A traditional soup made with cracked wheat, chickpeas and red pepper, it is the most distinctive flavour of Hozat cuisine.
A traditional dish made with dried beans, bulgur and yoghurt, it is an essential flavour on winter tables. Prepared by local people on special days, this dish is a symbol of hospitality.
Cheeses produced on the basis of livestock farming in the districts of Çemişgezek, Hozat and Pertek.
These dishes are known throughout Tunceli province; see the provincial food guide for details.
A soup with a registered geographical indication.
Hozat is a district where Alevi culture is strongly lived. Cemevis, semah ceremonies and traditional rituals are important parts of cultural life.
Hozat is known for 3 local dishes, above all Gulik (wheat and chickpea soup), Keledoş (bean and bulgur dish) and Şavak Peyniri ve Tulum Peyniri (Şavak and tulum cheeses). A traditional soup made with cracked wheat, chickpeas and red pepper, it is the most distinctive flavour of Hozat cuisine.
Hozat is known for Gulik (wheat and chickpea soup), Bal (honey) and Alevi Culture. Its best-known sights include Hozat Castle and Dereova Valley.
Local products and souvenirs to buy in Hozat include Bal (honey).