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Both cities have an informal competition running over the title of kebab, and therefore cuisine, capital of southern Turkey and both cities have the long running and diversely influenced culinary traditions to back it up.It is not just desserts that the town is famous for. Influenced by nearby Aleppo as well as the Turks and Kurds native to the region, Gaziantep's fare is known for its abundance of grilled kebabs and yogurt dishes as well as its spice. For lunch and dinner, there's the classic sis kebab, patlican (eggplant) kebab or Ali Nezak kebab, in which grilled lamb is served over a puree of eggplant, as well various types of kofte (Turkish kebbeh-like meatballs) served in yogurt sauces.The dish is also said by some to have been created for Hittite royalty.In addition to being used in Sanliurfa's diverse range of kebabs and lahmacun, the pepper features in sac kavurma, a dish that consists of ground lamb and vegetables fried on a thin iron skillet.
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