Dishes you should try in Sulusaray: Keşkek (wheat and lamb dish) and Tarhana Çorbası (dried yoghurt, tomato and flour soup). This guide also covers the local products to buy and what Sulusaray is famous for.
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Cracked wheat and lamb cooked slowly for a long time, an essential dish at special occasions in Sulusaray.
Tarhana, made by mixing yoghurt, tomato and wheat flour and drying the mixture, is the soup most eaten during the winter months.
These dishes are known throughout Tokat province; see the provincial food guide for details.
A kebab with a registered geographical indication, made with lamb and vegetables and served on kebap pide.
A sausage with a registered geographical indication.
A çörek (bun) with a registered geographical indication.
A katmer (layered pastry) with a registered geographical indication.
Köme (a pastry) with a registered geographical indication.
A yoghurt-based dish with a registered geographical indication.
Sulusaray has been known for its thermal springs since Roman times. The thermal tradition of the ancient city of Sebastopolis is still carried on today through spa tourism.
Sulusaray is known for 2 local dishes, above all Keşkek (wheat and lamb dish) and Tarhana Çorbası (dried yoghurt, tomato and flour soup). Cracked wheat and lamb cooked slowly for a long time, an essential dish at special occasions in Sulusaray.
Sulusaray is known for Keşkek (wheat and lamb dish), Thermal Spring Water and Ancient Thermal Culture. Its best-known sights include Sebastopolis Ancient City and Sulusaray Hot Springs.
Local products and souvenirs to buy in Sulusaray include Thermal Spring Water.