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    Diyarbakır Burma Kadayıf

    Diyarbakır Burma Kadayıf: this luscious dessert is made by mixing flour and water into dough, turning the dough into thin strands, coating those strands with walnuts or pistachios and then baking. It is served with a topping of sherbet. The dessert originated in Diyarbakır in the 19th century; due to the skill required to make it, the recipe and preparation craftsmanship has been transferred from father to son and from master to apprentice.

    Diyarbakır Karacadağ Pirinci

    The region’s soil structure and irrigation techniques distinguish the Karacadağ rice plant from other varieties. The most striking aspect of Karacadağ rice is the colour of both the plant and its grains, which are darker than most varieties. Karacadağ rice is aromatic and tasty, with a high amount of protein and starch that adds extra flavour.

    Diyarbakır Karpuzu

    Diyarbakır watermelons are world-renowned for their size – some can exceed 50 kilograms. The oval shaped Sürme variety is currently produced, coming to harvest in late July and early August. The fruit preserves its market value for a considerable period, available at greengrocers even through September, October, and November.  These watermelons have been woven into the folkloric structure of the city’s residents; the fruits also have medicinal value due to their fibre content, which is higher than that of other watermelon varieties. It is unique to Diyarbakır.

    Diyarbakır Ciğeri

    The lambs bred in Diyarbakır province and its surrounding regions grow up in a natural environment with unique flora. Their livers weigh approximately 600 grams apiece. When lambs are butchered, their livers are removed immediately and prepared for cooking. Lamb’s liver is a delicacy in the region.


    Beluh is the Diyarbakır variant of the lentil meatball found in Kurdish cuisine. The main ingredients are ground lentils and meatball bulgur, along with various spices, green herbs, and vegetables.

    Lebeni (Mehir)

    This yoghurt dish features ayran as its main ingredient. It is made throughout the region, with seasonal vegetables and herbs. Although it is soup-like, it is served as a main dish.

    Veiled Pilav

    This delightful Diyarbakır dish takes its name from its resemblance to the ornamentation on a bridal veil. Veiled pilaf is usually served at engagement and circumcision parties, as well as at weddings.

    Grain Lentil Soup (Habenisk)

    Known locally as habenisk, this is a popular regional dish often prepared at home. It can be found in restaurants that specialize in home-style cooking (ev yemekleri).

    Kenger (Artichoke Thistle) Pilav

    Kenger is a type of thistle that can be used fresh or frozen for future use. This pilaf is usually made in homes, or served at restaurants that specialize in home-style cooking (ev yemekleri).

    Ayvalı Kavurma

    This Diyarbakır dish was most often served in palaces, pavilions, and mansions.  Although it has found a place in public cuisine over time, it is a dish mainly offered in restaurants. The fruit and meat combination were characteristic of Diyarbakır palace cuisine.

    Katkat Kebabı (Tripe Kebab)

    The katkat kebab is unique to Diyarbakır. This kebab, made of offal, takes its name from the fact that it is made from the seven layers of the animal tripe. It is produced in enterprises that offer offal and tripe meal dishes.

    Stuffed Ribs (Kelek)

    These stuffed ribs are known as “kelek” in Diyarbakir and “kalek” by the people of Lice. The ribs are from small cattle; ‘kelek’ means ‘side’ in Turkish. According to Lice culinary traditions, the most delicious stuffed ribs come from young or adult goats. Traditionally, this dish was made for important guests or for special days and household celebrations.