We are taking you on a gastronomy tour in this article. While Turkey has one of the richest and most diverse cuisines in the world, Southeastern Anatolia holds a special place for food lovers who want to try out Turkish dishes. Especially for those who are in love with meat!

 

Southeastern Anatolia is where Mesopotamian influences, Arabic spices, and Turkish cooking traditions meet. This melting pot of cultures has given rise to some of the most beloved and iconic dishes in Turkish cuisine. Though it’s impossible to cover every delicious dish in a single article, we’ll highlight some of the most famous and must-try dishes that define the region.

 

Soups: A Hot or Fresh Start

 

Soups are essential to Turkish cuisine, enjoyed in every region and at every time of day. Whether you’re starting your morning, breaking your fast, or opening a family dinner, a bowl of soup offers a nice and warm start to your meal. In Southeastern Turkey, soups have their own characteristics with a nice touch of meat and local spices.

 

●     Yuvalama Soup: A festive dish from Gaziantep, traditionally prepared during Eid. It features tiny meatballs, rice, chickpeas, and a creamy yogurt base.

●     Lebeniye Soup: Light yet filling, this tangy yogurt soup is made with meatballs, bulgur or rice, and flavored with dried mint and garlic.

●    Beyran Soup: Not your average breakfast! A fiery, spicy lamb soup that’s a specialty of Gaziantep, beyran is made with slow-cooked lamb, rice, garlic, vinegar, and plenty of red pepper oil.

●  Şiveydiz Soup: A seasonal favorite made with green garlic, yogurt, chickpeas, and lamb or meatballs. Şiveydiz is a springtime classic, often served during special family gatherings.

 



Beyran Çorbası

 

Kebabs

 

Kebab — not to be confused with döner — is perhaps the most famous Turkish dish recognized around the world. But did you know that kebab isn’t just one dish, but rather a whole culinary category with countless variations in taste, shape, and preparation?

In Southeastern Turkey, kebabs are a way of life. Each city — even each neighborhood — may have its own unique take. The region’s rich blend of spices, cooking techniques, and local ingredients has given rise to a variety of kebabs that are both diverse and deeply flavorful.

Here are some must-try varieties:

●      Urfa Kebab: Mild and flavorful, made from finely ground lamb or beef mixed with salt and a touch of spice, cooked on wide skewers over open flames.

●      Adana Kebab: Spicier than its Urfa cousin, Adana kebab is seasoned with chili flakes and paprika, offering a nice heat in your mouth.

●      Ali Nazik: A masterpiece from Gaziantep, this dish features smoky roasted eggplant mashed with yogurt, topped with tender cubes of sautéed or grilled lamb.

●      Patlıcan Kebabı (Eggplant Kebab): Alternating slices of eggplant and seasoned meat are skewered and grilled together.

●      Kağıt Kebabı: A specialty from Hatay, this kebab is cooked in parchment paper.



Ali Nazik

 

Lahmacun and Pide

If you’ve ever heard someone refer to lahmacun as “Turkish pizza,” they’re not entirely wrong — but the comparison doesn’t do it full justice. Lahmacun is a thin, crispy flatbread topped with a flavorful mixture of minced meat, onions, garlic, tomatoes, peppers, and regional spices like isot (Urfa chili). It’s usually served rolled up with fresh parsley, onions, and a squeeze of lemon for a refreshing contrast.

Each region in the Southeast has a slightly different version of it — some versions are spicier, while others have more herbs or richer tomato flavors.

Pide, on the other hand, is thicker and boat-shaped, with raised edges that cradle the toppings. While pide can be found throughout Turkey, Southeastern versions are often enriched with different types of ingredients such as meat and cheese. It’s often cooked in traditional stone ovens.



Lahmacun

 

A Sweet Finish: Desserts of the Region

Oh, sweet paradise! What more could a dessert lover wish for than a Turkish dessert? Southeastern Turkey is heaven for anyone with a sweet tooth. Here, desserts aren’t just something you eat after a meal — they’re a big part of local culture and hospitality.

 

●      Baklava: The most famous Turkish dessert, and Gaziantep is the place to try it. Thin layers of pastry, filled with Antep pistachios, baked until golden, and soaked in syrup.

●      Katmer: Another treat from Gaziantep, katmer is a flaky pastry filled with ground pistachios and clotted cream (kaymak). It’s lighter than baklava but just as satisfying — often enjoyed with tea or even at breakfast!

●      Künefe: A warm, cheesy dessert that comes from Hatay. It’s made with shredded pastry (kadayıf), filled with soft cheese, and soaked in sweet syrup. Served hot and topped with pistachios, it’s crispy on the outside, gooey on the inside.

●      Şıllık Tatlısı: A local favorite from Şanlıurfa. These are thin pancakes filled with crushed walnuts, rolled up and covered in syrup. Sometimes they’re topped with kaymak for extra richness.

 

Künefe

 


What we’ve covered in this article only does slight justice to the rich world that Southeastern Turkish cuisine has to offer. From spicy kebabs and comforting soups to sweet, syrupy desserts, every dish tells a story — of culture, family, tradition, and hospitality.

Whether you’re walking through the lively streets of Gaziantep, enjoying a home-cooked meal in Şanlıurfa, or sipping tea in a quiet corner of Mardin, you’ll find that food isn’t just something to eat — it’s a way to connect, to celebrate, and to feel at home.

So if you’re planning a trip to Southeastern Turkey, come hungry and curious. Let the flavors guide you, and don’t be shy to try something new — chances are, it’ll become your new favorite.

We hope this little guide increased your appetite and maybe interest in exploring new tastes. Afiyet olsun! (That’s Turkish for “enjoy your meal!”)