The Fiery Tradition of Southeastern Turkey: From the pistachio baklava of Gaziantep to the smoked isot pepper of Şanlıurfa, kebabs represent the most artistic fusion of meat and fire, crafted with both patience and expertise. The Olive Oil Freshness of the Aegean: In this area, where honey cascades from the mountains and oil is extracted from the plains, health is transformed into taste by blending herbs such as artichoke, wild chicory, and black-eyed peas with olive oil.