Things To Do
in Kilis

A regional style of baklava—flaky, buttery and often less sweet than some southern variants; best found at longstanding baklava shops (baklavacı) in the city center.

Must-Try!

Vegetables and legumes cooked in local olive oil, served cold or warm as meze; available at family restaurants and meze-focused eateries.

Grilled lamb or chicken kebabs served with rice and salad; local grills and kebab houses in the market area do excellent versions.

Thin, stuffed flatbread cooked on a griddle—found at street stalls and small cafés for a cheap, filling snack.

Weekly and daily market stalls sell fresh fruits, vegetables, olives, nuts, spices and local sweets—great for tasting and buying regional products like olive oil and baklava.

Small vendors sell gözleme, soups, simit and tea—ideal for quick, inexpensive bites while sightseeing.

Use ‘Merhaba’ (hello) and a firm but polite handshake; among conservative locals, men and women may prefer same-gender handshakes—follow the other person’s lead.

Dress modestly when visiting mosques or rural communities—cover shoulders and knees, and remove shoes when entering prayer areas or some homes.

Locals are hospitable and may offer tea or food—accepting is polite; if offered a large meal, compliment the host and try a bit of each dish.

Ask permission before photographing people, religious sites during prayer times or private property—most will respond kindly when asked respectfully.

Tipping is appreciated but not mandatory—leave small change or round up in cafés and 5–10% in restaurants if service is good; a few TL for taxi drivers or porters is customary.

Cash (Turkish lira) is widely used in markets and small shops; credit/debit cards are accepted at larger restaurants and hotels. ATMs are available in town—carry small bills for markets and rural purchases.

Hot and dry, with daytime temperatures frequently climbing high—carry water, sun protection and plan strenuous outdoor activities for early morning or late afternoon.

Pleasant and mild with cooling evenings—great for walking, market visits and enjoying outdoor tea gardens; olive harvest typically occurs in late autumn.

Cool to cold, occasional rain and rare snow—pack a warm layer and waterproof jacket; indoor cafés and hearty local dishes make winter travel enjoyable.

One of the best times to visit: mild temperatures, blooming countryside and comfortable conditions for hiking and sightseeing.

Vegetarian options are widely available via zeytinyağlılar (olive-oil dishes), stuffed vegetables, lentil soups and salads. Ask for “etsiz” (without meat) or point to dishes; many lokantas will accommodate simple vegetarian requests.

Vegan choices exist but are more limited—focus on olive-oil dishes, salads, legumes and fresh fruit. Confirm with staff about butter or yogurt in cooked dishes.

Rice, kebabs and many mezes can be gluten-free, but breads, gözleme and baklava contain gluten—inform cooks and prefer grilled dishes and vegetable-based mezes.

Most meat in Kilis is prepared according to local halal practices; asking is still fine but generally unnecessary in Muslim-majority settings.