Dishes you should try in Feke: Keşkek (wheat and meat porridge), Tarhana Çorbası (tarhana soup), Arabaşı Çorbası (chicken and yoghurt soup) and Sacda Bazlama (griddle-baked flatbread). This guide also covers the local products to buy and what Feke is famous for.
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This traditional dish is made by boiling cracked wheat and meat for hours and then pounding them together. In Feke's mountain villages it is the crowning dish of wedding and festival tables. It is served with butter.
Tarhana dough, prepared and dried in the summer months, is eaten as a hot soup in winter. A staple of Feke's harsh winter tables, this soup offers a rich flavour of yoghurt and spices.
This local soup is made by adding a mixture of flour and yoghurt to chicken broth and is served with shredded chicken meat. It is a staple of winter tables in the mountain villages of the Taurus.
This traditional bread, baked on a griddle over a wood fire, is an inseparable part of Feke's plateau culture. It is eaten at breakfast with fresh butter, pekmez or honey.
These dishes are known throughout Adana province; see the provincial food guide for details.
Made from hand-minced meat of a male sheep, tail fat, chilli flakes and salt; no other spice is added. It is cooked over embers and served with lavaş, sumac onions and greens. It is a product with a geographical indication registered by the Turkish Patent and Trademark Office.
A slightly sour drink made by fermenting black carrots and turnips in salted water; it comes in hot (acılı) and mild (acısız) versions. Adana şalgam has received a geographical indication not only in Türkiye but also from the European Union.
A summer dessert made of shaved ice, starch pudding, icing sugar and rose syrup. Adana bici bici is registered with a geographical indication; it is found at street vendors and cafés.
Skewers of lamb liver cooked over embers, the classic breakfast of Adana mornings; they are found at the liver restaurants (ciğerci) that open early.
Lamb tripe filled with spiced rice stuffing and boiled, served with cumin at street stalls in the evening.
A Çukurova dish in which large stuffed bulgur dumplings (the mother) and small unfilled ones (the daughter) meet in a sour soup with chickpeas.
Held every October on Indere Village Plateau, this festival is in memory of the folk poet Karacaoğlan. It is a colourful event with folk music concerts, traditional competitions and local product exhibitions.
The migration of lowland people to the Feke plateaus during the summer months is a centuries-old tradition. This seasonal migration forms an important part of the region's livestock and farming culture.
Feke has hosted many civilisations, from the Hittites to Byzantium, and from the Armenian Kingdom to the Ottomans. This rich historical heritage forms the basis of the district's cultural identity.
Feke is known for 4 local dishes, above all Keşkek (wheat and meat porridge), Tarhana Çorbası (tarhana soup), Arabaşı Çorbası (chicken and yoghurt soup) and Sacda Bazlama (griddle-baked flatbread). This traditional dish is made by boiling cracked wheat and meat for hours and then pounding them together. In Feke's mountain villages it is the crowning dish of wedding and festival tables. It is served with butter.
Feke is known for Keşkek (wheat and meat porridge), Mountain Honey and Karacaoğlan Culture and Arts Festival. Its best-known sights include Feke Castle (Vahka Castle) and Kara Church.
Local products and souvenirs to buy in Feke include Mountain Honey, Ceviz (walnut) and Pekmez (grape and mulberry molasses).