Gaziantep etc. The meatballs come in varieties of çiğ köfte, içli köfte, meatball with malhita (lentils), sour small meatballs, and small meatball with yoghurt. Gaziantep's food is known for being spicy compared to other Turkish cuisine; many of the local specialties as well as savory foods shared with other regions of Turkey are prepared with Aleppo pepper, a type of chili pepper, and paprika. Antep's desserts include the sweet pastry baklava, burmalı, künefe, kadayıf, etc. In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender
Paya (food) Paya (food) Paya is a traditional and nutritious food from the Indian Subcontinent. It is also served at various festivals and treated to special guests and people who get together. "Paaya" means Legs in Hindi-Urdu. The main ingredients of the dish are the trotters (or hoof) of a cow, goat, buffalo or sheep; cooked with various spices and herbs. The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia it was known as pacha. The dish was adapted to the local cuisines by the Muslim cooks of the South Asian subcontinent. Subsequently, paya became popular