Dishes you should try in Yusufeli: Kuymak (cornmeal and cheese dish), Alabalık Izgara (grilled trout), Karalahana Sarması (stuffed kale leaves) and Cağ Kebabı (horizontal spit-roasted lamb). This guide also covers the local products to buy and what Yusufeli is famous for.
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Made with cornmeal, butter and civil cheese, kuymak is Yusufeli's most loved traditional dish. It is served stretching as it is constantly stirred over the fire.
Trout caught in the Çoruh River and its tributaries is served grilled or pan-fried. Trout grown in the cold, clean waters of Yusufeli is one of the freshest flavours of the region.
Prepared by wrapping kale leaves around a rice filling, this dish is an essential winter meal in Yusufeli cuisine.
A news report describes this as a well-known dish of Yusufeli.
These dishes are known throughout Artvin province; see the provincial food guide for details.
Hopa bread made with cornmeal and anchovies, with a registered geographical indication.
A sweet börek made by placing custard between layers of yufka, with a registered geographical indication.
Şavşat ketesi, a buttery pastry with a filling.
A local apple with a registered geographical indication, firm in texture and long-lasting.
Yusufeli is known internationally for its rafting competitions on the Çoruh River. Rafting festivals held every year draw world-class athletes and nature lovers to the district.
Yusufeli was once one of the important centres of the Georgian Tao-Klarjeti region. Structures such as Barhal Church and Dörtkilise are evidence of the rich cultural heritage of that period.
With the construction of the Yusufeli Dam, the old district centre was flooded and an entirely new town was built. This process is one of the largest settlement relocation projects in Türkiye.
Yusufeli is known for 4 local dishes, above all Kuymak (cornmeal and cheese dish), Alabalık Izgara (grilled trout), Karalahana Sarması (stuffed kale leaves) and Cağ Kebabı (horizontal spit-roasted lamb). Made with cornmeal, butter and civil cheese, kuymak is Yusufeli's most loved traditional dish. It is served stretching as it is constantly stirred over the fire.
Yusufeli is known for Kuymak (cornmeal and cheese dish), Bal (honey) and Rafting and Extreme Sports Culture. Its best-known sights include Barhal (Altıparmak) Church and Çoruh River Rafting Course.
Local products and souvenirs to buy in Yusufeli include Bal (honey) and Alabalık (trout).