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  1. Nokul, originallyBlack Sea cuisineIt is known as a unique dish. EspeciallyGiresun, Trabzon and RizeIt is frequently cooked in provinces such as.
    However, over time, it spread throughout Anatolia and different variations emerged in different regions. For example:
    • Samsun region school: Contains hazelnuts, raisins, clove spices.
    • Isparta region school: It is made from sugar-free dough, usually with tahini and walnuts.
    • Bafra point: It is made with walnuts, it is registered by the Turkish Patent and Trademark Office and has received a geographical indication.
    • Sinop region nokul: It has raisins, and potatoes are also common.
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