The document provides an overview of the cuisine of Adıyaman, Turkey, noting that meals are commonly made with ingredients like bulgur, dried bread, beans, and lentils, and include dishes like köfte, soups, vegetables, meats, pilafs made from wild herbs and game like rabbit, as well as milk and flour-based desserts.

1. The Food Map of Turkey

2. We are normally eating
meals on the floor. It is
a part of our tradition.

3. Another versiyon of floor table

4. Adiyaman Cuisine
Eggplant Puree
 Almost all the foods in Adıyaman and made by hand and there are no zeytinyağlı
(olive-oil) dishes. Several dishes take a considerable amount of time and effort to
make. Some such dishes include stuffed köfte in a tart sauce, stuffed ribs, etc.

5. Basic material in our kitchen
 There is a notable preponderance of dishes made with
bulgur and sümüt (dried bread rounds). Just as in many
other parts of Anatolia, foods based on wheat and
wheat products dominate the cooking of Adıyaman as
well.
Red Cabbage Pickle

6. Köfte
The various types of köfte made with sümüt add considerable
variety to the cuisine of Adıyaman.
For example, Çiğköfte (raw köfte, made with bulgur and meat)
Mercimekli Köfte (Lentil Köfte), Kavurmalı Köfte, Dolmalı
Köfte(stuffed köfte) ,İçi Kıymalı, çullu
köfte, yapıştırma, basma köfte, köfte with a tart sauce, and
köfte with eggplant, are important dishes in the local cuisine.

7. Dried Materials for meals.
 In Adıyaman, the raw materials used in the kitchen
such as butter, bulgur, sümüt, rice, dry
beans, chickpeas, lentils etc. are bought in bulk and
stored. Special attention is given to the quality of these
items when they are being bought. Special attention is
also given to the preparation of dried vegetables as they
are used in the making of winter dolma.

8. Types of Foods
Soups (Çorba)
Gara Şora, Malhıta, Davutpaşa Çorbası, Tarhana,
Mercimek Çorbası, Un Çorbası, Yayla Çorbası (Yayla –
mountain meadows), Meyir, Ayranlı Şora (Dövme Çorbası),
Ayran Soup (Hulled Wheat Soup), Erişte Çorbası,

9. Types of Foods
 Vegetable Dishes
Karniyarık, Tava
(Güveç), Parmak
Kebabı
If you want to see how
this meal is preparing???
please ask for the short
movie…

10. Types of Foods
 Meat Dishes
Kızartma, Kaburga(Ribs)

11. Types of Foods
 Pilafs
Meyhane Pilavı (“Tavern” Pilaf), Karıştırmalı Pilav
(Mixed pilaf), Mercimekli Pilav (Lentil Pilaf)
In addition to these, other pilafs such as pilaf with
tomatoes, tomato paste and şakalaş (tevlevi) pilaf are
made.

12. Types of Foods
 Dishes Made from Wild Herbs
Wild herbs are generally sautéed, made into a hitap, or mixed with
yogurt.
Ebem kömeci (Ebe gümeci, mallow) and Pipirim (Purslane) are either
sautéed or made into a hitap. Wild mint is used in salads and with
yogurt, other wild herbs are also made into a hitap.
Wild Game Dishes
The main wild game animal is rabbit. After they are cleaned, they are
dipped into warm water to drain all the blood out. The rabbits are then
simmered. The broth is used for making bulgur pilaf, and the meat is
separated from the bones and fried or arranged over the pilaf.

13. Types of Foods
Fowl
Fowl such as turkeys and chickens are boiled, their broth
used to make pilaf and the meat is roasted and served over
the pilaf. They are also stuffed and roasted.
and Kebaps

14. Desserts
Milk-based Desserts
Peynirli Helva (Cheese Halvah)
Another dessert made with milk is sütlaç, rice pudding.
Flour-based Desserts
Kırma, Sac Tatlısı (Şillik), Topak Helvası, Nişevle, Tane
Helvası (Grain halvah), Baklava

15. The End…
Prepared by;
Sevda ERDİL -- 7-A
İlknur ATALAY– 7-A
Consultant Teacher: Ahmet ÇETİNTAŞ