Horizontally roasted marinated lamb, sliced onto skewers and grilled again, popular across Eastern Turkey and often found in Ağrı’s kebab houses.

Assorted grilled meats such as lamb, beef, and chicken skewers, typically served with rice, grilled vegetables, and fresh herbs.

A dessert of shredded pastry filled with melted cheese, soaked in syrup, and served hot, often enjoyed with tea after a kebab meal.

Slow‑roasted lamb cooked in a traditional oven until tender, often served with rice or flatbread, a hearty specialty in Eastern Anatolia.

Thin, crispy flatbread topped with minced meat, herbs, and spices, baked in a stone oven and usually rolled up with parsley and lemon.

A spread of cheeses, olives, eggs, tomatoes, cucumbers, jams, honey, and fresh bread, sometimes including regional specialties like local cheeses and butter.