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Büryan kebab is a type of meat kebab with deep roots in Turkish cuisine, prepared with regional variations across different areas of Anatolia. Known in Arabic as “perive,” this flavor is referred to in Türkiye as “püryan,” “piryan,” or “biran,” with variations in pronunciation depending on the region. In Kastamonu it is known as “kuyu kebab,” while in the Siirt and Bitlis regions it is called “büryan.” Although names and minor details vary by region, all versions are based on the same cooking te

Mastuva is a traditional dish from the Bingöl region, prepared with ayran and rice. Historically served on iftar tables during Ramadan and when hosting guests, mastuva is preserved by the local community as a cultural value. Cultural Significance and Presentation Mastuva represents a longstanding culinary tradition from Bingöl. Its preparation requires patience and effort, and it acquires its distinctive character through cooking over wood fire. The local population regards it not merely as a di

Büryan kebabı is a type of meat kebab with deep roots in Turk cuisine, prepared with regional variations across different parts of Anatolia. Known in Arabic as “perive,” this flavor is referred to in Türkiye as “püryan,” “piryan,” or “biran” with various pronunciations. In Kastamonu it is known as “kuyu kebabı,” while in the regions of Siirt and Bitlis it is called “büryan.” Although names and minor details vary by region, all versions are based on the same cooking technique as a variant of kuyu

Antep Firiği is a product unique to the province of Gaziantep, obtained by processing immature wheat using traditional methods. It has been officially registered as a Geographical Indication by the Turkish Patent and Trademark Office. Product Definition and Distinctive Characteristics Antep Firiği is produced by harvesting wheat ears while still green and roasting them over fire in the field. During this process, the outer husks of the wheat burn, imparting a smoky aroma to the grains. The resul

Ordu Olive Oil Stuffed Cabbage / Ordu Olive Oil Beet Leaves Roll is a traditional dish specific to Ordu province, made by wrapping rice or bulgur-based filling in cabbage leaves. The cabbage, known in Latin as Brassica oleracea, is also locally referred to as “pancar” in the region. The filling is prepared with dried onion, parsley, garlic, tomato paste, red pepper flakes, black pepper, vegetable oil and salt. The leaves are blanched, wrapped around the filling, and cooked in a pot with hot wate

The Black Sea Region is a coastal area located in the northeast of Türkiye. Black Sea cuisine is known for its traditional dishes, which blend ingredients from the sea and the land, reflecting the region’s natural environment and agricultural activities. Hazelnuts, corn, cabbage, fish, and butter are among the main ingredients of Black Sea cuisine. Dishes in the region are typically prepared using natural and local ingredients, reflecting the gastronomic diversity of the area. Regional dishes ho

Töğmeken yemeği is a traditional herb dish specific to Karaman cuisine. Its main ingredient is fat hen. It is among the most well-known and commonly consumed herb dishes in Karaman. Additionally, Töğmeken böreği is one of the most frequently prepared types of börek in the region. Recipe The dish is prepared by cooking fat hen with minced meat dried onion tomato tomato paste and rice. First the dried onion is sautéed in oil then the minced meat is added. Next tomato and tomato paste are incorpora