03.06.2026 00:40
In Diyarbakır, which hosted 400 thousand people during the holiday, a different record was also broken. The intense demand for the city's registered delicacies marked gastronomy history; in the city where long queues formed throughout the holiday, a total of 72 tons of liver were consumed.
Taking advantage of the extension of the Eid al-Adha holiday to 9 days, domestic and foreign tourists set their sights on the historic city of Diyarbakır this year. As the city was flooded with visitors during the holiday, historical and cultural sites were packed, and the tourism sector and local tradesmen experienced one of their golden periods. While the number of tourists coming to the city during the 9-day holiday reached hundreds of thousands, the city's famous gastronomy also set a major record.
NOT A SINGLE VACANT ROOM LEFT IN HOTELS
The 9-day long holiday period was a lifeline for Diyarbakır's tourism. Due to visitors coming from all over Turkey and abroad, accommodation facilities experienced an unprecedented density. According to information obtained from industry representatives, the occupancy rate of hotels across the city reached 100 percent. With reservations filling up days in advance, the city became the region's most popular tourism center.
GASTRONOMY REIGN: FIRST QUESTION "LIVER", SECOND QUESTION "RIB"
After their sightseeing stops, tourists visiting Diyarbakır headed straight to restaurants offering registered delicacies. Industry representatives stated that the most curious and requested flavors by visitors setting foot in the city were liver and rib. Due to high demand, a total of 72 tons of liver were sold across the city during the 9-day holiday, setting a hard-to-break record.
LONG LINES AT GRILL STATIONS: MASTERS WORKED THROUGH THE NIGHT
In liver salons across the city, uninterrupted shifts were carried out from early morning until late at night. Overwhelmed by the high demand, Diyarbakır's liver masters raced against time to fulfill orders. Business owners stated that lines stretching meters formed at their doors, and they worked at a high pace throughout the holiday, making intense efforts to host guests in the best possible way.