Erzincan eats well by the standards of small eastern-Anatolian provincial capitals. The local speciality is tulum cheese — a sharp salty sheep's-milk cheese aged in goat-skin bags, similar in style to a young pecorino, and recognised with a Turkish protected geographical indication. You'll find it at every breakfast spread, crumbled into eggs or eaten with bread, honey and walnuts.
The other Erzincan signature is mass-grilled lamb. The town has a string of unpretentious kebab houses around the Cumhuriyet Meydanı, several serving the local cağ kebabı (horizontally-skewered lamb) alongside more familiar Adana and Urfa variants. For breakfast, look for kuymak — a fondue-like dish of melted cheese and cornmeal more associated with the Black Sea coast but very much part of the Erzincan repertoire.