Eastern Anatolia

Eastern Anatolian Turkish cuisine is a rich and diverse blend of flavors and ingredients, influenced by the region's geography and history. The region’s cuisine is known for its hearty, flavorful dishes, often made with meat, yogurt, and fresh herbs. The cuisine is heavily influenced by the nomadic lifestyle of the region’s mountainous territory, and many dishes are designed to be easily transported and stored. The dishes are often rich in protein and carbohydrates and are good for people who are in the cold climate.

Some of the most popular and well-known dishes from Eastern Anatolian Turkish cuisine include: Erzurum’s Kuru Kaymak, Cağ Kebabı, Kars Gruyere cheese and Kaşar cheese, Erzincan’s Tulum cheese, Van Lake’s pearl mullet fish, Kağızman apples of Kars, Elazığ’s Öküzgözü wine, Erzincan’s molasses, Malatya’s fresh and dried apricots and handmade dried fruit snacks, and locally produced honey made with the region’s endemic plants.

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