
Boyabat Circle
Boyabat Circle is a geographically indicated value of ours with an official Origin Name, unique to the Sinop region and registered by the Tu...
Officially registered regional delicacies, agricultural specialties, and traditional handicrafts.

Boyabat Circle is a geographically indicated value of ours with an official Origin Name, unique to the Sinop region and registered by the Tu...

Ayancık Göynek Yakası is a geographically indicated value of ours, unique to the Sinop region and registered by the Turkish Patent and Trade...

Boyabat Sırık Kebabı is a geographically indicated value of ours, unique to the Sinop region and registered by the Turkish Patent and Tradem...

Roasted local hazelnuts and almonds are crushed in a stone mill with sugar syrup and placed between two pancakes. History: Hazelnut paste ma...

A traditional bun with minced meat, raisins, walnuts or cheese, wrapped in yeast dough and baked. History: A centuries-old treat cooked in S...

Durable and anti-sweat fabric woven on hand looms from natural linen fibers. History: Centuries-old linen processing tradition of Ayancık fo...

Durağan Mahrama is a geographically indicated value of ours, unique to the Sinop region and registered by the Turkish Patent and Trademark O...

Cutting the Black Sea toric fish into wedges, cleaning its marrow and ripening it in sea salt brine. History: 2000-year-old fish storage cra...

Durağan Circle is an official Geographically Indicated value specific to the Sinop region, registered by the Turkish Patent and Trademark Of...

Sinop Kotra is an official Geographically Indicated value specific to the Sinop region, registered by the Turkish Patent and Trademark Offic...

Large-sliced, thin-skinned, sweet and juicy local field tomato grown in the sandy soils of Gazidere Valley. History: Centuries-old local see...

Dark, bitter and high-antioxidant healing honey milked from the centuries-old chestnut forests on the northern slopes. History: Natural medi...

Manti is served by folding thinly rolled wheat dough into triangles or ear shapes, boiling it in water, then pouring half of it with garlic....