 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).