Dishes you should try in Adıyaman: Adıyaman Etsiz Çiğ Köfte (meat-free raw köfte), Hıtap (filled griddle pastry), Şillik (buttered syrup dessert) and Besni Üzümü Pestili (Besni grape fruit leather). This guide also covers the local products to buy and what Adıyaman is famous for.
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Meat-free çiğ köfte, made by kneading fine bulgur, isot (dried hot pepper) and spices for a long time, was registered as a protected geographical indication on 12 July 2018; it is served with lettuce and pomegranate molasses.
An Adıyaman pastry in which a filling is placed inside thinly rolled dough and cooked on a griddle (sac).
A local dessert prepared by cooking thinly rolled dough and sweetening it with butter and syrup.
Pestil (fruit leather) made from the molasses of Besni grapes is one of the region's traditional winter preparations.
Adıyaman's raw kofte, made by hand-kneading fine bulgur, isot pepper and various spices, is the city's emblematic dish. It is wrapped in lettuce leaves and served with lemon and pomegranate molasses.
This hard cheese, made from sheep's milk by traditional methods, is essential to Adıyaman breakfast tables. It is aged for months to develop its distinctive sharp aroma.
Fine bulgur shells filled with a mixture of minced meat, onion and spices, then boiled or fried, İçli Köfte is one of the best-loved dishes of Adıyaman cuisine.
This seasonal dish, made by stuffing wild keme mushrooms gathered from the mountains in spring with rice and spices, is one of Adıyaman's most special regional dishes.
Made by kneading fine bulgur with isot pepper and spices, Besni çiğ köftesi is the best-known flavour of the area. The distinctive aroma of Adıyaman isot gives this kofta its characteristic taste.
Made from sheep's milk by traditional methods, Besni cheese is salty and firm and is indispensable on breakfast tables. It matures for months to acquire its distinctive sharp aroma.
Prepared by filling wild keme mushrooms, gathered in spring, with rice and spices, this local dish is one of the seasonal specialities of Besni cuisine.
Tırşik, made from dried vegetables and fermented yoghurt, is a traditional soup often eaten in Besni's winter months. Its sour flavour offers a different taste experience.
One of the vegetable dishes specific to the Besni area, it is a local pan dish recipe that also features in Adıyaman cuisine.
The emblematic raw kofte of Adıyaman, made by kneading fine bulgur with pepper paste and spices for a long time. It is also a common dish on Çelikhan tables.
Keşkek, made by slow-cooking pounded wheat with meat, is an essential dish at weddings and religious holiday feasts.
Raw kofte made by hand-kneading fine bulgur with isot pepper and various spices, Gerger's best-known local dish. It is wrapped in lettuce leaves, squeezed with lemon and served.
Wild keme mushrooms gathered from the mountains in spring are sautéed with onion and spices or stuffed. It is one of Gerger's special seasonal dishes.
This traditional soup, made from dried vegetables and fermented yoghurt, is essential to Gerger's winter tables. It is favoured on cold days for its tangy taste and filling character.
Gözleme cooked on a griddle with thin dough folded around fresh white cheese and herbs, the staple of Gerger's village breakfasts. It is served with butter.
Raw meatballs made by kneading fine bulgur and isot pepper by hand, Çiğ köfte is the most beloved local dish of Gölbaşı. Served with lettuce and lemon, it is eaten at every meal.
Freshwater fish caught in Gölbaşı Lake, served grilled or fried in a pan. Fresh fish is the most popular menu item at the lakeside restaurants of the district.
Thin dough topped with a mixture of minced meat, onion, tomato and spices, baked in a stone oven, lahmacun is prepared in Gölbaşı's bakeries using a traditional recipe.
This sour soup, made from dried vegetables and fermented yoghurt, is the traditional starter of Gölbaşı's winter tables.
Kahta Almond Semolina Halva was registered as a protected geographical indication on 24 March 2021 (TÜRKPATENT registration no. 700). Product group: bakery and pastry products, dough products, desserts. Registered by: Kahta District Governorship.
Kahta Bulgur Pilaf was registered as a protected geographical indication on 24 March 2021 (TÜRKPATENT registration no. 701). Product group: dishes and soups. Registered by: Kahta District Governorship.
Kahta Eggplant and Ayran Soup was registered as a protected geographical indication on 13 May 2026 (TÜRKPATENT registration no. 1857). Product group: dishes and soups. Registered by: Kahta District Governorship.
Raw kofte made by hand-kneading fine bulgur and isot pepper, Samsat's favourite local dish. It is served with lettuce and lemon.
Freshwater fish caught in Atatürk Dam Lake, served grilled or fried in a pan. It is the most popular menu item at lakeside restaurants in Samsat.
Thin dough topped with a minced meat mixture and baked in a stone oven, lahmacun is prepared in Samsat's bakeries using the traditional recipe.
Raw kofte made by hand-kneading fine bulgur and isot pepper, Sincik's favourite local dish. It is served with lettuce and lemon.
Keşkek, prepared by boiling and pounding crushed wheat and meat for hours, is the traditional dish at weddings and religious holiday feasts in Sincik.
Gözleme cooked on a griddle with thin dough folded around cheese, potato or herbs, is essential to Sincik's village breakfasts.
This sour soup, made from dried vegetables and fermented yoghurt, is a traditional flavour of Sincik's winter tables.
Raw kofte made by hand-kneading fine bulgur and isot pepper, Tut's favourite local dish. It is served with lettuce and lemon.
Keşkek, prepared by boiling and pounding crushed wheat and meat for hours, is the traditional dish at weddings and religious holiday feasts in Tut.
Gözleme cooked on a griddle with thin dough folded around cheese or herbs, is essential to Tut's village breakfasts.
Nemrut, Arsameia, Karakuş and Perre are the most important traces of the Kingdom of Commagene, which united the cultures of East and West.
The rebuilding of the city continues after the earthquakes of 2023.
Adıyaman is known for 4 local dishes, above all Adıyaman Etsiz Çiğ Köfte (meat-free raw köfte), Hıtap (filled griddle pastry), Şillik (buttered syrup dessert) and Besni Üzümü Pestili (Besni grape fruit leather). Meat-free çiğ köfte, made by kneading fine bulgur, isot (dried hot pepper) and spices for a long time, was registered as a protected geographical indication on 12 July 2018; it is served with lettuce and pomegranate molasses.
Adıyaman is known for Adıyaman Etsiz Çiğ Köfte (meat-free raw köfte), Adıyaman Besni Üzümü (Adıyaman Besni grapes) and Commagene heritage. Its best-known sights include Mount Nemrut and Arsameia (Old Castle).
Local products and souvenirs to buy in Adıyaman include Adıyaman Besni Üzümü (Adıyaman Besni grapes), Adıyaman Etsiz Çiğ Köfte (Adıyaman meat-free raw köfte) and Tütün (tobacco).