FROM SOURCE:

With an abundance and diversity of vegetables, fruit and fresh herbs, combined with a variety of meat and dairy products, Diyarbakir has been a city of great cuisine throughout history. One must also seek traces of cultural and religious variety in the roots of food culture. Educator and food writer Filiz Parlak writes here about the cuisine traditions of Diyarbakir and its environs. Writer Silva Ozyerli focuses on the common cuisine of Armenians, Assyrians and Chaldeans. Both writers have provided a recipe each for this exhibition. The section ends with a wide selection from the Dictionary of Diyarbakir Culinary Terms.