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Tokat Grape Tarhana is a regional variety of tarhana, traditionally produced in Tokat province and its surroundings using traditional methods, with grape as its primary ingredient and consumed as a winter food. This product is prepared by processing components such as wheat flour, grape, and yogurt through specific stages, and its production process is shaped by the region’s climatic conditions and local practices. Tokat Grape Tarhana holds an important place among the key elements of the region

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