Liver Kebab

Urfa Liver Kebab is renowned for its unique preparation method, the time-consuming and labour-intensive nature of its production, the skill required to make it, and its flavour. As one of Şanlıurfa’s indispensable delicacies, Urfa Liver Kebab is a staple at the table not only for breakfast but also for lunch, dinner and the pre-dawn meal during Ramadan. Always enjoyed with relish, Urfa Liver Kebab is one of the most consumed dishes, particularly during Ramadan. The production technique, craftsmanship and the use of Urfa chilli are among the most important factors in the preparation of Urfa Liver Kebab. The dish consists of lamb liver cut into walnut-sized pieces and tail fat from the same lambs, cooked over wood charcoal. A mixture of Şanlıurfa pepper and salt is added whilst the kebab is cooking.

Urfa Haşhaş Kebab

Urfa Haşhaş Kebab is a type of kebab produced by mincing meat from male ‘ivesi’ lambs reared in the region and seasoning it with salt alone.

Meat: Urfa Haşhaş Kebab is distinguished from other types of kebab by its flavour. The meat used in the production of this kebab must come from the ‘empty’ section of the Ivesi breed of male lamb, which is reared in the region in a natural environment with a flora specific to the area and fed on natural feed. After being rested, the meat must be minced using a zırh. No other ingredients are added to the minced meat apart from salt.

Zırh: A large, crescent-shaped knife with a wooden handle, used with both hands to mince the meat. Skewer: A square-sectioned, 50–60 cm long skewer made of wrought iron, with a sharp tip for impaling the meat and a spiral-shaped end.

Borani

In Urfa cuisine, when cooking, the quantities of salt, sugar, oil, water and other ingredients are measured using the ‘by eye’ method. When describing measurements, they always use phrases such as “enough”, “sufficient” or “by eye”. As the sizes of kitchen utensils used for measuring—such as spoons, bowls, glasses and plates—vary, this makes the use of the “by hand and by eye” method essential. For example: 1 tablespoon of tomato paste can vary between 25g and 75g depending on the type of spoon and paste; how full the spoon is, the consistency of the paste, the type of paste (homemade or tinned), its acidity, and salt content all affect the measurement. The heat or saltiness of the chilli; whether the pot is made of copper, steel or a pressure cooker; whether the hob is high or low; and whether the pot is open or covered also have a significant impact on the result.

Beef Bone Broth Soup

Kaburga Suyu Çorbası is a rich and hearty soup prepared with a nutritious meat broth obtained by simmering rib bones for long hours. Thanks to its natural collagen and mineral content, it is both flavorful and energizing. Especially comforting on cold days, this traditional dish warms you up and brings both nourishment and a sense of homely warmth to the table.

TİRİT

Tirit is one of the most beloved and time-honored dishes of the Şanlıurfa cuisine. It is prepared by pouring meat broth over thinly sliced flatbread or bread to soften it, then combining it with tender, stewed meat. Enriched with butter and spices, this special dish adds abundance to the table with its hearty texture and rich aroma. With its traditional presentation and unique flavor, it stands as an indispensable part of the Şanlıurfa cuisine.