Turkish Southeastern Anatolian Cuisine: Spices, Kebabs, and Rich Traditions

The Southeastern Anatolia region, covering cities like Gaziantep, Şanlıurfa, Diyarbakır, and Mardin, is known for its bold and aromatic cuisine. Shaped by the fertile lands of Mesopotamia and influenced by Arab, Persian, and Anatolian culinary cultures, the region offers hearty, spice-rich dishes that celebrate both tradition and flavor.

Core Elements of Southeastern Anatolian Cuisine

Kebabs

Lamb and beef dominate the cuisine, especially in kebabs. Adana and Urfa kebabs, eggplant kebab (patlıcan kebabı), and ciğer kebabı (liver kebab) are regional specialties.

Spices

Isot (Urfa pepper), cumin, garlic, and sumac define the flavor profile. Dishes are often smoky, spicy, and complex in taste.

Bulgur and Legumes

Bulgur replaces rice as a staple, used in pilafs, içli köfte, and kısır. Lentils and chickpeas appear in soups and stews.

Desserts

Pistachio-based desserts like baklava, katmer, and künefe are iconic. The city of Gaziantep is globally recognized for its baklava tradition.

Traditional Dishes

Beyran soup, kaburga dolması (stuffed lamb ribs), and spicy ezme salads are central to family gatherings and celebrations.

Popular Cities and Signature Dishes

• Gaziantep: Baklava, katmer, beyran, and countless varieties of kebabs.
• Şanlıurfa: Urfa kebab, isot pepper, çiğ köfte, and traditional soups.
• Diyarbakır: Kaburga dolması, liver kebab, and giant watermelons.
• Mardin: Sembusek (stuffed pastry), harire dessert, and spice-rich stews with Assyrian-Arab influences.
• Adıyaman: Local dolma varieties, köftes, and bulgur-based meals.

Cultural Influence

Meals in Southeastern Anatolia are deeply social and festive, often shared in large family gatherings. The cuisine showcases the heritage of ancient Mesopotamia, combined with centuries of Silk Road trade and cultural exchange. Rich spices, lamb, bulgur, and pistachio desserts define this iconic Turkish food culture.