It is probably that you can see traditional Turkish types in Safranbolu. Beside traditional food types, preparations for winter to attract attention in autumn but usually these preparations are made in village. These are tomato dope, tarhana (traditional soup), yayim (homemade noodle), brine grape leaves, mulberry molasses, grape molasses, uryani dried prune, tavsut (dried apple), dried mulberry. Marmalade (within apple, pear, quince, carnelian cherry’s juice) is drunk with water in winter. Homemade thin dough is kept in cool place and when it is soft (with water), it is eaten with green bean, farci and minced meat.
It’s possible to see specific types of Safranbolu’s food, like Bükme, Perohi, All the Meat Meal, Koruklu Etli Bamya, Long and Slice Green Beans, Keşkek, Zerde with Saffron as well as types of rich food of traditional Turkish cuisine like Su Böreği, Macaron (cimcük),Yayım (erişte), Haluşka, Höşmerim, Cevizli Çörek, Kiren (cranberrywater), Baklava, Kadayıf.