Though many are familiar with Mediterranean, Aegean or southeastern Turkish cuisines, the dishes from the Black Sea region are not considered mainstream and our DMC partner ITEM Travel Turkey implements gastronomy expeirences as part of trips to Turkey. Black Sea is not at all a homogenous cultural area and the reflections can be seen from architecture to lifestyle and significantly through the culinary influenced from different cultures.
Eastern Black Sea cooking contains a richer variety … Strongly influenced by geography and climate, mountains and sea, foods featured in the Black Sea region includes the black anchovy called hamsi, corn served in endlessly interesting ways, pickled green beans, an abundance of other vegetables and akcabat kofte or meatballs. Hazelnut soup, which is similar to lentil soup but with a creamy, nutty texture and a fine distinctive hazelnut aroma. There is not much red meat, except for diced meat wrapped in black cabbage and served with a cooling thick yogurt. Sweet helva, made with corn, butter and local honey, is another local favorite, as are, of course, a great variety of Black Sea and river fish including farm-raised trout (Turkish: alabalik), considered by many to be the tastiest in the world.
Black Sea cuisine includes the roots of the world-famous Turkish tea. The Turkish tea industry is based in the town of Rize, where a moist, moderate climate provides perfect growing conditions. While green tea is exported all over the world, travelers should be prepared to enjoy the local favorite, the strong, smoky black variety that is traditionally served with sugar and is as much a social event as it is a beverage.
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