Dishes you should try in Eğil: Ciğer Kebabı (lamb liver kebab), İçli Köfte (bulgur dumplings), Kadayıf Dolması (walnut-filled kadayıf) and Üzüm Pekmezi (grape molasses). This guide also covers the local products to buy and what Eğil is famous for.
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Prepared by skewering lamb liver and cooking it over charcoal. An important dish at local people's tables, it is made using traditional recipes. Passed down through generations, the recipe varies slightly in each household.
Bulgur dough wrapped around minced meat, onion and walnuts, then boiled. Prepared using recipes passed down through generations, this dish is an important part of the region's culinary culture. It can be tasted in its most authentic form at local markets and home restaurants.
Walnuts are placed inside fine kadayıf, rolled up, fried and soaked in syrup. Made with fresh and natural ingredients, it is a healthy option.
Grape molasses made from grape juice in Döşemeler village, which is part of Eğil.
Pestil and walnut sausage made from a batter prepared with flour added.
These dishes are known throughout Diyarbakır province; see the provincial food guide for details.
A kebab with a registered geographical indication, in which lamb liver is cooked on a skewer with tail fat; it is also eaten for breakfast.
Lamb ribs stuffed with spiced rice; it is registered.
İçli köfte with a registered geographical indication.
Courgette, aubergine or broad bean meftune cooked with garlic and sumac; it is registered.
A dessert with a registered geographical indication.
A soup made with yoghurt, with a registered geographical indication.
In the 9th century BC, Eğil was an important border fortress of the Assyrian Empire. Rock reliefs and cuneiform inscriptions document the strategic importance of the region in antiquity.
Eğil has a settlement tradition that developed on the banks of the Dicle River. Over history, the river has shaped the district's agriculture, transport and cultural life.
Eğil is known for 5 local dishes, above all Ciğer Kebabı (lamb liver kebab), İçli Köfte (bulgur dumplings), Kadayıf Dolması (walnut-filled kadayıf) and Üzüm Pekmezi (grape molasses). Prepared by skewering lamb liver and cooking it over charcoal. An important dish at local people's tables, it is made using traditional recipes. Passed down through generations, the recipe varies slightly in each household.
Eğil is known for Ciğer Kebabı (lamb liver kebab), Fish and Assyrian Heritage. Its best-known sights include Dicle Dam Lake and Eğil Castle.
Local products and souvenirs to buy in Eğil include Fish and Wheat.