From the pot
Antep Dolma
Antep dolma is a Gaziantep dish of eggplants and peppers dried in the summer sun, stuffed and cooked in a tangy broth with pepper paste. At Lezzet-i Şark Gusto, beneath Fatih Terim Stadium in Başakşehir, it is a hot starter ordered by the piece.
- Antep dolma (Per piece) ₺70
Prices as of October 22, 2026; call us for the current price.
What is Antep dolma?
In Gaziantep, Antep dolma is also known as dried dolma (kuru dolma). In summer the eggplants and peppers are hollowed out, strung on a thread and dried in the sun; in winter they are softened again and stuffed.
In Gaziantep cuisine, drying is the traditional way to carry summer's abundance into winter; eggplant, pepper and zucchini are kept this way. Drying gives the vegetable an intense, slightly tart taste that fresh dolma does not have.
What is inside Antep dolma?
The filling of traditional Antep dried dolma has rice or bulgur, minced meat, pepper paste and spices. The dolma is cooked in a tangy broth, usually soured with pomegranate molasses.
You can ask our team about the current filling of the dolma at Lezzet-i Şark Gusto when you order.
How is Antep dolma eaten?
Antep dolma is eaten as a hot starter before the main course or alongside a kebab. On the Lezzet-i Şark Gusto menu it is ordered by the piece, so you can choose as many as you like for the table.
Next to its tangy taste, an ayran or a yogurt meze such as haydari strikes a good balance.
Questions
Frequently asked
Why is Antep dolma called dried dolma?
Because the eggplants and peppers are dried in summer and the dolma is made with these dried vegetables.
Does Antep dolma have meat in it?
The filling of traditional Antep dried dolma has minced meat. Ask our team about the current filling.
Is Antep dolma on the group menus?
Yes, one of the Lezzet-i Şark Gusto group menus has Antep dried dolma as its hot starter.
Reservations
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