We have listed the meals to be tasted in Iğdır.


Ayran aşı, Bozbaş, Cılvır, Ekşili Erişte, Fetir, Hasıda, Helise, Kavurma, Kavut, Kaygana, Kaysafa, Kelecoş, Kete, Kuymak, Lepeli, Rice with Meat, Nabat, Omacaşı, Omaç Halva, Eggplant Jam , Sabahaşı, Milky Rice, Tandır Shish, Tapan, Chicked Soup, Stone Meatball, Oil Soup and more...

BozbaşIngredients:
500 gr. Mutton cubes,1 glass of chickpea4 filo pastrySalt, plack pepper

Preparation: Soak the chickpea one day earlier. Change its water and boil fully and filter the water. Remove the covers of the chickpea and put them into a bowl. Add salt and black pepper to the mutton cubes and put them all into saucepan. Add some water and boil. If its water evaporate during the boiling, add some water. Fry the filo pastries on an iron plate and cut them into small pieces and spread all of them on a tray. Pour some meat water on them. Mix meat and chickpea together on a bowl and spread them on the filo pastries. Put it on service plates and then service.



Stone Meatball

Ingredients:

500 gr.boneless meat1 teaspoon curcuma1 coffee spoon tomato sauce1 tablespoon sunflower seed oil1 teaspoon black pepper3-4 brunches parsley½ onion1 tea glass lepe* (a traditional meal)1 tea glass rice1 egg1 middle size potato1 tablespoon margarinPreparation: Smash the meat with knob within a special bowl. (It can be used as ground meat) After smashing the meat, tomato sauce, sunflower seed oil, parsley chopped into small pieces, lepe and rice are mixed with the meat and knead the mixture. After adding curcuma and black pepper on the meat, break an egg and knead again. (It should be kneaded properly in order for the meatball to be separated during cooking.) After kneading, the meat is rolled by hands and the meatballs which are in the same size with a middle size potato. On the other hand, the onion chopped into very small pieces are fried with margarin. Add tomato sauce and water, and wait for them to boil. After water boils, add the meatballs to the water and let them boil for 5 minutes. Then cut the potatoes into 5-6 pieces and add in the meal. Add salt and let it to boil for sometime. Take the meal from the heat after they the potatoes cooked as well.



Eggplant JamIngredientsFor 100 eggplants10 kg. sugar3 lemons2 package of vanilla50 gr. Zey20 gr. Lemon saltPreparation: Peel the eggplants smoothly. Cut its head with knife crossly and make some holes on the eggplants. Put them into a bucket of water.

Wash the eggplants after 12 hours with abundant water. Boil them with abundant water and add lemon salt and let it boil for 30 minutes. After they boil, put the eggplants into a bucket of water once again, put water in a big boiler pan add sugar within it. When the water starts to boil, squeeze the eggplants and put them into sugar water. Let them boil for 2 hours and when they are cooked, slice the lemons and add them into the eggplants. Add vanilla after turning off the heat and mix the mixture.