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 cherry laurel dish served with onions and olive oil. Trabzon is also famous for its hazelnuts. 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.
