Dishes you should try in Yozgat: Yozgat Arabaşısı, Yozgat Desti Kebabı (kebab cooked in a pot), Yozgat Tandır Kebabı (tandır-oven kebab) and Yozgat Parmak Çöreği (finger bun). This guide also covers the local products to buy and what Yozgat is famous for.
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A soup with a registered geographical indication.
A kebab cooked in a clay pot, with a registered geographical indication.
A kebab with a registered geographical indication.
A bun with a registered geographical indication.
A pastry dish with a registered geographical indication.
A traditional soup made with chicken broth, flour and butter, the best-known dish of Yozgat. It is eaten often in winter and is an essential part of wedding meals.
Kebab of lamb and vegetables baked in a clay pot with the mouth sealed, the signature dish of Yozgat.
A dish of madımak, a herb that grows wild in the region, sautéed with onion and oil. It is the traditional taste of the spring months. Being prepared with fresh, natural ingredients makes it a healthy choice.
A traditional soup made with chicken broth, flour and butter. In Akdağmadeni it is also an essential dish at weddings and festival meals.
A dish made by frying madımak, a herb that grows naturally in the region, with onions and oil. It is the traditional flavour of spring. Prepared by local people on special occasions, this dish is a symbol of hospitality.
Salep grown in the Akdağmadeni forests, considered one of the finest salep in the district.
A wild mushroom that grows naturally in spring in the Akdağmadeni forests.
A traditional soup made with chicken broth, flour and butter. In Aydıncık too it is an essential at weddings and festival meals.
Tarhana, made by mixing and drying yoghurt, tomato and wheat flour, is the most consumed soup in the winter months. Every household's recipe differs; some are sourer, some more spiced.
A melon with a geographical indication, grown only in Aydıncık.
A traditional soup made with chicken stock, flour and butter. In Boğazlıyan too, it is an indispensable part of wedding and festival tables.
Lamb and vegetables baked in a clay pot in the oven. It is the best-known flavour of Boğazlıyan.
A traditional soup made with chicken broth, flour and butter. In Çandır too it is an essential at weddings and festival meals.
Tarhana, made by mixing and drying yoghurt, tomato and wheat flour, is the most consumed soup in the winter months. Dried tarhana, a long-lasting natural food, has been on tables for centuries.
A fruit specific to the region, which grows throughout the district.
A traditional soup made with chicken broth, flour and butter. In Çayıralan too it is an essential at weddings and festival meals.
A kebab prepared by baking lamb and vegetables in a clay pot, and Çayıralan's best-known dish.
A regional dish made with madımak, a wild herb gathered from the Yozgat highlands.
A traditional soup of Yozgat's winter nights.
A traditional soup made with chicken broth, flour and butter, which is an essential part of wedding and holiday meals in Kadışehri.
Kebab of lamb and vegetables baked in a clay pot, the best-known dish of Kadışehri.
A traditional soup made with chicken broth, flour and butter, which is also an essential part of wedding and holiday meals in Saraykent.
Tarhana, made by mixing and drying yoghurt, tomato and wheat flour, is the soup most eaten in the winter months. A hot bowl of tarhana soup at breakfast is the local way to start the day with energy.
A traditional soup made with chicken broth, flour and butter, which is also an essential dish at weddings and holiday feasts in Sarıkaya.
A kebab made by baking lamb and vegetables in a clay pot. It is the best-known local dish of Sarıkaya.
A traditional soup made with chicken broth, flour and butter. In Sorgun it is an essential dish at weddings and festivals.
A kebab prepared by baking lamb and vegetables in a clay pot. It is Sorgun's best-known dish.
A traditional soup made with chicken broth, flour and butter. In Şefaatli it is also an essential dish at weddings and festival meals.
A kebab of lamb and vegetables baked in a clay pot in the oven. It is Şefaatli's best-known speciality.
A traditional soup made with chicken broth, flour and butter, which is also an essential part of wedding and holiday meals in Yenifakılı.
Tarhana, made by mixing and drying yoghurt, tomato and wheat flour, is the soup most eaten in the winter months. Tarhana prepared in autumn is dried to be eaten throughout the winter.
A traditional soup made with chicken broth, flour and butter; it is essential at wedding and festival tables in Yerköy too.
Lamb and vegetables baked in a clay pot; it is Yerköy's best-known dish.
The architectural traces of the 18th-century Bozok Sanjak.
The name derived from the Bozok branch of the Oghuz.
The relict forest of Türkiye's first national park.
Yozgat is known for 5 local dishes, above all Yozgat Arabaşısı, Yozgat Desti Kebabı (kebab cooked in a pot), Yozgat Tandır Kebabı (tandır-oven kebab) and Yozgat Parmak Çöreği (finger bun). A soup with a registered geographical indication.
Yozgat is known for Yozgat Arabaşısı, Yozgat Aydıncık Bağrıbütün Kavunu (Aydıncık bağrıbütün melon) and Çapanoğlu legacy. Its best-known sights include Yozgat Çamlığı National Park and Basilica Therma (Sarıkaya Roman Bath).
Local products and souvenirs to buy in Yozgat include Yozgat Aydıncık Bağrıbütün Kavunu (Aydıncık bağrıbütün melon), Yozgat Çanak Peyniri (Yozgat çanak cheese) and Akdağmadeni Salebi (Akdağmadeni salep).