48 flavor points identified at the Diyarbakır Culture Road Festival
With the project carried out within the scope of the Diyarbakır Culture Road Festival, 48 flavor points were determined in the city, while well-known chefs and cooperatives introduced local cuisine.
Within the scope of the Diyarbakır Culture Road Festival organized by the Turkish Ministry of Culture and Tourism, 48 addresses were determined in the city through the Flavor Point Project carried out by the Turkey Tourism Promotion and Development Agency. Within the scope of the festival, the city's local cuisine, casserole dishes, use of sourness, and traditional flavors were introduced with the participation of well-known chefs, gastronomy writers, and women's cooperatives.
While the Diyarbakır Culture Road Festival organized by the Turkish Ministry of Culture and Tourism continues, the Flavor Point Project was implemented by the Turkey Tourism Promotion and Development Agency (TGA) at the 22nd stop of the festival. Within the framework of the project, a total of 48 flavor addresses were determined in the city, and the program was hosted by BigChefs Founding Partner Gamze Cizreli and Michelin-starred chef Mahir Nazlıcan. In addition, chefs such as Ömür Akkor, Çiğdem Seferoğlu, Erşan Yılmaz, Burcu Önal, Gökhan Ali Çamkerten, and Emre Murat, as well as gastronomy writers Ebru Erke, Müge Akgün, Emine Tunadan, and food culture researcher Silva Özyerli, took part in the program as guests.
Gamze Cizreli emphasized that the most important element distinguishing Diyarbakır cuisine from neighboring provinces is the use of sourness, drawing attention to sumac sour obtained by soaking whole sumac in water, sour cherry paste, duvaklı pilav (bridal pilaf), eggplant meftune, and walnut burma kadayıf. Chef Mahir Nazlıcan recommended pumpkin meftune, stuffed ribs, and mashed stew. Hevsel Women's Cooperative President Müzeyyen Kaya and Key Ma Women's Cooperative Chairperson Meryem Özdemir Ok explained the cooperative's activities, while local delicacies such as stuffed meatballs, gırık, Diyarbakır pastry, and şileki dessert were shared. Kemal Tarhan from Ciğerci Muharrem Usta and Murat Altunhan from Kadayıfçı Hacı Levent conveyed the city's deep-rooted flavor traditions.