Just like the lush nature, vibrant music, and spirited people of the Black Sea region, its cuisine is also one of a kind. The area’s unique geography and climate have shaped a distinct culinary identity. Ingredients like corn, beans, collard greens, regional herbs, and of course, anchovies, form the backbone of Black Sea cooking.
Hınkal
Resembling oversized dumplings, Hınkal is typically filled with cheese, mashed potatoes, or ground meat. Unlike Turkish mantı, it is served without yogurt. The rich, hearty flavor makes it unforgettable after just one bite.
Anchovy Rice (Hamsili Pilav)
A legendary dish that brings together the region’s signature fish -anchovy-with aromatic rice. Hamsili Pilav is made by layering rice pilaf between crispy anchovies, resulting in a savory masterpiece known and loved across Turkey.
Stir-Fried Butterbur (Hoşkıran Kavurması)
Made with hoşkıran, a wild herb often found near cornfields, this dish is sautéed with either bulgur or rice depending on the local variation. It’s a delicious and nutritious choice for those looking for a healthy traditional meal.
Collard Green Soup (Karalahana Çorbası)
This superfood has taken center stage in recent years, and in the Black Sea region, Karalahana Soup is a staple. Enriched with corn, kidney beans, and sometimes even dried meat, this thick and hearty soup is a vitamin-rich powerhouse.
Stuffed Collard Greens (Karalahana Sarması)
Stuffed vegetables are beloved throughout Turkey, but when collard greens take the place of grape leaves, they bring a unique Black Sea twist to this classic dish. These rolls are typically filled with rice, spices, and occasionally minced meat.
Kaygana (Savory Crepe or Omelet)
Kaygana is a buttery, egg-based dish that resembles a thin omelet or savory crepe. It can be enriched with anchovies, fresh herbs, or vegetables. Popular at breakfast or as a light main course, it’s also a hit with children.
White Bean Stew (Kuru Fasulye)
While kuru fasulye is a national favorite throughout Turkey, the Black Sea’s rainy climate gives its local beans an especially rich flavor. Paired with fluffy rice and crunchy pickles, it’s a comforting, classic combination.
Laz Pastry (Laz Böreği)
A beloved regional dessert, Laz Böreği combines crispy, layered pastry with a silky custard filling. Served with tea or coffee, this indulgent treat is irresistible at any time of day.
Cornbread (Mısır Ekmeği)
Corn, abundant in the Black Sea, is a key ingredient in many regional dishes, and cornbread is a staple. Baked to a golden crust and enjoyed warm, it accompanies every meal from breakfast to dinner.
Mıhlama (Kuymak)
Perhaps the most iconic Black Sea dish, Mıhlama is a rich, gooey blend of cornmeal, butter, and local Trabzon cheese. In Artvin, a dollop of clotted cream is sometimes added. Best served hot, it’s a must-try comfort food.
Pickle Stir-Fry (Turşu Kavurması)
A true testament to the region’s love for pickles, this dish features stir-fried pickled green beans with onions, garlic, red pepper flakes, and occasionally tomato paste. Bold and tangy, it’s a staple in many homes.
