Sales of registered liver and kadayıf doubled at the festival in Diyarbakır.

With the festival that started on October 12 in Diyarbakır, sales of the city’s registered “liver” and “kadayıf” have doubled.

Within the scope of the festival, which will take place from October 12 to October 20, more than 500 events will be organized at over 100 venues throughout the city. With the festival, sales of the registered liver and kadayıf have also doubled in the city, which is hosting a large number of visitors.

Liver master Onur Erdin told İhlas News Agency (IHA) reporters that there has been an increase in activity with the arrival of the festival, and that people from outside the city are coming for the festival. Erdin noted that the number of customers has increased day by day, saying, “It has doubled; the liver festival has officially begun. Everyone who comes says we should try our liver while we are at the festival. All of Diyarbakır is currently doing twice the business thanks to the festival. With the crowd of the festival, the abundance and prosperity of liver has increased. Not just Diyarbakır, ours is now ‘liverbakır.’ Because we have the certification.”

One of the customers, Ferhat Genç, stated that they were traveling from Artvin to Mersin and that they continually followed this place online, saying, “Friends also recommended it. We stopped here on the way. I didn’t count exactly, but according to the master, I have eaten 9 skewers; if I had eaten them empty, I could have eaten 15-20 skewers. I ate 9 because I had it with lavash.”

Customer Alper Koru mentioned that they came from Antalya and that he had been here before. Koru said, “Diyarbakır is a place I love. As always, we don’t leave without sitting at this table. We know very well that we can’t eat liver better anywhere else. When we come, we take the opportunity, and then we go back.”

Liver master Ömer Ziyadanoğlu also stated that the population of Diyarbakır has increased with the arrival of people from outside the city, saying, “Foreign visitors also have to eat out. They come and taste the liver. Diyarbakır’s liver is certified. Every foreigner who comes has to taste the certified liver, even if it’s just one skewer.”

“There is a lot of demand for rolled kadayıf. Customers are lining up, we can’t keep up.”

Mehmet Altunbay, one of the operators of the famous Kadayıfçı Sıtkı Usta, evaluated that Diyarbakır’s rolled kadayıf, which previously received its geographical indication, is now crowned with the festival.

Altunbay conveyed that guests and tourists coming from outside the city do not want to leave without tasting the rolled kadayıf, stating, “The festival has been great for promoting the city. Diyarbakır was associated with bad things. It’s wonderful that it is now known for such sweet, beautiful things. There is a huge demand for rolled kadayıf. Customers are lining up, we can’t keep up. The workload has particularly increased at our branch in Sur, where the influx of tourists is occurring and where the festival area is located. Our sales have doubled.”

Customer Baki Duy mentioned that he came from Eskişehir to present a conference and stated that this place is not just a historical site but a land of flavors.

Duy expressed that he came to bring something from this land of flavors to his loved ones before he left, saying, “We bought spices, and now we are getting sweets. It has the flavor of the famous Diyarbakır kadayıf that we are used to. This is not my first visit here; it is my fifth visit. I see new things every time I come. I always enjoy seeing Diyarbakır, especially the Sur area.”