Dishes you should try in Diyarbakır: Diyarbakır Ciğer Kebabı (lamb liver kebab), Kaburga Dolması (stuffed lamb ribs), Diyarbakır İçli Köftesi (stuffed bulgur dumplings) and Meftune (garlic and sumac vegetables). This guide also covers the local products to buy and what Diyarbakır is famous for.
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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.
Lamb liver threaded on skewers and cooked over charcoal. It is served with lavash bread, onion and parsley.
Bulgur dough is filled with minced meat, onion and walnuts, then boiled. It is one of the best-known dishes of Diyarbakır cuisine.
Lamb liver threaded on skewers and cooked over charcoal. It is served in Bismil's traditional restaurants.
Bulgur dough is filled with minced meat, onion and walnuts, then boiled. It is one of the best-known dishes of Bismil cuisine.
Walnuts are placed inside fine kadayıf pastry, which is rolled, fried and soaked in syrup.
Lamb liver threaded on skewers and cooked over charcoal. It is served in Çermik's traditional restaurants.
Bulgur dough is filled with minced meat, onion and walnuts, then boiled. Prepared from recipes passed from generation to generation, this dish is an important part of the region's culinary culture.
Walnuts are placed inside fine kadayıf pastry, which is rolled, fried and soaked in syrup. Prepared by local people on special occasions, this delicacy is a symbol of hospitality.
Lamb liver threaded on skewers and cooked over charcoal. This dish holds an important place on local tables and is prepared using traditional recipes.
Bulgur dough is filled with minced meat, onion and walnuts, then boiled. Prepared from recipes passed from generation to generation, this dish is an important part of the region's culinary culture. Prepared by local people on special occasions, it is a symbol of hospitality.
Lamb liver threaded on skewers and cooked over charcoal. This dish holds an important place on local tables and is prepared using traditional recipes. Prepared by local people on special occasions, it is a symbol of hospitality.
Bulgur dough is filled with minced meat, onion and walnuts, then boiled. Prepared from recipes passed from generation to generation, this dish is an important part of the region's culinary culture. Being made with fresh and natural ingredients makes this dish a healthy choice.
Cracked wheat and meat are simmered for a long time and then pounded. Made with local ingredients, this dish reflects the region's gastronomic richness.
Lamb liver threaded on skewers and cooked over charcoal. This dish holds an important place on local tables and is prepared using traditional recipes. Made with fresh and natural ingredients, it is a healthy choice.
Bulgur dough is filled with minced meat, onion and walnuts, then boiled. Prepared from recipes passed from generation to generation, this dish is an important part of the region's culinary culture. Each family's version of the recipe differs slightly.
Described as the most famous dish of the region.
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.
Lamb liver threaded on skewers and cooked over charcoal. It is served in Ergani's traditional restaurants.
Bulgur dough is filled with minced meat, onion and walnuts, then boiled. It is one of the best-known dishes of Ergani cuisine.
Prepared by threading lamb liver onto skewers and grilling it over charcoal. This dish has an important place at local tables and is prepared using traditional recipes. Sold at local markets and home restaurants, it can be tasted in its most authentic form.
Prepared by boiling bulgur dough with a filling of minced meat, onion and walnuts. Made from recipes passed down through generations, this dish is an important part of the region's culinary culture. Being prepared with seasonal ingredients means it offers a different flavour in every season.
Prepared by boiling crushed wheat and meat for a long time, then pounding them. Made with local ingredients, this dish reflects the region's gastronomic richness. A must at wedding feasts, keşkek is prepared communally.
Prepared by threading lamb liver onto skewers and grilling it over charcoal. This dish has an important place at local tables and is prepared using traditional recipes. Its preparation with seasonal ingredients means it offers a different flavour in every season.
Prepared by boiling bulgur dough with a filling of minced meat, onion and walnuts. Made from recipes passed down through generations, this dish is an important part of the region's culinary culture. As an important part of Hazro's gastronomic identity, it is a favourite with visitors.
Thin kadayıf wrapped around walnuts into rolls, fried and soaked in syrup. The recipe, passed down through generations, varies in every household with small touches.
Prepared by threading lamb liver onto skewers and grilling it over charcoal. It is also served in Kayapınar's modern restaurants.
Prepared by boiling bulgur dough with a filling of minced meat, onion and walnuts. It is one of the best-known dishes of Diyarbakır cuisine. Prepared by local people on special occasions, it is a symbol of hospitality.
Thin kadayıf wrapped around walnuts into rolls, fried and soaked in syrup. It is one of Diyarbakır's most famous desserts.
Prepared by threading lamb liver onto skewers and grilling it over charcoal. This dish has an important place at local tables and is prepared using traditional recipes. As an important part of Kocaköy's gastronomic identity, it is a favourite with visitors.
Prepared by boiling bulgur dough with a filling of minced meat, onion and walnuts. Made from recipes passed down through generations, this dish is an important part of the region's culinary culture. Prepared by local people on special occasions, it is a symbol of hospitality.
Prepared by boiling crushed wheat and meat for a long time, then pounding them. Made with local ingredients, this dish reflects the region's gastronomic richness. Pounding the wheat and boiling it with meat for hours is a process that requires patience.
Prepared by threading lamb liver onto skewers and grilling it over charcoal. This dish has an important place at local tables and is prepared using traditional recipes. Prepared by local people on special occasions, it is a symbol of hospitality.
Prepared by boiling bulgur dough with a filling of minced meat, onion and walnuts. Made from recipes passed down through generations, this dish is an important part of the region's culinary culture. Made with fresh, natural ingredients, it is a healthy option.
Prepared by boiling crushed wheat and meat for a long time, then pounding them. Made with local ingredients, this dish reflects the region's gastronomic richness. Serving it drizzled with melted butter is part of the tradition.
In a district where people make their living from fishing in the Kulp River, Kulp fish stands out among the freshwater fish.
Prepared by threading lamb liver onto skewers and grilling it over charcoal. This dish has an important place at local tables and is prepared using traditional recipes. Made with fresh, natural ingredients, it is a healthy option.
Prepared by boiling bulgur dough with a filling of minced meat, onion and walnuts. Made from recipes passed down through generations, this dish is an important part of the region's culinary culture. The recipe varies in every household with small touches.
Prepared by boiling crushed wheat and meat for a long time, then pounding them. Made with local ingredients, this dish reflects the region's gastronomic richness. Listed on UNESCO's Intangible Cultural Heritage list, keşkek is a source of pride in Turkish cuisine.
Çökelek and cheese are also mentioned among the sources of income.
Prepared by threading lamb liver on skewers and cooking it over charcoal. It is served in Silvan's traditional restaurants.
Bulgur dough is boiled with a filling of minced meat, onion and walnuts. It is one of the best-known dishes of Silvan cuisine.
Diyarbakır watermelons are famous for their huge size. Watermelons weighing over 50 kilograms become the symbol of the city in the summer months.
Prepared by threading lamb liver onto skewers and grilling it over charcoal. It is also served in Yenişehir's modern restaurants.
Thin kadayıf wrapped around walnuts into rolls, fried and soaked in syrup. It is one of Diyarbakır's most famous desserts. Prepared by local people on special occasions, this dish is a symbol of hospitality.
Home town of Cahit Sıtkı Tarancı, Ahmed Arif, Süleyman Nazif and Ziya Gökalp.
A tradition of oral storytelling and song; the city has a Dengbêj House.
Diyarbakır is known for 6 local dishes, above all Diyarbakır Ciğer Kebabı (lamb liver kebab), Kaburga Dolması (stuffed lamb ribs), Diyarbakır İçli Köftesi (stuffed bulgur dumplings) and Meftune (garlic and sumac vegetables). 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.
Diyarbakır is known for Diyarbakır Ciğer Kebabı (lamb liver kebab), Diyarbakır Karpuzu (Diyarbakır watermelon) and City of literature. Its best-known sights include Diyarbakır City Walls and Hevsel Gardens.
Local products and souvenirs to buy in Diyarbakır include Diyarbakır Karpuzu (Diyarbakır watermelon), Karacadağ Pirinci (Karacadağ rice), Diyarbakır Örgü Peyniri (Diyarbakır braided cheese) and Diyarbakır Hasır Bileziği (Diyarbakır straw bracelet).