Turkish culinary traditions feature Harput Köftesi and Belen Tava

Traditional Turkish culinary heritage is highlighted through two distinct regional dishes: Harput Köftesi and Belen Tava.

Harput Köftesi, a specialty from the East Anatolia region, is a unique wet main course. The dish is characterized by meatballs shaped like small shoes by pressing a depression into the center with a finger, which allows the meat to trap a tomato-based, slightly sour sauce during cooking. The recipe utilizes fine bulgur, lean ground beef, dried mountain basil, and chickpeas.

Belen Tava is a gourmet dish originating from the Antakya and Aleppo culinary traditions, named after the Belen Pass. Unlike standard minced meat dishes, this recipe requires meat to be hand-chopped with a cleaver rather than passed through a grinder. The meat is slow-cooked in a clay pot with capia peppers, shallots, garlic, and tomatoes, relying on the natural juices of the ingredients rather than added water or paste.