Şanlıurfa is renowned not only as a meeting point of cultures in the region, but also as a place where diverse culinary traditions come together. The local cuisine is particularly rich, bringing together a wide range of flavors enhanced with distinctive regional touches. From traditional dishes to street food, every district and almost every corner of Şanlıurfa offers a unique flavor capable of satisfying every palate. Although kebabs and çiğ köfte are the first dishes that come to mind when Şanlıurfa cuisine is mentioned, the region’s culinary culture is certainly not limited to these two specialties. There is tepsi kebabı, şıllık, aya köftesi, ağzı yamuk, and meat lebeni soup, among dozens of other delicious dishes. Şanlıurfa cuisine features a diverse selection of soups, vegetable dishes, stuffed vegetables, pastries, salads, pilafs, and meat dishes, each served in distinctive ways. Visitors can experience all these flavors throughout a trip to Şanlıurfa. And once the meal is followed by a cup of traditional mırra coffee, the experience is complete.

Çiğ Köfte: The most famous of Şanlıurfa’s dishes, çiğ köfte is traditionally prepared by kneading red pepper flakes, finely minced meat with the nerves removed, finely chopped onions, and garlic in a tray until the mixture reaches a paste-like consistency. The mixture is then divided in two, with one half placed in the freezer. The remaining mixture is kneaded with ice and bulgur, then combined with the chilled portion and kneaded further. Çiğ köfte is enjoyed not only in Şanlıurfa but throughout Türkiye.

Tepsi Kebabı: The main ingredients of this dish are ground meat and eggplant. The ground meat is thoroughly kneaded with black pepper and salt, then placed between slices of eggplant that have been cut into rounds and trimmed of their stems. The dish is baked for approximately one hour and served with lavash, tomatoes, peppers, and onions. Tepsi kebabı is one of the region’s most famous dishes and a standout specialty of Şanlıurfa cuisine.

Ağzı Yamuk: Prepared with dough, walnuts, ground meat, onions, and black pepper, this dish resembles a fried version of mantı and is known for its rich flavor. To prepare it, ground meat and onions are lightly sautéed before walnuts, black pepper, and salt are added. The dough is rolled out and cut into small pieces, similar to mantı. A portion of the meat mixture is placed inside each piece, which is then gathered at the top like a small pouch. The pieces are finally fried in a pan.

Etli Lebeni Soup: Another popular specialty of Şanlıurfa cuisine, etli lebeni soup is prepared by soaking chickpeas and cracked wheat overnight to soften them. They are then boiled together with diced meat in a pressure cooker. Whisked yogurt is added to the cooked mixture, followed by red pepper flakes and mint fried in oil. Etli lebeni soup makes a hearty option for dinner.

Aya Köftesi: Finely chopped meat and onions are combined with red pepper flakes, salt, and cinnamon in a large bowl. Bulgur used for çiğ köfte and water are added, and the mixture is thoroughly kneaded in a similar way to çiğ köfte. It is then shaped into köfte and fried in hot oil. Aya köftesi is one of the staples of Şanlıurfa cuisine and is enjoyed at everything from family gatherings to special occasions.

Şıllık: A type of pastry dessert, şıllık is simple to prepare yet rich in flavor. Water, salt, and flour are mixed and whisked into a batter. The mixture is poured into a heated pan and cooked on both sides. This process is repeated three times to create three layers of şıllık. Walnuts are sprinkled over the layers, followed by another layer of şıllık, and the dessert is left to cool. Finally, syrup is poured over it before serving.