The Black Sea region of Turkey is known for its unique and delicious cuisine that showcases a rich blend of flavors and ingredients. From hearty stews to delectable seafood dishes, let's take a culinary journey and explore some famous dishes from this region.
Hamsi, or anchovies, are abundant in the Black Sea and play a significant role in the local cuisine. Hamsi Pilavı (Anchovies Pilaf) is a traditional dish where fresh anchovies are lightly fried and served over a bed of pilaf made with rice, onions, and spices. This combination creates a harmonious balance between the delicate flavors of the fish and the aromatic rice.
Laz Böreği is a savory pastry that originates from the Laz people of the Black Sea region. It consists of thin layers of phyllo dough filled with a mixture of local cheeses, herbs like dill, parsley, and sometimes spinach. The layers are then rolled and baked to golden perfection, resulting in a crispy and flavorful treat.
Muhlama, also known as Kuymak, is a traditional Black Sea dish that showcases the region's famous butter and local cheeses. It is a simple yet indulgent dish made by melting butter in a pan and adding cornmeal and cheese until a creamy consistency is achieved. Muhlama is often served with freshly baked bread and enjoyed as a satisfying breakfast or a delightful snack.
Mısır Ekmeği (Cornbread) is a staple of the region. Made from cornmeal, this dense and slightly sweet bread is often enjoyed with local cheeses, butter, or honey. It is a popular accompaniment to various Black Sea dishes and adds a distinct flavor to the meal.
Karadeniz Pidesi is a variation of the traditional Turkish flatbread. It is typically prepared with a thicker and fluffier dough and topped with ingredients such as ground beef, local cheeses, eggs, and various herbs. The pide is then baked in a stone oven until the crust turns golden brown, creating a delightful aroma and delicious flavors.
Karalahana Çorbası (Black Cabbage Soup) is a hearty and nutritious soup made with cabbage, beans, meat (typically beef or lamb), and various herbs and spices. This flavorful soup is especially comforting during the colder months and is often served with a squeeze of lemon and a dollop of yogurt.
In the province of Samsun, located in the Black Sea region of Turkey, there is a traditional winter delicacy called 'kaz tiridi.' This dish is made from geese that are intentionally fattened during the winter months. The geese are carefully cooked until they become tender and are then served with triangular pastry sheets known as 'tirit' and rice. Apart from its mouthwatering taste, 'kaz tiridi' is also visually appealing, making it a favorite during the winter season.
Keşke is another traditional dish enjoyed in Turkey, particularly in the Black Sea region. It is a ceremonial dish often prepared during weddings, festivals, and special occasions. Keşkek is made from a combination of meat (typically lamb or chicken) and whole wheat grains called 'kırık buğday' or 'yarma.' The dish is cooked slowly over a long period, usually overnight, in a large cauldron or pot.
Mısır Çorbası (Corn Soup) is a delightful specialty of the region. It combines the sweetness of fresh corn kernels with the creaminess of milk and the richness of butter. The soup is seasoned with spices such as paprika, cumin, and black pepper, resulting in a comforting and flavorsome dish.
Hamsiköy Sütlacı (Hamsiköy Rice Pudding) is a traditional rice pudding that originates from the village of Hamsiköy in the Black Sea region. It is a beloved dessert enjoyed by locals and visitors alike.