Dishes you should try in Bilecik: Bilecik Fırın Kebabı (oven-roasted meat), Bilecik Nohutlu Mantı (mantı with chickpeas), Bozüyük Mercimekli Mantısı (mantı with lentils) and Bilecik Bıldırcın Kebabı (quail kebab). This guide also covers the local products to buy and what Bilecik is famous for.
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Oven-cooked meat with a registered geographical indication.
Mantı with a registered geographical indication.
Mantı with a registered geographical indication.
A kebab with a registered geographical indication.
A lokum made with quince, with a registered geographical indication.
A halva with a registered geographical indication.
Prepared thin-dough and with minced meat, Bilecik pidesi is baked in a stone oven and served. It is distinguished from other pide varieties by a local spice mix.
Höşmerim, a traditional Bilecik dessert, is made by roasting fresh cheese, flour and sugar in a pan. It is an essential flavour at wedding and festival tables in the region.
Keşkek, made by boiling and pounding cracked wheat and meat for hours, is the centrepiece of wedding meals in Bilecik. It is served with sizzling butter poured over it.
A filling of minced meat, rice and spices is wrapped in vine leaves and cooked. Sarma köfte, one of the distinctive flavours of Bilecik cuisine, is served with yoghurt.
Small pieces of dough are rolled out, filled with minced meat and cooked, then served with garlic yoghurt and sizzled butter. One of the region's most loved home dishes.
Made by cooking and pounding wheat and lamb meat for hours, keşkek is the traditional dish at weddings and holiday feasts in Bozüyük.
Thin dough is rolled out, filled with raw minced meat and fried in oil. It is a flavour especially favoured on Bozüyük's Ramadan tables.
Made with handmade thin dough, Gölpazarı mantı is served with garlic yoghurt and a butter sauce. It is the most loved traditional dish of the region.
Prepared by frying fresh cheese and flour in a pan, höşmerim is an indispensable dessert on breakfast tables and on special days in Gölpazarı.
Prepared by cooking wheat and meat for hours and then pounding them, keşkek is the traditional dish at wedding and festival tables in İnhisar.
Made by frying fresh cheese and flour in a pan, höşmerim is İnhisar's best-known traditional dessert.
Osmaneli Lefke Taşı was registered as a protected geographical indication on 28 April 2023 (TÜRKPATENT registration no. 1348). Product group: other products. Registered by: Osmaneli Municipality.
Bilecik Pazaryeri Helvası was registered as a protected geographical indication on 27 December 2017 (TÜRKPATENT registration no. 290). Product group: bakery and pastry products, dough products and desserts. Registered by: Bilecik Chamber of Commerce and Industry.
Mantı made with hand-rolled thin dough, served with garlic yoghurt and sizzling butter. It is Pazaryeri's best-known traditional dish.
Höşmerim, prepared by roasting fresh cheese, flour and sugar in a pan, is an essential dessert at special occasions and guest tables in Pazaryeri.
Sausage that stands out among Pazaryeri's meat products.
A traditional bread specific to the district, made with sourdough.
Söğüt kebab is a traditional local dish of lamb marinated in special spices and cooked over a wood fire. It is served with lavash bread and charred vegetables.
Made with cracked wheat and meat cooked for a long time and then pounded, keşkek is the traditional dish at weddings and festival tables in Söğüt. It is also served at Ertuğrul Gazi commemoration ceremonies.
Made by frying fresh lor cheese with flour and sugar in a pan, höşmerim is a dessert particular to Söğüt and the Bilecik region. It is at its most delicious when served hot.
A pilaf prepared by Söğüt's cooks with bulgur and a mixture of bone broth and meat stock.
A soup made with cut noodles in Söğüt; it is also known by the name yörük çorbası (Yörük soup).
Keşkek, made by cooking and pounding cracked wheat and meat for a long time, is the traditional dish of wedding and festival tables in Yenipazar.
Höşmerim, prepared by roasting fresh cheese and flour in a pan, is Yenipazar's best-known traditional dessert. It is served hot.
Söğüt and Bilecik were the first centres of the Ottoman Principality.
Ertuğrul Gazi is commemorated in Söğüt every September.
Until the War of Independence, Bilecik was the silk centre of the region.
Bilecik is known for 6 local dishes, above all Bilecik Fırın Kebabı (oven-roasted meat), Bilecik Nohutlu Mantı (mantı with chickpeas), Bozüyük Mercimekli Mantısı (mantı with lentils) and Bilecik Bıldırcın Kebabı (quail kebab). Oven-cooked meat with a registered geographical indication.
Bilecik is known for Bilecik Fırın Kebabı (oven-roasted meat), Bilecik Şerbetçiotu (Bilecik hops) and Ottoman founding heritage. Its best-known sights include Ertuğrul Gazi Tomb and Şeyh Edebali Tomb.
Local products and souvenirs to buy in Bilecik include Bilecik Şerbetçiotu (Bilecik hops), Bilecik Kamber (Gavata) Biberi (Bilecik Kamber pepper), Osmaneli Karpuzu (Osmaneli watermelon) and Lefke Bezi (Lefke cloth).