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Taste and atmosphere
Flavors, dishes and restaurants
One of the richest examples of yogurt-based soups, Togga is traditionally cooked over a wood fire in the villages of Hasanbeyli. Fresh mint or pennyroyal added to it gives the soup its characteristic Mediterranean aroma. This soup, which is also consumed for healing purposes throughout Osmaniye, is one of the most original representatives of yogurt soup culture in the southern parts of Türkiye.
Practical notes before you go
Related places around here
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Food
This fruit, grown in the high-altitude highlands of the Hasanbeyli district, is one of the most important natural flavors of Osmaniye cuisine.
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Food
This pastry, traditionally baked over a wood fire and under embers, is one of the oldest dough products of Hasanbeyli highland culture.
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Food
Prepared with local legumes and natural sour flavors, this soup is a nutritious dish frequently consumed during winter in Hasanbeyli homes.
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Food
A traditional winter dessert unique to the Hasanbeyli district, made by skillfully pulling flour and sugar syrup until it separates into fine strands.
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Food
One of the most popular juicy dishes of Hasanbeyli cuisine, sour meatballs offer a perfect harmony of bulgur and minced meat. Enriched with local sour flavors of the Osmaniye region, this delicacy is indispensable for local tables. You can check the Harita section to locate restaurants serving this dish.
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Food
Kombe, made especially during religious holidays and special occasions in the Hasanbeyli district, is a traditional cookie whose scent is heard from afar with its unique spice blend. It has an important place among the baked goods of Osmaniye cuisine. You can check the Harita field to discover local bakeries offering this dessert.
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Food
Sikma, indispensable for breakfasts in the rural areas of Hasanbeyli , is prepared by adding a mixture of local cheese and onions into hot flatbread. It is also popular as a street food throughout Osmaniye . You can explore breakfast points serving the freshest sikma via the Harita section.
