Hello dear friends,
Today I've brought you the most special corner of my kitchen — the warmest recipes close to my heart. For me, food isn't just about filling your stomach; it carries a story, a memory, and a great love. Because my grandmother is from Antep. Watching her cook with those beautiful hands, I would be captivated by the magic of the kitchen and tell myself: "One day I'll cook like this too."

Now I'm sharing those recipes with you. Pure Antep style, richly spiced, handmade with love… Dried aubergine dolma, Loquat kebab, and especially my favourite: Yağlı Köfte.

1. Dried Aubergine Dolma (My Grandmother's Most Famous Recipe)

Dried aubergine dolma is the queen of tables in Antep. They dry large amounts of aubergine in summer and keep them all winter long. When that sweet-and-sour sauce comes together with the flavour of those tiny pieces of meat inside… I can't describe it — you simply must try it.

Ingredients

  • 20–25 dried aubergines (and dried peppers if desired)
  • 300–350 g medium-fat beef and lamb, cut into very small bite-sized pieces
  • 2 cups bulgur (we never use rice in any dolma — my grandmother always uses bulgur; bulgur is truly one of the most fundamental staple foods 🙂)
  • 2 large onions (finely chopped)
  • 1 head of garlic (crushed — Antep style means plenty)
  • 1 tbsp tomato paste + 1 tbsp pepper paste
  • 1 tsp red chilli flakes, black pepper, salt
  • 1 tbsp pomegranate molasses or sumac (for sourness)
  • Half a cup of olive oil
  • To garnish: lemon slices, tomato sauce, sumac essence

Instructions

  1. Soak the dried aubergines in warm water for 20–30 minutes until soft.
  2. Prepare the filling: add the onion and garlic, then the pastes. Add the meat, spices and pomegranate molasses and mix well.
  3. Fill the aubergines (don't pack too tightly — the bulgur will swell). Arrange in a pot.
  4. Add tomato juice and water mixed with paste, then cook over low heat for 45–50 minutes. Let it rest for at least 1 hour so the flavours can settle.

My grandmother says: "Dolma can't be rushed, my girl — it needs to cook slowly." She was right — that's when it reaches perfect consistency.

2. Loquat Kebab (The Star of the Season)

When loquats (Malta plums) arrive, the whole house is in a festive mood. The harmony of that sweet-and-sour fruit with fatty minced meat… A flavour unique to Antep, with protected geographical indication status.

Ingredients

  • 1–1.5 kg loquats (stones removed)
  • 500–600 g medium-fat lamb or beef mince (zırh-ground if possible, even better)
  • 3–4 cloves of garlic (crushed)
  • Salt, black pepper, red chilli flakes
  • 2–3 tbsp olive oil or butter
  • To serve: tomatoes, green pepper, onion

Instructions

Knead the mince well with garlic, salt and spices. Remove the stones from the loquats and fill with the mince, or form the mince into balls, place loquats in between, and grill or bake in the oven. Drizzle with butter and serve with plenty of fresh herbs.

As it's a brief seasonal treat, I'd say: don't miss it when you see them.

3. Yağlı Köfte — My Favourite Food

Yağlı köfte is my absolute favourite food in life. So much so that when I was little and fell ill, my mother and grandmother would immediately make yağlı köfte instead of saying "drink some soup." They'd place the pot in the middle, and as I spooned it up bit by bit, I'd suddenly feel better. It truly felt like medicine to me. The moment that rich, isot-spiced, olive oil and tomato paste aroma filled the house, my spirits would be restored. It's still the same today. Whether I'm ill or not, seeing yağlı köfte instantly brightens my day.

It's also known as "simit köfte" in Antep. Made year-round, eaten with absolute joy.

Ingredients (serves 6–8)

  • 2.5 cups fine köfte bulgur (simit bulgur is best)
  • 2–3 tomatoes (grated)
  • 1–2 onions (very finely chopped)
  • 3–4 cloves of garlic (crushed)
  • 1 tbsp tomato paste + 2 tbsp pepper paste
  • Plenty of red chilli flakes, isot (Antep isot is ideal), black pepper, salt
  • 1 cup olive oil (or clarified butter — that's where the real flavour comes from)
  • Half a bunch of parsley + spring onions (finely chopped)

Instructions

  1. Place all the ingredients into a large, deep bowl.
  2. Knead thoroughly by hand for at least 20–30 minutes (longer if possible), until the bulgur softens and all the flavours blend together. My grandmother used to say: "This needs the flavour of your hands — don't rush." Truly, the warmth and love of your hands is the most important ingredient in this recipe.
  3. Shape by pressing fingerprints in, or roll into round balls.
  4. Serve with plenty of fresh spring onions, parsley and sumac. Ayran or cacık on the side is wonderful.

Tip: Never skip the kneading. The more you knead, the better it gets. I sometimes knead for 35–40 minutes, because that's when it reaches the perfect consistency.

These recipes are not just food — for me they are my grandmother's hands, the warmth of Antep, the scent of our family table and the healing memories of my childhood…

See also: Köfte, Piyaz & Kabak Tatlısı — A Kaş Classic · My Story — From Istanbul to Kaş