{"id":991908,"date":"2025-10-03T23:46:04","date_gmt":"2025-10-03T20:46:04","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991908"},"modified":"2026-07-27T13:39:48","modified_gmt":"2026-07-27T10:39:48","slug":"miras-kilis-kadim-baglar-ve-horozkarasi-uzumu-wayana","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/miras-kilis-kadim-baglar-ve-horozkarasi-uzumu-wayana\/","title":{"rendered":"Miras Kilis"},"content":{"rendered":"
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In mid-September, I received a call from Sabriye Yersel of K\u0131z\u0131lg\u00f6l Vineyards. After a brief chat, she invited us to Kilis the following weekend to introduce the KILIS HERITAGE project. Although the notice was short, we decided to expand the format of the trip a little and said yes. We also added a \u015eanl\u0131urfa leg to the journey\u2014which deserves its own story\u2014and set out when the day arrived.<\/p>\r\n\r\n\r\n\r\n

For many of us, Kilis had long lived in our minds as if it were simply part of Gaziantep, so seeing it as a province in its own right takes some adjustment. We met our fellow invitees from K\u0131z\u0131lg\u00f6l at Canbolad Mansion, the meeting point for the small group.\u00a0<\/p>\r\n\r\n\r\n<\/div>

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\"Miras\"<\/figure>\r\n<\/div><\/div>
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The \u201cKILIS HERITAGE\u201d Project<\/h2>\r\n\r\n\r\n\r\n

Gezinin ak\u0131\u015f\u0131na ge\u00e7meden \u00f6nce M\u0130RAS K\u0130L\u0130S projesine g\u00f6z atmakta fayda var. Projeyi hayata ge\u00e7iren K\u0131z\u0131lg\u00f6l Ba\u011fc\u0131l\u0131k, in\u015faat projeleri de olan b\u00fcy\u00fck bir grubun par\u00e7as\u0131. \u015earap \u00fcretimine odaklanan yeni giri\u015fimleri tek ba\u015f\u0131na \u015faraptan ibaret g\u00f6rmemeyi ve bunu bir agroturizm projesi olarak hayata ge\u00e7irmeyi tercih etmi\u015fler. M\u0130RAS K\u0130L\u0130S, Kilis\u2019in tar\u0131m ve turizm zenginliklerini bir b\u00fct\u00fcn olarak kucaklayan bir yakla\u015f\u0131mla hayata ge\u00e7irilmi\u015f.\u00a0<\/p>\r\n

G\u00fcney Teruar\u0131 ve Korunmas\u0131 Gereken Kadim Bir Miras<\/h2>\r\n\r\n\r\n\r\n

Bu agroturizm projesinin \u201cagro\u201d k\u0131sm\u0131nda \u015firketin Ni&ce markas\u0131yla \u00fcretilen \u015faraplar\u0131n\u0131n yeti\u015fti\u011fi ba\u011flar yer al\u0131yor. Bu ba\u011flarda yeti\u015fen \u00fcz\u00fcmler, hen\u00fcz Kilis \u015faraphanesi haz\u0131r olmad\u0131\u011f\u0131ndan, \u015fimdilik Denizli\u2019de i\u015flenip \u015farap haline getiriliyor. Ama \u015faraphanenin yap\u0131m\u0131yla ilgili en zor k\u0131s\u0131m tamamlanm\u0131\u015f: izinler al\u0131nm\u0131\u015f. Ana firman\u0131n esas i\u015finin in\u015faat oldu\u011funu d\u00fc\u015f\u00fcnecek olursak, \u015faraphanenin yap\u0131m\u0131n\u0131n bundan sonraki k\u0131sm\u0131 daha h\u0131zl\u0131 y\u00fcr\u00fcyecek. Planlanan, 2026 hasat\u0131n\u0131n yeni \u015faraphanede i\u015flenmesi.\u00a0<\/p>\r\n\r\n\r\n\r\n

The \u201ctourism\u201d side is just as colorful. Turkey\u2019s culinary heritage has been receiving more attention in recent years, with many businesses deepening and modernizing regional traditions. Once Kilis separated administratively from Gaziantep, it gained an advantage in putting its own cuisine on display. We had the chance to encounter some of the first wave examples of this change.<\/p>\r\n\r\n\r\n\r\n

The Journey Begins: A Light Lunch<\/h2>\r\n\r\n\r\n\r\n

K\u00fc\u00e7\u00fck grubumuzun gezisinin ilk dura\u011f\u0131nda hafif bir \u00f6\u011fle yeme\u011fi vard\u0131. Bu bizim Kilis mutfa\u011f\u0131na att\u0131\u011f\u0131m\u0131z ilk ad\u0131md\u0131. Mutfaktaki ev sahibimiz aslen Kilisli olan Mehmet Ali \u015eef oldu. B\u00f6lgenin bir\u00e7ok y\u00f6resinde servis edilen lebeniye, \u00f6\u011fle yeme\u011finin ilk taba\u011f\u0131yd\u0131. Kilis lebeniyesi etli ve s\u0131cak servis ediliyor. Farkl\u0131 y\u00f6relerde etsiz ve so\u011fuk servis edildi\u011fini de biliyoruz. Lebeniye sonras\u0131nda bir Kilis lahmacunu tatt\u0131k. Mehmet Ali\u2019ye fark\u0131n\u0131n ne oldu\u011funu sordu\u011fumda, harc\u0131nda hem so\u011fan hem sar\u0131msa\u011fa yer verildi\u011fini s\u00f6yledi. \u00d6\u011fle yeme\u011finin s\u00fcrprizi bumbar dolmas\u0131yd\u0131. Genellikle ha\u015flanm\u0131\u015f olarak servis edildi\u011fini bildi\u011fimiz bumbar, Kilis mutfa\u011f\u0131nda ya\u011fda k\u0131zart\u0131l\u0131yor. Do\u011frusunu isterseniz, bundan sonra bumbar\u0131 k\u0131zarm\u0131\u015f olarak yemeyi tercih edin.<\/p>\r\n\r\n\r\n\r\n

Touring Kilis<\/h2>\r\n\r\n\r\n\r\n

After lunch, we walked through the Kilis Bazaar and visited the Kilis Museum, housed in a restored soap factory. The architectural traces of its earlier function are as interesting as the artifacts inside. The museum draws heavily from excavations at Oylum H\u00f6y\u00fck and offers a well-organized, not overwhelming experience. To be fair, the performance of the Ministry of Culture in both excavation sites and museums impressed us throughout this trip. In the midst of today\u2019s challenging circumstances, the competence and order of these cultural services give us hope for the future.<\/p>\r\n\r\n\r\n\r\n

Kilis Katmeri<\/h2>\r\n\r\n\r\n\r\n

One of our stops was Bek\u00e2n Patisserie, still run by two brothers, famous for serving Kilis-style katmer. In conversation, we learned that U\u011fur Bey had graduated from what was then the Institute of Skilled Crafts (today\u2019s Vocational High School). Listening to how this shaped the business was a reminder of the cultural richness embedded in such stories. The brothers inherited the craft from their father, and now their own children are continuing it. If this can evolve into a century-old establishment, it would be wonderful. Turkey\u2019s record in sustaining such heritage businesses is not very strong, but much can still be done. The crucial point is maintaining traditional identity while ensuring economic sustainability. If KILIS HERITAGE manages even part of this balance, it will have fulfilled its mission.<\/p>\r\n\r\n\r\n\r\n

A Reality of Kilis<\/h2>\r\n\r\n\r\n\r\n

\u015eimdi s\u00f6yleyece\u011fimiz sizi \u015fa\u015f\u0131rtmas\u0131n. Kilis\u2019te i\u00e7ki servisi ruhsat\u0131 olan i\u015fletme yok. Bunu Kilisliler i\u00e7miyor diye yorumlamay\u0131n. \u0130\u00e7kinin servisi restoranlarda de\u011fil, i\u00e7enlerin kendi \u00f6zel ya\u015fam alanlar\u0131nda ger\u00e7ekle\u015fiyor. Bizim gezimizin esas ama\u00e7lar\u0131ndan birisi, Kilis mutfa\u011f\u0131yla Ni&ce \u00fcr\u00fcnleri aras\u0131ndaki ba\u011f\u0131 kurmakt\u0131r. Onun i\u00e7in ak\u015fam yeme\u011fimizi Kilis merkezine k\u0131sa bir ara\u00e7 yolculu\u011fu mesafesindeki ba\u011flar\u0131n misafirhanesinde yedik.\u00a0<\/p>\r\n\r\n\r\n\r\n

Kilis Cuisine<\/h2>\r\n\r\n\r\n\r\n

Sofrada \u00f6nce b\u00f6lgenin kendi ye\u015fil zeytinlerinin sal\u00e7al\u0131 sosla haz\u0131rlanm\u0131\u015f \u00f6rneklerini tatt\u0131k, yan\u0131nda da zahter olarak bildi\u011fimiz baharat kar\u0131\u015f\u0131m\u0131 ve y\u00f6renin zeytinya\u011f\u0131 yer al\u0131yordu. Y\u00f6renin yerel \u00fcz\u00fcm\u00fc olan Rumi\u2019den (farkl\u0131 okunu\u015flar\u0131 da var: urumi, urum gibi) yap\u0131lan nefis bir tur\u015fu vard\u0131. Ekmek alternatifi olarak yine y\u00f6renin galeta benzeri k\u00e2kesi sofran\u0131n bir par\u00e7as\u0131yd\u0131.\u00a0<\/p>\r\n\r\n\r\n<\/div>

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\"Miras\"<\/figure>\r\n<\/div><\/div>
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Next came the hot appetizers: \u00e7i\u011f k\u00f6fte, k\u00fcbb\u00fclm\u00fc\u015ffiye, i\u00e7li k\u00f6fte, \u015f\u0131h\u0131lmah\u015fi, stuffed peppers and eggplants, stuffed grape leaves, and the region\u2019s pita.<\/p>\r\n\r\n\r\n\r\n

Kilis deyince akla gelen en \u00f6nemli yemek Kilis tava oluyor ve Kilis tava, alt\u0131n\u0131n \u00e7izilmesini hak eden bir yemek. F\u0131r\u0131nda pi\u015fen yemek yuvarlak bir tepside geldi sofraya ve \u00fc\u00e7gen dilimler halinde, daha tepside ya\u011f\u0131 fokurdarken servis edildi.\u00a0<\/p>\r\n\r\n\r\n\r\n

Yeme\u011fin tatl\u0131s\u0131 y\u00f6renin g\u00f6zde tatl\u0131lar\u0131ndan, Cennet \u00c7amuru. Antep f\u0131st\u0131\u011f\u0131 ve kaymakla yap\u0131lan, tatl\u0131 sevenlerin g\u00f6zdesi bir kapan\u0131\u015fla yeme\u011fi tamamlad\u0131k.<\/p>\r\n\r\n\r\n\r\n

Ni&ce\u2019nin \u015farap \u00fcreticisi oldu\u011funu d\u00fc\u015f\u00fcn\u00fcrsek, elbette bu yemeklerle Ni&ce\u2019nin \u015farap portf\u00f6y\u00fcn\u00fcn e\u015fle\u015fmesi de bizler i\u00e7in \u00f6nemliydi. \u00dcr\u00fcn gam\u0131n\u0131 yemeklerle e\u015fle\u015ftirmek sorun olmasa da tatl\u0131 a\u00e7\u0131kta kald\u0131. Bu da gelecek i\u00e7in Ni&ce\u2019ye bir ev \u00f6devi olsun.<\/p>\r\n\r\n\r\n\r\n

Oylum H\u00f6y\u00fck \u2013 Aidesim Mozaikli Bazilika – Yesemek<\/h2>\r\n\r\n\r\n\r\n

The star of the second day was Prof. Atilla Engin, head of the Oylum H\u00f6y\u00fck excavations. Touring both the H\u00f6y\u00fck and the nearby Mosaic Basilica, followed by the Yesemek Open-Air Museum, with his guidance was a privilege. Each of these deserves its own detailed story.<\/p>\r\n\r\n\r\n\r\n

Final Word<\/h2>\r\n\r\n\r\n\r\n

M\u0130RAS K\u0130L\u0130S, bir markan\u0131n kendisini ifade etmek i\u00e7in se\u00e7ebilece\u011fi en anlaml\u0131 projelerden birisi. Dileriz, sekt\u00f6r\u00fcm\u00fczde kaynaklar\u0131n\u0131 b\u00f6yle projeler kullanma cesaretine sahip y\u00f6netici ve yat\u0131r\u0131mc\u0131lar\u0131 olan i\u015fletmelerin say\u0131s\u0131 arts\u0131n.\u00a0<\/p>\r\n

T\u00fcrkiye’de yap\u0131lmas\u0131 zor i\u015flerden birini y\u00fcr\u00fcten \u015farap \u00fcreticileri hakk\u0131nda daha geni\u015f bilgi almak isterseniz, T\u00fcrkiye’de \u015earap \u00dcreticileri: Antik Mirastan Modern D\u00f6n\u00fc\u015f\u00fcme<\/strong><\/span><\/a> yaz\u0131m\u0131z\u0131 inceleyebilirsiniz.<\/p>\r\n

Kilis\u2019in kadim ba\u011fc\u0131l\u0131k k\u00fclt\u00fcr\u00fc, g\u00fcney teruar\u0131n\u0131n y\u00fcksek alkoll\u00fc yerel \u00fcz\u00fcmleri ve Anadolu\u2019nun koruma alt\u0131ndaki miras \u00e7e\u015fitleri ilginizi \u00e7ekiyorsa, blogumuzdaki di\u011fer saha ara\u015ft\u0131rmalar\u0131m\u0131za da g\u00f6z atabilirsiniz:<\/p>\r\n