Tokat Kebab
“Tokat Kebab” takes its name from the fact that it has been cooked in Tokat province for years with its unique cooking method. Before it became a commercial product in Tokat and its surroundings, kebab, which was made in vineyards on special occasions, gained a reputation as a commercial product after the 1940s. What makes Tokat Kebab unique to Tokat is that the meat and tail fat used in Tokat kebab are obtained from 6-9 months old male lambs of Karayaka sheep raised in the Tokat highlands, vegetables (Tokat pepper, eggplant, tomato) are grown in Tokat province and cooked in its own kebab oven.
