A Study on Tunceli’s Traditional Dishes and Their Presence in Restaurant Menus

Abstract

In recent years, ecotourism and nature tourism have gained increasing importance as alternatives to
traditional sea-sand-sun tourism. Domestic and international tourists are no longer satisfied with merely
meeting their basic needs; instead, they seek to taste new foods and beverages, explore diverse culinary
cultures, and experience authentic local practices. One such destination influenced by this trend is Tunceli,
distinguished by its natural beauty and pristine geography. Tunceli, distinguished by the Munzur
Mountains, its rivers, and plateaus, has recently begun to attract an increasing number of domestic and
international tourists. Therefore, the preservation, promotion, and integration of local culinary culture—an
integral component of the region’s cultural heritage—into tourism activities are of paramount importance.
The primary objective of this research was to identify the regional gastronomic products of Tunceli,
systematically document traditional recipes, and evaluate their availability within the local foodservice
sector. In this study, which adopted a qualitative research design, a semi-structured interview form was
used as the data collection tool. The results indicate that Tunceli cuisine is predominantly characterized by
cereals, dough-based products, and wild edible plants such as Gulik (Eremurus spectabilis), Işgın (Rheum
ribes), and Kenger (Gundelia tournefortii). Conversely, despite the prevalence of animal husbandry in the
region, the diversity of meat-based dishes was found to be notably limited. It has been observed that local
dishes are not given sufficient prominence on menus, and that establishments generally prefer to serve herbbased dishes, which are easy to prepare and low in cost, as appetizers.