Dishes you should try in Ağrı: Abdigör Köftesi (hand-pounded meatballs), Ağrı Yaprak Döneri (thin-sliced döner), Haşıl (wheat and butter porridge) and Tandır Ekmeği (tandır-baked bread). This guide also covers the local products to buy and what Ağrı is famous for.
Last updated:
A meatball with a geographical indication, unique to Doğubayazıt, made by pounding sinew-free meat for hours on stone benches called "sal". According to legend it was prepared for Çolak Abdi Paşa.
A döner made from thin leaves of meat, registered with a geographical indication in 2022.
One of Ağrı's traditional dishes with a geographical indication.
A village bread baked in the tandır oven, a staple of the long winters.
A cheese matured with highland herbs, a classic of Eastern Anatolian breakfasts.
Made with hand-cut noodles and yoghurt, this soup is the most loved dish of Ağrı's cold winter days. It is drizzled with browned butter and mint.
Made by slow-cooking lamb in a clay tandoor oven for hours, tandır kebabı is the most loved meat dish of Ağrı.
Made with hand-cut noodles and yoghurt, this soup is an indispensable flavour of Diyadin's cold winter days. It is drizzled with browned butter and mint.
Doğubayazıt Abdigör Köftesi was registered as a protected geographical indication on 25 December 2017 (TÜRKPATENT registration no. 310). Product group: dishes and soups. Registered by: Doğubayazıt Chamber of Commerce and Industry.
Doğubayazıt Aşure Tatlısı was registered as a protected geographical indication on 13 February 2025 (TÜRKPATENT registration no. 1699). Product group: bakery and confectionery products, pastries, desserts. Registered by: Doğubayazıt Chamber of Commerce and Industry.
Made with hand-cut noodles, lentils and yoghurt, this soup is the favourite dish of Eleşkirt's cold winter days.
Kavut, made by mixing roasted wheat flour with butter and sugar, is one of Eleşkirt's traditional desserts. It is eaten as an energy source, especially in the winter months.
Eleşkirt's most famous dishes; the braided cheese called çiçal is also well known.
Milk bread, soups, mantı, katmer and bişi and other dishes belonging to the Meskhetian Turks living in the region.
Prepared with yoghurt, wheat and mint, ayran aşı is the refreshing flavour of Hamur's summer tables.
Dough is rested and rolled into a thin sheet, a regional çiriş herb is placed inside, and after being cooked on a sac it is eaten with butter.
Made with hand-cut dough strips and yoghurt, this soup is an essential dish on Patnos's cold winter days.
Made by frying lamb in its own fat, kavurma is the most loved dish on Patnos's rural tables. Kavurma stored for winter is eaten throughout the year.
Made with hand-cut noodles, lentils and yoghurt, this soup is the favourite dish of Taşlıçay's cold winter days.
Kavut, made by mixing roasted wheat flour with butter and sugar, is one of Taşlıçay's traditional desserts.
Prepared with yoghurt, wheat and mint, ayran aşı is the refreshing flavour of Tutak's summer tables.
The mesnevi by the poet who lived in Doğubayazıt is a symbol of the region's literary heritage.
Ağrı's liberation from occupation is celebrated every year on 15 April.
Ağrı is known for 5 local dishes, above all Abdigör Köftesi (hand-pounded meatballs), Ağrı Yaprak Döneri (thin-sliced döner), Haşıl (wheat and butter porridge) and Tandır Ekmeği (tandır-baked bread). A meatball with a geographical indication, unique to Doğubayazıt, made by pounding sinew-free meat for hours on stone benches called "sal". According to legend it was prepared for Çolak Abdi Paşa.
Ağrı is known for Abdigör Köftesi (hand-pounded meatballs) and Ahmed-i Hânî and Mem û Zîn. Its best-known sights include İshak Paşa Palace and Mount Ağrı.
Local products and souvenirs to buy in Ağrı include Abdigör Köftesi (hand-pounded meatballs) and Livestock products.