Dryings such as peppers, zucchini, eggplant and acur (white cucumber) dried in the gastronomic city of Gaziantep with natural methods took their place on the ropes of the high hills of the city.
In the gastronomy branch included “Creative Cities Network” of UNESCO and is known as Turkey’s “drying warehouse”, peppers, zucchini, eggplant and white cucumbers dried in the sun with natural methods in Gaziantep, creating a splash of colour in the city’s high hills.
In the indispensable tastes of the city cuisine, vegetables with dry stuffed reach the tables at the end of an intense effort.
Peppers, eggplant, zucchini and white cucumbers collected from the fields in Gaziantep and its surroundings are lined up on the ropes through needles after they are cleaned by women in the neighborhoods. Vegetables soaked in water for a while are then transported to specially created areas in the higher parts of the city.
The dryers are laid here on the benches and left alone with the scorching heat of the sun. They get dried during 15 days in average depending on the weather, these products packaged and sold in various regions of Turkey.
Dryings with geographical sign registration from the Turkish Patent and Trademark Office are accepted among the indispensables of kitchens especially in winter.