The nomadic people living in the rural areas, raise wheat and animals, and it is these products which form the basis of the local cuisine. Though limited in scope there are fresh vegetables grown along the coast but as one moves into the interior, wheat and other crops become more common.

The primary dishes which make up the modern diet are kolle (boiled wheat, beans, chickpeas), sautéed meat with vegetables, tomato civesi, hibes, arapasi, tandir kebab and the local jellies.