What to Eat in Kemah: Famous Dishes and Local Products

Famous Dishes of Kemah

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  Kemah Tandır Kebabı (tandoor-baked lamb)

  Prepared by slowly cooking lamb for hours in a clay tandoor oven. Made on special occasions in Kemah's villages, tandır kebabı is the region's most loved dish.

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  Kesme Çorbası (hand-cut noodle soup)

  A traditional soup of thinly cut pieces of dough cooked in meat broth. It is an indispensable part of Kemah's winter tables.

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  Tulum Peyniri (tulum cheese)

  Tulum cheese, made from goat and sheep milk produced on Kemah's plateaus, is matured using traditional methods. Kemah is one of the key production centres of the Erzincan tulum cheese tradition.

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  Erzincan tulum peyniri

  A cheese with geographical indication, produced on plateaus belonging to the districts of Tercan, Kemah, Refahiye and Çayırlı. Kemah salt, specific to the region, is used in its production.

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  Kemah tuzu

  A salt produced in Kömür Village, 4 km from Kemah, which has received a geographical indication certificate.

These dishes are known throughout Erzincan province; see the provincial food guide for details.

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  Erzincan Kesme Kadayıfı (Erzincan cut kadayıf)

  Kadayıf with a registered geographical indication.

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  Kemaliye Lök Tatlısı (Kemaliye lök dessert)

  An Eğin dessert with a registered geographical indication.

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  Erzincan Üzümlü Sarucu (Erzincan sarucu with raisins)

  A local dish with a registered geographical indication.

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  Erzincan Sütlacı (Erzincan rice pudding)

  A rice pudding (sütlaç) with a registered geographical indication.

What to Buy in Kemah: Local Products

• Kemah Doğal Kaynak Tuzu (Kemah natural spring salt) Kemah Natural Spring Salt was registered as a protected designation of origin on 3 September 2021 (TÜRKPATENT registration no. 880). Product group: flavourings and seasonings for food, sauces and salt. Registered by: Kemah District Directorate of Agriculture and Forestry.
• Tulum Peyniri (tulum cheese) Tulum cheese produced on Kemah's plateaus is an important part of the Erzincan tulum cheese tradition. Matured in goatskin, the cheese is known for its sharp aroma.
• Honey Honey obtained from the district's rich flora is produced using traditional beekeeping methods. Honey produced on high-altitude plateaus stands out for its quality.

What Kemah Is Famous For: Culture and Traditions

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  Border Castle Heritage

  For centuries Kemah was a border fortress of strategic importance in the Byzantine–Islamic border wars. This historical heritage forms the foundation of the district's cultural identity.

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  Mengücek Beylik Period

  In the 12th century Kemah was one of the important centres of the Mengücek Beylik. The tomb and architectural works from this period bear traces of pre-Seljuk Turkish-Islamic culture.

Frequently Asked Questions

Kemah Travel Guide

• 📍 Things to Do in Kemah 4 places to visit →
• 🗺️ What to Eat in Erzincan All the famous dishes of the province →

What to Eat in Other Districts of Erzincan

• Erzincan Central District 4 dishes Erzincan Tulum Peyniri (Erzincan tulum cheese), Kesme Çorbası (hand-cut pasta soup) and Tandır Kebabı (clay-oven lamb)
• Çayırlı 3 dishes Tandır Kebabı (clay-oven lamb), Kesme Çorbası (hand-cut pasta soup) and Höşmerim (sweet fried cheese pastry)
• İliç 3 dishes Tandır Kebabı (clay-oven lamb), Kesme Çorbası (hand-cut dough soup) and Tulum Peyniri
• Kemaliye 4 dishes Kemaliye Lök Tatlısı, Kemaliye Cevizli Sucuk (walnut and grape molasses sweet) and Tandır Kebabı (clay-oven lamb)
• Otlukbeli 3 dishes Kesme Çorbası (hand-cut pasta soup), Tandır Kebabı (clay oven lamb) and Höşmerim (fresh cheese dessert)
• Refahiye 4 dishes Refahiye Balı (Refahiye honey), Erzincan Tulum Peyniri and Kesme Çorbası (hand-cut dough soup)
• Tercan 4 dishes Tercan Honey, Tandır Kebabı and Kesme Çorbası (thin-cut dough soup)
• Üzümlü 4 dishes Tandır Kebabı (clay oven lamb), Üzüm Pekmezi (grape molasses) and Kesme Çorbası (hand-cut pasta soup)