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When someone says “leblebi,” what is the first place that comes to mind? Certainly Çorum! But Çorum leblebi is not merely a snack; it is a tradition crafted with patience, a skill passed down from generation to generation. The history of Çorum leblebi dates back three centuries. It is said that a respected individual named Ahmedi Sever produced leblebi from chickpea varieties grown in Çorum. For nearly three centuries, the production of this leblebi has become synonymous with the name Çorum. On

Töğmeken yemeği is a traditional herb dish specific to Karaman cuisine. Its main ingredient is fat hen. It is among the most well-known and commonly consumed herb dishes in Karaman. Additionally, Töğmeken böreği is one of the most frequently prepared types of börek in the region. Recipe The dish is prepared by cooking fat hen with minced meat dried onion tomato tomato paste and rice. First the dried onion is sautéed in oil then the minced meat is added. Next tomato and tomato paste are incorpora