Ağrı's food and beverage culture offers a diverse and rich palette, reflecting the rich history of the region and the coexistence of various ethnic groups. A blend of traditional Anatolian cuisine and regional specialties, Ağrı cuisine is characterized by meat and grain-based dishes.
Lamb and mutton are the most consumed foods in the region. Meat is usually cooked in the form of kebabs, roasts, dolma and stews. Many dishes in Ağrı, especially meat dishes, use plenty of spices and local herbs. In addition, the vegetables used in the dishes are usually sourced from organically grown local produce. This contributes to the dishes being both delicious and healthy.
One of Ağrı's most famous dishes is "kete", a kind of bread with a filling. Kete is usually made with minced meat, cheese or potato filling and is served on special occasions or when hosting guests. Another popular dish is a soup called "abdigor", a mixture of yogurt, wheat and chickpeas. This soup is consumed especially on cold winter days and is known for its nutritional properties.
When it comes to desserts, Ağrı frequently uses natural sweeteners such as honey and molasses. Especially "pestil" and "köme" are traditional desserts preferred for energizing during the winter months. These desserts are prepared by mixing dried fruit juices with molasses and then dried in the sun.
Tea is one of the most preferred beverages in Ağrı. Brewed at all hours of the day, tea is an indispensable part of social gatherings and meals. In addition, salep, which is consumed especially in winter, is a typical drink for the region. Salep is known for its warming properties and health benefits.
The food and beverage culture in Ağrı is important not only for the flavors but also for the place of these flavors in social life. Food is seen as an expression of sharing and hospitality that brings people together. The people of the region take great care in preparing and presenting their meals, which reinforces the warm and friendly atmosphere of Ağrı.