- All right, check it out
guys, it's Trevor James.
We are with Mr. Taster.
(laughs)
And we just got into Gaziantep, Turkey.
- You're gonna have Kusleme
which is a really famous kebab.
We're gonna have Katmer.
We're gonna have Kunefe.
And lot's of food, let's go!
(laughing)
(upbeat Turkish music)
- [Trevor] This is it, Gaziantep, Turkey,
famously known as the
number one food destination
in the country, so we
flew in directly to eat.
Get ready for some delicious food.
And here we are.
We're just driving through
Gaziantep going for Kusleme,
the classic, ultra-tender
almost like chicken oyster
backbone from the lamb.
And here we are.
(laughing)
He's right there!
Hi, hale lusta.
Hi, how are you?
For the Kusleme.
Kusleme.
How are you?
Very well.
Oh, look at this.
The ultra Kusleme station.
Wow, look at this!
And their signature salad.
We've got tomato and
onion, Piyaz, oregano,
and he's adding chili, oil.
He's put a little vinegar in there,
and he's gonna add a
pomegranate sauce, as well.
Oh, and they got fresh
bread here, as well,
covered in chili, oh,
a little oil, as well,
and that bread is gonna
go on the grill, too.
Look at this, wow!
It looks good.
Oh, and there's Baklava, too.
Turkish, wow.
- You can find Baklava everywhere,
but this unique in town.
- Should we try it out?
- Yeah.
- Thank you.
- Let's go for it.
- Mmmm.
- Really good.
- Oh.
- [Trevor] Wow, look at
that thick yogurt drink.
Antep Ayran.
- Antep Ayran.
- [Trevor] Number one.
- Number one.
Here number one.
- [Trevor] Number one.
Look at this, guys.
There's also other cuts of kebab, as well.
We got the Kusleme, the
ultra-tender backbone filet
of the lamb, only two slices per lamb.
And then we've got a mixture of kebabs.
We've got a Adana, we got
Antep kebab, we got a mixture,
and they're spicy.
And this is another
specialty here, the chili,
right on the flame, number one.
Number one.
(laughs)
Oh, and there's the chili.
Look at those. Boom!
Oh, and here's the Kusleme.
Look at that!
The ultra-tender backbone piece.
Okay.
Ohhh.
Wow.
Wow.
- Wow, number one in the world.
- Number one.
- Number one in the world.
- The Antep kebab.
- Yeah, it's amazing.
- We have to go sit down
and try the Prizemna.
- Really soft.
- Spicy and soft.
- Yeah.
- Ohhh, and here is the kebabs.
(laughs)
- And salad, yeah.
- And salad.
Wow.
Thank you.
That's what we came for, the
backbone piece, the filet,
only two pieces per lamb.
So we've got the Antep kebab.
- [Mr. Taster] Yeah.
- [Trevor] Spice-filled.
He said there was some rice in there.
- [Mr. Taster] Yeah.
- [Trevor] Some coriander, some onion.
Grilled.
(laughs)
Pepper.
And their signature salad.
Oh, and of course, the Ayran.
- The Ayran, yeah.
- And you're gonna drink it.
Mmmmm.
Oh, yeah.
- Nice.
- Now, this is what we gotta try first.
- Yeah.
- Perfect looking meat.
The signature of Antep.
- Yeah.
- Mmmm.
Ohhh, it's like a juicy
gem, like an oyster.
Oh, wow, look at that.
You just put the salad on your meat,
covered in chili and pomegranate.
Mmmm.
Wow, you got the best of
everything in that salad.
Tomato and coriander and slightly sour,
slightly spicy from chili,
and then that slightly
sweet pomegranate, as well.
(laughs)
Mmmm.
Oh, let's try an Antep kebab.
That is 100% pure lamb, chili,
a little rice, coriander.
We're the kebab kings today.
- Yeah.
(laughs)
- Ohhh! It's a tie for me between
the Antep and the Kusleme.
The pure lamb, fatty
aroma is infused in it.
(laughs)
- [Trevor] Oh, and he's
giving us his special Baklava.
Look at that.
Perfectly coated in Pistachio.
- Amazing.
- Mmmm.
Ohhhh.
- Good. Really good.
- The quality of the Baklava.
- [Mr. Taster] It's different.
Try it out, Teng.
Is that good?
Thank you.
Thank you, ariusta.
That was very honestly some of
the best kebabs in the world.
(laughs)
Bye, bye, thank you, thank you.
Absolutely delicious kebabs.
Worth flying here for.
And next up we're going
to try the number one
Pistachio dessert of Gaziantep,
the Katmer.
Ultra-sweet, ultra-milky
and super delicious.
Check this out.
- So we're going for Katmer.
- Katmer.
- Yeah, Katmer is really famous here.
- [Trevor] Here we go,
almost there for the Katmer.
Famous Turkish dessert.
Thank you, thank you.
Here we are, buddy.
Right out of the cab
we're going for Katmer.
- Yeah.
- And we're in a local
little alleyway now.
This is such a cool old town, Gaziantep.
Ohhh, and here it is.
- [Mr. Taster] Look at that.
- [Trevor] Look at this.
Hi, how are you?
- Hi.
- [Trevor] Katmer.
- Yes.
- [Trevor] Wow, we just
walked into the Katmer heaven.
Look at this, guys, it's a
clotted cream with Pistachio
over a pastry.
Oh, and these are the Pistachios.
Best Pistachio in the
world here in Gaziantep.
Wow, Gaziantep Katmer.
With the best Pistachios and Muhammed
is gonna make the Katmer right now.
Watch this.
It's ultra-thin dough
filled with Pistachio
and clotted cream.
Flatten it down, oh, and
he's adding in clotted cream.
So you can see we've got the
essential ingredients here
for Katmer: sugar, Pistachio,
which comes right from this
pile of fresh, incredibly luxury
Pistachio, sugar, look at the Pistachio!
The Gaziantep Pistachio, fold it up,
more Pistachio,
here it goes, and you can
see it's gonna go right
in the oven here.
Boom, deep in the oven.
Okay, and he's gonna
make a Simit Katmer, now.
A long, rolled up Katmer.
It looks good, doesn't it?
- Yeah.
- [Trevor] It looks really good.
Wow, he's just really flipping
that around like a pro.
- [Mr. Taster] Yeah, he's good, man.
- [Trevor] Tons of
Pistachio, that's the secret.
Here's the clotted cream.
Look at this!
He's rolling it, he's
gonna make it like a sushi.
Oh, tons of sugar.
Here we go, here's the roll.
There it is, that's the Simit Katmer.
- Yes.
- [Trevor] Oh, it's a heart-shaped Katmer.
- Mine and yours together.
- Yeah.
(laughs)
- It's so romantic.
- [Trevor] And there
it is the Simit Katmer
just coming right out of the oven.
Oh, look at that crispy.
Oh, nice to meet you.
- [Shop Operator] Executive number one.
- [Trevor] Number one Katmer maker.
Ohhhh,
look at that.
Thank you.
Gaziantep Katmer.
Wow,
incredible.
Boom.
And then it's gonna get sliced up.
Oh, and then just covered in Pistachio.
It looks good.
Ohhh, it's covered in even more Pistachio.
(laughs)
And here's the Katmer.
So we got the high-quality Katmer.
And the high-quality milk.
- Milk, yeah.
- Take a shot of milk
before you take the Katmer.
(laughs)
Thank you.
Mmm, oh yeah.
- Tastes different.
- Thank you.
And there it is, the Katmer.
Clotted cream, Pistachio,
nice pastry there,
and put in the oven.
Let's try it out, yeah.
Mmmm,
oh,
premium.
(laughs)
- [Trevor] The Pistachios
are super high-quality.
- [Mr. Taster] Yeah.
- And the cream, it's like spongy.
- Come on.
- Mmmm.
It's all about that milk-Katmer combo
- You're have to come to try that.
- Yeah, exactly.
Keep going.
- I'm with you.
- And this is the land of Pistachio.
(laughs)
Best Pistachio in the world.
- Thank you.
- Thank you.
Very nice.
It's delicious.
- Thank you.
- It's worth coming to
Gaziantep for, thank you.
- Tesekkur.
- [Trevor] And next up,
we're bringing you in
for an extremely delicious Ali
Nazik yogurt eggplant kebab
combo, combined with of
course Turkish Lamb Ettrune,
and even more Baklava.
Take a look.
- Let's go.
- [Trevor] And look at this,
as soon as you walk in,
there's towers of Baklava.
Ohhh, the Pistachios are
ultra-high-quality here.
Beautiful. And I think we're
gonna have some of that
with our meal. Thank you.
And after asking a quick
permission to film,
we got into the back kitchen
to see how they make the Ali Nazik.
Look at this, your kebab.
And right on the flame
and they just get
covered in spiced butter.
Oh, and the special, Lamb Kish.
- Yeah.
- [Trevor] Nice. And look at this,
this is the kabob station.
Lamb Kish.
- Yeah.
- [Trevor] Lamb Kish.
And then the eggplant.
(laughs)
- Yeah, making kabob for the food ranger.
- [Trevor] Wow, and
these are the Soan kabob.
So it's Adana kabob and Piyaz.
It's an amazing kitchen and
we're gonna see the Lamb Ettune.
How are you?
How are you?
This is for the Lamb Ettune?
Oh.
Are you excited, buddy?
- Yeah.
- [Trevor] So it's a total
factory of Lamb Ettune here.
Starts right here and then it
goes boom, right over here.
That's parsley, tomato, onion, pepper,
and it's also minced meat.
And they've just invited us
to go in to look at the oven.
Whoa, it's so steamy.
Oh, and there they are, look
at that, right out of the oven.
And they just go right
out to the hungry locals.
Thank you very much.
Thank you.
We're gonna go try that Lamb Ettune.
Oh, and here it is.
- Wow.
- Kabob?
- Yeah.
- With eggplant?
Ohhh.
- Aubergine.
- Adana?
- Adana, yeah.
- Very good.
- Butter.
- Ohhhh.
- Lamb Kish, yeah?
- And butter, what a combo.
(laughs)
Thank you.
Thank you.
So we should try what we
came for, the Adana and the--
- [Mr. Taster] Lamb Kish.
- [Trevor] Oh, thank you, Boss.
(laughs)
With the eggplant and the yogurt.
Let's try it out.
Mmmm, mmmm.
- It's so romantic.
(laughs)
- [Mr. Taster] Oh, and the tomato.
- [Trevor] And the tomato.
- [Mr. Taster] Wow, that's a good mix.
- [Trevor] A kabob glove.
(laughs)
- [Trevor] Thank you.
- Thank you.
Look at that.
- Cheers.
Mmmm.
- Amazing.
- Mmmm.
Oh wow.
- The best aubergine ever.
- It's upgraded.
- Yeah.
- It's like high-quality, extremely.
- Exactly.
- Luxury aubergine.
(laughs)
- [Trevor] That's the salad, the Piyaz,
parsley mixed with chili.
Ohhh.
- It's professional.
- Thank you.
- Thank you, very much.
- Wow.
Mmmm.
Oh.
- [Trevor] And all of
this food is so delicious,
from this delicious Lamb Ettune
with that parsley lemon kick,
the onion and the chili.
The Ali Nazik, the yogurt
with that spiced butter,
and these delicious Adana kabobs.
Ohhh, and they just brought
us two big trays of Baklava.
That's the thing about Gaziantep.
Everywhere you go with kabob.
- You find Baklava there, as well, yeah.
- Ohhh,
wow, 18 layers.
- Yeah.
- Wow, try that.
- Yeah.
- Mmm,
mmmm.
Those Pistachios almost have an
aldente spring to them.
And it's so sweet and satisfying.
Huge feast.
- Yeah.
- Thank you.
- Thank you.
Oh, really?
Thank you.
- I already got mine.
(laughs)
- [Trevor] Thank you, that
was very delicious, thank you.
Bye, bye.
Thank you.
Thank you.
And here we are back on
the streets of Gaziantep.
- Yeah, Let's go for the Shurane.
(laughs)
- [Trevor] And next up
we're going in straight
for the ultimate Turkish
comfort lamb stew, the Beyran.
And here we are driving through
the old town of Gaziantep.
First thing we're going for Beyran.
- Beyran.
- [Trevor] Beyran. Classic lamb stew,
one of the must try dishes of Gaziantep.
And look at this, we're just
driving through local markets.
We're going for Beyran.
- Yeah.
(laughs)
- And here we go.
- Let's go.
- Let's go.
- [Trevor] And here we are.
Look at this.
- [Mr. Taster] Looks good.
- [Trevor] Ultra tender
lamb meat and rice.
The chef is just slicing up that lamb.
And this is the secret here, look at this,
this is the lamb fat
going onto the bottom.
So it's lamb fat and rice.
So it's really simple, three
things: fat, rice, and lamb.
Delicious.
We've got mountains of trays of Beyran
that go right into the back
here and then onto the flame.
And this is Chef Babajan here.
Chef Babajan, the master of Beyran.
Thank you.
- [Trevor] Chili, wow, rice
and garlic water, right on the flame,
look at that, ooohhh.
(laughs)
Oh my goodness.
Wow, there it is.
Thank you.
- Careful.
Let's go.
- And there it is.
And there it is, the number one Beyran,
true specialty of Gaziantep.
- Yeah.
- Ohhh, that looks good.
Oh, and bread.
- Thank you.
- Yeah.
- Oh, and there it is.
Wow, the lamb, like it's
just melts into that stock.
They add in that lamb
stock and the garlic water
and then all the chili and rice.
Try it out.
- Ohhh.
- Oh, mmm, oh wow.
Mmm.
- It's really delicious.
And really hot, isn't it?
- It's spicy, it's
seasoned quite strongly.
- Yeah.
- With salt and it's fatty.
- It is fatty, yeah.
Let's go.
- And then take a chili.
Mmmm.
Oh.
- Ohhh.
It's amazing.
- [Trevor] Thank you.
- Thank you, bye.
- [Trevor] Bye, bye.
Bye, bye.
Thank you.
See you.
Bye, bye. Bye, bye.
Wow, that was delicious.
- Yeah, it was amazing.
- And we're back on the
streets of Gaziantep.
(laughs)
Let's go.
- Let's go.
- [Trevor] And to finish up the day,
we're going for the ultimate dessert,
the Kunefe, super sweet Pistachio,
cheesy fried goodness.
Take a look at this.
Okay, and next up we're just
walking through the old town
of Gaziantep, making our way for Kunefe,
classic stringy sweet cheese dessert,
but just look at this
incredible old town with spices.
Let's go get that Kunefe.
- Hey!
- Awesome.
- [Trevor] Here it is. Cumba Kunefe.
We're going for the
ultimate Kunefe dessert.
Thank you.
Thank you.
- Welcome again.
- Good to see you, thank you.
- [Trevor] Thank you,
very much. Thank you.
We're excited for Kunefe.
- Yeah.
- [Trevor] Ohh, here we go, hi.
Oh, look at all the Kunefe.
And they just invited us into the kitchen.
- Let's go!
- Let's go.
- [Trevor] Oh, we're going
down into the Kunefe.
Oh, here we go.
Boss Ali is going to show
us how to make the Kunefe.
So it's got that Kunefe
butter on the bottom.
He's layering in the vermicelli
and then purest, finest
Pistachios in the world.
It's gonna be good, isn't it?
- Yeah.
(laughs)
- [Trevor] These are
little baby vermicelli
mixed with Pistachio.
Oh, and here comes the clotted cream,
look at this clotted milk, creamy.
- Ohhh, look at that.
- [Trevor] And now even more
Pistachio, look at that.
Oh, and here's the
vermicelli Pistachio mix.
Wow, and there it is.
Oh, the final Kunefe flip.
- [Ali] Okay.
- Good.
- [Trevor] That's pretty cool.
- Yeah.
- [Trevor] Oh, and here we go,
we're gonna make another one with paneer.
Ohhh, it's a layer of
vermicelli and ville cheese.
Oh, and more vermicelli and
that's the paneer Kunefe.
Let's go eat!
- Let's go!
- [Trevor] And they just come
right out of the kitchen,
a few different varieties,
some with cheese,
some without cheese.
They've all got that
vermicelli base and, of course,
Pistachios.
And look at these, these are
all the roasted Pistachio.
Wow, and there it is, the Kunefe.
And we are with Boss Ali today.
- Welcome.
- Who's showing us the
best Kunefe in Gaziantep.
Oh, and this is ours
here, look at that syrup.
Ohhh, so there's some with
cheese, some with cream.
Okay, and this is for the burger.
Thick layers of Pistachio and vermicelli
and these are roasted Pistachio.
Wow, look at that, that's the
bottom layer for the burger.
And then here's the ice
cream, oh, and more Pistachio.
And another layer, wow.
Look at that.
Wow.
Amazing.
Okay, let's go.
Thank you.
Oh, and here it is!
Wow.
Paneer?
- Cheese Kunefe.
- Cheese Kunefe with Boss Ali.
And this is the
- Burger, Chuma burger.
- Chuma burger, wow.
- The king of Kunefe.
- The lord of Kunefe.
(laughs)
- Thank you, Ali.
Look at that it's leaking!
We better eat that quick.
Cheers, buddy.
- More ice cream.
(laughs)
- Oh, yeah.
Wow, it's sweet, but not overly sweet.
- Yeah.
- And you can take a shot
of milk to go with it.
(laughs)
Look at that.
- Cheers.
- Cheers.
- Wow.
- Wow.
- [Trevor] Let's try that cheesy Kunefe.
- [Mr. Taster] Yeah.
- [Trevor] Oh, wow, here we go.
- Let's go.
- Mmm, mmm, oh, that cheese is so light
and milky that it goes
so well with the syrup.
It's not cheesy in the sense
you would expect from cheese.
It's just more like a milky clotted milk.
The goodness of Pistachio.
- Yeah.
(laughs)
- Mmmm, and that's it.
The Kunefe in Gaziantep,
world famous for Pistachios
and delicious, delicious meats.
- Let's go to the airport.
- Yeah.
(laughs)
- [Trevor] And we got a surprise here.
- [Mr. Taster] Yeah.
- [Trevor] Look at this.
- [Mr. Taster] Surprise!
- Thank you, Ali.
- [Trevor] Thank you, very much, Ali.
- Nice to meet you.
See you next time.
- [Trevor] See you next time, yeah.
Thank you, but that was delicious.
Thank you.
Thank you so much.
Bye, bye.
- [Mr. Taster] Thank you, bye, bye.
- You guys can go check
out mr.taster on Instagram.
Gaziantep was an amazing
- Yeah, it was amazing.
- food destination.
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