Editing Trabzon (section)

==Cuisine==
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Trabzon's regional cuisine is traditionally reliant on fish, especially ''hamsi'' (fresh [[European Anchovy]] similar to the British Sprat or American Smelt). Trabzon meets 20% of the total fish production in Turkey. Regional dishes include the ''[[Akçaabat]] [[köfte]]'' (spicy lamb meatball from the Akçaabat district), ''Karadeniz pidesi'' (canoe shaped [[pita]] bread, often filled with ground beef, cheese and eggs), ''kuymak'' (a Turkish fondue made with cornmeal, fresh butter and cheese), ''Vakfıkebir ekmeği'' (large country-style bread), ''Tonya tereyağı'' (Tonya butter), ''tava mısır ekmeği'' (deep-dish corn bread) and ''kara lahana çorbası'' (bean and cabbage soup). ''Taflan kavurması'' is a [[Prunus laurocerasus|cherry laurel]] dish served with onions and [[olive oil]]. Trabzon is also famous for its [[hazelnut]]s. The [[Black Sea region]] of Turkey is the world's largest producer of [[cherry]] and [[hazelnut]]; and a large production area of [[tea]]; all of which play an important role in the local cuisine.<ref>{{Cite web |title=Explore Trabzon The Official Travel Guide of Trabzon |url=https://www.exploretrabzon.com |access-date=2025-02-24 |website=www.exploretrabzon.com}}</ref>