ARDAHAN

A large-sized local manti made by putting minced meat or potatoes inside, closing it in a half-moon shape or like a bundle, and cooking it by boiling in water.

A delicious pastry peculiar to the Ardahan region, which is browned like a pomegranate on a sheet iron or in a pan by spreading butter between thinly rolled phyllo layers.

A nutritious and healing soup made with a combination of homemade cut noodles, green lentils, and the local evelik herb (a type of knotweed).