Stuffed broad beans or chard leaves filled with a rice‑based mixture, a regional specialty often served as a meze or side dish.

A traditional Anatolian wheat and meat stew, slow‑cooked to a creamy consistency and commonly served at celebrations in Tokat and surrounding villages.

Local dried fruit products made from grape or mulberry must, often combined with nuts; popular as snacks and gifts from Tokat.

The city’s signature dish, featuring lamb, eggplant, potatoes, and peppers slow‑roasted together in a stone oven, typically served on flatbread with tomato and garlic yogurt.

Grape leaves from the Tokat region stuffed with rice, herbs, and sometimes minced meat, prized for their thin, tender texture.