Diyarbakır Cuisine

Diyarbakır is known to be as the “city of cultural transition” based on the city’s geographical location. The Diyarbakır cuisine seminar was presented by Nilhan Aras, editor of Metro Gastro Magazine, author of “Bayram Çöreği” a book on Diyarbakır cuisine and researcher of Turkish folk cuisine.

Ms. Aras started the seminar by explaining the significance of geography on cuisine. “Diyarbakır is located on very fertile soil, situated on the banks of the Tigris river. The dry climate and strong sun are some of the most important determinants of good agriculture. The variety of products grown and the different ethnic groups of Diyarbakır has enabled this area to have a very rich and varied cuisine.

Nilhan Aras mentioned all different varieties of dishes that makes the Diyarbakır cuisine, and how they are all influenced by other surrounding cultures and ethnicities. She pointed out “meftune” as the most significant dish in Diyarbakır cuisine, a dish made with eggplants grown in the area, using lots of sumac and served with crushed garlic on the side. The locals primarily prefer meat dishes, followed  by dessert, however, there is one type of vegetable “kenger” (a type of wild artichoke) that comes out in spring, that outruns any meat dishes, even by the most carnivorous men.  Snacking on seeds and roasted chickpeas is also a big part of the culture, especially dried and roasted watermelon and melon seeds that grow in the area.

After the seminar, the participants tasted some of the local dishes from Diyarbakır as well as their infamous sweet bread that has been the inspiration for the name of Nilhan Aras’s book.

(Photographers: Can Ünal and Mehmet Ali Sağbili of Metro Kültür Yayınları studio)

20 October 2016

Lecture video is in Turkish.