Dishes you should try in Tokat: Tokat Kebabı (lamb and vegetable kebab), Tokat Bez Sucuğu (cloth-wrapped sausage), Tokat Çöreği and Erbaa Katmeri. This guide also covers the local products to buy and what Tokat is famous for.
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Famous Dishes of Tokat
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Tokat Kebabı (lamb and vegetable kebab)
A kebab with a registered geographical indication, made with lamb and vegetables and served on kebap pide.
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Tokat Bez Sucuğu (cloth-wrapped sausage)
A sausage with a registered geographical indication.
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Tokat Çöreği
A çörek (bun) with a registered geographical indication.
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Erbaa Katmeri
A katmer (layered pastry) with a registered geographical indication.
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Zile Kömesi
Köme (a pastry) with a registered geographical indication.
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Turhal Yoğurtmacı (yoghurt dish)
A yoghurt-based dish with a registered geographical indication.
Local Specialities from the Districts of Tokat
What to eat in Tokat Central District
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Bat Böreği (thin-layered pastry)
A traditional pastry made by placing minced meat or cheese between thin sheets of yufka and baking on a griddle. An indispensable part of Tokat breakfast tables.
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Tokat Tavası (Tokat skillet dish)
One of the distinctive and appetising dishes of Tokat cuisine.
What to eat in Almus
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Keşkek (pounded wheat and meat)
Prepared by simmering cracked wheat and lamb for a long time until it reaches a porridge-like consistency. It is the traditional dish of wedding and holiday tables and is served with butter.
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Almus Trout
Trout raised in the dam lake is served grilled or pan-fried. Fresh fish with a flavour unique to the region offers a gastronomic experience specific to the area.
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Almus Sour Cherries
Known for its sour cherries, which are said to be the size of walnuts. Until recently, the Almus sour cherry festival was held.
What to eat in Artova
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Madımak Soup (wild herb and bulgur soup)
Made by cooking madımak, a herb that grows naturally in the region, with bulgur and yoghurt, this soup is the most commonly eaten traditional dish in Artova in spring.
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Erişte (hand-cut noodles)
Handmade dough cut into thin strips and dried, erişte is a winter dish served with butter and cheese.
What to eat in Başçiftlik
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Keşkek (wheat and lamb porridge)
A traditional dish prepared by boiling crushed wheat and lamb for hours. In Başçiftlik it is the crowning dish of weddings and festive tables.
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Yağlaç (buttered flatbread)
A local pastry made by folding thinly rolled yufka with butter and cooking it on a sač. It is eaten at breakfast and as a snack.
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Başçiftlik Keşkeği (Başçiftlik-style keşkek)
The municipality lists the Başçiftlik Keşkeği among the local products it served to visitors at the 6th Tokat Promotion Days.
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Başçiftlik Şeker Fasulyesi (Başçiftlik sugar beans)
Listed among the local products the municipality promoted at the Tokat Promotion Days.
What to eat in Erbaa
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Erbaa Pidesi
Made with thin dough and plenty of filling, Erbaa pide is baked in a stone oven. Its minced meat, kaşar cheese and egg varieties make it the district's best-known dish.
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Cevizli Sucuk
A traditional sweet made from strings of walnuts dipped in a mixture of grape molasses and starch, reflecting Erbaa's viticulture culture.
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Keşkek
Prepared by simmering cracked wheat and lamb for a long time, keşkek is an indispensable dish at weddings and special occasions in Erbaa.
What to eat in Niksar
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Niksar Pidesi
Made with thin dough and baked in a stone oven, Niksar pide comes in minced meat and kaşar cheese varieties and is among the region's best-known dishes.
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Keşkek
A traditional dish prepared by simmering cracked wheat and lamb for a long time, keşkek is the crowning dish of weddings and festivals in Niksar.
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Cevizli Sucuk
A traditional sweet made from strings of walnuts dipped in a mixture of grape molasses and starch. It is a product of Niksar's viticulture culture.
What to eat in Pazar
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Keşkek (wheat and lamb dish)
A traditional dish made by simmering cracked wheat and lamb for a long time. In Pazar it is indispensable at weddings and festival tables.
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Madımak Yemeği (wild herb dish)
A dish made by frying the wild madımak herb, which grows naturally in the area, with onion and oil. It is a traditional taste of the spring months.
What to eat in Reşadiye
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Keşkek (wheat and lamb dish)
Cracked wheat and lamb cooked slowly for a long time, the centrepiece of wedding and festival tables in Reşadiye.
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Erişte (hand-cut noodles)
Handmade dough cut into thin strips and dried, served with butter and cheese. This winter dish is prepared by local families on special occasions and is a symbol of hospitality.
What to eat in Sulusaray
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Keşkek (wheat and lamb dish)
Cracked wheat and lamb cooked slowly for a long time, an essential dish at special occasions in Sulusaray.
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Tarhana Çorbası (dried yoghurt, tomato and flour soup)
Tarhana, made by mixing yoghurt, tomato and wheat flour and drying the mixture, is the soup most eaten during the winter months.
What to eat in Turhal
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Bat Böreği (layered flatbread pie)
A traditional börek made by placing minced meat or cheese between thin-rolled yufka sheets and cooking them on a griddle. An indispensable flavour of Turhal's breakfast tables.
What to eat in Yeşilyurt
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Keşkek (wheat and lamb dish)
Cracked wheat and lamb cooked slowly for a long time, the centrepiece of wedding and festival tables in Yeşilyurt.
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Tarhana Çorbası (dried yoghurt, tomato and flour soup)
Tarhana, made by mixing yoghurt, tomato and wheat flour and drying the mixture, is the soup most eaten during the winter months. Tarhana is prepared in the autumn and dried to be eaten through the winter.
What to eat in Zile
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Zile Pekmezi (grape molasses)
Zile Pekmezi was registered as a protected geographical indication on 17 November 2009 (TÜRKPATENT registration no. 118). Product group: chocolate, confectionery and related products. Registered by: Zile Commodity Exchange.
What to Buy in Tokat: Local Products
- Niksar Cevizi (Niksar walnuts) Walnuts registered with a geographical indication (designation of origin).
- Zile Pekmezi (Zile grape molasses) Pekmez (grape molasses) with a registered geographical indication.
- Tokat Karayaka Kuzu Eti (Tokat Karayaka lamb) Lamb with a registered geographical indication.
- Erbaa Narince Bağ Yaprağı (Erbaa Narince vine leaves) Vine leaves registered with a geographical indication (designation of origin).
- Tokat Yazması (Tokat hand-printed cloth) Hand-printed fabric with a registered geographical indication.
- Zile Beji Mermeri (Zile beige marble) Marble registered with a geographical indication (designation of origin).
What Tokat Is Famous For: Culture and Traditions
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Yazmacılık (hand-block printing)
The local tradition of hand-block printing, with patterns such as the elmalı yazma (findi).
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Danishmendid heritage
Niksar was the capital of the Danishmendid state.
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Madrasa and caravanserai culture
The madrasas, caravanserais and arasta around Sulusokak.
Frequently Asked Questions
What should I eat in Tokat?
Tokat is known for 6 local dishes, above all Tokat Kebabı (lamb and vegetable kebab), Tokat Bez Sucuğu (cloth-wrapped sausage), Tokat Çöreği and Erbaa Katmeri. A kebab with a registered geographical indication, made with lamb and vegetables and served on kebap pide.
What is Tokat famous for?
Tokat is known for Tokat Kebabı (lamb and vegetable kebab), Niksar Cevizi (Niksar walnuts) and Yazmacılık (hand-block printing). Its best-known sights include Tokat Castle and Gök Madrasa.
What to buy in Tokat?
Local products and souvenirs to buy in Tokat include Niksar Cevizi (Niksar walnuts), Zile Pekmezi (Zile grape molasses), Tokat Karayaka Kuzu Eti (Tokat Karayaka lamb) and Erbaa Narince Bağ Yaprağı (Erbaa Narince vine leaves).