Elazığ dishes in the kitchen is very rich. Elazığ with 150 kinds of foods, three meals of the night, especially outside the so-called mid-morning meal and pulp, walnuts, Orci, where meals of foods such as fruit drop. Traditional Elazig (Harput) cuisine, Turkish cuisine bears the imprint of the culture. From table manners to eat varieties still able to retain traditional features in the kitchen of Elazig, ranging in date Oguz tutmaç, Algol Anamas vaccines, such as roasting and eating the land still persist.
Seasonal, local produce and products tailored to the characteristics of many of the dishes are only peculiar to Elazığ. Even in cities, especially in rural areas or even specific to the region is very good bread. This bread is the most famous and most delicious made in autumn and winter all it can remain intact is the tandoor bread.
Meals are eaten mostly in the food. Before dinner, and formulas drawn from large spoon shot. Used to separate men and women in the family, I would sit at the table. Unless you are a stranger to the table today, men and women sit together.
Once all the butter used in cooking. Today, however, both farmers and townies are commonly used vegetable oil. Always use butter in some special dishes. Soğaraç often used in cooking and sauce mixture, and this makes the task sauce.
At the beginning of preparations for the winter season almost all fresh fruits and vegetables, dried income. And pickled gherkins are made, noodles and noodles are cut, dried and prepared tarhana; tandoor bread is done, be prepared roasting, Orci, cocked hat, hold, is made.
Special entertainment at weddings and circumcision ceremonies are taken banquet, private dining is removed. All these things are made collectively with the help of neighbors and relatives. Although still made today, our traditional food dishes from the new kitchen has been in Elazig. Keban made dams in the area and the Caspian lake after the lake in which freshwater fish are grown in Elazig entered the kitchen and was eating fish is done frequently.
