Things to Do in the Southeastern Anatolia Region

In this guide Southeastern Anatolia consists of ten provinces: Adıyaman, Batman, Diyarbakır, Gaziantep, Hakkâri, Kilis, Mardin, Şanlıurfa, Siirt and Şırnak. The region covers the Tigris and Euphrates basins, the Mesopotamian plain and the border provinces in the south; Diyarbakır, Gaziantep and Şanlıurfa are its most populous provinces.

The Beginning of Human History

The region’s greatest strength is its archaeological heritage. In Şanlıurfa you can visit Göbekli Tepe, dated to 9600–9500 BC and the oldest known monumental structure, and Karahantepe, as well as Balıklıgöl, where the Prophet Abraham is believed to have been thrown into the fire, and Şanlıurfa Castle. In Gaziantep there are the Ancient City of Zeugma, the Zeugma Mosaic Museum, Gaziantep Castle, Rumkale and the Yesemek Open-Air Museum. In Adıyaman you will find Mount Nemrut, which carries the legacy of the Kingdom of Commagene, along with Arsameia, Kâhta Castle, the Cendere Bridge and the Karakuş Tumulus. Kilis has Oylum Mound. In Batman you can see Hasankeyf Upper Castle, Hasankeyf Cultural Park and Hasankeyf Museum; in Diyarbakır, the Diyarbakır City Walls and Hevsel Gardens (a UNESCO World Heritage Site since 2015), the Grand Mosque and the Ten-Arch Bridge.

Stone cities, monasteries and mountains

Mardin is one of the region’s most visited cities, with its cut-stone houses built terrace upon terrace on a rocky hillside, the Kasımiye and Zinciriye madrasas, the Grand Mosque and Deyrulzafaran Monastery. In Siirt there are the Grand Mosque and Botan Valley; in Şırnak, Mount Cudi, where Noah’s Ark is believed to have landed, as well as the castle and Grand Mosque in Cizre; and in Hakkâri, Cilo and Sat Mountains National Park (2020) and Uludoruk (4,135 m), Türkiye’s second-highest peak. Halfeti in Şanlıurfa and the banks of the Euphrates can also be added to the nature routes.

Cuisine and local products

Gaziantep, in 2015, became the first Turkish city to join the UNESCO Creative Cities Network in the field of gastronomy. The regional cuisine is based on meat, bulgur, spices and pastries:

• Gaziantep: Antep baklavası, katmer (pistachio and clotted-cream pastry), beyran (lamb and rice soup), lahmacun, yuvarlama (meatball and chickpea soup); Antep pistachios, pepper paste, menengiç kahvesi (terebinth coffee).
• Şanlıurfa: çiğ köfte, tepsi kebabı, ciğer kebabı (liver kebab), lahmacun, içli köfte; Urfa pepper (isot), Halfeti black rose.
• Diyarbakır: ciğer kebabı (liver kebab), kaburga dolması (stuffed lamb ribs), içli köfte, meftune, burma kadayıfı; Diyarbakır watermelon, Karacadağ rice.
• Mardin: kaburga dolması (stuffed lamb ribs), sembusek, kibe, ikbebet, alluciye (plum stew); Midyat telkâri (silver filigree).
• Siirt: büryan kebabı (pit-roasted lamb), perde pilavı, pırtike çorbası, kitel; Siirt pistachios, Siirt blanket.
• Kilis: Cennet çamuru, Kilis tava, ekşili kebap (sour kebab), katmer; Kilis olive oil.
• Batman: piçik, Şam böreği; Sason strawberries and honey.
• Adıyaman: etsiz çiğ köfte (meatless çiğ köfte), hıtap, şillik; Besni grapes.
• Hakkâri: doleme, doğaba, kıris, lalaped tatlısı (dessert); Hakkâri kilim.
• Şırnak: Cizre meyre, Beytüşşebap sehleber kebabı, luzine tatlısı (dessert).

Getting There

Adıyaman, Batman, Diyarbakır, Gaziantep, Hakkâri, Mardin, Şanlıurfa, Siirt and Şırnak can be reached by air; the railway line is also used in Diyarbakır, Gaziantep, Batman and Siirt. Kilis can be reached only by road. Gaziantep has a tram. Distances between provinces in the region are long; routes such as Şanlıurfa–Gaziantep–Adıyaman and Diyarbakır–Mardin–Batman can each be combined into a single trip. Before setting out, it is useful to check current security and road conditions.

Below you will find the guide to each province, along with its districts, food and transport information.