A FOOD TRADITION
Southeastern Anatolian Cuisine
A strongly spiced regional tradition from southeastern Türkiye known for fire-grilled meats, bulgur dishes, filled vegetables, flatbreads, and syrupy pastries.
Dishes linked to this cuisine
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Perde Pilavi
A traditional Turkish rice pilaf with chicken, nuts, and aromatic seasoning baked inside a thin egg-enriched pastry crust.
Sebzeli Kebap
A Turkish kebab of grilled mixed vegetables, often prepared with pieces of lamb and vegetables such as eggplant, tomato, bell pepper, and onion.
Sobiyet
A baked Turkish pastry made from layered pastry sheets filled with semolina cream and pistachios and finished with butter and syrup.
Sogan Kebabi
A southeastern Turkish kebab made by grilling onions with seasoned minced lamb until tender and lightly charred.
Tepsi Kebabi
A southeastern Turkish tray kebab of seasoned ground meat pressed with onion, garlic, tomato, and peppers before baking.
Urfa Kebab
A charcoal-grilled skewer of seasoned ground lamb with red pepper and salt, traditionally milder than Adana kebab.
Yuvalama
A southeastern Turkish yogurt soup containing tiny meat-and-rice dumplings, chickpeas, and aromatic mint or butter seasoning.
Zerde
Zerde is a golden Azerbaijani rice pudding sweetened with sugar and colored and perfumed with saffron, sometimes garnished with pine nuts.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.