Of course Gaziantep is a city of southeast Turkey. Actually, I had never heard of it, but Wolfert says that this area is one of the major sources of her Turkish recipes. Despite the massive amount of sumac in the salad, it had a relatively mild flavor, and a light feel.
On a side note, it bothers me, for some reason, that so many of these Middle Eastern dishes make extensive use of the tomato. Before the tomato was introduced from the Americas several hundred years ago, what did they eat? Have they given up those dishes in their modern cooking?
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