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Şanlıurfa Şıllık Dessert

Şanlıurfa Şıllık Tatlısı is a traditional dessert made from a soft, thin dough prepared with flour, water, and salt, then cooked and soaked in syrup. What makes this dessert unique is the use of *sadeyağ*, a clarified butter made from the milk of local sheep, which adds a rich and distinctive flavor. The dough is baked until golden and soft, then rolled with walnuts inside. Once prepared, hot syrup is poured over the dessert, which is served fresh and warm. This delicious treat, passed down through generations, is an integral part of Şanlıurfa’s culinary heritage.

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Halfeti Black Rose

Halfeti Black Rose, known locally as Halfeti Karagül, is a unique rose variety grown in the Halfeti district of Şanlıurfa. It is renowned for its dark, almost black red petals with a distinctive white line in the center. The flower starts as a black bud and gradually lightens as it blooms. This rose's deep color is influenced by the region’s specific light conditions and the limestone-rich soil, making it stand out from other roses. When cultivated outside the region, the flowers turn into shades of purple, velvet, or red, but the authentic Halfeti Black Rose can only be found in this area.

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Gumushane Komesi

Gümüşhane Kömesi is a traditional sweet made from a unique combination of walnuts, honey, milk, mulberries, sugar, and flour. Unlike other walnut sucuks, Gümüşhane Kömesi stands out with its distinctive preparation method, where walnuts are threaded onto strings and dipped into a special mixture. The process involves multiple layers of dipping and drying, resulting in a chewy, sweet treat. The local production uses high-quality mulberries and milk from the region, contributing to its exceptional flavor. Gümüşhane Kömesi is a cherished delicacy that reflects the region's rich agricultural heritage and craftsmanship.

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Kastamonu Pulled Halva

Kastamonu Pulled Halva is a traditional Turkish dessert known for its unique texture and flavor. It is made by carefully roasting a sugar mixture to the right consistency, ensuring a smooth, homogenous blend. The process involves skillful folding and stretching, creating a flaky, light structure that easily melts in the mouth. With a high proportion of miyane, the halva has a delicate sweetness, and its texture is crumbly yet soft, thanks to the specific methods used during preparation. The climate in Kastamonu contributes to the ideal conditions for producing this delicacy, making it distinct from other halva varieties.

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Urfa Eşkili

Urfa Eşkili is a traditional pickle made from locally grown grapes and green peppers, using a unique method specific to Şanlıurfa. The grape juice, often sourced from varieties like Oğlak Karası, is combined with the region's green peppers to create a tangy, flavorful brine. This pickle is known for its distinctive taste, and the brine can be reused multiple times to produce more batches. Historically, Şanlıurfa families would prepare large quantities of Urfa Eşkili in the winter to share with friends, neighbors, and even strangers, making it an essential part of the region’s hospitality and culinary tradition.

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İskilip Stuffed

Iscilip Stuffed, a traditional dish from the Iskilip district of Çorum, is made with long-grain rice, bone-in meat, butter, and spices. The filling is carefully prepared and cooked in copper pots, flavored with oak wood. The dish requires great skill, as the traditional methods passed down through apprenticeships are essential. Iskilip Stuffed is often served at weddings and special occasions, making it an important part of the region's culinary heritage.

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Iskilip Ramadan Keskek

Iskilip Ramadan Keskek is a traditional dish made from cracked wheat and bone-in meat, slow-cooked in a clay pot with tomatoes, onions, butter, and various spices. It is prepared in local ovens during the Ramadan month, where the clay pots are placed in wood-fired ovens and cooked for eight hours. The dish has a rich, smooth consistency and a distinct red-orange color when served hot. This dish is an important part of family gatherings during Ramadan, and people often travel to Iskilip to experience its unique flavors. Although traditionally enjoyed in Ramadan, it is also made year-round in the region.

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Corum Dry Ravioli

Çorum Kuru Mantısı is a traditional Turkish dish from Çorum made with dough filled with minced meat. The dough is shaped into circles, filled with the meat mixture, and folded into a "6-8 eared" shape before being fried in copper trays. It is then cooked with a tomato-based sauce and served with garlic yogurt. With a history spanning over 200 years, Çorum Kuru Mantısı is an important part of the region's culinary culture, particularly enjoyed during Ramadan at iftar meals. Its unique preparation method and rich flavor make it a cherished regional specialty.

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Şanlıurfa Şıllık Dessert

Halfeti Black Rose

Gumushane Komesi

Kastamonu Pulled Halva

Urfa Eşkili

İskilip Stuffed

Iskilip Ramadan Keskek

Corum Dry Ravioli

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