Şiveydiz
regional
A dish from Gaziantep that brings the season of fresh garlic to a yogurt-based meat dish; dried garlic does not provide the same texture.
The firm dark green part of the garlic is separated; the yogurt is not boiled suddenly and vigorously.
- Region
- Gaziantep · Southeastern Anatolia
- Category
- Regional Dishes
- Taste
- with fresh garlicwith yogurt
- Diet
- gluten-free
- Season
- spring
- Occasion
- special occasionshared table
- Service
- home style
Where to eat ↓4 Michelin matches
Shortcuts worth knowing
How to order
The same dish changes name from city to city. Asking about an unfamiliar name is the shortest route.
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 01 Adana Cadde Kebap · Bostancı — directory match
- 07 Midye — directory match
- 07 Simit Fırını — directory match
- 100. Yıl Lahmacun — directory match
- 100. Yıl Pide Kebap Salonu — directory match
- 26A — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
From the Michelin selection
distinguished- Turk Fatih Tutak · İstanbul — two Michelin stars + Green Star
- Vino Locale · İzmir (Urla) — two Michelin stars
- Araf İstanbul · İstanbul — one Michelin star
- Maçakızı · Muğla (Bodrum) — one Michelin star
Venues serving this cuisine, distinguished in the Michelin Guide 2026 selection. An external distinction; not a GustoScore assessment. Full selection
These are also easy to miss
- Why does yogurt split in a cooked dish?
Heat breaks the structure holding yogurt's proteins together and it separates into solids and whey. The fix is tempering: mix the yogurt with egg or flour, warm it gradually with hot broth, and never let it boil.