`sanliurfa` ile İlgili Madde Sonuçları

Urfa-style Egg Köfte is a traditional, geographically registered dish specific to the Şanlıurfa province in southeastern Türkiye. Unlike the standard raw köfte recipe, this unique variety contains eggs, making it both an integral part of regional cuisine and a dish with enhanced nutritional value. It is especially preferred by locals during certain months of the year. Urfa Yumurtalı Köfte (Türkiye Culture Portal) " image-alternate="" image-element-format="right"> Urfa Yumurtalı Köfte Recipe I

Urfa pencer (pazı) borani is a regional dish specific to Şanlıurfa province in Türkiye’s Southeastern Anatolia Region. This dish combines ingredients such as meat, legumes, green vegetables, and bulgur meatballs, and is particularly favored during winter months and special occasions. Borani is typically prepared for large gatherings and cooked using traditional methods passed down through generations. Şanlıurfa Borani (Anadolu Agency) " image-alternate="" image-element-format="right"> Geograp

Harran Ulu Camii is a place of worship located on the northeast slope of Harran Höyüğü in the Harran district of Şanlıurfa province, recognized as one of the earliest monumental examples of Islamic architecture in Anatolia. The structure was commissioned by the Umayyad Caliph Al-Walid II during the years 744–750 CE. Following Harran’s incorporation into Islamic rule, its brief period as the capital of the late Umayyad state directly influenced the mosque’s scale, layout, and architectural charac

Halfeti is a district in southeastern Türkiye,隶属于 Şanlıurfa Province, known for its historical and natural richness. Located along the Euphrates River, Halfeti has become a tourist destination due to its geographical position and cultural heritage. With the completion of the Birecik Dam in 2000, a large part of the district was submerged, leading to significant changes in the region’s settlement patterns and economic structure. Following this development, Halfeti was divided into “Old Halfeti” a

Balıklıgöl is a lake complex and its surrounding area, located in the center of Şanlıurfa, recognized as one of the city’s most significant spatial focal points due to its historical, religious, cultural, and natural characteristics. The area consists of two main water bodies: Halilü’r-Rahman Lake and Ayn-ı Zeliha Lake. Together with the sacred sites, historical structures, open spaces, and landscape arrangements around them, these lakes form a cohesive cultural landscape. Balıklıgöl has been sh

Semsek is a traditional dough-based dish specific to Southeastern Anatolian cuisine, particularly prepared in the Şanlıurfa region. This dish is prepared by frying and can be made in various forms using minced meat, cheese, or plain cheese as filling. The filling is placed inside thin rolled dough, sealed, and then fried in oil. Etymologically, it derives from the Persian word “senbûse” (meaning triangular headscarf). Depending on regional variations, it is also pronounced as “samsa” or “sembuse

One of the prominent representatives of Şanlıurfa’s musical tradition, Kazancı Bedih (Bedih Yoluk) was a folk artist renowned in the second half of the 20th century particularly for his performances of sıralı geceler and gazel recitations. Born Bedih Yoluk, the artist contributed significantly over many years to the preservation and intergenerational transmission of traditional music in the city where he lived. The nickname “Kazancı” derives from his father’s profession as a kazancı and eventual

Çiğ köfte is a traditional dish native to the Southeastern Anatolian cuisine of Türkiye, prepared by kneading bulgur, isot, meat, and various spices in specific proportions. Particularly in Şanlıurfa, its meat-based version is distinguished by its historical origins, unique production method, and cultural significance. At the initiative of the Şanlıurfa Chamber of Commerce and Industry, “Şanlıurfa Çiğ Köftesi” was officially registered as a geographical indication in 2008. The registered version

Şanlıurfa Keme Boranısı is a traditional hot dish specific to the province of Şanlıurfa. It is made with keme mushroom and round bulgur meatballs (yuvalak), and served with clarified butter (sadeyağ), lamb meat, and garlic yogurt. Due to the natural growth season of the keme mushroom, the dish is produced only during the spring months. It was registered in 2019 as a product with a designation of origin under geographical indication protection. Structural Characteristics Şanlıurfa Keme Boranısı i

Sıra Gecesi is a traditional type of gathering held especially in Şanlıurfa, conducted within a specific set of rules. These gatherings are considered events where individuals come together for social, cultural, educational, and solidarity purposes, contributing to the formation and continuity of the city’s identity. A fundamental principle in the organization of these gatherings is that participants should be similar in age, occupation, and social status. History Although there is no written hi