Ezine Cheese

Ezine cheese is that the very first thing that involves mind in our country when it involves cheese. The story of Ezine cheese begins with milk. The milk utilized in Ezine cheese is sheep’s, goat’s and cow’s milk fed by natural plants and water sources within the Kaz Mountains (Kaz Dağları) of Çanakkale.

The Kaz Mountains (Kaz Dağları), which are a natural source of oxygen, bring abundant rainfall to the current region and this rainfall provides the formation of many fragrant plants like oregano, marjoram, downy mint, sage, thyme, lemon balm, thyme, which are unique to the region. All animals from which milk is obtained are fed naturally.

Bayramiç Beyazı

Bayramiç Beyazı is thought because the endemic fruit of Kaz Mountains (Kaz Dağları). It's grown in 7 thousand decare area in Bayramiç district of Çanakkale for 3 periods. After the harvest period, it's exported abroad furthermore on big cities like İstanbul, İzmir and Ankara.

Çanakkale Olive Cultivation

There are two varieties of olives within the agricultural fields in Çanakkale province, Olea europea oleaster (delice) and Olea europea sativa (ehli).

The first recorded olive cultivation activity in Çanakkale started with Ancient Greeks. (Gargara, Küçükkuyu, Assos in Ayvacık district). Olive cultivation has a vital place in Çanakkale's agricultural activities and olive cultivation is disbursed on a complete of 27,175 hectares of area.

Sardine

Sardine, which is claimed to be a fish called firefish because it's interested in light like propellers and is attracted by burning brushwood in boats, is additionally known for being consumed as canned still as being grilled in vine leaves.

The sardines processed in Gallipoli, which has an unrivaled place in Turkey's sardine canning, are mainly sardines caught within the Dardanelles and Saros Gulf. Smaller than Mediterranean and Atlantic sardines, these sardines have the perfect dimensions and after all the taste for canned foods.

Gallipoli Cheese halva

It is thought that the history of Gallipoli cheese halva dates back to about 700 years. it absolutely was also recorded as "Fresh Cheese Halva" within the Ottoman State Archives. the primary dessert that involves mind in Gallipoli district, Gallipoli cheese halva may be a local flavor made with salt-free white cheese, flour and sugar.

Sour fruit crush

Sour fruit crush is produced by crushing unripen grapes. it's consumed like soft drinks, especially within the Aegean and Marmara, because of its cooling effect. It also can be employed in place of juice in many regions to feature a sour flavor to oil dishes.

Scorpion fish Soup

This soup, which is ready by the mixture of scorpion fish and various vegetables, is one in all the foremost important tastes of Çanakkale. With its high nutritional value and delicate taste, scorpion fish, is one in every of the trademark dishes of the Çanakkale area.

Ovmaç Soup

A small onion is remove cubes, oil is added, and so fried. When the onion turns pink, a teaspoon of ingredient is added. Later, 1.5 liters of water is added into this mixture and is left to boil without mixing.

On the opposite side, half a glass of water is added to a glass of flour in another pot and mixed for some minutes until lumpy pieces are formed. Within the meantime, the flour is free of powder form.

Melki Mushroom Dish

It is prepared by roasting or frying Melki mushrooms, also referred to as pine mushrooms or chintar. It's one amongst the dishes that are easily prepared with little ingredients. This dish, which contains high amounts of calcium and protein, is one amongst the first choices of vegan cuisines.

Çırpma

Çırpma is one in all the dishes with spinach within the leading role. Çırpma which is ready with spinach, onion, flour and water is additionally served as a snack.

Metez

Metez, which is identified with the Çanakkale region, may be a variety of ravioli. Although it's prepared with cheese or potatoes in some regions, it's made with minced meat in Çanakkale cuisine. It's served with yogurt and ingredient sauce.

Tumbi

Tumbi is another local flavor of Çanakkale. Prepared with ingredients like fine bulgur, eggplant and parsley, tumbi is first roasted in an exceedingly pot and so placed within the oven. This flavor, which is roasted during a pan so baked, is additionally crowned with vegetable oil and so served.