbey Public Centre proceeded to a certificates giving to the trainees who participated successfully in cookery course that it had organized. After a total of 27 hours of training, 35 successful trainees received their certificates at a ceremony held in Gaziantep Chamber of Commerce (GTO).

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  • Food Contests
  • Inter-High School Regional Cooking Competition

In recent years, MUSEM (Gaziantep Metropolitan Municipality Culinary Arts Training Center) organizes "Regional Cooking Competition" between high schools. In this context, Inter-High School Regional Cooking Competition is being held every year.

  • Regional Cooking Competition

In the International Gaziantep Pistachio Culture and Art Festival, Gaziantep Metropolitan Municipality organizes a cooking competition. Female and male amateur competitors who are older than 18, can apply for this contest. These competitors must apply personally to Provincial Directorate of Culture and Tourism and Metropolitan Municipality Culture Department.

  • Modern Cuisine Contest (Chefs are in race)

MUSEM, INOKSAN (Kitchen Equipment Company) GAPDER (Gaziantep Professional Chefs and Business Association) and TAŞFED (Turkey Cooks and Chefs Federation) contributed to the Gaziantep 9. International Antep Pistachio Culture and Art Festival between 19-21 September 2014.

Regional Cooking Competition (Pigweed dish- Nişe Helvası), Baklava Eating Contest, Modern Turkish Cuisine Cooking Chefs Competition, and Şefler ile Söyleşi have been organized in this festival. TAŞFED Association presidents and chefs were in the juries for the competitions.

• Training and education given to women

The Union of Gaziantep Chambers of Artisans and Craftsmen and Commerce (GESOB) and ISKUR organize trainings for the unemployed and looking for job women, in particular in the gastronomic domain. These formations lasts on long term and aim at developing the undertaking spirit with the vulnerable groups. Most of present women, having raised their children, are in search of alternatives allowing them to develop their personal skills. Groups GESOB and ISKUR, in association with KOSGEB (Small and medium enterprises Development Organization), constituted groups of 25 people. So, there 2014, 500 women participated in these trainings courses against 160 in 2013, with a total of 660 people involved in the formation. At the end of their training, the participants obtain a certificate allowing them to apply in any employment in gastronomy. The trained women choose mainly to work in grocer’s shop and catering.

• Establishment of Women Cooperative in the Bey neighborhood

Swedish Karlstad City administrators, which is serving for many sectors in the field of social services and women who live in Bey neighborhood, held a cooperation meeting in order to establish cooperative for active participation of those women in social life.

Karlstad Municipality and Gaziantep Metropolitan Municipality authorities came together and they shared their experiences in the meeting which was for "Establishment of Women Cooperative in the Bey neighborhood".

Gaziantep Metropolitan Municipality Head of Housing and Urban Development Department Mr Sezer Cihan, the Director of KUDEB (Protection Application Control Office) Muhittin Aslan, the architect Pinar Agar, the director of Parks and Gardens Department Pelin Yıldırım, Amateur Sport Branch Manager Fikret Çubukçu, Project Coordinator and Project Specialist Ahmet Erturk, Karlstad Municipality Culture expert Pelin Ergin Karsu, Project Coordinator Elisabeth Jansson, Cooperative Specialist Veronica Höjer, and Coach Educator Reijers Petra attended in this meeting.

“Swedish model will be the bread and butter of our women”

Gaziantep Metropolitan Municipality Head of Housing and Urban Development Department Mr. Sezer Cihan said:" We will set an example of Swedish Model for our women who live in this neighborhood according to their skills. Thanks to this cooperative our women will be emploied and obtain economic benefits. The budget of this project is set 80 thousand euros and Swedish ICLD (İnternational Centre For Local Democracy) will provide this financial support. This project started in 2010 and was completed in March 2012. This project might be extend, regarding its success.

• Forum of Silk Road Municipalities

In February 2013, the 7th Silk Road World Mayors Forum was held in Zeugma Mosaic Museum. Metropolitan Municipality of Gaziantep hosted the Silk Road Mayors during the Forum. To revive the historic Silk Road, 250 domestic and foreign participants from 30 foreign countries located on the Silk Road attended the forum to improve the cultural and social relations. Union of Municipalities of Marmara represented at the forum by Mr. Mustafa Özkul Director of International Cooperation Centre.

One year later, the Silk Road Development Agency (ICA) and the Japanese Agency of International Cooperation (JICA), signed a technical cooperation project (TRC1) and development project (TRC2) on the competitiveness of the agricultural industry in the region. It concerns the Pistachio Research Station, Gaziantep Food, Agriculture and Breeding Ministerial Delegation, Gaziantep Chamber of Commerce, Nizip Pistachio and Olive Association, Gaziantep University Food Department and producers of organic olive oil.

• Publications

Apart from being a food paradise, Gaziantep is a cook book paradise as well. In 1986, when searchers wanted to write books on Gaziantep Cuisine, they could not find many resources, except for Cemal Cahit Güzelbey’s articles. But nowadays, many books are available on the subject.

 “Şiveydiz”, 2010, Ragıp GÜZELBEY, Sanat Kitabevi (Bookshop) /Sahaf

M. Ragıp Güzelbey has been one of the most important people contributed to Gaziantep culinary culture. His book is called “Şiveydiz”, name of a special spring food from Antep. The author utilized his 92 year old mothers’ recipes in his book. In each description, there are information given below about the plate itself and the ingredients used. The book consists of several titles, from hors d’oeuvres to main courses. Readers would no doubt enjoy Mr. Güzelbey’s hearth-whole book from the first read.

 “All Seasons, Gaziantep Foods”, 2009, Ozden Mermer Ozsabuncuoğlu, Artı Yayın (publishing company)

Özden Özsabuncuoğlu was writing recipes, even during her primary school ages. The recipes she wrote during that ages then became her major sources for her book. 250 students received scholarship from the income obtained from her book’s sales. Apart from her recipes, old recipes she found from her mother’s and her grandmother’s notebooks now consist main pillars of her book, in which she complied Gaziantep foods. She is such a person that has been devoting herself to Gaziantep foods for more than 15 years. She achieved to get 400 recipes in total, and to publish them into a book called “All Seasons, Gaziantep Foods”. She still keeps searching for new recipes.

 “Gaziantep-Aleppo Culinary Culture and Foods: Similarities and Differences”, 2013, Gaziantep University

This publication has been the culminating point of all Research for Gaziantep-Aleppo Culinary Cultures. The research book has been the fruit of “Research of Gaziantep-Aleppo Culinary Cultures Project”, which was published by Gaziantep University in 3 languages.

 “Bulgur – Fragrant Recipes from Anatolia, the Motherland of Wheat”, 2009, AyferT. Unsal, Hayykitap (publishing company)

Anatolian people, who know how to process and cook the wheat well, have been bringing out tasteful dishes with wheat. There are many wheat recipes in this book.
Although the name of the book is “bulgur”, the author does not only mention about bulgur in her book. The seed is called bulgur, when it is boiled and its cover is peeled. Otherwise, it is called cracked wheat. Of course, the details about bulgur are not limited with above mentioned information. If early harvested, then the wheat is called “firik”, which means unripe smoked wheat. Coarse wheat grains are known as “hedik”. The wheat has many other traditional names as well.

 “ From Ayıntap to Antep, Food and beverage”, 2009, Alfer T. ÜNSAL

One half is in Mediterranean Region, the other is situated in the Southeaster Anatolia; belonging to both Mediterranean and East. Gaziantep has always kept its big city characteristic. As the city is situated at the passageways between the Anatolia and Arabic world, it is affected by all cultures. Civilizations such as; Mesopotamia, Arab, Crusader, Ayyubids, Byzantine, Mamluks, Seljuks and Ottomans had come to this region and had left their traces. Armenians and Turks have always been in the region and have created together the culture of the region. Parallel to the city culture, the culinary culture has always been in a continuous enrichment. Flora and fauna of the city of Gaziantep is adequately rich. This book relays the whole cultural accumulation from “Ayıntap” to “Gaziantep”. There are 164 recipes in total in the book.

 “Traditional Gaziantep Foods 1-2”, 2008-2009, GAMEK

Prepared by GAMEK, Gaziantep Metropolitan Municipality Vocational and Artistic Training Centre, there are 50 unique recipes. In the second edition of the book, there are more recipes than in the first, which was published in 2008. Almost all traditional foods and the materials used are described in details.

 "A Taste of Sun and Fire", 2012-2014, Yapı Kredi Yayınlar

This cookery book, called “A Taste of Sun and Fire” (Güneşin ve Ateşin Tadı), is the culmination of a long process: it was firstly a project financed by Silk road Development Agency in 2011, and initiated with Gaziantep Chamber of Commerce. As a part of this project, the book had been set about Gaziantep cuisine “A Taste of Sun and Fire” which includes recipes of five esteemed food researchers (translated in English). A Food Symposium has been organized in Oxford St Catherine’s College, with a closing gala dinner. Besides, this book being promoted by; has been prepared introductory video and copied in CDs for Gaziantep cuisine; organized a gala dinner for cookery writers and gourmets in Sait Halim Pasha Mansion in Istanbul and attended in an international fair “Salone del Gusto e Terra Madre” in Italy.

 Future projects

 Kitchens in districts

Objectives: to provide an integrated atmosphere for residents of the districts that have low socio-economic levels. To extend new cooking techniques through practical applications. To support hygienic production of goods.

Partners: GMM, GU, GCC, KOSGEB.

Actions: Identification of outsourcing rate of the existing food service firms in the city and the needs of other firms willing to outsource. Need analysis for small scaled industries.Based on the identified needs of the districts, 2 fully equipped kitchens will be established. A responsible staff for the project will be appointed in order to control the temporarily use of the kitchen by citizens and visitors.

Expected results: Decreasing the wage gap and unemployment rate, contributing to development of small and medium enterprises, maintaining the culinary culture of Gaziantep in a hygienic atmosphere.

 Improving the storage-marketing conditions of spices

Objectives: Improving the storage and packing conditions of spices, which are locally produced, have an exportation capacity and have special importance in Gaziantep Cuisine.
Partners: GMM, Governorship of Gaziantep, GU, GCC.

Actions: Organizing trainings for spice producers and wholesalers in order to raise their awareness of the hygienic conditions. Enabling necessary investments and applications. Establishing "Municipal Health Police" department to audit the applications and to ensure the sustainability.

Expected results: Providing high-level health standards for spices, from the production process to the consumer. Reducing the factors threatening health both in the region and in the country.

 Atelier without obstacles

Objectives: Enhancing the participation of sub socio-cultural groups and disabled people to the socio-cultural life, as well as enabling them to benefit more from the facilities of the city. Enhancing marketing and cooperation trainings within the existing vocational & hobby courses.

Partners: GMM, Engelsiz Gaziantep ("Gaziantep without disability"), İŞKUR, GCAA, KOSGEB, Gaziantep Directorate of Service Centre, Public Education Centre.

Actions: Participants will be trained as artisans working on Gaziantep culture crafts. Entrepreneurship training will also be given to the participants, aiming to get them into existing work places, or let them have their own working places. Supporting the establishment of marketing cooperatives. Consulting service will be provided for those who are willing to establish their own firm.

Expected results: Reducing the wage gap among households. Reducing the unemployment rate of disabled people. Safeguard and promote the intangible cultural values of Gaziantep.

 Research: History of food culture based on the Silk Road

Objectives: Reaching to appropriate information about the food&drink culture across the Silk Road. Enriching international cooperation by using gastronomy culture.

Partners: GMM, World Citizens Organizations- Silk Road Global Alliance, Eurasian Silk Road Universities Consortium, Turkish

Cooperation and Coordination Agency (TİKA), Historical Cities Union in Turkey, Gaziantep University.
Second stage: Benefiting from the results of first stage, the field will be decided in which the new researches should be deepened. (Such as agricultural production, animal breeding, food exportation, dishes, dinning culture etc.) Researches about the new topic will be carried out in cooperation with different countries involved. All results of the annual researches about new topic will be academically promoted via panels/symposiums. Results will be published.

Expected results: Enhancing the socio-cultural cooperation among the Silk Road cities by adding food&drink culture. Revealing the history of food&drinks on the route of the Silk Road. Encouraging new cooperation and relations between the Silk Road countries.

 Listing the heritage: the wild green

Objectives: Collect all information on wild green that periodically grows in Gaziantep, their species, herbal values, the ways to consume them and different recipes etc. Increase the use of wild green. Cooperate with one of the Gastronomy City of the Network to benefit from their experiences.

Partners: GU, GMM, One of the gastronomy city of UNESCO Creative Cities Network, PDA.

Actions: Classification of wild green, making regional evaluation of types and archiving all information.
In cooperation with one of the gastronomy creative cities, organizing workshops with professionals, students and locals to share traditional and creative knowledge about the ways to consume wild greens.Building an information system for youth by preparing a broadcast and a web page which contains information about wild greens. Organizing panels/meetings to benefit from Jeonju's experiences about promotion and education on wild green.

Expected results: Identification, registration and promotion of wild green culture, creating new work areas and developing new international cooperation.

 International gastronomy festival

Objectives: Creating an uncompetitive meeting atmosphere for cities within gastronomy field and ensuring mutual sharing of experience through workshops. Developing creative ways to promote both gastronomic and cultural assets of the participated cities.

Partners: Governorship, Chambers of Trade, GCC, Provincial Directorate of Culture and Tourism, Universities, International Food Organizations, Invited cities.

Actions: Ensuring the participation of the cities of UNESCO CCN, world-wide leading cities of gastronomy, 21 sister cities of Gaziantep, as well as the cities from Turkey, to the festival. Designating an additional cultural topic each year for the festival. Ensuring that different gastronomy city of CCN is took part in to the festival each year, as official quest. Ensuring mutual exchange of experiences through workshops, competitions and presentations. Incorporating participants in different activities such as; folk dance, music, handicrafts and design.

Expected results: Gathering cities and developing new relationship via gastronomy and other cultural sectors.