Kars Cuisine: Delving into the Flavors of Northeastern Turkish Cuisine

İrem Uğur
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The culinary traditions of Kars, a province located in northeastern Turkey, are as rich and diverse as the region's cultural heritage. Influenced by its strategic location at the crossroads of Eastern Anatolia, the Caucasus, and the Middle East, Kars cuisine offers a delightful blend of flavors, techniques, and ingredients. In this article, we embark on a culinary journey to explore the unique and tantalizing dishes that define Kars cuisine, delving into their origins, ingredients, and cultural significance.

Piti: A Hearty Meat Stew

Piti is a signature dish of Kars cuisine. This rich and flavorful meat stew features tender lamb or beef, slow-cooked with chickpeas, onions, and an aromatic blend of spices. Traditionally, it is cooked in individual clay pots and served with a side of garlicky yogurt and crusty bread. The slow simmering process allows the flavors to meld together, resulting in a comforting and satisfying dish that warms the soul.

Kağıt Kebabı: The Art of Cooking in Parchment

Kağıt Kebabı showcases the culinary artistry of Kars. This dish involves marinating tender cuts of meat, such as lamb or chicken, in a mixture of spices, herbs, and olive oil. The marinated meat is then placed on a bed of vegetables, wrapped in parchment paper, and baked to perfection. The parchment helps seal in the flavors and juices, resulting in a succulent and aromatic dish that is both visually stunning and delectable.

Çilbir: A Breakfast Delight

Çilbir is a popular breakfast dish that originated in Kars and has gained popularity across Turkey. It consists of poached eggs served on a bed of creamy yogurt, drizzled with melted butter infused with paprika and garlic. The combination of velvety yogurt, perfectly cooked eggs, and the flavorful butter creates a harmonious blend of textures and tastes, making it a beloved morning treat.

Mıhlama: The Cheesy Delight

Mıhlama is a traditional cheese dish that hails from the northeastern regions of Turkey, including Kars. It features melted cheese, typically made from local cow or sheep milk, cooked with cornmeal and butter. The result is a rich and gooey delight that is often enjoyed for breakfast or as a comforting snack. Mıhlama showcases the region's dedication to dairy products and its mastery of transforming simple ingredients into a culinary delight.

Kars Honey: Nature's Sweetness

Kars is known for its high-quality honey, which is produced from the region's diverse flora. The unique climate and pristine landscapes provide an ideal environment for bees to produce honey with distinctive flavors and aromas. From fragrant flower honey to rich and robust chestnut honey, Kars honey is highly sought after for its purity and exceptional taste. It is often enjoyed drizzled over yogurt, spread on bread, or incorporated into desserts.

Basturma: A Flavorful Delicacy

Basturma, also known as pastırma, is a dried and cured meat delicacy that has roots in the culinary traditions of Kars. Thinly sliced beef or lamb is seasoned with a mixture of spices, including garlic, fenugreek, and paprika, and then air-dried to develop its distinct flavor and texture. The resulting basturma is savory, slightly salty, and intensely aromatic, making it a popular ingredient in sandwiches, salads, and meze platters.