KARABÜK

A closed pita or pastry unique to Safranbolu, baked by placing roasted minced meat and spinach between thinly rolled dough.

A delicious type of manti unique to the Safranbolu region, which is closed in a triangle (amulet) shape by putting a mixture of strained yogurt and mint inside and cooked by boiling.

A very light type of Turkish delight that does not burn the throat, boiled in copper cauldrons with pure saffron added into it, enriched with double roasted hazelnuts and pistachios.