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A traditional Antep dish made by cooking diced meat, eggplant, and chickpeas together, particularly preferred in late summer and autumn. It is known for its balance of vegetables and meat.
Local Name
Gaziantep Doğrama
Recommended Season
Summer
Preferences
Light
Geographical Indication
Ingredients
Diced beef
Eggplant
Boiled chickpeas
Tomatoes
Peppers
Garlic
Butter or olive oil
A traditional Antep dish made by cooking diced meat, eggplant, and chickpeas together, particularly preferred in late summer and autumn. It is known for its balance of vegetables and meat.
Served hot. It is important for the eggplants to remain firm.
