Bilecik cuisine continues to be dominated by its ages-old grain-heavy dishes. The majority of foods native to the province consists of pastries. It is common for locals to bake their own variety of breads. Pasta, tarhana, couscous, all considered staple food items, are also generally homemade.A favorite popular taste is the mantı. A local dish generally associated with the country's southeastern Gaziantep province, mantı, is traditionally, ravioli-like dumplings filled with a mixture of minced lamb or beef, onions and spices. However, in Bilecik, the minced meat filling is replaced with mashed chickpeas. Although the non-meat filling entirely transforms the taste of what is commonly known as the mantı, the chickpea version, also flavorsome, is certainly one to try – especially by vegetarians, who might generally have difficulty finding dishes to suit their diet in Turkey.Preparing mantı is not as easy as eating it. The arduous task consists of rolling out fresh dough and cutting it into small squares. The smaller the squares the better – and just as harder. The squares are filled with the mashed chickpea mixture and pinched to close. This task is what takes up the most time, so it is generally prepared together with friends or family.The next process after all the dough is used up and all squares are pinched to close, is to cook the dumplings. The mantı dumplings are placed in an oven tray, are baked in the oven (these baked dumplings can also be stored in the freezer to consume later). Once the dumplings are cooked, the tray is removed from the oven and boiled chicken broth is added to the level of the dumplings. The tray is placed in the oven again until the water dissolves a little. For the finishing touch, a garlic yogurt mixture is poured over the cooked dumplings and a little tomato paste fried in oil is drizzled over the yogurt. Chili flakes and dried mint flakes are added to taste.This dish is best served warm.