Midyat
A charming stone-built town known for its distinctive architecture, traditional craftsmanship, and proximity to ancient Syriac Christian monasteries and churches. The town serves as an excellent base for exploring the Tur Abdin plateau and understanding the region's ancient Christian heritage.
Things to do
- Explore Midyat Old Town — Wander through the narrow limestone streets lined with traditional stone houses featuring distinctive carved wooden balconies and ornate doorways.
- Visit Mor Gabriel Monastery — Tour one of the oldest Syriac Orthodox monasteries in the world, located 15 km southeast, with ancient stone walls and a working community dating back to 397 AD.
- Attend Silver Workshop Demonstrations — Watch local artisans craft traditional Midyat silver jewelry and decorative items using centuries-old techniques in family-run workshops throughout the town.
- Visit Deyr ez-Zafaran (Saffron Monastery) — Explore this striking Syriac monastery near Mardin featuring ancient Christian heritage, golden stone architecture, and sweeping views of the Mesopotamian plains.
- Trek the Tur Abdin Plateau — Hike across the limestone plateau surrounding Midyat to discover scattered churches, monasteries, and traditional Syriac villages nestled in the highlands.
- Browse the Central Bazaar — Shop for local handicrafts, silver jewelry, copper items, and spices in the traditional covered market in Midyat's town center.
- Visit Mor Yakup (St. James) Church — Tour this beautifully restored Syriac Orthodox church in the heart of Midyat featuring traditional stone architecture and religious artwork.
Food to try
- Mardin Kebab — Succulent lamb kebab seasoned with local spices and traditionally served with fresh flatbread, onions, and pomegranate molasses.
- Lahmacun — Thin, crispy flatbread topped with minced lamb, herbs, and spices, often eaten rolled with lemon and fresh vegetables as a local favorite.
- Manti — Small Turkish dumplings filled with spiced meat, boiled and served with yogurt and topped with a rich meat sauce and melted butter.
- Dolma — Grape leaves or vegetables stuffed with seasoned rice and herbs, reflecting the region's agricultural traditions and often served at family meals.
- Kaymakli Pide — Local boat-shaped pastry filled with creamy kaymak (clotted cream) and baked until golden, a regional specialty of Southeast Anatolia.
- Çiğ Köfte — Raw or cooked bulgur mixed with minced meat, spices, and herbs, served as an appetizer or wrapped in lettuce leaves with lemon.
Local customs & good to know
- Respect Religious Sites — When visiting Syriac Orthodox monasteries and churches, dress modestly, remove shoes when entering prayer areas, and ask permission before photographing inside sacred spaces.
- Learn Basic Turkish or Arabic Greetings — While some locals speak English, speaking a few words of Turkish or Arabic is warmly appreciated and enhances interactions with artisans and shopkeepers.
- Embrace Slow Travel — Midyat operates on a relaxed pace; businesses may close during afternoon hours, and it's customary to spend time in conversation over tea before conducting transactions.
- Join a Guided Tour for Monastery Visits — Hiring a local guide familiar with Syriac history and the layout of remote monasteries on the plateau greatly enriches cultural understanding and accessibility.