What to Eat in Pozantı: Famous Dishes and Local Products

Famous Dishes of Pozantı

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  Keşkek

  Prepared by boiling crushed wheat and meat for a long time and then pounding them, this traditional dish is an essential part of weddings and festival tables in Pozantı's mountain villages.

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  Tarhana Çorbası

  Tarhana dough, prepared and dried in summer, is the staple soup drunk piping hot during Pozantı's harsh winter climate. It offers a rich flavour with yoghurt and spices.

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  Tandır Ekmeği

  Baked in a traditional tandır oven, this bread is served fresh in Pozantı's roadside restaurants. It is one of the most popular delicacies in the district, a stopover for travellers.

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  Et Kavurma

  A regional dish made by frying lamb in butter, it is one of the basic flavours of Pozantı's mountain cuisine. It is often eaten in the winter months.

These dishes are known throughout Adana province; see the provincial food guide for details.

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  Adana Kebabı

  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.

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  Şalgam Suyu (fermented turnip and carrot drink)

  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.

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  Bici Bici (iced starch dessert)

  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.

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  Ciğer Şiş (liver skewers)

  Skewers of lamb liver cooked over embers, the classic breakfast of Adana mornings; they are found at the liver restaurants (ciğerci) that open early.

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  Şırdan (stuffed lamb tripe)

  Lamb tripe filled with spiced rice stuffing and boiled, served with cumin at street stalls in the evening.

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  Analı Kızlı Çorbası (mother-and-daughter soup)

  A Çukurova dish in which large stuffed bulgur dumplings (the mother) and small unfilled ones (the daughter) meet in a sour soup with chickpeas.

What to Buy in Pozantı: Local Products

• Pozantı Çileği Pozantı Strawberry was registered as a protected designation of origin on 24 January 2023 (TÜRKPATENT registration no. 1322). Product group: processed and unprocessed fruits and vegetables and mushrooms. Registered by: Pozantı Municipality.
• Dağ Balı Mountain honey, obtained from the rich flora of the Taurus Mountains, is Pozantı's most valuable natural product. This honey, flavoured with thyme and pine blossom, is produced using traditional beekeeping methods.
• Tarhana Tarhana, prepared by mixing yoghurt, tomato and wheat flour and drying the mixture in summer, is Pozantı's most important winter-preparation product.
• Ceviz Walnut trees grown in Pozantı's mountain villages form one of the district's important agricultural products.

What Pozantı Is Famous For: Culture and Traditions

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  Tarihi Geçit Kültürü

  For thousands of years, Pozantı has been a crossing point between Anatolia and the Mediterranean. This location, which bears the traces of many civilisations from the Hittites to the Ottomans, forms the basis of the district's cultural identity.

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  Demiryolu Mirası

  With the construction of the Berlin–Baghdad railway line in 1917, Pozantı became a permanent settlement. The railway heritage is an important part of the district's modern history.

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  Yol Üstü Konaklama Geleneği

  Pozantı has been a stage and overnight stop throughout history, and today it is still a stopping point for travellers passing from Central Anatolia to the Mediterranean. This tradition has shaped the district's commercial and social life.

Frequently Asked Questions

Pozantı Travel Guide

• 📍 Things to Do in Pozantı 6 places to visit →
• 🗺️ What to Eat in Adana All the famous dishes of the province →

What to Eat in Other Districts of Adana

• Aladağ 4 dishes Keşkek (wheat and meat porridge), Tarhana Çorbası (tarhana soup) and Arabaşı (chicken and yoghurt soup)
• Ceyhan 6 dishes Ceyhan Zeytinyağı (Ceyhan olive oil), Adana Kebabı and Şalgam Suyu (purple carrot and turnip drink)
• Çukurova 4 dishes Adana Kebabı, Şırdan and Bici Bici (icy summer dessert)
• Feke 4 dishes Keşkek (wheat and meat porridge), Tarhana Çorbası (tarhana soup) and Arabaşı Çorbası (chicken and yoghurt soup)
• İmamoğlu 4 dishes Adana Kebabı, Analı Kızlı (meatball and dough stew) and Şalgam Suyu (fermented purple carrot and turnip drink)
• Karaisalı 4 dishes Keşkek (wheat and meat porridge), Tarhana Çorbası (tarhana soup) and Sacda Et (griddle-cooked lamb with vegetables)
• Karataş 4 dishes Balık Ekmek, Levrek Izgara (grilled sea bass) and Karides Güveç (prawn casserole)
• Kozan 10 dishes Adana Kebabı, Analı Kızlı Çorbası (Analı Kızlı soup) and Şırdan
• Saimbeyli 6 dishes Keşkek (wheat and meat porridge), Arabaşı Soup (chicken and flour soup) and Bazlama (flatbread)
• Sarıçam 4 dishes Adana Kebabı, Ciğer Kebabı (liver kebab) and Şalgam Suyu (fermented turnip juice)
• Seyhan 5 dishes Adana Kebabı, Ciğer Şiş (liver skewers) and Şırdan
• Tufanbeyli 4 dishes Sac Kavurma (griddle-cooked lamb), Keşkek (wheat and meat dish) and Topalak Çorbası (dumpling soup)
• Yumurtalık 4 dishes Balık Ekmek (fish sandwich), Karides Güveç (prawn casserole) and Grilled Sea Bass and Sea Bream
• Yüreğir 4 dishes Adana Kebabı, Ciğer Şiş (liver skewers) and Şalgam Suyu (fermented turnip juice)