Gastronomy

 One of the cultural values in the province is food and dessert. Tarhana, bulgur, dövme and starch are prepared especially for winter. Foods such as pepper, eggplant, zucchini, okra, and beans are dried and stored. The most prominent feature of Kahramanmaraş cuisine is that it uses plenty of pepper paste, red pepper and sour tasting foods using a balsamic type of vinegar made from sumac. In addition, mostly goat's milk is used in cheese production and in meals.