taste

Pestil

Pestil is a dessert beloved in Tunceli, as it is in many cities of Türkiye. Made with grapes and mulberries grown in Tunceli, pestil is prepared after the fruit pulp has been laid out to dry. It is preserved to be eaten in winter and has a unique flavour.

Orcik (Churchkhela)

Orcik (churchkhela) is made in the villages of Tunceli and eaten as an appetizer. It is also well-known and liked throughout Türkiye. Its preparation begins with the grape harvesting season, and goes through several laborious stages. 

In brief, Orcik is prepared by stringing almonds, walnuts, hazelnuts or, sometimes, raisins. The nut- or raisin-laden strings are dipped in grape or mulberry molasses and then dried.

Döğme

Döğme is a type of bulgur from wheat grown in Tunceli’s rich soil. This tasty grain is used for making pilaf and keşkek (a dish of mutton or chicken and coarsely ground wheat).

Mahluta Soup

Red lentils are cooked with coarsely ground wheat, and then served with hot melted butter and coriander – a very unique dish! The addition of a splash of lemon is highly recommended, as the sourness provides even more flavour.

Kumbik

Kumbik is a type of pastry particular to Tunceli, made with eggs, butter, and a lot of milk. The dough mixture is baked in a tray and then cut into squares. 

Kofik Dolma

Kofik is a regional dish prepared by boiling dried peppers and aubergines, and then filling them with bulgur, minced meat, butter, tomato paste and various spices.

Kül Gömmesi

This dish is prepared by adding a mixture of onion, fried meat, butter, pepper and red chili pepper to a very thin layers of dough and then baking. It is best served fresh from the oven and piping hot. Gömme is usually likened to yağlama, a regional dish of Kayseri.

Değirmen Poğaçası

In autumn, the people of Tunceli go to the mills to get flour ground for the winter. There is usually a queue in front of the mills and değirmen poğaçası are popular snacks for villagers waiting in the lines. A poğaça refers to a pastry with meat or cheese filling; it can also be called pağaç.

Kalbur (Halbur) Hurması

This dessert is prepared using a dough of flour, yoghurt, milk, butter, eggs, and sugar. The dough is cut into walnut-sized pieces and fried in boiling oil.

Patila Gözleme

This is prepared by placing a mixture of spices and finely chopped onions and meat, fried in butter, into two very thin layers of dough. This result is baked on a sheet iron; more butter is brushed on to the extremely hot, baked pancake before it is served. It is a unique flavour.

Aşure

Holding an important place in Tunceli’s cultural heritage, Aşure is a traditional sharing dish symbolizing abundance. A blend of wheat, legumes, and dried fruits, it is both nutritious and meaningful thanks to the harmony of its ingredients.

Şavak Cheese

Made with the milk of the small cows who feed on the meadow grasses of Tunceli’s high mountains, Şavak cheese is available throughout Türkiye but also very popular with visitors to Tunceli, who take it home as a souvenir.

Products with Geographical Indication

Tunceli has three products with geographical indication: Şorbik soup, the mountain garlic of Tunceli, and the Çemişgezek Ulukale mulberry. Delicious and nutritious, şorbik can be prepared as soup or a regular dish. It is unique to Tunceli, as is mountain garlic, which is a wild root grown at the high altitudes of Tunceli. The garlic also creates employment in the region. Mulberries grown in Ulukale Village of the Çemişgezek District are considered to be the most delicious mulberries in Türkiye; they are distributed and sold all over the country.

Ayranlı Köfte

One of the refreshing flavors of Tunceli cuisine, Ayranlı Köfte is a traditional dish where small bulgur balls meet the lightness of ayran and a rich butter sauce. Simple, natural, and unique to the region.

Yoğurtlu Köfte

This classic dish features boiled bulgur meatballs served with garlicky yogurt and melted butter. A staple on Tunceli tables, it is enjoyed both in daily meals and on special occasions, offering a light and balanced harmony.

Hazırlop Köfte

Bringing together the nourishing power of lentils and bulgur, Hazırlop Köfte reflects the natural essence of Tunceli. Enhanced with butter and dried basil, its aroma carries the simplicity of mountain village cuisine.

Dut Tatlısı

Prepared with the region’s famous mulberries, this dessert stands out with a layer of rich mulberry flavor poured over soft semolina pudding. Finished with fresh strawberries, it showcases the fruit abundance of Tunceli.

Keldaş / Kellecoş

A hearty hot dish combining sautéed meat, chickpeas, and ayran. Served with yufka bread, Keldaş is a comforting winter staple in Tunceli households, known for its warmth and depth of flavor.

Tandır Kebabı

Prepared by slow cooking a lamb shoulder in the traditional tandoor for hours, this kebab highlights the natural flavor of the meat. A dish that reflects the understated yet impressive culinary tradition of Tunceli.

Bumbar Dolması

A rich and aromatic local specialty made by stuffing cleaned intestines with a bulgur–minced meat mixture, then boiling and lightly frying them. A dish that preserves authentic methods and requires great care.

Kenger Kavurması

This dish is made by boiling and sautéing kenger, a wild mountain plant gathered from Tunceli’s highlands. Enriched with eggs, it brings the pure taste of nature directly to the table.

Sırın

A beloved dish of Tunceli cuisine, Sırın consists of thin sheets of dough briefly boiled and served with garlicky ayran and sizzling butter. Light in texture and refreshing in flavor.

Zerefet

Zerefet reflects the traditional pastry culture of Tunceli. The dough is kneaded, rolled out thin, fried until crisp, and finished with a generous butter sauce, offering warmth and a comforting aroma.

Tunceli Garlic

Tunceli Mountain Garlic, registered with a geographical indication, is an endemic plant unique to the region and grows entirely in natural conditions, especially in the mountains around Ovacık. Its single-clove structure, large size, and ability to grow on its own without any agricultural intervention are the key features that distinguish it from other types of garlic. Since it develops naturally without human involvement, it is considered fully organic and is often preferred for its restorative qualities.