This is it – the last part! This series was created to explore and highlight, as much as possible with one article at a time, the cuisine of the seven regions of Türkiye. (Parts 1-6 are already posted on this site.) Türkiye’s culinary culture is renowned as one of the world’s best. Because of the variety of its recipes and flavors, Turkish cuisine ranks among the top of the world’s cuisines, right next to Chinese, French and Italian delicacies. But always at the heart of the cooking culture of Türkiye is its fresh, local, and seasonal produce.
As a domestic chef and lover of all foods and cuisines, it has been an adventure to discover the rich cuisine of this ancient, historic nation. While many of the foods and dishes might carry the same name — for example, Kebabs and Türkiye’s legendary Lentil Çorbasi (soup) — the preparation and ingredients used in each dish can and do differ widely. Discovering the region-to-region variations was the starting point for exploring the food and cuisine of each region. Türkiye has an impressive culinary mosaic with countless influences from all corners of its Ottoman and Byzantine history. It is a definite “bucket list” destination for its diverse culture, history, and architecture. But in between the cozy beaches, magnificent structures, ancient ruins, and stunning architectural masterpieces, just as vital for each traveler to Türkiye is to experience its traditional foods and cuisine.
The Eastern Anatolia Region (in Turkish, Doğu Anadolu Bölgesi) is bordered by the Black Sea Region and Georgia in the North, the Central Anatolia Region in the West, the Mediterranean Region in the Southwest, the Southeastern Anatolia Region and Iraq in the South, and Armenia and Iran in the East. It has the highest average altitude, largest geographical area, and the lowest population density of the seven Turkish regions.
Historically, this region was referred to as the “Armenian Highlands” or “Western Armenia”. However, in 1923, the newly-founded Republic of Türkiye renamed the territory “Eastern Anatolia” as part of its wider policy of removing all non-Turkish names of places following the Armenian genocide of World War I. This was regarded as an attempt to erase Armenian history and culture from the region.
Most of the Eastern Anatolia Region is far from the sea at high altitude, with and a harsh continental climate of long winters and short summers. During the winter, it is very cold and snowy. During the summer, the weather is cool in the highlands and warm in the lowlands. The annual temperature difference is the highest in Türkiye. Some areas in the Eastern Anatolia Region actually have different microclimates.
As an example, the small province of Iğdir, located near Mount Ararat, does have a milder climate. It lies in a fertile plain where not only fruit grows but, highly unusual for this geographical region, cotton grows as well.
We all have probably heard the name “Mount Ararat”. It is a dormant, compound volcanic mountain, the highest mountain in Türkiye at 16,945 feet. Located very close to the borders with Armenia and Iran, it is strongly associated with Armenian culture, mythology, and identity.
According to some legends, Noah’s Ark is said to have landed on Mount Ararat after the biblical flood. When the flood waters receded, Noah and his family descended from Mount Ararat toward the fertile Iğdir plain. Their progeny settled to the south and west from there, along the Euphrates and Tigris Rivers, establishing the second generation of mankind.
Olive groves cover this area and the dove which allegedly brought an olive branch to Noah to confirm dry land, is believed to have taken the branch from this olive grove.
The Eastern Anatolia Region comprises 20.9% of the total area of Türkiye. A large part of the region consists of mountains; it is the region with the highest elevation. Its population density is 40 inhabitants to 100 square miles, lower than the average in other regions. It has the second most rural population in Türkiye, after the Black Sea Region. The livelihood of its inhabitants comes mainly from agriculture and animal husbandry. Migration to other regions and abroad is high, much higher than the natural population increase. The region contains 11% of the total forested area of Türkiye. Oak and Yellow Pine trees form the majority of the forests. The region is rich in native plants and animals with the most common vegetation found in the steppes (dry, grassy plains). Due to the rugged terrain and harsh continental climate, the Eastern Anatolia Region is the least favorable of the seven regions for vegetable production.
It is not possible, of course, to include all of the foods and special dishes from this region in one article. What I will highlight are seven dishes considered to be the “Most Popular” in the Eastern Anatolia Region — according to TasteAtlas.com.
#1 – Cağ Kebabi (Lamb Dish); City of Erzurum:
Cağ Kebabi is a kebab variety originating in the Turkish city of Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for 12 hours. Then the meat is placed on a large horizontal skewer and cooked over a wood fire.
When the lamb is cooked, the usta (master of his trade) will take a long skewer and slice off tender, succulent pieces of lamb until the skewer is full. The dish is then traditionally consumed straight from the skewer, or the meat is wrapped in warm, freshly-baked lavash flatbread.
Usually leavened, there are common, non-leavened versions of this flatbread. In Türkiye, the unleavened flatbread is known as yufka.
#2 – Kadayif Dolmasi (Sweet Pastry); City of Erzurum:
Kadayıf Dolması is a Turkish dessert made with thin shreds of kadayıf dough wrapped around a nut filling. The dough is flattened and stuffed with roughly chopped or ground nuts before being rolled into small elongated rolls. The rolls are then coated in lightly beaten eggs before being fried.
The fillings usually include pistachios or walnuts, and kaymak—a type of thick clotted cream—is occasionally used as a garnish. Kadayıf Dolması is doused in a thick, lemon-flavored sugar syrup. It is usually served topped with ground nuts and is best enjoyed with a cup of tea on the side.
#3 – Büryan Kebabi; Bitlis Province (Goat); City of Siirt (Goat or Lamb):
Büryan Kebabı is a meat dish prepared by cooking a whole goat or lamb in a deep well over a wood fire. The well is covered with a lid and sealed with mud or ash so that the meat cooks and steams simultaneously. There are two kinds: Bitlis Büryan Kebabı from the Bitlis Province, and Siirt Büryan Kebabı from the City of Siirt.
Büryan Kebabi is made with a male goat. Siirt Büryan Kebabı can be made with goat or lamb. The meat is either placed in a cauldron with water or hung and then positioned in the well. Rock salt is the only seasoning used. The cooked meat is served on pita bread. When ordering, one can choose between bone-in and boneless meat and between fatty and lean meat.
#4 – Yuvarlama Çorbasi (Meat Soup); Malatya Province:
Yuvarlama Çorbasi is arguably the most laborious Turkish soup to make. A favorite dish, it is made with spiced meatballs, chickpeas, yogurt broth, olive oil, and other optional ingredients. The soup is traditionally prepared for the three-day celebration of the fast-breaking Ramazan Bayramı, and served in virtually every Anatolian home. The preparation of this festive soup is a time-consuming process. Both family members and neighbors often get together to share the work and fun of rolling hundreds of tiny spiced meatballs (in Turkish, yuvarlama köfte). The meatballs are typically made with lean beef mince and rice or bulgur flour but can be made without meat.
The köfte are steamed and added with pre-cooked chickpeas to the warm süzme (strained yogurt broth) drizzled with minty olive oil. The soup can include stewed chunks of beef, lamb, or chicken. Most often accompanied by rice pilaf, it is a nutritious meal with an amazing combination of different flavors and textures.
#5 – Malatya Kayisi (Apricots); Malatya Province:
Apricot orchards are a trademark of the Malatya Province in Eastern Anatolia. As the world’s leading apricot producer, the province supplies fresh and dried apricots, exporting a vast amount of its produce. The delicious taste of Malatya apricots comes from the fertile soil of the province which is nourished by the lush Euphrates River. The apricots are sun-dried, without using sulphur in the process, and manufactured in family-run orchards still devoted to using traditional methods.
Malatya apricots are often marketed after being ground up into a marzipan-like paste and coated in chocolate. In order to promote the quality of apricots and to encourage local producers to meet each other and the interested buyers, the Malatya Apricot Festival has been held annually for over 40 years.
#6 – Öküzgözü (Wine Variety); Elaziğ Province:
Öküzgözü is a native Turkish red grape with excellent potential. Originating in the Elazığ Province, this grape is also widely planted in other wine-growing regions. Often made into a varietal, it is commonly blended with the native Boğazkere grape adding body and tannins to the blends. The Öküzgözü grape produces ruby red wine with a fruity aroma reminiscent of raspberries and cherries, also usually displaying some herbal nuances. The oak-aged styles have notes of ripe fruit, leather, and spices.
The wines are medium-bodied with bright, lively acidity and moderate tannins. Öküzgözü wines pair well with grilled meat and meat dishes which are doused in a richly flavored tomato sauce. The word öküzgözü translates to “bull’s eye”, possibly a reference to the grapes being large and dark.
#7 – Harput Köftesi (Meatballs); Elaziğ Province:
Harput Köftesi are traditional Turkish köfte meatballs famous in the Harput District of the Elazığ Province. This dish is considered the crown jewel of the cuisine of this area of the Eastern Anatolia Region. These meatballs differ from others due to their special ingredients and unique cooking method. Using bulgur wheat in the right proportion, good quality meat, and the balanced addition of spices ensures that the meatballs have a unique and delicious taste.
They are made with a combination of bulgur wheat, ground beef, basil, onions, tomato paste, salt, paprika, black pepper, and parsley. The mixture is shaped into small balls which are then simmered in a combination of oil, water, and tomato paste. Once cooked, the meatballs are served immediately on warm plates.
(Source: https://www.tasteatlas.com/best-rated-dishes-in-eastern-anatolia-region.)
Culture of Turkish Cuisine:
Food in Türkiye is embedded deep into the fabric of its society. Almost everyone is passionate about food – from the five-year-old waiting for momma’s supper to the theatrical, roadside seller selling their street food snacks. Mealtime in Türkiye is a social occasion relished by everyone involved. Fully justifying its reputation, Turkish cuisine is always a pleasant surprise for the new visitor to Türkiye. Turkish cuisine is world renowned for its diversity and flavor. It draws influences from all corners of the former Ottoman and Byzantine Empires. Turkish people are passionate about food with each region taking pride and boasting about their own specialties. First and foremost, food in Türkiye is always a special occasion and always to be enjoyed with great gusto. From home-cooked meals shared by family and friends, symbolic religious or celebratory feasts, or from the street theatrics of roadside sellers, food is closely intertwined with the fabric of society in Türkiye.
Stay tuned for new culinary and cultural adventures in Türkiye!
Copyright (c) by North America TEN and Mary Bloyd.All pictures and video clips belong to their original owners, where applicable. No copyright infringement intended. Please ask for permission before reprints.
A retired corporate manager, Mary lives in Centerville, Ohio. She loves cooking for family and friends. Taught by a professional chef how to use spices and herbs, makes stocks and mother sauces, she developed a curiosity about different foods and cuisines. After discovering the wonderful storytelling in Turkish dizis and films, Mary became interested in and has written numerous articles about Turkish cuisine, culture, and traditions. She loves to travel, is a creative writer and poet, editor of books and articles, and is currently working on her first book, a personal memoir.
