Tasting Notes
Yesemek takes its name from the ancient sculpture workshop of Yesemek in Gaziantep province, and its menu focuses on the side of Gaziantep cooking that is usually made at home rather than on the grill. The business dates back to 1945 and is run by the third generation. It is a lokanta-style restaurant: dishes are cooked in advance and served quickly.
Soups and stews from the pot
Yuvarlama is small rice dumplings cooked with minced and cubed lamb and chickpeas in strained yoghurt, finished with olive oil and mint. Şiveydiz is a spring stew of lamb, green onions and yoghurt, and çağla aşı uses fresh green almonds when they are in season. Beyran, ekşili ufak köfte, pirpirim aşı (purslane stew) and dövme soup made from pounded wheat are also listed, and several of these can be ordered as half portions.
The tasting tray
For a first visit the Gastronomi Tepsisi is the easiest choice: small portions of yuvarlama, ekşili ufak köfte, yoghurt potatoes with saffron sauce, alaca çorba and patlıcan doğrama, an aubergine stew. The spread is a tasting rather than a full meal, so add a dish or the Gaziantep Tabağı if you are hungry. Rice dishes include firik pilavı with smoked green wheat.
“Order the Gastronomi Tepsisi to taste several stews at once, then add a half portion of whichever you liked most.”
LR Kitchen — field note