taste

Bitlis cuisine is based on meat, fish and bulgur. Edible wild plants of the region are complementary elements of dishes. While büryan (small pieces of lamb or goat meat slowly cooked in deep ovens) is the most famous meat dish of Bitlis, Bitlis kibbeh is also a popular local dish. Temperate effect of Lake Van (Van Gölü), and high mountains surrounding the area makes watery valleys of Bitlis arable. Hazelnut grows in Hizan and walnut grows in Adilcevaz. The province has a developed livestock breeding industry. Cheese making and beekeeping are also widely practiced.

Bitlis is one of the oldest centres of apiculture. The province is renowned for its astragalus and thyme honeys. Bitlis honey is mostly made in industrial hives and cylindrical hives covered with a special mud. Karakovan honey of Bitlis has a nationwide fame for its unique characteristics: it is made from the nectarl of endemic plants that grow at an altitude of 2.500 metres and this gives the natural and additive-free Karakovan honey a very delicious taste and a pleasant smell.

Bitlis Honey

Bitlis is among the leading honey-producing provinces of Türkiye. Its mountainous terrain, clean nature, and diverse wildflowers make it ideal for beekeeping. The golden, pure, and additive-free Bitlis honey is both nutritious and regarded as a source of healing—a cherished gift and local delicacy.

Adilcevaz Walnut

Renowned across Türkiye for its large kernels, irresistible flavor, and rich aroma, the Adilcevaz Walnut holds an important place among regional varieties. Each harvest season, local festivals are organized to celebrate it.

Bitlis Cheese

Made primarily from sheep’s milk, this traditional cheese is prepared through natural fermentation. It is matured in tin or earthen containers, giving it a dense texture, salty flavor, and long shelf life. Bitlis cheese is not only a food product but also a living symbol of the city’s cultural heritage.

Hizan Hazelnut

Grown in the Hizan district of Bitlis, this hazelnut variety is prized for its unique aroma, large size, and high oil content. Cultivated naturally in the region’s high-altitude and harsh-climate conditions, it has long served as both an economic and cultural product. In recent years, it has gained recognition in both domestic and international markets.