What to Eat in Üzümlü: Famous Dishes and Local Products

Famous Dishes of Üzümlü

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  Tandır Kebabı (clay oven lamb)

  Lamb slow-cooked for a long time in a clay tandır oven, served in the traditional restaurants of Üzümlü.

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  Üzüm Pekmezi (grape molasses)

  Grape molasses prepared by boiling grapes from the district's vineyards in traditional ways. It is one of the essential sweet flavours on breakfast tables.

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  Kesme Çorbası (hand-cut pasta soup)

  Traditional soup made by cooking thin-cut pieces of dough in meat broth, a classic flavour of Üzümlü's winter tables.

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  Cimin Üzümü (Cimin grape)

  A black grape specific to Üzümlü, named after the district's former name, Cimin.

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

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  Erzincan Tulum Peyniri (Erzincan goatskin-cured cheese)

  A cheese with a registered geographical indication, matured in a skin tulum.

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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 Üzümlü: Local Products

• Erzincan Üzümlü Sarucu Erzincan Üzümlü Sarucu was registered as a protected geographical indication on 5 September 2022 (TÜRKPATENT registration no. 1208). Product group: processed and unprocessed fruit and vegetables and mushrooms. Registered by: Üzümlü Village Services Association.
• Üzümlü Grape The grape that gives the district its name, grown on the fertile soils of the Erzincan plain. It is used for fresh eating, pekmez and şıra (grape juice) production.
• Üzüm Pekmezi (grape molasses) Grape molasses obtained by boiling grape juice in traditional ways, the best-known local product of the region.

What Üzümlü Is Famous For: Culture and Traditions

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  Urartian Altıntepe Heritage

  Üzümlü is home to Altıntepe, one of the major centres of the Urartian Kingdom in the 8th century BC. Ivory artefacts, bronze objects and temple remains found in the excavations reveal the 3,000-year history of civilisations in the region.

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  Viticulture Tradition

  Üzümlü takes its name from the long-established viticulture tradition of the region. Grape cultivation, pekmez and şıra production, practised for centuries, is an inseparable part of the district's cultural identity.

Frequently Asked Questions

Üzümlü Travel Guide

• 📍 Things to Do in Üzümlü 5 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
• Kemah 5 dishes Kemah Tandır Kebabı (tandoor-baked lamb), Kesme Çorbası (hand-cut noodle soup) and Tulum Peyniri (tulum cheese)
• 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)