Dishes you should try in Şanlıurfa: Şanlıurfa Çiğ Köfte (raw meatballs), Urfa Tepsi Kebabı (tray kebab), Urfa Ciğer Kebabı (liver kebab) and Urfa Lahmacunu (Kıymalı Ekmeği). This guide also covers the local products to buy and what Şanlıurfa is famous for.
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The symbol of the region's sıra nights; it has a registered geographical indication.
A kebab with a registered geographical indication.
A kebab with a registered geographical indication, also eaten at breakfast.
Registered with a geographical indication.
Registered with a geographical indication.
A dessert with a registered geographical indication.
Urfa kebab, made from minced lamb grilled over charcoal, is served in Akçakale in its traditional recipe.
Raw meatball made with fine bulgur and isot pepper, an essential local delicacy in Akçakale too.
Urfa kebab, made by grilling minced lamb over charcoal, is served in Birecik in the traditional way.
Fresh fish from the Euphrates are served grilled in riverside restaurants in Birecik.
A kebab made by slicing Birecik aubergines into rounds and layering them with lamb.
A local speciality of Birecik.
Urfa kebab, made from minced lamb grilled over charcoal, is served in Bozova in its traditional recipe.
Fresh fish from Atatürk Dam Lake are served grilled in Bozova's restaurants.
Urfa kebab, made by grilling minced lamb over charcoal, is also served in Ceylanpınar using the traditional recipe.
Raw meatball-style dish made with fine bulgur and isot pepper; an indispensable flavour in Ceylanpınar too.
A food dug from the ground in arid areas of Ceylanpınar, whose price rivals that of meat.
Clarified butter named as a product of Urfarm, said to be preferred by professional cooks, especially pastry makers.
Made by threading minced lamb onto skewers by hand and grilling it over charcoal. The version without chilli is known as Urfa kebab, and the spicy version as Adana kebab.
Raw meatball made by kneading fine bulgur, isot pepper and spices, the signature dish of Şanlıurfa. It is wrapped in a lettuce leaf and served with lemon.
A cold soup made with yoghurt, bulgur and mint, an essential dish on Urfa's hot summer days.
Urfa kebab, made from minced lamb grilled over charcoal, is served in Halfeti in its traditional recipe.
Raw meatball made with fine bulgur and isot pepper, an essential local delicacy in Halfeti too.
Fresh fish from the Euphrates River are served grilled in Halfeti's riverside restaurants.
Urfa kebab, made from minced lamb grilled over charcoal, is served in Haliliye in its traditional recipe.
Raw meatball made with fine bulgur and isot pepper, an essential local delicacy in Haliliye too.
Tırnaklı pide, made by shaping minced meat dough with the fingertips and baking it, is one of Urfa's distinctive dishes.
Urfa kebab, made from minced lamb grilled over charcoal, is served in Harran in its traditional recipe.
Raw meatball made with fine bulgur and isot pepper, an essential local delicacy in Harran too.
Urfa kebab, made by grilling minced lamb over charcoal, is also served in Hilvan using the traditional recipe.
Çiğ köfte, made with fine bulgur and isot pepper, is an essential flavour of Hilvan too.
Three dishes presented as specialities of Hilvan; combined into a single entry.
Urfa kebab, made from minced lamb grilled over charcoal, is served in Karaköprü in its traditional recipe.
Raw meatball made with fine bulgur and isot pepper, an essential local delicacy in Karaköprü too.
The best-known pomegranate variety of the district, whose registration application has been approved.
Siverek çiğ köftesi is made with fine bulgur and isot pepper. It is known for a spicier version than Urfa çiğ köftesi.
Urfa kebab, made by grilling minced lamb over charcoal, is also served in the traditional way in Siverek.
A sour, watery dish made with the meat used for raw kofte. Its sour flavour comes from unripe grape juice (koruk suyu) or lemon salt.
Siverek is known for keşkek among its grain dishes.
A pilaf that can be prepared in Siverek's cuisine for special occasions.
Urfa kebab, made from minced lamb grilled over charcoal, is served in Suruç in its traditional recipe.
Raw meatball made with fine bulgur and isot pepper, an essential local delicacy in Suruç too.
A distinctive kebab made on the charcoal grill with Suruç pomegranate, which is registered with an EU geographical indication, together with salt, flaked chilli, Urfa isot and plenty of pomegranate seeds.
Urfa kebab, made by grilling minced lamb over a charcoal grill, is also served in the traditional style in Viranşehir.
Prepared with fine bulgur and isot pepper, çiğ köfte is also an indispensable flavour of Viranşehir.
The district is said to be known as the place where sac kavurma originated.
A boiled dish with meat and garlic, named in the culture section of the Viranşehir article on Wikipedia.
A cucumber variety known as şelengo, mentioned in the culture section of the Viranşehir article on Wikipedia.
A gathering tradition specific to Urfa in which music and conversation accompany çiğ köfte.
The place of Göbekli Tepe and Karahantepe in the world's cultural heritage.
The area around Balıklıgöl, identified with the tradition of the Prophet Abraham.
Şanlıurfa is known for 6 local dishes, above all Şanlıurfa Çiğ Köfte (raw meatballs), Urfa Tepsi Kebabı (tray kebab), Urfa Ciğer Kebabı (liver kebab) and Urfa Lahmacunu (Kıymalı Ekmeği). The symbol of the region's sıra nights; it has a registered geographical indication.
Şanlıurfa is known for Şanlıurfa Çiğ Köfte (raw meatballs), Şanlıurfa Biberi (İsot; dried chilli) and Sıra night. Its best-known sights include Göbekli Tepe and Karahantepe.
Local products and souvenirs to buy in Şanlıurfa include Şanlıurfa Biberi (İsot; dried chilli), Halfeti Karagülü (Halfeti black rose), Birecik Patlıcanı (Birecik aubergines) and Suruç Narı (Suruç pomegranates).