When it comes to culinary excellence in Türkiye, the Southeastern Anatolia region takes the lead. It is the birthplace of iconic dishes such as raw meatballs, stuffed meatballs, Ali Nazik, and the famous Adana and Urfa kebabs. All of which have found their way onto tables across the country. The rich and diverse cuisine of this region is a must-try for food lovers. Get ready to embark on a journey through the land of bold flavors, aromatic spices, and irresistible sweets!
Gaziantep cuisine holds a distinguished place in both Turkish and global gastronomy. Known for its bold flavors, it is an absolute paradise for meat lovers. The generous use of spices, rich tomato paste, and unique sauces elevate Gaziantep’s food to an unmatched level of deliciousness. Some of the most celebrated dishes include Beyran soup, Simit kebab, Ali Nazik, Antep-style lahmacun, and of course, the world-renowned baklava! Gaziantep’s culinary heritage is deeply rooted in natural ingredients and traditional cooking methods, ensuring an unforgettable experience for every visitor. Once you've indulged in these delicacies, there’s still plenty more to explore in Gaziantep beyond its food!
Diyarbakır's cuisine is a reflection of its rich cultural heritage. The city’s culinary identity is marked by flavorful, spicy, and oily dishes that leave a lasting impression. Meat plays a fundamental role, with Meftune, a slow-cooked lamb dish with tangy flavors, being one of the most popular specialties. Another must-try dish is Pıçık, a unique vegetarian-friendly recipe made with bulgur, garlic, yogurt, and butter. Even without meat, it delivers a delightful burst of flavor, making it a treat for all food enthusiasts!
Mardin’s deep-rooted history and cultural diversity are beautifully reflected in its culinary scene. As a historic stop along the ancient Silk Road, the city’s cuisine is rich in spices like cinnamon, coriander, mahaleb, ginger, allspice, chili pepper, and cardamom. Mardin is also known for its fascinating combination of meat and fruit in many dishes. Some of the region’s most famous flavors include kaburga dolması (stuffed lamb ribs), frikiye, ikbebet, çiğ köfte, and onion kebab. Beyond its delicious food, Mardin is a place where history and gastronomy come together in perfect harmony.
Adıyaman’s cuisine is a vital part of Southeastern Türkiye’s rich culinary tradition. It is a region where meat, vegetables, wheat, and legumes form the foundation of most dishes. While çiğ köfte is widely enjoyed across Türkiye, Adıyaman is considered its true home. If you haven’t tried this legendary dish yet, you’re missing out! Other local favorites include Meyir soup, Adıyaman tava, and Parmak kebab, all complemented by fresh salads like bostana and rich sauces such as dövmeç. Once you’ve tasted Adıyaman’s cuisine, you’ll find yourself craving it again and again!
The culinary culture of Şanlıurfa is not only diverse but also deeply rooted in tradition. Sharing food with friends and guests is a time-honored practice, making the dining experience here even more special. The cuisine boasts a variety of kebabs, pilavs, meatballs, vegetable dishes, and refreshing ayran. Two key ingredients that give Urfa’s dishes their signature taste are isot (Urfa pepper) and pomegranate syrup. Some of the must-try delicacies include Urfa kebab, eggplant kebab, borani, bostana, and ayran soup. The flavors of Şanlıurfa will leave you wanting more!
Siirt’s cuisine stands out as a melting pot of Mesopotamian flavors. The star of the show is Büryan kebab, a slow-cooked lamb dish with an unforgettable taste, best enjoyed with traditional pide bread and a refreshing glass of ayran. Siirt also boasts an impressive array of hearty pot meals featuring meat, vegetables, and legumes. Don't leave without trying the famous walnut sausage, grape and the much-loved Siirt pistachios, both of which offer a true taste of the region.
Source: Eat More
The influence of Southeastern Anatolia’s culinary culture is strongly felt in Batman’s cuisine. Signature dishes include Damascus pastry, stuffed mumbar, perde pilavı, tandır bread, ayran soup, rake, stuffed meatballs, and stuffed ribs. Among them, perde pilavı stands out as a beloved specialty—made with rice, chicken, spices, currants, and almonds, this dish is a feast for both the eyes and the palate. Many local restaurants serve these delicacies, making Batman a fantastic stop for food lovers.
Kilis offers a culinary experience that captures the essence of Southeastern Anatolia. The region’s famous Kilis pan and Oruk kebab are deeply rooted in tradition and packed with bold flavors. Red meat and bulgur are key in many dishes, often accompanied by fresh vegetables, olive oil, and fragrant spices. One dish that represents Kilis is Kilis tava—a mouthwatering blend of minced meat, vegetables, and aromatic spices, cooked to perfection. Once you taste it, Kilis tava will become an unforgettable part of your culinary journey.
In Şırnak, you’ll discover flavors that are both rich and deeply satisfying. The region’s unique livestock farming traditions contribute to the distinct taste of its meaty dishes. A standout specialty is Hekeheşandi, a flavorful dish made with lean pilav, kneaded minced meat, and eggs. For a sweet treat, try Kuliçe, a delightful dessert made with walnuts, apples, and eggs. Another must-try is the famous Mumbar, a dish crafted from stuffed cattle intestines. This is a true delicacy for adventurous eaters. Leaving Şırnak without indulging in its culinary gems would be a missed opportunity!
Whether you're a fan of meaty feasts, spicy delights, or sweet indulgences, this region has something to satisfy every craving. Pack your appetite and get ready to embark on a delicious adventure!