Siveydiz, a legendary food originating from the Gaziantep region, is usually prepared in April and May. This dish, whose main ingredients are lamb and fresh garlic, is also known as a protein store and is good for preventing infections, especially during the flu season. Due to the well-seasoned juice, it has a slightly sour taste, which highlights the mild flavor of fresh garlic compared to dried garlic.

Where Does The Name Legendary Food Siveydiz Come From?

A legendary food is Siveydiz, which means spring meat in dialect, and the name of the dish may sound interesting to you. This is because there is no other dish with this name in Turkish cuisine. It only exists in Gaziantep cuisine. This makes the dish special.

Some researchers believe that the name of this delicious dish is derived from the Arabic name Savi bil dist, which first became Shaveydist and then Siveydiz. The proponents of my idea, of course, believe that the Arabic word shivey (from “savi”) means a meat dish directly exposed to fire, and the word tist means a large cauldron in the shape of a hemisphere, a large tray with a rimmed hole.

I suggest you take a look at the following recipes that I think might be of interest to you when it comes to Gaziantep dishes:

Now let’s come to the recipe of this special dish.


Recipe by HonourCourse: MainCuisine: TurkishDifficulty: Medium


Prep time


Cooking time


Calories (1 Portion)



I not recommend that people with stomach problems or allergies, etc. Consume garlic on the advice of a doctor.


  • 1/2 teaspoon of olive oil

  • 250 gr. lamb cubed

  • 500 gr. of peeled fresh garlic

  • 1 cup boiled chickpeas

  • 6 tablespoons of strained yogurt

  • 1 egg yolk

  • 2 tablespoons of flour

  • 2 tablespoons of flour

  • Hot water

  • For The Above
  • Mint

  • Olive oil


  • Place the lamb in a pressure cooker. Add enough water to cover it slightly and cook until the water is absorbed. Add olive oil and cook for a few minutes more.
  • Cut the white part of the fresh garlic into pieces 3 centimeters long. Add to the pot with enough hot water to cover the ingredients and cook until soft. Then add the cooked chickpeas and cook for another 10 minutes.
  • In another bowl, whisk together the strained yogurt, flour and egg yolk. Warm the yogurt by slowly adding the hot water to the dish.
  • Gradually add the mixture to the pot, cook for another 5 minutes and season with salt. Melt the butter and add the mint. Drizzle the mint sauce over the dish.


  • Make sure that the meat used is a bird’s head. If you want, you can cut it into cubes before starting the recipe.
  • Use strained yogurt so that the food does not turn sour.
  • You can soak the chickpeas in water the night before. In this way, it will soften more easily and cook quickly.
  • If the lamb remains raw even though the water runs out during boiling, you can add water.

How To Serve These Dishes ?

We can say that the legendary food Siveydiz is the main dish of invitations and wedding tables. Bulgur pilaf is the main accompaniment of Siveydiz dish. The best bulgur pilaf goes well with this dish.T hose who do not like bulgur pilaf can prefer rice pilaf. You can prepare a nice table with radish and cress along with rice.

Some of us do not like to eat lamb and therefore prefer veal, but it is always lamb that gives this dish its flavor, let’s not forget this detail. As I mentioned at the beginning of my article, you can use the same amount of leeks instead of garlic if the use of garlic is harmful to your tribe.

About Fresh Garlich

Garlic, which is one of the essential ingredients of Siveydiz, is the green part of garlic that grows underground. The garlic that is called immature garlic plant is also known as green garlic. Before ripening, the branches with the green parts of garlic under the ground can be collected and consumed. The most important function of sparkling garlic is that it is an antioxidant. It helps you eliminate all the toxins and dangers to your body.

The advantages of inexperienced garlic come from phosphorus, manganese, B nutrients, apart from the small amount of nutrition C in its content. It’s also wealthy in calcium, zinc and iron minerals. While it protects against most cancers with its additives, it is good for your procedure, including stomach and intestinal inflammation due to pollution.

How To Store Fresh Garlic

Fresh garlic, like any other vegetable, needs to be fed in a tangy way. To do this, the green parts of the garlic, which are in the ground, must be used in salads or dishes immediately after picking. If fresh garlic is not always to be used immediately, you need to set up the right garage places.

You need to store garlic in moist soil in a field on the balcony or in the basement. In this way, you can pick and consume the tangy garlic you want. If you want, after collecting the clean garlic, you can simply cut off the root elements and store them in the refrigerator. Now you don’t have to overlook that the clean garlic you keep in the refrigerator will lose its nutritional value.

What Are The Benefits Of Siveydiz?

The most delicious season for garlic are the months of April and May. During these months, siveydiz is also served on the table, prepared with fresh garlic and the white parts of onions, lamb meat, chickpeas, strained yogurt and eggs. Since it is prepared with garlic, eating siveydiz, which is a natural antibiotic, protects against flu-like infections. In Gaziantep, people say, If you eat siveydiz, you won’t get flu.

Thanks to garlic, which is a source of antioxidants, siveydiz reduces the risk of many diseases, especially cancer. Siveydiz is also a high fiber meal that relaxes the digestive system. It helps regulate bowel movements. Onions and garlic when eaten also reduce the risk of infection as they are considered a natural antibiotic. Garlic is very rich in selenium. Therefore, it has an anti-disease effect. One of the keys to stay young

What Are The Nutritional Values?

1 portion weighs 444.8 grams and contains 552.5 calories. This meal is rich in protein, cholesterol and potassium. Based on a 2000 calorie diet, one serving provides 89.0% of the daily protein requirement, 64.2% of the daily cholesterol requirement, and 48.1% of the daily potassium requirement. People allergic to eggs, cow’s milk and legumes should not consume this dish.

I have tried to put together the recipe for siveydiz, one of the local flavors of Gaziantep, in detail. Don’t forget to follow me on Instagram and write a comment for your questions and opinions about my siveydiz recipe.

Frequently Asked Questions About Siveydiz

What region is this dish from?

This dish is Gaziantep dish prepared with fresh garlic and lamb. Due to the well-seasoned juice, it has a slightly sour taste that highlights the mild flavor of fresh garlic compared to dried garlic.

How do you continue with Siveydiz?

As a side dish to this delicious dish, you can serve bulgur or bulgur pilaf with lentils. Cucumbers, cress and radish also go well with it.

Can you put chickpeas in the siveydiz?

This dish prepared with fresh garlic, shallots, meat, chickpeas and strained yogurt is one of the most famous dishes with vegetable yogurt in Gaziantep cuisine.

How to prepare Gaziantep garlic soup?

The diced meat is put into a pot and boiled until it absorbs its own juice. Salt and 4-5 glasses of water are added and brought to a boil. Pre-cooked chickpeas are added to the cooked meat. Some fresh garlic cut coarsely and crosswise is added to meat and chickpeas and cooked until soft.

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