Tunceli's food and beverage culture offers a rich and diverse culinary palette, which reflects the region's historical and cultural interactions. Tunceli cuisine is particularly notable for its use of organic ingredients and traditional cooking techniques. The region's harsh climatic conditions and mountainous terrain require dishes to be both nutritious and energizing.
Local cuisine is dominated by meat and grain products. Keledoş is a common soup in the region and is usually prepared with lamb, chickpeas and local greens. This dish is consumed especially during the cold winter months and is preferred for its high energy content. Another popular dish, köfte with lentils, is made from a mixture of ground wheat, lentils and spices, indicating the use of grains commonly found in Tunceli.
Tunceli is also known for its honey production. The flora of the region enables the production of quality and aromatic honey thanks to its diverse and rich vegetation. Tunceli honey is especially used in breakfasts and desserts. One of the local desserts, stuffed kadayif, is prepared with walnuts and Tunceli honey; this dessert is served to guests on special occasions and holidays.
Tunceli's beverage culture is generally enriched with traditional drinks such as tea and ayran. Tea is consumed at all hours of the day and is an indispensable accompaniment to conversations. Ayran, on the other hand, is preferred especially in the summer months to cool off and to be consumed with meals.
Finally, the diversity in Tunceli cuisine is also reflected in the local markets and restaurants. Markets in the region offer fresh vegetables, fruits and other local produce, as well as a variety of home products such as homemade cheeses, pickles and jams. Restaurants, on the other hand, often serve traditional dishes with a modern twist, catering to the tastes of both locals and tourists. Tunceli's food and beverage culture combines the region's natural resources and cultural heritage to offer visitors unforgettable taste experiences.