This is a rich agricultural region producing grains, meat and dairy and many kinds of fruit and vegetables. Therefore the cuisine of the town is of high standard. Well-known dishes include many pastries and other kinds of wheat-based dishes such as:
yufka a thick filo-pastry, eaten like bread or filled with cheese (or meats and other fillings) and toasted on a hot griddle (sıkma, katmer or sac böreği depending on the filling)
many kinds of local pasta or cous-cous including one stuffed with meat and steamed like ravioli, (called mantı)
tarhana a soup made from a dried mixture of wheat-flour, spices and yoghurt
pelte and sweet of flour, syrup and butter
höşmerim, kaygana and many other rich sweets, mostly involving butter and flour
Other dishes include soups made with okra or yoghurt and a thick floury chicken stew called Arabaşı.