taste

İçli Köfte

İçli köfte is a popular dish throughout the entire Eastern and Central Anatolian regions. In Şırnak, içli köfte is made by stuffing ground beef roasted with onions into a bulgur dough, and then boiling or frying the resulting meatball. It is served with yogurt and sauce.

Meyre

Meyre, also known as mehir, is a popular Şırnak soup. It is made with pounded wheat, ayran, egg, zucchini, and beet, and served cold.

Şımşıpe

This version of the world-renowned dolma is unique to Şırnak. Eggplant, tomato and zucchini are stuffed with minced meat and rice.

Beytüşşebap Honey

Produced with traditional methods in the highland pastures of Beytüşşebap district in Şırnak—an area rich in endemic flora—Beytüşşebap Honey is registered as a Geographical Indication product by the Turkish Patent and Trademark Office. As a result of centuries-old traditions of highland pastoralism and beekeeping practiced in elevated pastures such as Feraşin, this honey received its geographical indication in 2025, officially highlighting the region’s ancient beekeeping heritage.

Cizre Luzine Dessert

Cizre Luzine Dessert is a traditional specialty from Cizre, Şırnak, and is particularly prepared during Ramadan. Made for centuries in the rich Cizre culinary tradition and long established as a favorite of iftar tables, this dessert stands out as the district’s first registered sweet. Thanks to its deep-rooted place in Cizre’s gastronomy, it has been registered with a designation of origin and is regarded as one of the symbolic flavors representing the region’s culinary heritage, which dates back to the 10th millennium BC.

Memil Heva Cookie

Resembling the almond-based acıbadem cookie of Turkish cuisine, Memil Heva Cookies are made from almonds, sugar, and egg whites. Served for generations in Cizre during weddings, holidays, special occasions, and when hosting guests, these cookies keep one of the district’s oldest sweet-making traditions alive. Registered as a geographical indication product, Memil Heva Cookie is among Şırnak’s first GI-registered items and represents Cizre’s long-standing confectionery culture.

Hanuhin Dessert

One of Şırnak cuisine’s notable specialties, Hanuhin Dessert is traditionally prepared by pounding the fruits of the menengiç (terebinth/pistacia) tree together with molasses in stone mortars for an extended period. Commonly consumed in winter, between meals, and at breakfast, this centuries-old dessert has been valued as a source of energy and nourishment in Şırnak’s rural life. Registered as a geographical indication product, Hanuhin Dessert is one of the distinctive flavors that strengthens the region’s gastronomic heritage.

Silopi Behnat Fig

Silopi Behnat Fig is a variety known for its yellow color, thin skin, soft texture, and pinkish-red interior. Harvested between July and October, this fig takes its name from the now-abandoned village of Behnat. It has held an important place in Silopi’s agricultural economy and culinary culture for many years. Behnat Fig has been registered with a geographical designation of origin.

Dergül Tahini

Şırnak Dergül Tahini is produced without additives by lightly roasting and grinding husk-free sesame seeds. It has a natural sesame aroma and fluid, homogeneous consistency. Unlike many tahinis, oil separation and sedimentation occur at minimal levels. Produced in water mills in the Kumçatı township of Şırnak since the 19th century, this tahini is made using local heirloom sesame seeds. Its registration as a geographical indication product has contributed both to the expansion of sesame cultivation areas and to the preservation of traditional stone-mill production culture.

Şırnak Soryaz

Şırnak Soryaz is a hot dish prepared with onions, eggs, and a wild mountain herb called “soryaz,” unique to the region. The herb is collected every spring, preserved in brine, and stored for year-round use. For centuries, soryaz has been regarded as a herald of spring on Şırnak’s high mountain slopes, served both fresh and in its brined form. Registered as a geographical indication product due to its long-standing history and local recognition, Şırnak Soryaz is one of the characteristic dishes representing the region’s unique mountain cuisine.

Cizre Bırınczer

Cizre Bırınczer is a thick dessert made with rice, water, white sugar, cinnamon, and either saffron or turmeric. It turns yellow when made with saffron and orange when made with turmeric and is served cold. In the local dialect, “bırınc” means rice and “zer” means yellow, so “bırınczer” translates to “yellow rice.” With a long history in Cizre’s culinary tradition, this dessert has been prepared for centuries especially on special occasions and is now included among the region’s registered geographical indication products.