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FOODIE TOWNS IN TURKEY

GAZİANTEP
The city of Gaziantep in the south-east Turkish province of Gaziantep is best known for its highly developed industrial areas and pistachio nuts as well as baklava. Gaziantep is one of the oldest continually inhabited cities in the world, it is also the sixth largest city in Turkey and becoming a top destination for foodies. Because of the ancient archaeological sites of Zeugma and the castle fortress of Rumkale there has been extensive archaeological team work done in the area which has provided for a wealth of ancient artifacts and museums to exhibit them.

Gaziantep Archaeology Museum hosts ceramic pieces from Neolithic Age, various objects, figures, seals from the Calcolithic and Bronze Ages, stone and bronze objects, jewellery, ceramics, coins, glass objects from the Urartu, Hittite, Persian, Roman and Byzantine periods. Hasan Suzer Ethnography Museum has the old life style decoration and collections of various weapons, documents, instruments used in the defense of the city as well as the photographs of local resistance heroes. Yesemek Open Air Museum is located in the village known by the same name, close to Islahiye District of Gaziantep. It is the largest open air sculpture workshop in the Near East where the ruins in the area date back to Hittites.The remains of the old city of Belkis (Zeugma) are located in Kavunlu village which is 10 kilometers away from Nizip district of Gaziantep. These remains date back to the Hellenistic, Roman and Byzantine times.
Gaziantep Citadel, located in the center of the city, displays the historical past and architectural style of the city. Although the history of the castle is a mystery, as a result of the archaeological excavations conducted there, bronze age settlement layers are thought to exist under the existing surface of the soil. The Emine Göğüş Cuisine Museum Gaziantep, Turkey’s first museum dedicated to cuisine, is situated in a historical stone house in the south-eastern city of Gaziantep. A decade and a half after Ali Göğüş, Turkey’s first tourism minister, bought the house where he was born and donated it to the public on the condition it would be turned into the Emine Göğüş Cuisine Museum, after the minister’s mother. Housed in a stone building constructed in 1904 by Kethüdazade Göğüş İbrahim Efendi. Gaziantep Mayor Asım Güzelbey has plans to turn an old building next to the museum into a cooking school complex which will train chefs and at the same time serve as a restaurant. Gaziantep is known for its culinary specialties – a mix created by Kurdish, Arabic, Assyrian and Turkish influences.
AYVALIK
For the majority of travelers, Turkey is the country of kebabs. That is obviously not a completely wrong perception, as the country offers different types of delicious kebabs. But Turkey also offers so much more for those looking for a culinary journey. The Aegean town of Ayvalık is set to tap into the culinary tourism trend: This seaside town offers not only unique eating but also a combination of healthy and mouth-watering cuisine. With consumer focus on healthy eating in modern times, Ayvalık is equipped with the right ingredient for a healthy diet: olive oil. Typical Ayvalık dishes are made of olive oil. This seems only natural as Ayvalık is surrounded by the oldest olive groves in the country. But Ayvalık’s culinary culture also reflects the social texture of the town. Until the early 20th, century the town had a large Greek population. After the retreat of Greek forces who invaded Aegean provinces following the defeat of the Ottoman Empire, the Greek population had to leave Ayvalık, as Greece and the young republic of Turkey agreed to a mutual population exchange. Most of the new population that replaced the former Greek community was Turks from Lesbos, Crete and Macedonia. Today, most of the olive oil production in Ayvalık is family business run by the third or fourth generation of those subjected to population exchange. This social texture undoubtedly reflects itself in the province’s cuisine, which is a Turkish-Greek synthesis. The name of some typical Ayvalık dishes reflects this synthesis: Akuvadis, kydonia, papules, papucaki.  Fish as well as the vegetables grown especially in the Aegean region are the main ingredients of the typical Ayvalık dishes, which have very little if no spice at all.
SAFRANBOLU
The known history of Safranbolu, located near the north western Black Sea coast of Anatolia, in Karabük nearby Zonguldak, dates back as far as 3000 BC.
Once a city of Roman Province of "Paphlagonia", Safranbolu has hosted many civilizations including the Roman, Byzantine, Seljuk and Ottoman Empires throughout its history. During the Ottoman era the town served as an important junction on the Kastamonu - Gerede (Bolu)- Istanbul route of the famous silk road. Safranbolu was at the same time a popular residence for Ottoman Royalty close to the Sultan and Grand Viziers.
The city originally took its name from the saffron fields that dotted the area in the 19th century. The powder obtained from its flower is used as a very strong dye. Used in very small quantities, saffron adds a delicate flavor, distinct aroma and a very unique color to desserts and other foods. Today, saffron fields abound in a village 20 km away, where a thriving saffron business continues. Also unique in Safranbolu is the famous Çavuş grapes with its extremely thin skin and sweet flavor.
Paphlagonia or Western Black Sea Region has long history expanding to Pre-Hittite period. After been dominated by empires like, Persians and Romans it was captured by Turkic Selchukis and later Ottomans. Local and Turkic nomadic cuisines brought many colors to  Safranbolu cuisine. Black Sea Region with forests, high plateaus and having long seashore provides various materials like wild mushrooms, primitive wheat, hunt animals as well as the famous spice saffron. Paphlagonian feasts vary in seasons, fresh from the villagers’ bazaar. The feast is served at an award winner Ottoman Mansion.Guests may join preparing at modern and traditional kitchens where flat breads, wild wheat (farro) pilaf and turkey stew served on walnut stuffed boreks, saffron pudding are made.
In addition to its history and houses, Safranbolu's nature is also beautiful. The natural beauties to be found including forests, pastures, canyons and caverns. Different altitudes create variety in climate and plants while making the place perfect for nature sports such as jogging, trekking and biking. Dense forests and heights allow for the formation of pastures. Local geological formations created deep and long canyons and caverns that are several kilometers long. Safranbolu was placed in the world Cultural Heritage list by UNESCO in appreciation of the successful efforts in the preservation of its heritage as a whole. Safranbolu has deserved its real name for its houses.
Yörük Village
13 km away from Safranbolu, this museum-like village that can only be reached by car or taxi. The village is under protection and the houses and konaks (mansions) are all well preserved. The village was founded by an Oğuz Turk tribe, and its oldest wooden house is 450 years old while its newest one is still 90 years old.
ANTAKYA- HATAY
Antakya is a small town with a huge contribution to make situated on the Syrian border and also known as Hatay, its food is an incredible balance of spicy and sweet tastes not found elsewhere in Turkey. Spices and dried fruits are abound in South Eastern Anatolia cooking as it borders Arab countries and because the Ottoman Sultans controlled the Spice Routes.
 
Established at the end of the fourth century B.C. by one of Alexander the Great's generals, Antakya was later one of the main centers of the Eastern Roman Empire for centuries. The ancient city also played an important role in the early development of Christianity. Later on, with the Arab expansion, the city was destroyed. Thus, Antakya has a rich, diverse and powerful history that is reflected in its special cuisine. Today, the cuisine of Antakya is influenced by and is similar to Lebanese and Syrian cuisine. We are happy to introduce the tastes of this region to people with a zest for culinary interest and exploration.