Diyarbakır Mutfağı (renkli-resimli)

Diyarbakır Culture and Promotion Foundation published " Diyarbakır Cuisine ". It also filled a very important gap.

A lot of dishes and food types are listed in the book. Of course, if we are talking about a city of history and culture that spans thousands of years, its cuisine will have its own history.

This city, which has hosted nearly 30 civilizations in its past and served as the capital of at least seven of them, has of course blended the traces of the cuisines of all these civilizations.

Being settled is important, of course, in terms of culinary culture. Because it is known that nomads do not have a kitchen. There is no place or homeland for this to be the kitchen of the poor. Diyarbakır is a city that has ruled for almost eleven thousand years. That's why its cuisine is also rich.

Among the traditional food types, meat, of course, has the leading place in Diyarbakır cuisine. Meat, especially red meat, is so popular; The saying "All of Türkiye produces meat, and Diyarbakir consumes it" is not in vain.

There is an ancient river next to it, the Tigris River. He offered so many fish to this city that the city named a district of his debt to him. Well, even though fish is no longer known in that district, its name is still Balıkçılarbaşı...

Let's search our memories and see how many of those old sweet dishes and desserts we remember in modern times. For example, how many of the soups Lebeni, Habenisk, Kulak soup, Marhuta, Simindirik, Kurdish Mustafa, Hedik are candidates to greet you first at the table?

Stuffed with at least four types of meftune, ribs, pencegoşt, kellepaça, kellegoşt, kibemumbar, roasted quince, pürlezzet, waist tie, sukre kebab, coriander kebab, Aluce vaccine, pomegranate vaccine, Livinç vaccine, Kemê, Borani, Babakanuç, Kenger, Sirmast. , vevaklı pilaf, Kibe kudur, Keşkek, and many more.

If you want, I can't list the zingili, milk Nuriye dessert, Halbur date etc. among the desserts.

Today, in modern times, global terminators are trying to erase the traces of the established cultures. First of all, local values are destroyed.

On the one hand, your old houses, historical and cultural fabric are condemned to modern concrete buildings. On the other hand, everything in the name of locality is lost, from the copper pots you use to the range of products you consume.

Just for the sake of this concern about not disappearing, I say that one way to think correctly is that we need to know our kitchen well, based on the principle of proper nutrition. Of course Diyarbakır, of course Diyarbakır Cuisine.