The Ancient City Of History, Flavor And Gastronomy –diyarbakır
02 September 2015 14:32
Diyarbakır has applied for EDEN project to become European Destination of Excellence of 2015. Beneficiary of Project is Karacadag Development Agency with partnership of Governorship of Diyarbakır and Diyarbakır Metropolitan Municipality.
EDEN (European Destinations of Excellence) Project is an initiative developed by the European Commission EDEN is the acronym for European Destinations of Excellence, a project promoting sustainable tourism development models across the European Union. The project is based on national competitions that take place every year and result in the selection of a tourist “destination of excellence” for each participating country.
Diyarbakır is the ancient city of the “Fertile Crescent”, mankind did the first practice of agriculture in this region. The first wheat was harvested in Diyarbakır, first chickpea, first olive grew on Karacadağ Mountain. Cayonü is one of the oldest known human settlements; it contains traces of the first existence of agriculture village collectivities form 10.000 years ago to the present. Diyarbakır Fortress and the Hevsel Gardens Cultural Landscape are on the list of UNESCO world’s cultural heritage. (www.unesco.org.tr)
Being geographically in a strategic position, Diyarbakir has easy access to Caucasus, the Middle East and Northern Africa, and offers logistically an important advantage. With its connection to Iraq, Iran, Syria, Nakhchivan and Georgia through railroads and highways, which are also connecting Diyarbakır to western Turkey, Diyarbakir is considered the logistics base of the Region. Diyarbakır Airport, the Region's gateway to the world, ranks as 11th airport with its passenger capacity out of 51 airports in Turkey. Diyarbakır cuisine is mostly the heritage of Ottoman, Turkish, Kurdish, Arab and Armenian cuisine, which can be described as a fusion and refinement of antic Mesopotamia cuisines. Diyarbakır cuisine has influenced those and other neighboring cities’ cuisines. Diyarbakır fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional methods and spices, creating a vast array of specialties many with strong regional associations.
Delicious meats, fresh vegetables are collected from Hevsel Gardens and life-giving waters of Tigris River add to the taste of dishes. Diyarbakır is famous for its ciğer (i.e. liver dishes) kebab, icli kofte (i.e. meat stuffed ball), ayvalı kavurma, kibehh, meftune, kaburga dolması, sac tava (i.e. stuffed rips) Resident of Diyarbakır usually prefers a rich breakfast in historical places like Hasan Pasa Inn, İskenderpasa Inn, Sülüklü Inn, Gazi Pavilion, Erdebil Pavilion etc. A typical Diyarbakır breakfast consists of murtuğa, zahter, sırdan pastırma meat, cheese butter, derik olives, eggs, tomatoes, cucumbers, jam, honey, kaymak and homemade yogurt with its sweet sauce.
Diyarbakır is the ancient city of the “Fertile Crescent”, mankind did the first practice of agriculture in this region. The first wheat was harvested in Diyarbakır, first chickpea, first olive grew on Karacadağ Mountain. Cayonü is one of the oldest known human settlements; it contains traces of the first existence of agriculture village collectivities form 10.000 years ago to the present. Diyarbakır Fortress and the Hevsel Gardens Cultural Landscape are on the list of UNESCO world’s cultural heritage. (www.unesco.org.tr)
Being geographically in a strategic position, Diyarbakir has easy access to Caucasus, the Middle East and Northern Africa, and offers logistically an important advantage. With its connection to Iraq, Iran, Syria, Nakhchivan and Georgia through railroads and highways, which are also connecting Diyarbakır to western Turkey, Diyarbakir is considered the logistics base of the Region. Diyarbakır Airport, the Region's gateway to the world, ranks as 11th airport with its passenger capacity out of 51 airports in Turkey. Diyarbakır cuisine is mostly the heritage of Ottoman, Turkish, Kurdish, Arab and Armenian cuisine, which can be described as a fusion and refinement of antic Mesopotamia cuisines. Diyarbakır cuisine has influenced those and other neighboring cities’ cuisines. Diyarbakır fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional methods and spices, creating a vast array of specialties many with strong regional associations.
Delicious meats, fresh vegetables are collected from Hevsel Gardens and life-giving waters of Tigris River add to the taste of dishes. Diyarbakır is famous for its ciğer (i.e. liver dishes) kebab, icli kofte (i.e. meat stuffed ball), ayvalı kavurma, kibehh, meftune, kaburga dolması, sac tava (i.e. stuffed rips) Resident of Diyarbakır usually prefers a rich breakfast in historical places like Hasan Pasa Inn, İskenderpasa Inn, Sülüklü Inn, Gazi Pavilion, Erdebil Pavilion etc. A typical Diyarbakır breakfast consists of murtuğa, zahter, sırdan pastırma meat, cheese butter, derik olives, eggs, tomatoes, cucumbers, jam, honey, kaymak and homemade yogurt with its sweet sauce.