SOUTHEASTERN ANATOLIA
This region is the heart of ancient Mesopotamia, where civilization began. It’s a land of prophets, the world’s oldest temple, and cities carved from golden stone. This guide helps you explore a rich blend of history, unique culture, and world-class, spicy cuisine.
Why Visit Southeastern Anatolia?
Cradle of Civilization: Explore Göbeklitepe, the world’s oldest known temple, dating back over 11,000 years.
A Taste of Gaziantep: Experience the gastronomic heart of Turkey, famous worldwide for its baklava and diverse kebabs.
Mesopotamian Magic: Discover hilltop cities like Mardin with its distinctive golden stone architecture overlooking the plains.
Smart Travel
Shoulder Season (April–May, September–November): This is the best time to visit. The weather is pleasantly mild, making sightseeing comfortable, especially at high-altitude sites like Mount Nemrut.
Deep Off-Season (December–March): Winters are chilly, and Mount Nemrut may be inaccessible due to snow. This is the quietest season, offering the lowest prices and a chance for genuine local interaction.
Peak Season (June–August): Summers are extremely hot and dry, with temperatures often soaring above . Avoid this season for extensive sightseeing.
Main Areas & Places to Explore
Şanlıurfa (Urfa) & Göbeklitepe
Known as the “City of Prophets,” Şanlıurfa is a deeply sacred place, believed to be the birthplace of Abraham. It’s the gateway to the breathtaking archaeological site of Göbeklitepe. Don’t miss the sacred pool of fish, Balıklıgöl.
Your Smart Tip: The city center is easily walkable, but hire a taxi or join an organized tour to visit Göbeklitepe and the mud-brick houses of Harran.
Gaziantep
A UNESCO Creative City of Gastronomy, Gaziantep is an absolute must-visit for food lovers. Beyond its legendary cuisine, the city is home to the spectacular Zeugma Mosaic Museum, displaying incredible Roman mosaics.
Your Smart Tip: To truly experience the food culture, skip the hotels and find a family-run pansiyon (guesthouse) where you may get to taste authentic home-cooked regional specialties.
Mardin
Perched on a hill overlooking the Mesopotamian plains, Mardin is famed for its distinctive yellow stone architecture, narrow alleyways, and long history of multi-faith harmony. You’ll find mosques and ancient Syriac Orthodox monasteries like Deyrulzafaran.
Your Smart Tip: The old city is difficult to navigate by car. Park outside and explore the enchanting winding streets of the Old Town on foot to absorb the atmosphere.
Mount Nemrut (Nemrut Dağı)
A spectacular peak home to the colossal stone statues of gods and kings built around 62 BC for the mausoleum of King Antiochus I. The giant heads—a UNESCO World Heritage site—are a sight to behold.
Your Smart Tip: Arrange a visit for sunrise or sunset. The play of light on the colossal statues creates a truly unforgettable, dramatic scene.
Handy Tips
Weather & Climate
The region has a semi-arid continental climate. Summers are characterized by extreme heat and dryness. Winters are cold, with occasional snow, especially at higher elevations in the Taurus Mountains.
Local Customs And Etiquette
Hospitality: Hospitality (misafirperverlik) is central. If invited for tea or coffee, it’s considered impolite to refuse, and it’s customary to accept a second or third glass.
Dress: This is a more conservative region of Turkey. For both men and women, it’s best to dress modestly (covering shoulders and knees) out of respect, especially when visiting religious sites.
Greetings: A simple handshake is common for new acquaintances. Among friends and family, a kiss on both cheeks is customary. Always show respect to elders, often by offering a bow or a kiss to their hand (followed by touching your own forehead).
Language: Turkish is the official language. You will also commonly hear Kurdish and, in some villages, Arabic and Syriac (Aramaic).
Budgeting For Your Trip
Accommodation: Hostels ($15–$30), mid-range hotels ($40–$80), luxury ($100+). Prices are generally lower than in Western Turkey.
Food: Street food/casual lunch ($3–$7), dinner at a mid-range restaurant ($10–$25 per person), fine dining ($40+).
Transport: Intercity bus ticket ($10–$20 for a long distance), local taxi/dolmuş (minibus) ($1–$5).
Activities: Museum entry ($5–$10), guided tour of Göbeklitepe/Mount Nemrut ($50+).
Daily Budget:
- Budget: $40–$60 (hostels, street food, public transport).
- Mid-range: $70–$120 (hotels, restaurants, attractions).
- Luxury: $150+ (boutique hotels, gourmet meals, private tours).
Getting Around
By Bus: The bus network is excellent, reliable, and the most common way to travel between the major cities like Gaziantep, Şanlıurfa, and Mardin.
By Car: Renting a car offers the most flexibility for visiting remote sites like Göbeklitepe and Mount Nemrut. Drive cautiously and be aware of varying road conditions, especially in rural areas.
By Air: Major cities like Gaziantep, Şanlıurfa, and Diyarbakır have airports with frequent, inexpensive connections to Istanbul and Ankara.
Must-Try Food
Ali Nazik Kebab: Minced lamb/beef kebab served over a bed of smoky, garlic-flavored yogurt and grilled eggplant (Gaziantep).
Kuşleme Kebab: Exquisitely tender, un-marinated lamb tenderloin, lightly grilled (Gaziantep).
Beyran Çorbası: A spicy, hearty lamb and rice soup, traditionally eaten for breakfast (Gaziantep).
Lahmacun: A thin, crispy flatbread topped with spicy minced meat, herbs, and lemon juice. Often called “Turkish pizza.”
Ciğer Kebabı: Skewers of marinated and grilled lamb liver, a popular street food, especially in Şanlıurfa at sunset.
İçli Köfte: Spicy ground meat and walnut filling encased in a shell of bulgur wheat, then boiled or fried.
Örük: A spicy local version of içli köfte (or kibbeh) from the Mardin region.
Antep Fıstığı (Pistachios): The region is famous for its bright green, delicious pistachios, which are integral to local cuisine.
Baklava: The pinnacle of this layered filo pastry and pistachio dessert is found in Gaziantep.
Künefe: A warm, sweet cheese pastry soaked in sugar syrup, baked until the pastry is crisp and the cheese is soft.
Dondurma: The famously elastic and chewy Turkish ice cream, best known in Kahramanmaraş.
Must-Try Drinks
Turkish Wine (Şarap): The region’s indigenous grapes, Boğazkere (bold, tannic red) and Öküzgözü (lighter red), are unique to this area.
Rakı: The traditional Turkish anise-flavored spirit, often served with water and ice (turning it milky white).
Şalgam Suyu: A distinctive, fiery, and slightly sour dark red drink made from fermented turnips and purple carrots, often paired with spicy kebabs.
Ayran: A refreshing, cold drink of yogurt mixed with water and a pinch of salt.
Siyah Meyan Kökü Şerbeti: Black Licorice Syrup, a street-sold, energy-supplying, and refreshing drink popular in Gaziantep.
Turkish Coffee (Türk Kahvesi): A thick, strong coffee served in small cups, leaving a sludgy sediment at the bottom.
Çay (Turkish Tea): Served in small, tulip-shaped glasses, tea is the cornerstone of Turkish hospitality and social life; expect to be offered it everywhere.