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Southeastern Anatolia — Güneydoğu Anadolu

Explore food, gardens and shared cultural life through examples from Diyarbakır and Gaziantep, with a documented connection to lentil-and-bulgur köfte.

Trays of golden baklava and green pistachios at a Gaziantep shop
Baklava and pistachios for sale in GaziantepAdam Jones · CC BY-SA 2.0

History & landscape

Diyarbakır’s fortress and Hevsel Gardens show how city history and food landscapes meet in the Upper Tigris basin. UNESCO describes successive Hellenistic, Roman, Sassanid, Byzantine, Islamic and Ottoman periods. The gardens linked the city to the river and supplied food and water. This is evidence for one important cultural landscape, not a single history that explains every community in Southeastern Anatolia.

Living culture

Gaziantep offers another perspective: food is a form of shared cultural life as well as a craft. UNESCO’s Creative Cities account connects gastronomy with festivals, music and folk art, including celebrations around pistachios and local cooking. Gaziantep has been a Creative City of Gastronomy since 2015. That designation belongs to the city, not automatically to every recipe or to the whole region.

Food & ingredients

The Ministry of Culture documents Gaziantep’s malhıtalı, or mercimekli, köfte: a lentil-and-bulgur preparation. It provides a concrete connection for exploring the region through pulses and grains, alongside the better-known meat and pastry traditions. A named local preparation is more useful evidence than a general claim that all dishes with bulgur come from the same place.

How our recipes connect

Our red lentil and bulgur patties have a supported Southeastern Anatolian connection through the documented Gaziantep preparation. Mercimek köftesi is also cooked widely elsewhere. The association is not an exclusive-origin claim, and our adaptation is not presented as the registered Gaziantep product.

Sources & further reading

Recipes connected to this place