Dishes you should try in Siirt: Siirt Büryan Kebabı (pit-roasted lamb), Siirt Perde Pilavı (pastry-wrapped pilaf), Siirt Pırtike Çorbası (Siirt pırtike soup) and Siirt İçli Köftesi (Kitel) (stuffed bulgur meatballs). This guide also covers the local products to buy and what Siirt is famous for.
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A kebab cooked in a pit, with a registered geographical indication.
A pilaf with a registered geographical indication.
A soup with a registered geographical indication.
Registered with a geographical indication.
A dessert with a registered geographical indication.
A dessert with a registered geographical indication.
Rice pilaf wrapped in thin yufka dough, prepared with chicken, almonds and currants. Baked in the oven, this dish is an essential part of wedding feasts in Siirt.
Siirt cheese, made from sheep's milk and flavoured with local herbs, is an essential flavour of breakfast tables.
It is listed among Siirt dishes between Cokat and İçli Köfte.
Lamb slowly cooked in a tandır oven, served in Baykan in the traditional way.
Rice wrapped in yufka dough, prepared with chicken and almonds. Made from recipes passed down through generations, it is an important part of the local food culture.
Büryan kebab, made by slow-cooking lamb in a tandır oven, is served in Eruh in its traditional recipe.
A traditional soup made with lentils, bulgur and yoghurt, the staple dish of Eruh's winter months.
Prepared by slow-cooking lamb in a tandır oven for a long time, büryan kebabı is also served in Kurtalan with the traditional recipe.
Rice wrapped in yufka pastry and prepared with chicken and almonds. 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.
Pervari Honey was registered as a designation of origin on 19 August 2004 (TÜRKPATENT registration no: 59). Product group: honey. Registered by: Pervari Village Services Union.
Büryan kebabı, prepared by slow-cooking lamb in a tandır oven, is also served in Pervari in its traditional recipe.
A traditional soup made with lentils, bulgur and yoghurt, it is the staple dish of the winter months.
Pervari Butter is obtained from the milk of sheep and goats that graze on the natural vegetation of Siirt's high plateaus. It is produced salted and unsalted and holds an important place in local cuisine.
Büryan kebab, made by slow-cooking lamb in a tandır oven, is also served in Şırvan in the traditional way.
A traditional soup made with lentils, bulgur and yoghurt, and the staple dish of the winter months. Prepared by local people on special occasions, this dish is a symbol of hospitality.
Büryan kebabı, prepared by slow-cooking lamb in a tandır oven, is also served in Tillo in its traditional recipe.
Rice pilaf wrapped in yufka dough, prepared with chicken and almonds. Prepared according to recipes passed down through generations, this dish is an important part of the region's culinary culture. Its preparation with fresh, natural ingredients makes it a healthy choice.
Madrasa education that has continued in Tillo for centuries.
The tradition of communal meals around büryan kebabı cooked in a pit.
Local traditions that developed around the Botan Principality.
Siirt is known for 6 local dishes, above all Siirt Büryan Kebabı (pit-roasted lamb), Siirt Perde Pilavı (pastry-wrapped pilaf), Siirt Pırtike Çorbası (Siirt pırtike soup) and Siirt İçli Köftesi (Kitel) (stuffed bulgur meatballs). A kebab cooked in a pit, with a registered geographical indication.
Siirt is known for Siirt Büryan Kebabı (pit-roasted lamb), Siirt Fıstığı (Siirt pistachios) and Madrasa tradition. Its best-known sights include Siirt Grand Mosque and Botan Valley.
Local products and souvenirs to buy in Siirt include Siirt Fıstığı (Siirt pistachios), Pervari Balı (Pervari honey), Zivzik Narı (Zivzik pomegranate) and Siirt Battaniyesi (Siirt blanket).