Dishes you should try in Şırnak: Cizre Meyre (Cizre local dish), Beytüşşebap Sehleber Kebabı (Beytüşşebap Sehleber kebab), Cizre Luzine Tatlısı (Cizre luzine dessert) and Cizre Memilheva Kurabiyesi (Cizre Memilheva biscuits). This guide also covers the local products to buy and what Şırnak is famous for.
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A local dish with a registered geographical indication.
A kebab with a registered geographical indication.
A dessert with a registered geographical indication.
Biscuits with a registered geographical indication.
A lemonade with a registered geographical indication.
A dessert with a registered geographical indication.
Prepared by marinating lamb in special spices and grilling it over charcoal. Local people prepare this dish on special occasions, and it is a symbol of hospitality.
A traditional soup made with lentils, bulgur and yoghurt, the staple dish of the winter months. An important part of the district's gastronomic identity, it is a favourite with visitors.
Beytüşşebap Honey was registered as a protected geographical indication on 8 May 2025 (TÜRKPATENT registration no: 1738). Product group: honey. Registered by: Beytüşşebap District Directorate of Agriculture and Forestry.
Prepared by marinating lamb in special spices and cooking it on a charcoal grill.
A traditional soup made with lentils, bulgur and yoghurt, it is the staple dish of the winter months. The recipe, passed down through generations, varies slightly in every family.
Lamb cooked over charcoal, also served in the traditional way in Güçlükönak.
A traditional soup made with lentils, bulgur and yoghurt, the staple dish of the winter months. It can be tasted in its most authentic form at local markets and home-style restaurants.
Kebap, made by grilling lamb over charcoal, is served in the traditional way in İdil too.
A traditional soup made with lentils, bulgur and yoghurt, and the staple dish of the winter months. Because it is prepared with seasonal ingredients, it offers a different flavour in every season.
Lamb cooked over charcoal, also served in the traditional way in Silopi.
A traditional soup made with lentils, bulgur and yoghurt, the staple dish of the winter months. Prepared by local people on special occasions, it is a symbol of hospitality.
Lamb cooked over charcoal, also served in the traditional way in Uludere.
A traditional soup made with lentils, bulgur and yoghurt, the staple dish of the winter months. Its preparation with fresh, natural ingredients makes it a healthy choice.
Made with curd and rice, this dish is eaten with grape molasses added. According to the text, it was always prepared at weddings in the past.
A vegetable dish made by frying with onion a wild herb gathered on the plateaus.
A meaty pide made with dough, meat, cheese, egg, yoghurt and olives.
A dessert made from grape molasses, flour and butter.
The mechanical devices of the inventor al-Jazari, who was born in Cizre in 1136.
Accounts associated with Mount Cudi and with the name Şehr-i Nûh.
Livestock farming on the highland pastures of Beytüşşebap and Uludere.
Şırnak is known for 6 local dishes, above all Cizre Meyre (Cizre local dish), Beytüşşebap Sehleber Kebabı (Beytüşşebap Sehleber kebab), Cizre Luzine Tatlısı (Cizre luzine dessert) and Cizre Memilheva Kurabiyesi (Cizre Memilheva biscuits). A local dish with a registered geographical indication.
Şırnak is known for Cizre Meyre (Cizre local dish), Silopi Behnat İnciri (Silopi behnat figs) and Al-Jazari's legacy. Its best-known sights include Mount Cudi and Tigris River and Cizre.
Local products and souvenirs to buy in Şırnak include Silopi Behnat İnciri (Silopi behnat figs), Beytüşşebap Balı (Beytüşşebap honey), Şırnak Dergul Tahini (Şırnak Dergul tahini) and Şımşıpe.