Şanlıurfa, with its thousands of years of cultural accumulation, the tens of civilizations it has hosted in its historical processes and the effect of its geographical conditions, has a special importance among Turkey’sregional flavors. in a state. Urfa the fact that the food has high nutritional value as well as its taste, and the people’s ability to not only cook but also share, are among the features that make the region unique.. The commonly known phrase “Halil İbrahim Sofrası” indicates the hospitality of the people of Urfa. Hz.. It is believed to have descended from Abraham.. “The local dishes of Şanlıurfa” offers great tastes that all visitors planning a trip to this city should taste.
In Şanlıurfa, which contains almost all the features of the Southeastern Anatolian cuisine, the dishes are made with plenty of hot, tomato paste and spicy, but wheat, soups and appetizers are often included in cold dishes together with legumes.
Delicious Local Dishes of Şanlıurfa
Although all the flavors of Şanlıurfa are beautiful to be remembered, some of the main flavors are identified with Şanlıurfa.. To briefly mention these delicacies;
Cig Meatball : Consisting of a mixture of pre-dried bulgur, a small amount of oil and lean meat made into paste after beating and added to it, tomato, tomato paste, onion, It is a very authentic Şanlıurfa dish that is formed by kneading together many mineral and vitamin-rich foodstuffs such as garlic, black pepper, cinnamon, salt, parsley and isot.. Raw meatballs are generally eaten with ayran and the aim is to taste rather than satiate.. Raw meatballs are made in almost every province of Turkey , but you may not find a similar raw meatball you ate in Urfa anywhere else.
Isot (Pul Pepper)
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Isot, which is the general name of green and red pepper, is obtained by adding olive oil after the red pepper is dried and beaten.. Although it has been patented as “Şanlıurfa Chilli Pepper”, it is exported to many parts of the world, including Europe and America.
Urfa Oil
Şanlıurfa It is created by distilling butter made from milk taken from sheep fed in their natural environment within its borders.. In addition to its reputation throughout the country, it is among the indispensable elements of baklava and other desserts with its smell, taste and color.
Mırra (Local Bitter Coffee)
A sufficient amount of coffee for daily use, after roasting, is pounded in a mortar, boiled in gumgum, filtered and taken to another gummum, boiled again, filtered and left to rest. Coffee is poured into the liquid, which is rested for a while, and it is boiled.. The same processes are done again and again until it reaches its consistency, and then the coffee is served in the pitcher.. The offered coffee is first tasted by drinking it, and if the coffee is good, a trace remains on the cup, the owner of the coffee holds the cup in his hand.. Not less than 2 is served to each guest and a very small amount of coffee is put into the cup.. The bitter coffee you drink in Şanlıurfa has its own rules.. After drinking the coffee, you should definitely return the cup to the person who dispensed it without putting it down.. Otherwise, your act would be a great insult, as it is known that in ancient times, if the person who distributed the coffee was single, he was punished by getting married or by filling the cup with gold and giving it back.
Lebeni Soup
The tattoo, which is placed in a pot, is boiled by pouring some water on it, and it is prepared by mixing it with pre-soaked chickpeas after it is drained, and it is served cold by pouring yogurt on it.
Urfa Kebab
After kneading the twice ground sheep’s ground beef with finely chopped tomatoes, grated onions, zentin oil, salt, spices and parsley, finger-length meatballs are placed on skewers. prepared by passing. It is cooked by turning it over a strong but flameless coal fire and served by chopping into large pieces of pita.
Yumuk with the Mouth
The meat of Şanlıurfa, which has many local delicious flavors, is served. one of their dishes is “Soft Mouth”. This dish, which is made by putting ground meat into a dough about the size of a palm and frying it in oil, has a very good taste similar to a pastry.. The palm-sized dough is rolled out and enough ground meat is placed in it and fried.. When it is cooked, it is served as a hot starter.
Bostana
There are also famous salad dishes in the Urfa region, which is known for its meat dishes and fried foods.. One of the most famous of these is “Bostana”.. Tomatoes, cucumbers, peppers and parsley are used in the preparation of this salad, which is especially harmonious in taste with the dishes made on the barbecue.
