PERCY WYLD

The famous Kilis dish made by kneading minced lamb pulled with a mincing knife with vegetables, pressing it onto a tray, and cooking it in a wood fire.

A legendary type of stuffed vegetable unique to Kilis, where small carved zucchinis are fried in oil, then filled with a minced meat and chickpea mortar and baked.

Kilis's legendary special dessert, where roasted wire kadayif is brought to a paste consistency with granulated sugar, butter, and plenty of pistachios, and served with clotted cream.