Kemah, a district of Erzincan, is one of the strategic castle cities of Anatolia as of its foundation. Kemah is a capital of Mengücek, where Anatolian Turkishness sprouted, and the sanjak city of the Ottoman period. The traditional Kemah houses that have survived are those built in the XIX-XX centuries. The ground floors of the houses, which are mostly two-storey, are used as barns, warehouses and cellars, while the upper floors consist of harem and selamlık sections. The most decisive factors in traditional residential architecture are undoubtedly geography, climate and materials used in construction technology. We can evaluate the life of the tandoori houses and their usage items in the Kemah Castle from the architectural and ceramic finds unearthed in our archaeological excavations. The fragments of glazed and unglazed ceramics, which were found extensively in the castle excavations, indicate that pots serving different functions were used in the castle for centuries. The tandoori, pots and pans found in the excavations provide information about the local culinary culture of the period. The fact that the traditional Kemah Houses show similar characteristics with the housing samples unearthed in the castle in terms of plan, material and technique reveals the importance of the excavations started in 2011 in Kemah Castle. Kemah has its own unique local cuisine culture, as in various regions within the Turkish Cuisine Culture. However, the number of studies on Kemah's food and foods is quite limited. In Kemah, which shows richness and diversity in terms of food culture, the tradition of setting a table for every guest, as in many regions of Anatolia, has played a very important role in the development of food culture