Specialties by region

In Turkey you can find a rich cuisine, which is partly due to regional influences within Anatolia, the Mediterranean coast or the Black Sea region, but also from other countries that once belonged to the Ottoman Empire. Many exotic spices reached Istanbul via the caravan routes and inspired the cooks at the Sultan's court to create new variations or mixed with the recipes of Anatolia, which go back to the traditional dishes of the nomadic Turkic peoples. Today there are many culinary specialties that can be tried in numerous restaurants in different regions of Turkey.

The Marmara region

This region includes the following provinces in whole or in part: Balıkesir, Bilecik, Bursa, Çanakkale, Edirne, Istanbul, Kırklareli, Kocaeli, Sakarya, Tekirdağ, Yalova.

Balıkesir and the surrounding area are famous for their “Ayran” and their sweet pastry “Höşmerim”.

Çanakkale is a seafood paradise. You can find the freshest fish and other seafood here in every season. The two Aegean islands Gökçeada and Bozcaada are known for their different types of grapes, from which wines are made using traditional methods.

In Kırklareli, where a lot of sunflowers are grown, they also make “kasar” cheese, a slightly hotter, yellowish cheese made from cow or sheep's milk. As a result of the viticulture in the area, the beverage industry has developed quite well here. “Keşkek” (wheat and meat combination), “Zerde”, “Kaymakçına”, “Plaska”, “Sulu Kaçamak”, “Kuru Kaçamak”, “Isırgan Böreği” (phyllo dough dish with nettle filling), “Kuzu Kapama ”(Lamb with spring onions), and nettle soup are the local specialties.

The Sakarya dishes include: “Islama Köfte” (meatballs on a toasted slice of bread with broth), “Sütlü kabak tatlısı” (dessert made from pumpkin with or without milk), “Kabaklı kol böreği” (dough roll with courgette filling), Circassian chicken and Circassian cake.

The local dishes of Bilecik are mainly pasta: “Büzme”, Maultaschen with chickpeas and chicken, “Keşkek”, “Oğmaç çorbası”, Maultaschen with lentils, “Kesme hamur”, mountain chicken kebab and “Köpük helvası”.

Kocaeli is known for its yarımca cherries and değirmendere hazelnuts. “Cizleme” (Cizlama) and “Kıvırma” (Kıvrım Börek) are the two local specialties. “Pişmaniye” is a very typical dessert from Kocaeli.

Delicious cherries, grapes and watermelons come from Tekirdağ. But also the fish and prawns, the "Tekirdağ köfte", the many sunflowers, as well as “Rakı” and wines of this area are famous.

In Bursa you should definitely eat “Iskender kebap”, “Inegöl köfte” and the sweet pastry “Kemal Paşa tatlısı”. Not to be forgotten are the glazed chestnuts from Bursa.

In Gemlik and Mudanya you can get delicious fish and the best table olives.

In Edirne you can get particularly delicious roast liver, as well as the best marzipan. “Hardaliye” and “Satır kebabı” are other specialties.

The Aegean region

This region includes the following provinces in whole or in part: Afyonkarahisar, Aydın, Denizli, İzmir, Kütahya, Manisa, Muğla, Uşak, Balıkesir.

Fruits and vegetables form the basis of Manisa cuisine, with olive oil dishes making up the majority. “Manisa Kebap”, “Şevketi bostan”, stuffed artichokes, purslane, “Yalancı sarma”, black peas, “Tarator” sauce made from walnuts, bread and vinegar, “Sinkonta”, sesame bread, “Mantar tatlısı” and “Zerde” are popular Dishes and desserts.

Izmir and the surrounding area offer a very large selection of dishes such as "Bulamaç çorbası" (a type of flour soup), "Tarhana çorbası", cress soup, "Trança kelle çorbası", (a soup made from the heads of the trança fish), "Kirde "," Sakız yahnisi "," Mücver "(fried zucchini meatballs with some rice and minced meat)," Izmir köftesi "(meatballs)," Papaz yahnisi "(veal with lots of onions and tomatoes), stuffed artichokes," Domates bastısı " (Tomato dish with onions, rice and olive oil), pear, "Revani" (sweet pastry), "Ispanak boranisi" (a spinach dish), "Efes arapsaçı", Şevketi bostan, mallow and "Radika salatası" (a coleslaw).

The traditional Foça cuisine primarily uses fish and other seafood, olives, olive oil, artichokes and wild herbs. Grilled anchovies, fish with yogurt, stuffed squid, stuffed fish, fish soup, “balık paçası”, artichokes with lamb and stuffed artichokes in olive oil are among the local specialties. The wild herbs “rapsaçı”, fennel, “tarakotu”, turnip tops, “radika”, nettle and mallow, from the Foça area are used to prepare salads, “meze” and “borek” fillings.

Afyon is mainly home to pasta, as well as dishes containing poppy seeds and cream. Also “bulgur” dishes (dried, coarsely ground wheat grains, wheat groats), “Çullama köfte”, “Ilıbada dolması”, “Sulu köfte” (meatballs in broth), “Sırt dolması”, “Göce tarhanası”, chickpea pastries, belong to this area. Afyon is also famous for its fresh cream and the sweets made from it, but also for its mess.

Some of the local dishes in Aydın would be: “Kulak çorbası” (Maultasche Soup), pickled eggplant and peppers with tarator sauce, “Kuyu tandırı”, celery with meat, artichokes with meat, “Pelvise” dessert, “Paşa böreği” (pasta with minced meat and Meat broth), “yuvarlama”, pasta with nettle filling, fried mallow and “arapsaçı”.

The soups “Sıkıcık”, “Oğmaç”, “Tutmaç” and stuffed onions come from Kütahya. The pasta includes “Cimcik”, “Tosunum” and “Gökçimen hamursuzu”, and the meat dishes include “Küpeti”, “Göveç” and “Tirit”. Desserts include “Güllaç”, “Cendere” and “Ev baklavası” (homemade baklava).

The traditional dishes from Uşak include “Yumurta sızdırması”, liver with “bulgur”, “Döndürme”, “Arap aşı”, “Keşkek” (wheat grains with meat), “Alaca tene”, “Köpük helva”, “Höşmerim” and Turkish honey.

Denizli's own dishes include: rice soup, "Keşkek", chickpeas, stuffed vegetables, "Bulgur pilavı", zucchinis and meat dishes called "Yahni" with lots of onions.

In the dishes from Muğla and the surrounding area, you can find all the special features of Turkish cuisine. "Tarhana", "Ara" and "Dutmeş" soups, "Döş", "Çızdırma" and "Gürlen" kebabs. Meat dishes that should be mentioned are: "Sura", "Ballı kavurma" (braised meat with honey), pounded meatballs and "Karın kumbar dolması". Other specialties are fish with rice, mustard-boiled, roasted black peas, "Sirken otlaşı", sour peppers, "Galli patlıcan", "Ballı kabuk", raisin meatballs, "Pekmez reçeli" (concentrated grape juice), grapes, tomatoes, aubergines and pumpkin jam that should be tasted.

The Mediterranean region

This region includes the following provinces in whole or in part: Adana, Afyonkarahisar, Antalya, Burdur, Denizli, Gaziantep, Hatay, Isparta, Kahramanmaraş, Karaman, Kayseri, Konya, Mersin, Muğla, Osmaniye.

The Mediterranean cuisine is famous. Fresh vegetables and various fish form the basis of the local cuisine. Beekeeping and viticulture are also quite developed in this area. We would definitely recommend the type of honey from spruce forests called "Karakovan" or "Çambalı" and the carob syrup. In the restaurants around Lake Iznik you can try lobster and vegetables in an earthen pot “Güveç”, carp soup, grilled or steamed wells or shrimp salad and shrimp “Güveç”. The dishes of the nomads from the area are also part of the local cuisine, e.g. “Kölle” made from boiled wheat, beans, chickpeas and horse beans, meat roasted on a tray, “Tandır kebabı” (kebap in an earthen or stone oven), or tomato “cive”. Well-known desserts in the area are jams made from eggplant, bergamot and bitter oranges.

Isparta is a center of agriculture, which is also reflected in its cuisine. 16 different types of soups are cooked, most of which are served with melted and slightly brownish butter, peppermint and paprika powder. The best known are: "Miyane" (flour soup), "Oğmaç", "Paça" (made from mutton or lamb), "Sakala sarkan", spinach soup, "Tarhana" meatballs, various flour soups such as "Topalak", "Tutmaç" and "Toyga".

The meat dishes include "banak", kebab in an earthen pot, "cabin", "keşkeş", "tandır kebabı", "tirit" (toasted bread slices in meat broth), and meat with yogurt sauce. Stuffed fish and "balık yahnisi" (fish with onions) should not be forgotten. The sweets in the area are made almost exclusively with flour: "Samsa", "Şekerleme", "Tosmankara", "Mafiş" and "Lokma".

Hatay cuisine is very versatile. The dishes "Oruk" (minced meat-filled bulgur balls), "Occe", sour cowpeas, "Borani" made from white zucchinis, "Muhammara" (puree made from walnuts and hot peppers), horse bean puree, "Humus" (chickpea puree with sesame, garlic and Caraway seeds) and the famous dessert "Peynirli künefe" ​​(glass noodles with cream cheese) should also be tried.

From the Mersin kitchen would be "Tantuni" (finely chopped meat fillets stewed with paprika and some tomatoes), "Cezerye" (sweet carrot mixture with walnuts), "Kuşgözü", "Humus" (chickpea puree with garlic and butter), "Telatur" "Bandırma" (walnuts in thickened grape juice), "Yüzük çorbası" (a kind of dumpling soup with chickpeas) and "Övelemeç".

Everyone knows the Adana-kebap. "Ayran" or beetroot juice goes best with it. Vegetable dishes include "Süllüm", spinach stalks with lentils, "Kabak çintmesi" (coarsely grated zucchinis) and "Bulgur" dishes include the sour meatballs, meatballs with garlic, the famous "Içli köfte" (bulgur balls filled with minced meat, Onions, walnuts and herbs) and giblets with filling are generally known. Licorice juice is a popular drink from Adana. The desserts include "Karakuş tatlısı", "Taş kadayıfı" (glass noodles) and "Halka tatlısı" (a ring-shaped pastry).

The most important material in Osmaniye cuisine is "bulgur". "İçli köfte", lentil balls, "Çiğ köfte" (balls made from raw scraped meat kneaded with bulgur and paprika pulp), "Kısır" (a kind of cold bulgur salad), "Sarmaiçi", pilaf from bulgur and "batırık" are all served exclusively Prepared bulgur. Another local dish is meat "Kömbe", which is eaten without meat or with "pekmez" (concentrated grape juice) during Ramadan.

The Central Anatolian Region

This region includes the following provinces in whole or in part: Aksaray, Ankara, Çankırı, Çorum, Eskişehir, Karaman, Kayseri, Kırıkkale, Kırşehir, Konya, Nevşehir, Niğde, Sivas, Yozgat.

The dishes from Ankara and the surrounding area include the flour or pasta soups "Aş çorbası", "Dutmaç", "Keşkek", "Miyane", "Sütlü", "Tarhana" and "Toyga"; the meat dishes "Ankara tavası" (Ankara Roast), "Alabörtme", "Calla", "Çoban kavurması" (braised shepherd's roast), "Kapama", "Orman kebabı" (forest kebap), meat with eggplant, "Sızgıç", stuffed white cabbage leaves, ravioli, "Şirden dolması" ( filled intestine) and "Yalancı dolma" (grape or cabbage leaves stuffed with unroasted rice). The important "Börek" varieties are "Alt-üst böreği", "Ay böreği", "Bohça", "Entekke", "Hamman", "Kaha", "Kol böreği", "Papaç", "Pazar böreği" and "Tandır böreği"

It is worth trying the local sweet “Ceviz ezmesi” (walnut mass with sugar) and Burdur's own “Burdur skewer” in the district of Yukarı Pazar in the center of Burdur. On the way to the ancient city of Sagalassos there is a trout farm, where you can eat tasty trout dishes as well as fresh yogurt.

In Kahramanmaraş you can eat the soups “Dövmeli” lentil soup, “Dövmeli” yogurt soup and Maraş hoof soup. The “Köfte” varieties (meatballs or balls made from minced meat, onions and other ingredients, some with various fillings) are particularly numerous: “Simit”, “Kısır” (with bulgur), “Içli” (with filling), “Sömelek” , “Suluyağlı” (the juicy-fat), “Ekşili” (the sour), “Yoğurtlu” (with yoghurt) or “Yavan” (fat-free). Well-known pasta or rice dishes are: “Dövme aşı”, “Maraş pilavı”, rice with chicken, “Börek” with cheese filling, “Bayram çöreği” (holiday pastries). The delicious ice cream from Maraş is well known.

The sweets that should be mentioned are: “Fıstık ezmesi” (sugared pistachio mass), “Unsucuğu”, and “Hapısa”.

The famous dishes from Aksaray are “Bamya çorbası” (okra soup), “Çörek”, “Şepe”, “Erişte” (ribbon-shaped homemade noodles), “Kuskus” (small noodle balls), “Mayalı”, Maultaschen, “Soğanlama” (onion meat ), “Çiğleme” and the sweet pastries and “Sarığıburma” and “Höşmerim”. Not to be forgotten are the tasty trout in the town of Helvadere.

The local dishes from Çankırı are “Etli hamur” (dough with meat), “Tarhana” soup “Gözleme” (thin flat bread with various ingredients), “Cızlama”, “Güveç” (earthen casserole), “Pıhtı”, “Harmandaşı” , “Fit fit aşı”, “Çeç böreği”, walnut dough, “Mıhlama”, “Keşkek” (wheat grains with meat), ”Çeç böreği”, “Çalma” as well as “Çekme helvası” and “Baklava”.

In Kırşehir you should definitely try the “Çullama” made with chicken or turkey meat, “Söğürme” cooked with red meat and the “Çömlek paça” cooked in an earthen oven.

In the Nevşehir area you should taste the local wines and concentrated grape juice, in Avanos the “Çömlek kebabı” (stew), the glazed acıgöl pumpkin, the lemons and grapefruits stored in the Ortahisar caves, and the delicious apricots.

The Niğde kitchen has developed its own character through special cooking methods and spices for various dishes. The specialties from Niğde include “Niğde tavası” (Niğde pan, fried), beetroot soup, “Kuskus pilavı” (ball noodles), “Dirtme”, “tirit” (toasted bread slices soaked in meat broth, with pieces of meat on it), “Niğde pot ”,“ Papara ”(Tirit-like dish) and“ Mangır çorbası ”. The special desserts and sweets are “Hüsmeni”, “Halveter”, “Köfter” and “Pekmez” (concentrated grape juice).

The food culture in Tokat is appetizing: “Tokat kebap”, “Etli dolma” (grape leaves with meat and rice filling, “Bakla dolması” (stuffed with horse beans), “Gendume çorbası” (soup) and walnut biscuits are among the popular dishes. The Tokat wine is quite famous, especially the one flavored with sour cherries, which is produced exclusively in Tokat, should definitely be tasted.

Among the dishes from the city of Çorum, which is actually known for its chickpeas, would be “Mayali”, “Yanıç”, “Cızlak”, “Kömbe”, “Oğmaç”, “Çingal”, “Haşhaşlı çörek” (poppy seed pastries), “ Madımak ”(spinach-like herb),“ Tirit ”,“ Iskilip dolması ”,“ Karaçuval helvası ”,“ Hedik ”,“ Teltel ”and“ Has baklava ”should be mentioned.

From the Karaman dishes, the soups “Arap aşı”, “Toyga”, “Paça” and various dishes with fillings “Cibe”, “Batırık”, “Yaprak” and “Köy dolması”, as well as “Keşkek” and gruel are mentioned.

In Yozgat, the wheat and farinaceous dishes take the forefront. Otherwise you also eat a lot of “Arap aşı”, “Madımak”, as well as the kebaps “Testi kebabı” and “Yozgat tandır kebabı”.

Local specialties from Eskişehir include “Göceli tarhana”, “Harşıl”, “Çerkez sofrası” and the two Böreks “Çiğ börek” (with a filling made of meat instead of fried as usual; the thin dough is then with the filling in hot Fried oil.) And “Katlama börek”.

The grain products form the basis of the Sivas dishes. However, “Keş”, “Keskutan” and “Çökelek” are dairy products. In summer, more Ayran and beetroot soup, as well as “Madımak”, “Evelik” (garden sorrel) and “Düğürcek aşı” are eaten, while in winter mainly pasta such as “Tırhıt”, “Sübüra”, “Kelecoş”, “Tarhana” and “Hıngel” are eaten will. “Sivas kebabı” is also well known.

The traditional dishes from Konya and the surrounding area include: “Fırın kebabı” (kebab from the oven), “Etliekmek” (bread with meat), “Çullama”, “Iki bıçak arası ciğer” (liver dish), “Topalak köfte” (meatballs) ), “Cella”, “Ekşili kabak” (sour zucchinis), “Yumurtalı kabak” (zucchinis with eggs), “Zülbiye” (meat with onions), “Patlıcan bayıltan” (eggplant dish), “Lahana kapaması” (lamb or Mutton with white cabbage), “Tatar böreği” (Maultaschen with yoghurt sauce).

When Kayseri is mentioned, one immediately thinks of “Pastırma” (strongly seasoned with garlic and paprika, pressed, thinly sliced ​​jerky, a popular delicacy), of garlic sausage and the famous “Mantı” (small type of Maultaschen with meat broth and yogurt) that you should definitely try.

Meat dishes from Kırıkkale would be “Külleme” (cooked in hot ash), “Kızartma” (fried), “Haşlama” (cooked) and “Kavurma” (braised in its own fat). In the country, particularly thin flatbread, called “yufka”, is eaten, from which various dishes (reminiscent of pizza) are prepared by combining it with meat and other ingredients. Typical for this area are “Sızgıt”, “Pelte”, “Etli bulgur” (wheat groats with meat) and also Maultaschen.

The Black Sea region

This region includes the following provinces in whole or in part: Amasya, Artvin, Ardahan, Bartın, Bayburt, Bolu, Çorum, Düzce, Erzurum, Giresun, Gümüşhane, Kastamonu, Karabük, Ordu, Rize, Samsun, Sakarya, Sinop, Sivas, Tokat, Trabzon, Zonguldak.

The Zonguldak kitchen consists mainly of flour products such as "Su böreği" (multi-layered phyllo dough with cheese or minced meat between the layers.), "Kabaklı börek" (Börek with zucchinis), flatbreads like "Bazlama", "Gözleme", "Cizleme" and "Gömeç" that are baked on a slightly curved, hot tray ", different types of flatbread, as well as flour or grain soups such as" Tarhana "," Uğmaç "," Göce "and" Malayı ". "Ereğli pidesi" (flat bread with filling) and "Osmanlı çileği" (Ottoman strawberries), yoghurt from Çaycuma, the so-called “Devrek” biscuits and, last but not least, the small chestnuts "Kuzu kestanesi" from the forests around Zonguldak are typical dishes in this area .

In Sinop they eat chickpeas with raisins, walnuts, minced meat and yogurt. "Katlama pilaki" (a spring dish), "Mısır pastası" (corn cake), also called "Mamalika", "Kaşık çıkartması" (corn dish), "Hamsi dolması", quince and chestnut dishes, "Islama" (bread with meat broth), corn soup , "Tarhana" made from corn, aubergines or leeks with vinegar are other dishes from the Sinop area.

Ağartı, made with milk, should be mentioned as a typical local dish from Artvin. Pasta such as "Hinkel", "Cergebas", "Bişi", "Katmer" (puff pastry) or soups such as "Püşürük" and other dishes such as "Çılbır" (eggs with yogurt), "Kaygana" (egg dish), corn bread with hamsi and especially pickled Hamsi fish are eaten a lot. "Hasuta", "Kaysefe", "Zurbiyet" and "Lokum" with cream are the local desserts.

The Bartın dishes consist of meat, vegetables, milk, dough and olive oil dishes. There are also various soups, pilafs and desserts. The fact that there are over 100 dishes from the Bartın kitchen testifies to its versatility.

Corn, white cabbage and white beans are popular in and around Samsun. Poultry such as geese, ducks and chickens also contribute to the traditional diet of this area. "Tir" (flatbread with goose meat), "Yer pancarı" (a kind of beetroot), corn soup, yogurt soup, "Bulgur-pilavı" with lentils, red cabbage soup, bread with "Hamsi" and "Kocakarı gerdanı" are other local dishes.

In Kastamonu, it is common to order bread with "pastırma" or other meat added in bakeries. The other popular dishes in this area are "Tarhana" soup, "Ana-kız" soup, "Ecevit" soup, "Külbastı" (thin lamb or mutton steaks), "Mıklama", meat dishes (lamb, mutton), such as "Kapatma" and "Kavurma", the dough dishes "Erişte" and "Köle hamuru", as well as other dishes such as "Bandırma", "Kaygana" (egg dish), "Cırık", "Biryan-kebap", "Mantı" (Maultaschen) , "Haluçka", "Simit tiriti" (sesame bread rings in meat broth), corn biscuits, "Baklava", "Kaşık helvası" (dessert made from flour, butter, milk and sugar), the same with "Pekmez" (concentrated grape juice) and "Çekme helva ".

When Giresun is mentioned, one immediately thinks of red cabbage (Karalahana = "black cabbage") and "Hamsi". Red cabbage soup, nettle puree, corn bread, pickled green beans, “kiraz duzlaması” and “pezik mıhlaması” are other dishes in this area.

Dishes from Ordu would be the following: beetroot soup, “Pancar sarması”, “Melocan kavurması”, “Sakarca mıhlaması”, “Galdirik kavurması”, “Keşkek”, corn bread, fried meat with pickled vegetables, “Su böreği”, as well as various “Hamsi” –Preparations.

“Hamsi”, red cabbage and corn bread are also the most eaten foods in Trabzon. These small anchovy fish are used to prepare a wide variety of dishes such as baked, fried and steamed “Hamsi”, “Hamsi” with rice, “Hamsi” meatballs or “Hamsi” with eggs. Roast red cabbage, meatballs from Akçaabat, “pide” from Trabzon and rice pudding from “Hamsiköy” are popular dishes in this area.

Düzce cuisine is known for its “Albanian Börek”, “Şıl börek”, “Göbete”, Maultaschen, “Katlama”, “Sarığıburma” (sweet pastry), “Su böreği”, “Bosnian börek”, “Bosnian dessert” , “Gözleme” (thin flatbread with meat on it), “Keşkek” with chicken, “Lepsi” and “Mamursa”.

In Safranbolu from the Karabük area, the restaurants offer all local dishes. “Gözleme”, “Kuyu kebabı” (cooked in the earth in the oven), “Yayım makarnası” (pasta), “Su böreği” and homemade baklava should be tasted. The “Lokum” (“turkish delight”) varieties with hazelnuts, pistachios, rose scented or saffron are as famous as the old, historic houses of this city. Saffron from the area is available in the spice shops.

The dishes “Tel helvası”, sweet soup, “Galaçoş”, sour cabbage, “Lor dolması” (stuffed with cream cheese), and “Yalancı dolma” (stuffed grape leaves) are important specialties from the city of Bayburt.

Gümüşhane has a rich cuisine with a special tradition. Maultaschen, rosehip soup and others like “Zuluflu”, “Un herlesi” and “Gavut” soups, as well as dishes like “Pağla denlisi”, “Borani”, “Fıt fıt haşılı”, fried potatoes, “Muhla”, “Yergök dolması”, “Sütlü haşıl”, “Lor dolması”, “Ekmek aşı” (pasta), “Çıtma fasulye” (bean dish), “Kaygana” (egg dish), “Siron”, “Erişte” (ribbon-shaped homemade noodles), “Lemis”, “Erişti tatlısı”, “Hasude kuymağı”, “Kara helva” and sweets “Burma” (with flour) and “Lalanga” (with milk).

Amasya is an old city with a correspondingly developed cuisine. Mention should be made of the local dishes such as the soups “Çatal”, “Kesme ibik”, “Toyga” and other dishes such as “Çılbır” (eggs with yoghurt), “Bakla dolması” (stuffed with horse beans), “Hengel” (ravioli without meat ), Liver with vinegar, “Yuka” dessert, “Gömlek kadayıfı” (glass noodle dessert), “halbur tatlısı” (sweet dish), “Zerdali gallesi” (apricot dish), sour cherry bread, “Su böreği” and “Yakasal böreği”. The delicious apples from Amasya are very well known.

The hazelnut sweets, chocolate, fir honey, cream and butter from Bolu are well known. A local pasta is “gözleme” with pumpkin. The two kinds of Helva “Saray helvası” and “Köpük helvası” from Mudurnu, the sweet beans from Göynük, the apples and grapes from Seden and the cheese from Mengen should be tried. In addition, the best chefs in the country come from the town of Mengen. Whatever you cook, it tastes special.

Kohl and “Hamsi” have a special place in Rize. “Ayran doğraması”, “Çılbır”, “Çırıhta”, ”Çirmulis”, “Pilaf with Hamsi”, “Hamsi bread”, “Hamsi kuşu” (baked hamsi), “Herse”, “Hoşme”, cabbage soup, “Minci”, “Mıhlama”, “Ormanlı hamsi”, “Paluze” (a kind of pudding), “Papara pasmanika”, pumpkin with concentrated grape juice, and stuffed cabbage leaves are the favorites in the area. Beekeeping is developed in the plateaus and pastures. The honey “Anzer balı” is world famous from areas where chemical substances have not yet reached the flowers.

The East Anatolian Region

This region includes the following provinces in whole or in part: Ağrı, Ardahan, Artvin, Bingöl, Bayburt in part, Bitlis, Elazığ, Erzincan, Erzurum, Hakkari, Iğdır, Kars, Malatya, Muş, Tunceli, Van.

Pasta is the majority of the dishes in Erzincan cuisine. “Ekşili kesme çorba” (sour gruel) and stuffed leaves (Swiss chard, grapes) are the most popular dishes. “Su böreği” and “Kete” are also eaten a lot.

The local favorites in Van are “Murtuğa” (breakfast dish) and “Cacık” (yoghurt and cucumber), “Ilitme”, “Ekşili” and “Senger” as well as the famous herbal cheese (Otlu peynir), the delicious herbs from the surrounding plateaus contains. The fish “Inci kefalı” (a kind of thick-lipped grayling) should definitely be tasted. This fish has few bones and a lot of roe. If you have the opportunity to have breakfast in Van you will be amazed by the variety of dishes.

In Erzurum, “Su böreği”, “Ekşili dolma”, “Yayla çorbası” (soup with yoghurt, rice and herbs), stuffed beetroot, egg rice and “kadayıf dolması” are the preferred dishes.

In the town of Tunceli, which has a varied cuisine, there are “Zerefet”, “Sirekurt”, “Sirepati”, “Gulik”, mushroom dishes, “Döğme” soup, “Döğme” rice, mulberry dish, “Aşure”, beetroot dish , glazed pumpkin and the dessert made from mulberry syrup, butter and flour are the preferred dishes.

In addition to its famous cheese “Kaşar” and its natural honey, Kars offers an original and colorful cuisine: “Umaç helvası”, stuffed apples, “Hörre” soup, “Evelik aşı” (dock dish), “Ekmek aşı” (hot butter and yogurt Slices of bread), “Pişi”, “Kuymak”, “Hengel” (Maultaschen), “Haşıl” (made from coarsely ground wheat grains), “Bozbaş”, “Piti” (meat soup), rice with sultanas and “Kars böreği” (local “ Börek ”type).

Examples of Muş and the area are: Meatballs, meat-filled white cabbage leaves with tomatoes, "Hez dolması", "Çorti", "Keşkek" (wheat grains with meat), "Cavbelek", "Mırtöge" and "Herse".

The Malatya cuisine knows around 70 types of "Köfte" (meatballs, dumplings, meatballs), which contain minced meat, onions, possibly "bulgur" and other ingredients. "Bulgur" is also used in fillings of various "filled" dishes with bean leaves, cherries, quinces, sultanas and mulberry leaves. You should definitely try "Kağıt kebabı" (paper kebab, vegetables and meat wrapped in paper) and "Içli köfte" (filling made from meat, walnuts, etc. in bulgur dough), as well as various apricot dishes when visiting Malatya. The city of Malatya is famous for its apricots.

In Iğdır, the "bozbaş" dish made from leg of lamb is known.

You should definitely try the thickened mulberry juice made in bing oil and the bing oil honey. In the restaurants around Atapark and Soğuk Çeşme you can taste the local dishes.

Elazığ has several local dishes with local names. “Kellecoş”, “İşgene”, “Harput köftesi”, stone bread (from a stone oven), cheese and bread, “Fodula”, “Gömme”, ”Ufalama”, “Söğürme”, “Işkın”, “Pirpirim”, “Hesüde ”,“ Gaygana ”, Pestilli yumurta (eggs with“ pestil ”= thin cakes made from dried apricot, plum or mulberry porridge),“ Dolangel ”,“ Kalbur hurması ”(dessert),“ Dilber dudağı ”(dessert) are some examples .

The “Kaşar” cheese (yellowish, slightly spicy cheese) and the honey from Ardahan are known all over Turkey. Stuffed apples, “Evelik aşı” (dock dish), “Pişi”, “Bozbaş” and “Kuymak” are other specialties from the area.

The most popular dish in Ağrı is probably the “sac kavurma” (lamb or mutton, braised in its own fat, on a hot tray). “Abdigör” -Klösschen, Hengel, Haşıl, Erişte (homemade, thinly sliced ​​noodles), “Kete”, “Bişi”, “Erdek”, Bulgur pilavı, Yalancı köfte (a kind of meatball), Ekmek aşı, “Lalanga”, “ Halise ”,“ Çiriş ketesi ”,“ Murtua ”,“ Ağızyakan ”and the soup“ Deveci çorbası ”are just a few other dishes from the area.

The “Büryan kebap” is the most popular dish in the Bitlis area made from goat meat, but it can only be eaten in June, July and August. During these months, the dish called “Avşor” can also be tasted at 5am.

“Gulul” a soup made from “Ayran” (diluted yoghurt), rice, millet or “Bulgur” and “Kepaye” (filled intestines or rumen) are specialties of the city of Hakkari..

The Southeast Anatolian Region

This region includes the following provinces in whole or in part: Adıyaman, Batman, Diyarbakır, Gaziantep, Kilis, Mardin, Siirt, Şanlıurfa, Şırnak.

Special spices are used for the “kebabs” from Kilis. It is a special treat to eat these in the restaurants on the lake. For dessert we would recommend “pekmez”, the concentrated grape juice of the area.

When talking about Batman, fatty meat dishes, pasta and local soups come to mind.

Among the dishes from Siirt, “Büryan” and “Perde pilavı” (rice dish) in solid form are the most important.

In Adıyaman you can do “Çiğ köfte”, “Içli köfte”, “Basalla” (sour meatballs), “Çılbır” (eggs with yogurt), “Mercimekli köfte” (lentil bags), pestil, “Yapıştırma” and “Hıtap” get in the restaurants in the city center. In the town of Kahta, by the reservoir, you can eat fresh fish.

In Şanlıurfa, the food culture is quite diverse. Mention should be made: “Ayran” soup, “Çagala aşı”, “Pakla aşı, Hitti bastırması, Sarımsak aşı (garlic dish), Isot çömleği, prunes, semsek, has dolması (stuffed leaves of a kind of endive), mimbar, acir bastırması Lebeni, Borani, Duvaklı pilav (rice dish), Etli köfte (Çiğ köfte). The “Kebaps”: “Haş haş”, Kemeli (a kind of truffle), Tike, Tepsi and Frenkli (with tomatoes), Kemeli cacık, Bostana, Koruk salatası (salad made from unripe grapes), “Katmar”, “Aşir aşı”, “Paliza”, “Şillik”, “Aside”, “Kuymak”, “Zingil” and “Palisa”.

One of the traditional dishes from Diyarbakır is the roast liver called “Cartlak kebabı”, which is sold in the city until late at night. “İçli köfte”, “Çiğ köfte”, “Bulgur pilavı”, “Kaburga” (ribs), “Keşkek”, “Kibukudur”, “Lebeni”, as well as the desserts “Burma kadayıf” (glass noodles) and “Nuriye” (a Type “baklava” are other popular dishes in the area. “Pestil” and “Sucuk” made from concentrated grape juice and “Örgü peynir” (braided cheese) are also included. The giant watermelons from Diyarbakır also amaze visitors with their delicious taste.

The cuisine of the city of Gaziantep occupies a special position. It is famous for its “Kebap” types, of which “Tike”, “Kıyma”, “Patlıcan”, “Soğan” and “Ciğer” kebaps should be tried. Other typical meat dishes of the city are the “Köfte” -types “Içli-”, “Çiğ-”, “Ekşili ufak -“ (the little sour), “Malhıtalı -“ (with lentils) and “Yoğurtlu ufak -“ (The Small ones with yogurt). The following well-known dishes should also be mentioned: “Yuvarlama”, “Lahmacun” (thin flatbreads with special minced meat on them), “Karışık dolma” (all kinds of stuffed leaves or vegetables), “Maş” soup, “Beyran şiveydiz”, “Börk aşı ”,“ Doğrama ”,“ Kaburga dolması ”(stuffed with rib meat),“ Alinazik ”(minced mutton with aubergine puree) and the desserts“ Künefe ”,“ Burma kadayıf ”and sugared pistachio mass.

In Mardin “Kibbe”, “Çiğ köfte”, “Keşkek”, “Zerde” and various (mostly walnut-containing) desserts and “Helva” are popular.