Dishes you should try in Iğdır: Iğdır Bozbaş Yemeği (chickpea and meat stew), Iğdır Taş Köfte Yemeği (stone meatball dish), Iğdır Omaç Aşı Çorbası (omaç soup) and Iğdır Patlıcan Reçeli (aubergine jam). This guide also covers the local products to buy and what Iğdır is famous for.
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A dish with a registered geographical indication, cooked with chickpeas, meat and vegetables.
A meatball dish with a registered geographical indication.
A soup with a registered geographical indication.
A jam with a registered geographical indication.
Prepared by marinating lamb with special spices and roasting it on skewers. In Iğdır's harsh winter climate, protein-rich meat dishes are an essential part of the table.
A traditional soup made with yoghurt, cracked wheat and mint, and one of the most preferred hot dishes on cold winter days in Iğdır. Every household has its own recipe.
Iğdır's famous apricots are dried, stuffed with walnuts and sweetened with sugar. This traditional dessert is served to guests, especially during the winter months.
A whole lamb is turned over a wood fire and cooked for hours. Prepared especially at weddings and festivals in Aralık, this dish is the most prestigious offering of the region.
Handmade dough strips are dried and stored for winter. Served with yoghurt or meat broth, erişte is one of the traditional winter dishes of Aralık.
A filling of fresh lor cheese and herbs is wrapped in thin yufka and cooked on a griddle. It is an essential breakfast flavour in the villages of Aralık.
A grape variety grown in Aralık district, especially in Kadıkışlak village.
Haşıl, a thick dish made from flour and water, is served with butter and grape molasses. It is a traditional favourite that frequently appears on Karakoyunlu's winter tables.
Traditional bread baked in a clay tandır oven, still made the old way in Karakoyunlu's villages. Served warm for breakfast with butter and honey.
This soup is prepared by simmering sheep's head and trotters for a long time, and is served with garlic vinegar. It is an indispensable breakfast soup on cold winter mornings.
Lamb is slow-cooked for hours over low heat in a clay tandır oven. The soft texture and deep flavour produced by cooking in its own fat make it Tuzluca's best-known dish.
A traditional soup made with handmade pasta strips, broth and yoghurt. It is never missing from Tuzluca's tables on cold winter days.
Traditional halva made with flour, butter and grape molasses. In Tuzluca it is made especially in the winter months and on special occasions. This energy-rich sweet is served with tea.
Bağa leaf brine, made mostly in Tuzluca district and mountain villages in Iğdır province, has been used since ancient times in the treatment of open wounds as well.
Neighbourliness with Nakhchivan and shared music, cuisine and traditions.
The spring festival celebrated on 21 March by leaping over bonfires.
The harvest in July, the liveliest time on the plain.
Iğdır is known for 4 local dishes, above all Iğdır Bozbaş Yemeği (chickpea and meat stew), Iğdır Taş Köfte Yemeği (stone meatball dish), Iğdır Omaç Aşı Çorbası (omaç soup) and Iğdır Patlıcan Reçeli (aubergine jam). A dish with a registered geographical indication, cooked with chickpeas, meat and vegetables.
Iğdır is known for Iğdır Bozbaş Yemeği (chickpea and meat stew), Iğdır Kayısısı (Iğdır apricots) and Ties with Azerbaijani culture. Its best-known sights include Mount Ağrı (Mount Ararat) and Iğdır Plain (Sürmeli Çukuru).
Local products and souvenirs to buy in Iğdır include Iğdır Kayısısı (Iğdır apricots) and Iğdır Beyaz Üzümü (Miskalı) (Iğdır white grapes).