Southeastern Anatolia Region - Capital of Spices and Desserts

Promotion of the Region

Southeastern Anatolia is the cradle of civilizations that rose from the fertile lands of Mesopotamia. Human history, beginning with Göbeklitepe, makes this region one of the most important cultural centers not only in Türkiye but also in the world. Its cities along the Silk Road are notable for their stonework and traditional architecture. The region's cuisine, with its masterful blend of spices, meat, and dough, has been recognized by UNESCO.

Gastronomy Heritage

• Dishes: Raw meatballs (Şanlıurfa), lahmacun (Gaziantep), stuffed meatballs (Mardin), stuffed ribs (Diyarbakır), baklava (Gaziantep).
• Products with Geographical Indication: Antep baklava, Urfa isot pepper, Mardin stuffed ribs, Diyarbakır watermelon.
• Culinary Traditions: Rich spices, stone oven culture, sharing-oriented tables, variety even at breakfast.

Educational Contribution

• History: Göbeklitepe (the world's oldest known temple), Mesopotamian civilizations.
• Geography: Euphrates and Tigris basin, agricultural fertility.
• Gastronomy: Use of spices, pastries, meat dishes, dessert culture.
• Biology: Isot pepper, watermelon cultivation, lentil and wheat cultivation.
• Culture-Art: Mardin stone architecture, mosaics, multicultural life.

Local Producers & Workshops

• Gaziantep Baklava Workshop – Baklava making for students with masters.
• Urfa Isot Workshop – The journey of pepper from field to table.
• Mardin Stonework Experience – Small stone carving workshop with local craftsmen.
• Diyarbakır Watermelon Garden Trip – Field experience on agricultural culture.