Local Products
Handcrafts and Local Products of Iğdır
Üzerlik
Iğdır üzerlik is a traditional and healing plant used in the region for centuries. It is generally burned to protect against the evil eye, ward off bad energy, and purify homes. Known for its sharp scent and smoke, harmal has an important place in Iğdır's cultural rituals. Believed to bring abundance and health among the people, this plant is still kept alive in the region's oral culture and daily life.
Teberze Apricot
Grown in the fertile plains of Iğdır, the Teberze apricot is one of the region's most valuable fruits with its large size, thin skin, and intense aroma. With its juicy and sweet structure, it is preferred for both fresh consumption and the production of jam, fruit leather, and dried fruits. Thanks to Iğdır's warm climate and long growing season, the Teberze apricot reaches high quality and is known as one of the region's important agricultural brands.
Geographically Indicated
Dried Teberze Apricot
Dried Teberze apricot, unique to Iğdır, is obtained from apricots that are fleshier and have a stronger aroma thanks to the region's climate. Since it is usually sun-dried naturally, its color remains close to golden yellow and it has a balanced sweetness. It is frequently consumed as a snack in winter months; it is also used in ashura, compote, and some local desserts. Dried Teberze apricot is one of Iğdır's characteristic products with its soft texture and distinct aroma.
Dried Angelino Plum
Dried Angelino plum, unique to Iğdır, stands out with its purplish-reddish color and intense aroma. The slightly tart taste of the fresh Angelino plum becomes more pronounced when dried, and its texture remains soft and fleshy. Since it is usually dried naturally in the sun, it preserves its color and gains a strong aroma. In Iğdır, it is frequently used both as a snack and in compote and winter preparations.
Dried Ordubat Apricot
Dried Ordubat apricot, unique to Iğdır, is one of the region's most beloved dried fruits. When dried, it retains its golden yellow color, and its texture remains soft and fleshy. Since it is sweet and intensely aromatic, it is frequently used as a snack, in compotes and local desserts, and even in ashura. Thanks to the Iğdır climate, it stands out as a dried apricot with a distinct and characteristic flavor.
Dried Cherry Plum (Alça)
Dried Alça (cherry plum), unique to Iğdır, stands out with its unique sweet-sour aroma and soft texture. Since it is dried naturally in the sun, its flavor intensifies. The local people use this dried fruit both as a snack and in traditional recipes such as compote, desserts, and ashura. Thanks to the Iğdır climate and traditional production methods, dried Alça is known as a valuable and popular dried fruit unique to the region.
Apricot Fruit Leather (Pestil)
Apricot pestil, unique to Iğdır, is made from the region's intensely aromatic and fleshy apricots; usually, Ordubat or Teberze varieties are preferred. After the apricots are crushed and turned into a puree, they are dried naturally in the sun to form a thin, flexible, and sweet layer. Although it is a sweet product, it is natural and healthy; thanks to the fiber, vitamins, and minerals contained in the apricot, it supports digestion, strengthens immunity, and gives energy. Thanks to the Iğdır climate and traditional methods, apricot pestil stands out as a valuable product unique to the region with its taste, aroma, and healthy structure.
Apricot Kernel (Çevdek)
Apricot kernel (çevdek), unique to Iğdır, is a nutritious product obtained from the region's intensely aromatic apricots. After drying, the kernels are cracked and the inside is eaten; although the outer shell is hard, the inner part is sweetish and aromatic. Apricot kernel is rich in healthy fats, protein, and vitamins, showing energy-giving and cardiovascular health-supporting properties. Thanks to Iğdır apricots, çevdeks stand out as a local snack that is both delicious and nutritious.
Miskali Grape
The Miskali grape, unique to Iğdır, is a special grape variety that stands out with its geographical indication and aroma. Grown only in Iğdır and its surroundings, this grape is consumed as table grapes with its sweet and aromatic structure, dried to make raisins, and used in local desserts. Thanks to Iğdır's sunny and fertile lands, the Miskali grape stands out as one of the region's valuable agricultural products with its flavor and aroma.
Geographically Indicated
Nabat (Rock Candy)
Nabat is a traditional sweetener frequently used in Iğdır and its surroundings. It is obtained by crystallizing sugar with a special method and is usually in the form of yellow crystal sugar pieces. It is used to sweeten tea, herbal tea, and hot beverages. It is also a flavor that keeps the region's old habits alive, consumed as a throat soother in winter months and when hosting guests.
Evelik Herb
Evelik herb is a wild plant frequently used in Iğdır cuisine, known for its sour aroma. It is collected from mountains and plateaus in the spring. It is especially used in evelik soup, stuffed leaves (sarma), and various local dishes. Preferred for both flavor and healing purposes, evelik is an important part of Iğdır's culinary culture intertwined with nature.
Rock Salt
The Tuzluca district of Iğdır possesses one of Turkey's oldest and largest natural salt sources. The rock salt here is extracted from underground salt caves and is additive-free, natural, and rich in minerals. It lasts a long time thanks to its hard crystal structure. Tuzluca rock salt is an important local product preferred in traditional dishes, pickles, and winter preparations in Iğdır.
Salt Lamp
Rock salts extracted from Tuzluca's natural salt caves are transformed into salt lamps with hand craftsmanship. The soft and warm light emitted by the natural salt crystals makes these lamps a preferred product for both a decorative and peaceful environment. In the region, it is believed that salt lamps may help relieve the respiratory tract; therefore, they are frequently used in homes. Tuzluca Salt Lamp is a unique product reflecting Iğdır's natural richness.
Mung Bean
Mung bean is a nutritious legume used in both meals and salads in Iğdır. It is known for its small-grained structure and light flavor. It is especially preferred in mung bean salad made in summer months and various local dishes. Since it is rich in protein and fiber, it is seen as both a satisfying and healthy food. It is one of the simple but important products of Iğdır cuisine.
Cotton
Iğdır cotton is an important agricultural product grown in fertile plain lands, standing out with its whiteness and fiber quality. Thanks to the region's warm climate and long sunshine duration, cotton grows with high yield here. Preferred in the textile industry, Iğdır cotton both contributes to the regional economy and is known as one of the basic products reflecting Iğdır's agricultural diversity.
Split Chickpeas (Lepe)
Lepe is a traditional type of legume obtained by cracking chickpeas. Chickpeas are first soaked, dried, and beaten to separate them into small pieces. For this reason, lepe is both a nutritious and practical staple in Iğdır cuisine. It is especially used in Sour Pilaf and various local soups. Lepe is an important local product reflecting Iğdır's simple but deep-rooted culinary culture.
Karabağ Kilims (Rugs)
Karabağ kilims, unique to Iğdır, are one of the most valuable examples of the region's traditional handicrafts. Woven with wool threads, these kilims gain vivid colors with natural dyes and are decorated with Karabağ motifs. Used both in home decoration and as wall hangings, Iğdır Karabağ kilims stand out as a unique and valuable product reflecting the region's cultural heritage.
Local Iğdır Dolls
Toy dolls made in the Iğdır region reflect both traditional handcraftsmanship and cultural values. Usually prepared from fabric and natural materials, these dolls are decorated with colorful clothes and local motifs. Besides meeting children's need for play, these dolls made by family elders are passed down from generation to generation as a cultural heritage. Used for both decorative and play purposes, these dolls show the richness and creativity in Iğdır's handicrafts.
Iğdır Noodles (Erişte)
Iğdır erişte (noodles) is a local dough product reflecting the region's traditional culinary culture. The dough prepared in the summer months is rolled out thin, cut into strips, and dried in the sun to be stored for winter. Knowing for lasting a long time thanks to the natural drying method, Iğdır erişte is known as an important part of hand labor and local culinary tradition.