Adıyaman is known for its diverse cuisine reflecting the rich culinary culture of the Southeastern Anatolia Region. The eating and drinking experience in the city is enriched by both the traditional flavors and the hospitality of the locals. Perhaps the most famous dish of Adıyaman cuisine is raw meatballs. Served in meat and meatless versions, this dish is sold on the streets especially on special occasions and in the evening and is usually consumed with pomegranate syrup, lettuce and lemon.
İçli köfte is another popular flavor of Adıyaman. Covered with thin bulgur on the outside and filled with spicy minced meat, these meatballs are an indispensable snack for tea hours. Another popular dish is eggplant kebab. Prepared with minced meat placed between roasted eggplants, this kebab is consumed especially during the summer months and served with ayran or turnip juice.
Stuffed ribs are the most popular dessert in Adıyaman. Lamb ribs stuffed with a specially prepared mixture of rice and minced meat are cooked for a long time and served after being cooked for a long time, and are generally preferred for large gatherings and special invitations. In addition, curtain pilaf, another common dessert in the region, is one of the kings of desserts. Prepared with chicken, almonds, currants and spices, the pilaf is covered with phyllo or dough and baked in the oven.
While tea houses and coffee houses in Adıyaman serve as meeting points for men, cafes and restaurants are becoming increasingly popular for women. These places serve tea, Turkish coffee and light snacks around the clock. In addition, picnics in the countryside or in hiking areas are very popular in Adıyaman. On the weekends, locals spend time with their families and friends in the natural beauty and share the home-cooked food they have brought with them.
The food and beverage culture in Adıyaman offers visitors an experience where traditional recipes are combined with modern presentations to create both a culinary and visual feast. This cuisine plays a role not only with its flavors but also reinforces social relations and the tradition of hospitality.