Eastern Anatolia Region - Ancient Grains and the Power of Meat

Promotion of the Region

The Eastern Anatolia Region is home to Türkiye's highest mountains, most extensive plateaus, and traces of ancient civilizations. Its harsh climate and challenging landscape have made the region's cuisine strong, nutritious, and resilient. Traces of numerous civilizations, from the Urartians and Seljuks to the Ottomans and the Republic, reside in this region. Mount Ararat, the Ani Ruins, Lake Van, and Lake Nemrut Crater reveal the region's cultural and natural riches.

Gastronomy Heritage

• Foods: Cağ kebab (Erzurum), kete (Erzurum/Kars), Van breakfast, abdigör meatballs (Kars), tandoori bread.
• Geographically Indicated Products: Malatya apricot, Van herbed cheese, Erzurum cağ kebab, Bitlis Büryan.
• Culinary Traditions: Tandoor culture, drying racks for winter preparations, cuisine based on livestock products.

Educational Contribution

• History: Traces of Urartu, Seljuk and Ottoman; Ani Ruins and Arslantepe.
• Geography: High mountains, plateaus and lake ecosystems.
• Gastronomy: Winter preparation culture, meat and dairy product diversity.
• Biology: Apricot, grass varieties, livestock.
• Culture-Art: Seljuk architecture, stonemasonry.

Local Producers & Workshops

• Van Herbed Cheese Workshop – Cheese making process with local producers.
• Apricot Orchard Tour (Malatya) – Harvesting, drying and packaging experience.
• Kars Gruyere Presentation – Cheese production and tasting.
• Bitlis Büryan Kebab Workshop – Cooking process in tandoor.