Each region of Turkey has its own special flavor. Dozens of civilizations which lived on this land have caused for cultures to be blended. And, thus, amazing dishes were born. Adding naturalness and freshness to these delicacies has made it unforgettable. Without further ado, let’s head north to the amazing dishes!
The fertile lands of the Blacksea region has plenty of distinctive dishes and flavors that have become refined over the years. The delights of Blacksea cuisine comprises of castle, corn, chard and nettle. The rivers that flow from the sea offer up delicious fish such as anchovies. This beautiful region is famous for its tea and hazelnuts, and plenty of other delicacies.
Hamsili Pilav (Anchovy Rice)
Hamsili pilav is a visually attractive Turkish dish of oven-baked pilaf that is encased in anchovies. The pilaf is usually prepared with long-grain rice, onions, raisins, pine nuts, mint, lemon juice, and spices. In order to prepare hamsili pilav, a baking dish is first brushed with butter, then layered with anchovies so that they fill the whole bowl.
The rice pilaf is placed over the anchovies, and the ends of anchovies are then folded towards the center of the bowl so that the rice is completely encased. After the baking process, the dish is typically turned upside down and served garnished with dill sprigs and slices of lemon.
Akçaabat köftesi (Akçaabat meatballs)
The Akçaabat meatballs, which are quite tasty, are a taste that can be prepared quickly. You will not be able to forget this dish made with salt, black pepper, garlic, bread crumbs and mined meat. Sincerely, it is a flavor that everyone should experience once in their life
Kaygana
Kaygana also known as “gaygana” will remind you omelets at first glance. But it tastes quite different with anchovies in it and its history roots back to 15th century; Kaygusuz Abdal mentioned, “honey kaygana” in his poems. Here is a quick recipe for those who want to cook Kaygana at home; mix eggs, corn flour, salt and black pepper in a bowl. Put fine-chopped anchovies and parsley over the mixture and cook it all in a pan. It is ready to serve.
It is almost impossible to forget the taste of kaygana you will eat in Hayvore, which in the Laz language refers to phrase “I’m here”. Very inviting indeed, right? Once you try it out you will know you’d be coming here regulary as lots of Blacksea cuisine lovers do including celebrities.
Mıhlama
A lot can go right when you combine corn, butter, and cheese. Muhlama (or kuymak, as it’s called in Trabzon) is essentially a fondue, made with famously rich Black Sea butter and the addition of cornflour, giving it a dense, stretchy texture. This scrumptiously artery-clogging appetizer is typically served with bread and a spoon to tame the unwieldy strings left trailing behind every dunk.
Black Sea Style Cornbread
When I think of cornbread, I immediately remember the distinctive and intense smell, the golden color and how great it tastes once it is out of the oven, especially with a bit of salted butter. The great thing about using cornmeal or cornflour is that it is a gluten-free alternative to your usual bread made out of wheat. However, you need to be aware that cornbread is more on the drier side. So choose carefully what you pair with this bread and make sure you cut it into thin slices.
Trabzon pita
Pita (pide) is expertly done in many places of Turkey. However, when you think of pide, the first place that comes to mind is Trabzon. It is delicious with the village cheese and as per your wish with eggs and butter. Trabzon pide is a must to be tried among the Black Sea flavors.
Tea
It’s hard to walk down a street in Turkey without seeing locals sipping steaming amber-colored çay from tiny, tulip-shaped glasses. Pretty much all of that tea — plus hundreds of tons more grown for export — hails from the hills around Rize on the Black Sea. The largest producer, Çaykur, runs a çay bahçesi that overlooks a literal tea garden. Here you can sample not just the ubiquitous black tea, but green and herbal varieties at wholesale prices.
