A traditional sweet made with walnuts and grape must, with a registered geographical indication.
An Elazığ dish with a registered geographical indication.
A pan-cooked dish with a registered geographical indication.
A dessert with a registered geographical indication.
Coffee made from menengiç (terebinth), with a registered geographical indication.
An inner filling of fine bulgur and minced meat is wrapped in an outer shell of bulgur and minced meat, and the Harput köftesi is cooked in water with a tomato sauce. It is the best-known dish of Elazığ cuisine.
Fine bulgur dough is filled with minced meat, onion and spices, sealed and boiled. Served with a yoghurt and garlic sauce, oruk is the traditional dish of the region.
Prepared by slowly cooking lamb in a clay tandır oven for hours. The meat falls apart in the mouth and its rich aroma makes tandır kebab one of Elazığ's most beloved dishes.
Carp and trout caught in Lake Keban Dam, served grilled or pan-fried. Because Ağın lies on the lakeshore, eating fresh fish is an important experience.
Prepared by slowly cooking lamb for hours in a clay tandoor oven. Tandır kebabı, prepared on special occasions in Ağın's villages, is the region's most beloved dish.
A pilaf made with fine or coarse bulgur, cooked with butter and tomato paste. It is a staple of Eastern Anatolian cuisine and is served alongside meat dishes.
Chickpeas harvested from the fields are boiled at home with oak ash, then roasted in sand typical of the area over a wood fire. It has a geographical indication registration.
Ağın Bademi is a type of almond among the local dried fruit and nut varieties.
Gurutlu çorba is a soup once common in Ağın, made with gurut, which is dried çökelek (curd).
Katmer is a layered bread commonly baked in Ağın.
Kömbe is a type of bread commonly baked in Ağın.
Prepared by slowly cooking lamb in a clay tandır oven for hours. Tandır kebab is made for special occasions and religious holidays in the villages of Alacakaya and is the most beloved dish of the region.
A pilaf made with fine or coarse bulgur, cooked with butter and tomato paste. Bulgur pilaf is a staple of Eastern Anatolian cuisine and is served alongside meat dishes.
A traditional soup made with yoghurt, bulgur and mint, one of the winter dishes of Eastern Anatolia. In Alacakaya it is often eaten on cold winter days.
Prepared by slowly cooking lamb in a clay tandır oven for hours. Tandır kebab is prepared for special occasions in the villages of Arıcak and is the most beloved dish of the region.
A traditional soup made with lentils, bulgur and yoghurt, one of the winter dishes of Eastern Anatolian cuisine. In Arıcak it is often eaten on cold winter days.
Wildflower honey produced in Arıcak, which is thought to take its name from beekeeping, is an indispensable part of breakfast tables, served with fresh kaymak.
Made with fine bulgur and minced meat, Harput köftesi is cooked in water with a tomato sauce. A traditional dish of the Elazığ region, it is never missing from tables in Baskil.
Prepared by slowly cooking lamb in a clay tandır oven for hours. Tandır kebab is prepared for special occasions in the villages of Baskil and is the most beloved dish of the region.
Made by filling dried apricots with walnuts and soaking them in syrup. This dessert, made with apricots grown in Baskil, is one of the region's traditional delicacies.
Apricots stand out as the main agricultural product grown in the district.
Meatballs made with fine bulgur and minced meat, cooked in a tomato sauce. The Karakoçan version of the Harput köfte tradition is the district's signature dish.
Prepared by slowly cooking lamb for hours in a clay tandır oven. Tandır kebab is prepared for special occasions in Karakoçan's villages and is the region's most loved dish.
Honey obtained from the district's rich flora is an essential part of breakfast tables. Karakoçan honey is known in the region for its aroma and quality.
Carp and trout caught in Lake Keban are served grilled or pan-fried. In a district where freshwater fishing has developed, eating fresh fish is an important experience.
Made with fine bulgur and minced meat, Harput köftesi is cooked in water with a tomato sauce. A traditional dish of the Elazığ region, it is never missing from tables in Keban.
Bread baked in a clay tandır oven, known for its thick, soft texture. It is still made by the traditional method in the villages of Keban.
Trout farming has come to the fore in the Keban and Karakaya dam lakes.
A geographically indicated pepper variety specific to Elazığ cuisine.
Made with fine bulgur and minced meat, Harput köftesi is cooked in water with a tomato sauce. A traditional flavour of the Elazığ region, it is never missing from the tables in Kovancılar.
Making use of Kovancılar's abundant grape production, pekmez is boiled down using traditional methods. Consumed as an energy source in the winter months, it is an essential part of breakfast tables.
Prepared by slow-cooking lamb for hours in a clay tandır oven. Made on special occasions in the villages of Kovancılar, tandır kebabı is the most beloved flavour of the region.
Prepared by slowly cooking lamb in a clay tandır oven for hours. Tandır kebab is prepared for special occasions in the villages of Maden and is the most beloved dish of the region.
Made with fine bulgur and minced meat, Harput köftesi is cooked in water with a tomato sauce. A traditional dish of the Elazığ region, it is never missing from tables in Maden.
A traditional soup made with yoghurt, bulgur and mint, one of the winter dishes of Eastern Anatolia. In Maden it is often eaten on cold winter days.
A meatball made with fine bulgur and minced meat, cooked in water with a tomato sauce. It resembles Harput köftesi, but its flavour differs through a spice mix specific to Palu; it is the signature dish of the district.
Prepared by slow-cooking lamb for hours in an earthen tandoor. Prepared on special days and at festivals in the villages of Palu, tandır kebabı is one of the most beloved delicacies of the region.
A traditional soup made with lentils, bulgur and yoghurt, one of the winter dishes of Eastern Anatolian cuisine. It is frequently eaten in Palu on cold winter days.
Ide and carp caught in Lake Hazar are served grilled or pan-fried. In a district where freshwater fishing is important, eating fresh fish is a pleasant experience.
Made with fine bulgur and minced meat, Harput köftesi is cooked in water with a tomato sauce. A traditional dish of the Elazığ region, it is never missing from tables in Sivrice.
Bread baked in a clay tandır oven, known for its thick, soft texture. It is still made by the traditional method in the villages of Sivrice.
A traditional music known for its distinctive makams and uzun havas (long airs).
The distinctive local identity and hospitality of the people of Elazığ.
Elazığ is known for 5 local dishes, above all Elazığ Orciği (walnut and grape-must sweet), Sırın, Palu Tava (Palu pan dish) and Taş Ekmeği Tatlısı (stone-bread dessert). A traditional sweet made with walnuts and grape must, with a registered geographical indication.
Elazığ is known for Elazığ Orciği (walnut and grape-must sweet), Ağın Leblebisi (Ağın roasted chickpeas) and Harput music. Its best-known sights include Harput Castle (Milk Castle) and Harput.
Local products and souvenirs to buy in Elazığ include Ağın Leblebisi (Ağın roasted chickpeas), Elazığ Öküzgözü Üzümü (Elazığ Öküzgözü grapes), Elazığ Vişnesi (Elazığ sour cherries) and Elazığ Geven Balı (Elazığ geven honey).