Tovuz’s dishes are not typically defined by complex techniques or rare ingredients. Instead, they celebrate the natural flavours of local produce and the simplicity of recipes passed from one family to the next. In fact, many dish names directly reflect their core ingredients or method of preparation.
One of the defining features of the region’s cuisine is its reliance on fresh, seasonal ingredients. Take, for example, one of Tovuz’s most beloved dishes: chepish portlemesi (stewed young goat). This hearty meal is prepared by gently simmering young goat meat with salt, pepper, thyme, and onions in butter, with just a small amount of water over low heat. Though simple in preparation, the result is deeply satisfying — often served with a side of garlic yoghurt.
Those with a sweet tooth will be drawn to fasali, a traditional sweet. Made from a dough of flour, salt, and lukewarm water, it’s first rested, then divided, rolled thin, brushed with butter, and stacked. The layers are then reshaped into a single ball and rolled out again. Once pierced with a rolling pin to create small holes, it’s baked on a hot iron griddle (saj). Despite its modest ingredients, fasali is rich in flavour and typically served warm, sprinkled with sugar.
Potato khangal is a favourite among those who enjoy light, plant-based meals. Squares of dough are boiled together with chunks of potato, then topped with garlic yoghurt and fried onions. Sometimes served with gurut (dried yoghurt), this dish is both easy to prepare and incredibly satisfying.
Tovuz’s cuisine is more than just food — it’s a reflection of the land, the lifestyle, and long-standing traditions of its people. Each dish carries the quiet rhythm and generous hospitality of rural life. With their simplicity and honest flavours, these meals invite you on a journey through both the heritage and future of the region.
