)
Taste and atmosphere
About
A hearty Ardahan soup prepared with hand-cut noodles, green lentils, and regional ingredients.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 1 cup of green lentils
- 1 cup of hand-cut noodles
- 1 onion
- 2 tablespoons of butter
- Salt, mint, and red pepper flakes
Preparation
- Wash the green lentils and boil them until soft.
- In a separate pot, sauté the finely chopped onions in butter until translucent.
- Add water to the onions and bring to a boil, then add the boiled lentils and hand-cut noodles.
- Cook until the noodles are tender, then top with melted butter infused with mint and red pepper flakes.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
12)
Food
Posof Apple (Red-Fleshed Apple)
A geographically indicated apple with red flesh and skin grown in Posof . It is the most unique fruit of Ardahan .
)
Food
Posof Hingel
A large type of dumpling from the Posof region, typically stuffed with potatoes or minced meat. It is a staple of Ardahan cuisine.
)
Food
Posof Katmer
A traditional layered pastry made with abundant butter in the Posof region. It is an indispensable part of breakfasts in Ardahan .
)
Food
Posof Kete
One of the most characteristic pastries of Posof cuisine. It is filled with a roasted flour mixture and widely consumed across Ardahan .
)
Food
Hanak Hunkari Soup
A traditional winter soup specific to the Hanak district, made with a rich base of wheat and yogurt. It is one of the most filling flavors of the Ardahan region.
)
Food
Hanak Bishi
A traditional fried bread variety prominent in the pastry culture of the Hanak district. It differs from other variants across Türkiye in its fermentation and frying technique.
)
Food
Hanak Katmer
A delicious pastry made in the Hanak district by layering thinly rolled dough sheets with local butter. It is the crowning glory of Ardahan breakfast tables.
)
Food
Hanak Cut Manti
A unique type of manti native to the Hanak district, made by cutting hand-rolled dough into small squares and cooking them with green lentils. It differs from classic manti styles in Türkiye .
)
Food
Göle Kashar Cheese
Produced from the milk of livestock grazing on the high-altitude plateaus of Göle , this registered cheese is famous across Ardahan and Türkiye .
)
Food
Feselli
A traditional and hearty pastry specific to the Göle region, made by rolling out and buttering multiple layers of dough.
)
Food
Göle Kete
Standing at the top of bakery products in Göle cuisine, this famous kete is prepared either plain or filled with a special flour halva.
)
Food
Göle Hunkiri
A traditional dairy cream consumed at breakfast, obtained by boiling milk and applying special local methods in the Göle area.