Part 5/8:
At Kebapçı İskender, we relish beyti kebab, a type of lamb kebab, renowned for its smokiness and tenderness, served alongside pides, a flatbread that perfectly absorbs the juices of the meat.
The star of Gaziantep is undoubtedly Baklava—golden, flaky, and dripping with syrup. We venture into a local dessert shop, witnessing the meticulous process of baklava-making, followed by a taste of its sweet, crispy layers.
Adana: The Kebab Wonderland
Moving to Adana, we explore the famous Adana kebab—skewered minced meat, generously spiced and grilled to perfection. We visit several local restaurants, each offering its unique twist on this classic dish.