The Regional Diyarbakır Cuisine was introduced as part of an event organized by the Nutrition Unit Branch Directorate of our Presidency. At the event, flavors unique to the Diyarbakır region were presented to university members.

On this day, which stood out for its rich menu, Meyir Soup, Eggplant Meftune, Duvaklı Pilaf, and Burma Kadayıfı for dessert were served. The regional flavors were highly appreciated by the participants.

The event aimed to both preserve cultural heritage and introduce the culinary cultures of different regions.