
Southeastern Anatolia
Red Lentil and Bulgur Patties
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.
60 min total · Meze · 6 servings
Season: Year-round
Explore food, gardens and shared cultural life through examples from Diyarbakır and Gaziantep, with a documented connection to lentil-and-bulgur köfte.

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.
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.
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.
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.
Upper Tigris landscape, successive historical periods and gardens supplying the city with food and water.
Food as living culture, local festivals and the city’s Creative City of Gastronomy designation since 2015.
A documented Gaziantep lentil-and-bulgur preparation; supports a regional connection, not an exclusive origin claim.

Southeastern Anatolia
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.
60 min total · Meze · 6 servings
Season: Year-round