Dishes you should try in Araban: Araban Kebabı (Araban kebab), Lahmacun, Katmer and Firik pilavı (firik pilaf). This guide also covers the local products to buy and what Araban is famous for.
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Famous Dishes of Araban
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Araban Kebabı (Araban kebab)
A local kebab of lamb marinated in special spices and cooked over charcoal. It is Araban's own interpretation of Gaziantep cuisine.
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Lahmacun
Araban's lahmacun, made by spreading a mixture of minced meat, onion, tomato and pepper over thin dough and baking it in a stone oven, is known for its thin dough and generous topping.
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Katmer
Prepared by filling thin yufka with Antep pistachios and kaymak and cooking it on a griddle. Katmer, the emblematic dessert of Gaziantep, is also an indispensable part of breakfast tables in Araban.
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Firik pilavı (firik pilaf)
A dish made with firik, obtained from young wheat, and preferred especially on special occasions.
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Sarımsak kebabı (garlic kebab)
A dish that brings together Araban garlic and meat, and is identified with the district.
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Araban sarımsağı (Araban garlic)
Garlic grown in Araban, registered with a European Union geographical indication.
Dishes from Gaziantep Cuisine
What to eat in Gaziantep →These dishes are known throughout Gaziantep province; see the provincial food guide for details.
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Antep Baklavası (Antep baklava)
Made with green pistachios and clarified butter, the first Turkish product to receive EU registration, in 2013.
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Antep Katmeri (Antep katmer)
A registered dessert made with pistachios and clotted cream, eaten in the morning.
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Antep Beyranı (lamb, rice and garlic soup)
A spicy soup made with lamb, rice and garlic, drunk at breakfast.
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Antep Lahmacunu (Antep lahmacun)
A lahmacun with minced meat on thin dough, registered as a geographical indication.
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Antep Yuvarlaması (chickpea-sized meatballs in yoghurt)
A registered festive dish of yoghurt with chickpea-sized meatballs.
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Gaziantep Alinazik (kebab on smoked aubergine yoghurt)
Kebab on a bed of yoghurt with smoked aubergine; registered as a geographical indication.
What to Buy in Araban: Local Products
- Araban Sarımsağı (Araban garlic) A product registered as a protected designation of origin with TÜRKPATENT.
- Araban Zeytinyağı (Araban olive oil) Cold-pressed olive oil obtained from olives grown on the district's fertile soils. It is the most important agricultural product of the region.
- Antep Fıstığı (Antep pistachio) Antep pistachio, a geographically indicated product of Gaziantep, is also grown on Araban's dry lands and contributes to the local economy.
What Araban Is Famous For: Culture and Traditions
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Raban Historical Heritage
Araban's historical name is Raban, and it was an important settlement during the Byzantine, Crusader, Seljuk and Ottoman periods. The region, held by the Armenian ruler Kogh Vasil in 1097, was conquered in 1150 by the Seljuk Sultan Mesud I.
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Southeastern Anatolian Culture
Araban is known for its traditional wedding ceremonies, folk dances and local crafts, which reflect the rich cultural fabric of Southeastern Anatolia. Coppersmithing and kilim weaving are traditional crafts that continue to this day.
Frequently Asked Questions
What should I eat in Araban?
Araban is known for 6 local dishes, above all Araban Kebabı (Araban kebab), Lahmacun, Katmer and Firik pilavı (firik pilaf). A local kebab of lamb marinated in special spices and cooked over charcoal. It is Araban's own interpretation of Gaziantep cuisine.
What is Araban famous for?
Araban is known for Araban Kebabı (Araban kebab), Araban Sarımsağı (Araban garlic) and Raban Historical Heritage. Its best-known sights include Euphrates River Valley and Araban Castle.
What to buy in Araban?
Local products and souvenirs to buy in Araban include Araban Sarımsağı (Araban garlic), Araban Zeytinyağı (Araban olive oil) and Antep Fıstığı (Antep pistachio).
Araban Travel Guide
- Things to Do in Araban 13 places to visit
- What to Eat in Gaziantep All the famous dishes of the province
What to Eat in Other Districts of Gaziantep
- İslahiye 4 dishes İslahiye Kebabı, Analı Kızlı Çorbası (chickpea soup with meatballs and dough) and Keme (earth mushroom)
- Karkamış 3 dishes Barak Kebabı (Barak-style lamb kebab), Lahmacun and Künefelik Peynirli Tatlılar (künefe-cheese desserts)
- Nizip 7 dishes Nizip Zeytinyağı (Nizip olive oil), Nizip Fıstık Kebabı (pistachio kebab) and Beyran Çorbası (lamb, rice and garlic soup)
- Nurdağı 3 dishes Nurdağı Tandır Kebabı (lamb slow-cooked in a clay tandır oven), Yörük Mantısı (Yörük dumplings) and Tarhana Çorbası (dried yoghurt and wheat soup)
- Oğuzeli 3 dishes Barak Kebabı, Lahmacun and Yuvalama (chickpea and yoghurt dish)
- Şahinbey 4 dishes Gaziantep Baklavası, Küşleme (Kuzu Tandır) (whole lamb cooked in a clay oven) and Lahmacun
- Şehitkamil 4 dishes Beyran Çorbası (lamb, rice and garlic soup), Ali Nazik Kebabı (lamb with aubergine and yoghurt) and Katmer (pistachio and cream pastry)
- Yavuzeli 3 dishes Yavuzeli Kebabı (marinated lamb kebab), Beyran Çorbası (lamb, rice and garlic soup) and Fırat Balığı (Euphrates fish)