taste

Hakkari people mostly start to work before sunrise. Due to difficult natural conditions, working is difficult as well therefore foods rich in nutrients and energy are eaten in Hakkari. There are plenty of meat, egg, flour, butter, milk, cream and sugar in regional recipes.

Devin Soup

It is a soup prepared with cracked wheat, flour and red meats to give Hakkari people the energy required for difficult geographical conditions.

Gulul Food

It is made of yogurt, rice, butter, syrup and roasted flour. Yogurt is mashed into ayran and mixed on fire until boiling. When boiled, rice is added and the mixture is held on fire until thickened and hardened. When hardened, it is taken from fire ant put into dishes. After pitting in the middle, butter is poured and flour is spilled around. Also, syrup can be poured into pit optionally.

Kepaye

Kepaye is made of intestine, tripe and minced meat and an essential recipe of Hakkari cuisine.

Lalapet

Lalapet is a traditional Hakkari dessert similar with doughnut in appearance. Sorbet is poured onto dough prepared with ingredients such as butter, yogurt, egg and milk, then served with ground walnut. You should not end your tour without taste this dessert you can find in bakeries Hakkari city center especially during Ramadan.

Doğaba

Doğaba is made of many ingredients, hard to prepare but worth to taste, and an important recipe among the traditional foods of Hakkari. This delicious food includes many ingredients such as aşure wheat, lamb shoulder or rib, strained yogurt, flour, egg.

It is made of mashed wheat, bone-in meat, minced meat, broken rice, yogurt, parsley, salt, black pepper, chili pepper and thyme. Wheat is boiled in a saucepan, yogurt mashed into ayran is poured and stirred until boiling. After boiling, pre-boiled bone-in meats and little meatballs made of minced meat are added. And the mixture is boiled for another 15 minutes. A handful of thyme is added and pan is taken from fire. Food is put into dishes and hot butter seasoned with chili pepper is poured on top.

Keledoş

In keledoş, a registered and listed in East Anatolia Cuisine as an 1800 years old recipe, dried wild weeds are used.

Hakkari Kebabı

The iconic Hakkari kebabı has a very different taste from other kebabs. You should try this food made of minced meat, tail fat, parsley and various spices and widely served in city restaurants.

Otlu Peynir

One of the most famous foods daily consumed in Hakkari is otlu peynir (herby cheese). It is prepared with milk and locale weeds such as siyabo, mend, so or sirk. It can be consumed in any meal but especially in breakfasts.

Hakkari’s Culinary Heritage: Flavors from Tradition to Today

Girara Huluga (Dried Plum Stew)

Blending sweet, sour, and savory notes in perfect harmony, Girara Huluga is one of the most distinctive dishes of Hakkari’s cuisine. Made by combining roasted meat, dried fruits, walnuts, rice, chickpeas, and regional spices, this hearty dish carries the essence of Anatolia’s ancient culinary traditions in every bite.

Once prepared during festivals, weddings, and for special guests, Girara Huluga still graces the tables of Hakkari with the same care and tradition. As one of Hakkari’s Geographical Indication-registered dishes, it keeps a centuries-old culinary heritage alive through its unique local preparation method.

Keledoş

Reflecting the abundance of Hakkari’s lands, Keledoş is a wholesome and aromatic dish enriched with wild mountain herbs. Cracked wheat, bone-in meat, chickpeas, beans, sugar beet, potatoes, garlic, and herbs such as çuring, mende, or luş come together to create a truly unique flavor.

Before serving, sizzling butter is poured into the center of the dish — a gesture that turns Keledoş into both a feast for the senses and a cherished memory. A symbol of sharing, it holds a special place in Hakkari’s kitchens, from daily family meals to festive gatherings.

Doleme

With its colorful presentation and the perfect harmony of local spices, Doleme is one of Hakkari’s most unique stuffed dishes. It is prepared with pumpkin, minced meat, broken rice, onion, basil, and a blend of spices, offering both a nourishing and visually striking flavor.

Each tiny meatball, shaped carefully by hand, reflects patience and craftsmanship. A dish that warms the tables during cold winter days, Doleme embodies Hakkari’s simple yet profound approach to taste.

Çirek Cheese (Yüksekova)

Produced from pure sheep’s milk during spring and summer, Yüksekova Çirek Cheese stands out as one of Hakkari’s most distinctive dairy products. After the curd is boiled, it is stretched thin like a sheet, spread with a curd mixture, and rolled into a spiral shape.

A defining feature of this cheese is the use of whey from the previous batch — a traditional technique that enriches its flavor. Known locally as penire çırık or penire çırkırı, meaning “elastic” or “boiled cheese,” it is cherished for its soft, flexible texture and unique aroma.

Çukurca Tahini

Made in Hakkari’s Çukurca district, Çukurca Tahini is an exceptional delicacy crafted from sesame seeds roasted over oak wood fire and ground in stone mills. Its long roasting process gives it a deep brown hue, a rich consistency, and a natural oil balance that sets it apart from other tahinis.

A staple of the region’s cuisine for centuries, Çukurca Tahini is enjoyed not only at breakfast but also in local desserts and pastries. Requiring skillful mastery in production, this Geographical Indication-registered tahini represents an essential part of Hakkari’s gastronomic identity.