Dishes you should try in Osmaniye: Osmaniye Zorkun Tava (Zorkun pan dish), Kadirli Sucuk Ekmek (sucuk in bread), Osmaniye Bayram Kömbesi (festival kömbe) and Osmaniye Yoğurtlu Kömbesi (yoghurt kömbe). This guide also covers the local products to buy and what Osmaniye is famous for.
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A pan dish with a registered geographical indication.
Bread with sucuk, with a registered geographical indication.
Kömbe with a registered geographical indication.
Kömbe with a registered geographical indication.
Prepared by cooking lamb with onions, tomatoes and peppers in a copper pan. It is Osmaniye's best-known local dish.
A sour soup made with wheat, yoghurt and local herbs, one of the distinctive flavours of Osmaniye cuisine.
Prepared by cooking lamb tripe stuffed with rice, minced meat and spices.
Prepared by grilling lamb on skewers. This dish, which has an important place at local tables, is made using traditional recipes.
A sour soup made with wheat, yoghurt and local herbs. This dish, made using recipes passed down through generations, is an important part of the region's culinary culture.
Thick bread baked in traditional tandır ovens. Prepared with local ingredients, this speciality reflects the gastronomic richness of the region.
Prepared by grilling lamb on skewers. This dish holds an important place at the tables of local people and is made with traditional recipes. Prepared by local people on special occasions, it is a symbol of hospitality.
A sour soup made with wheat, yoghurt and local herbs. Prepared 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.
Thick bread baked in traditional tandır ovens. Made with local ingredients, this dish reflects the region's gastronomic richness. The meat's flavour is given a unique aroma as it absorbs the earthy scent of the tandır.
Prepared by slow-cooking lamb for hours in a clay tandır oven. This dish, which has an important place at local tables, is made using traditional recipes.
A sour soup made with wheat, yoghurt and local herbs. This dish, made using recipes passed down through generations, is an important part of the region's culinary culture. Prepared with fresh, natural ingredients, it is a healthy choice.
Flatbread filled with local herbs and cheese, cooked on a griddle. Prepared with local ingredients, this speciality reflects the gastronomic richness of the region.
Prepared by grilling lamb on skewers. In Kadirli's traditional kebab houses it is served with lavash bread and grilled peppers.
A sour soup made with wheat, yoghurt and local herbs. This dish, made using recipes passed down through generations, is an important part of the region's culinary culture. Each family's recipe, passed down through generations, differs with small touches.
Prepared by stuffing lamb tripe with rice and minced meat and cooking it. Prepared with local ingredients, this speciality reflects the gastronomic richness of the region.
Prepared by grilling lamb on skewers. This dish, which has an important place at local tables, is made using traditional recipes. Prepared with fresh, natural ingredients, it is a healthy choice.
A sour soup made with wheat, yoghurt and local herbs. This dish, made using recipes passed down through generations, is an important part of the region's culinary culture. It can be tasted in its most authentic form at local markets and home-style restaurants.
Thick bread baked in traditional tandır ovens. Prepared with local ingredients, this speciality reflects the gastronomic richness of the region. Traditionally, it is the crowning glory of wedding and festival tables.
Prepared by grilling lamb on skewers. This dish, which has an important place at local tables, is made using traditional recipes. Each family's recipe, passed down through generations, differs with small touches.
A sour soup made with wheat, yoghurt and local herbs. This dish, made using recipes passed down through generations, is an important part of the region's culinary culture. Its preparation with seasonal ingredients means it offers a different flavour in every season.
Thick bread baked in traditional tandır ovens. Prepared with local ingredients, this speciality reflects the gastronomic richness of the region. Thanks to the slow-cooking technique, the meat reaches a consistency that falls apart in the mouth.
The statues and bilingual inscriptions of Karatepe-Aslantaş.
The tradition of migrating in summer to Zorkun and the other Amanos highland pastures.
The harvest held in September–October.
Osmaniye is known for 4 local dishes, above all Osmaniye Zorkun Tava (Zorkun pan dish), Kadirli Sucuk Ekmek (sucuk in bread), Osmaniye Bayram Kömbesi (festival kömbe) and Osmaniye Yoğurtlu Kömbesi (yoghurt kömbe). A pan dish with a registered geographical indication.
Osmaniye is known for Osmaniye Zorkun Tava (Zorkun pan dish), Osmaniye Yer Fıstığı (Osmaniye peanuts) and Late Hittite legacy. Its best-known sights include Karatepe-Aslantaş Open-Air Museum and Kastabala (Hierapolis) Ancient City.
Local products and souvenirs to buy in Osmaniye include Osmaniye Yer Fıstığı (Osmaniye peanuts), Osmaniye Zeytinyağı (Osmaniye olive oil), Kadirli Turpu (Kadirli radish) and Karatepe Kilimi (Karatepe kilim).