Diyarbakır emerges as Turkey’s historic and culinary capital

Diyarbakır is highlighted for its millennia‑old stone walls, historic sites such as the Hevsel Gardens, and a vibrant culinary tradition that draws both domestic and foreign visitors. The city’s cuisine features a wide array of dishes, including tırşık, meftune, babaganuş, kısır, various kebabs, kaburga dolması, mumbar, kelle paça, stone‑oven breads, and desserts like Burma kadayıf, soğuk baklava and künefe. The article notes that the city’s hospitality and food culture leave a lasting impression on tourists, and it references historical admiration from figures ranging from Ottoman officials to Mustafa Kemal Atatürk and the traveler Evliya Çelebi.

The piece portrays Diyarbakır as a crossroads of civilizations where history and gastronomy intertwine, positioning it as a standout destination in southeastern Turkey.