Urfa Eşkili is a traditional fermented pickle unique to the Şanlıurfa region, crafted from locally grown grapes and green peppers. The process of making Urfa Eşkili is deeply rooted in the history and agricultural practices of the region, with the key ingredient being the special grape juice, which is used as the base for the brine. Grapes like Oğlak Karası, a small, round, black grape with a thick skin and sweet aroma, are the preferred variety for creating the brine. The grapes, once harvested, are processed into juice using a traditional method passed down through generations. The juice undergoes fermentation with the addition of green peppers, specifically the “İnan 3363” variety, which is known for its mild bitterness and slightly sharp flavor. These peppers are cultivated locally and are essential for giving Urfa Eşkili its unique taste.

One of the distinctive features of Urfa Eşkili is its ability to be reused. Once the initial batch of Urfa Eşkili is made, the brine can be reused for multiple rounds of pickling, which gives the pickle its complex flavor profile. Unlike other regional pickles, this method of using the same brine for multiple batches adds a richness and depth that differentiates Urfa Eşkili from other varieties.

Historically, making Urfa Eşkili was a communal activity, where families with vineyards would prepare large quantities during the harvest season, especially in the winter months, and share it with their neighbors, friends, and even strangers. It was an integral part of social gatherings and celebrations, particularly during religious and cultural events. Over time, Urfa Eşkili became not only a staple of Şanlıurfa’s cuisine but also a symbol of hospitality.

Today, Urfa Eşkili continues to be made using traditional methods, preserving its rich heritage. It’s typically served with a variety of dishes, often accompanying meats and rice or enjoyed as a side dish with meals. The natural fermentation process of Urfa Eşkili gives it a mild tanginess that enhances the overall dining experience. The pickled grapes and peppers offer a balance of sweetness, sourness, and a slight spiciness, making it a beloved dish in the region.

Urfa Eşkili’s distinct characteristics, particularly the blend of local grapes and green peppers, and the method of reusing the brine, ensure its place as a cherished and culturally significant product of Şanlıurfa.