taste

The cuisine of Muş is largely centred on animal products, which makes it somewhat similar to Eastern Anatolian cuisine. However, the Muş region features numerous delicious dishes that are unique to its particular traditions.

Muş Honey

Muş honey (Muş balı) is a light-coloured honey containing pollen grains from various endemic plants and certain cultivated plants that flourish in the Muş Plain and the mountains surrounding it. The honey has a sharp scent and, like all-natural honey, can last almost indefinitely.

Helimaşı Soup 

Helimaşı soup (Helimaşı çorbası) is made of tender meat, boiled until it separates from the bones, as well as chickpeas, lentils, and onions. It is nutritious and very tasty.

Hez Dolması 

Hez dolması (Stuffed Hez), a local specialty of Muş, is prepared by slowly cooking cabbage stuffed with a mixture of meat cubes and rice.

Muş Pastry

Thinly rolled dough is topped with a mixture of onion and minced meat, along with plenty of melted butter; it is then baked in an oven. It is served after it has cooled down.

Cavbelek 

Cavbelek is produced by blending dried yoghurt, called “kurut” in the region, with flour, bulgur, garlic, and onion.

Mırtöge 

Mırtöge is prepared by cracking an egg into a mixture of flour and oil, and frying.

Herse 

Herse, a combination of boiled boneless meat with boiled wheat, is a foundation of Muş cuisine. Herse is served topped with melted hot butter.

Kırçik 

Kırçik is made with cucumber peels (dried in the summer), and onion and pepper roasted in oil. It is served with a sauce called “işkene”, prepared with yoghurt, garlic, and butter.

Teter Halva 

Teter Halva (Teter Helvası), which turns out to be a very practical delicacy, is prepared with natural village bread soaked in molasses and topped with cream and hazelnuts.

Muş Köftesi (Muş Meatball)

Lean meat is ground and kneaded well with fine bulgur. The mixture is formed into balls and a hollow is created in each ball, to be stuffed with a mixture of minced meat, onion, walnuts, and rice. The stuffed hollow is sealed, and the meatball is cooked in salty water for 20-30 minutes, and then served with a topping of melted butter.

Stuffed Cabbage with Tomato (Stuffed Kırkçikli Kelem)

Fatty ground beef is kneaded with bulgur and wrapped in boiled cabbage leaves. Alternating rows of stuffed cabbage leaves and the tomato and pepper mixture are placed in a dish and roasted. The dish is served with a topping of hot melted butter and pepper.

Çorti

Finely chopped cabbage leaves placed in an earthenware jar with a mixture of parsley, basil, onion, and various spices. To give the mixture a sour tang, chickpeas and dough are also placed in the earthenware jar. Usually consumed in the winter, çorti can be eaten as a side dish, or cooked with grains and/or bone-in meat.

Cağ Brine

This mountain plant is collected in the summer and preserved in jars, like pickles. It is cooked in a little oil; eggs are then broken into the mixture; flour is added, and the resulting dish is cooked and served.

Muş Çorti Pickle

Muş has a rich culinary culture. Due to the widespread practice of animal husbandry, meat holds a fundamental place in the local diet. Because the winter season is quite long, every family begins preparing winter provisions before autumn arrives. In this process, vegetables are prepared for winter, and cabbage, locally called “kelem,” is among the most frequently consumed products.

According to legend, Lokman Hekim visited Muş during his travels and, upon seeing that the majority of the people consumed cabbage, thought, “I will have a lot of work to do here. When spring comes, most of them will fall ill.” However, when spring arrived and the snow melted, he noticed that the people consumed a plant called “uçkun” and examined it. As a result of his examination, he determined that uçkun cured illnesses that could result from excessive consumption of cabbage.

As seen, cabbage consumption has been widespread in the region for many years and has become identified with the area. Cabbage is preserved for winter using several different methods. The most common of these is “çorti.” Çorti, a type of pickle, is prepared by placing finely chopped cabbage leaves into jars with the addition of basil, red pepper flakes, lemon, salt, and water. Chickpeas or fermented dough are used to give çorti a sour taste. The absence of vinegar is the most important feature that distinguishes çorti from other types of pickles. Çorti is consumed as a side dish, as well as prepared as a çorti dish by adding cracked wheat and meat.