This article was automatically translated from the original Turkish version.
The Black Sea region is known not only for its natural beauty and landscapes but also for its unique cuisine. The dishes of the region offer flavorful and nutritious tastes prepared with fresh, healthy ingredients provided by nature. Throughout history, Black Sea cuisine has carried traces of various civilizations while reflecting the cultural diversity of the area.
The tables of the region’s people tell a story in every dish. The Black Sea’s distinct climate and geography directly influence the products grown here. Meals made from seafood and land-based ingredients shape the daily life and traditions of the local population. One of the most distinctive features of Black Sea cuisine is the frequent use of fresh seafood. Local products such as hazelnuts, corn, and kale are also commonly found in the kitchen.
If you decide to explore the Black Sea and taste its dishes, there are certain flavors you must try. Each has its own unique recipe and cooking method. Behind every dish in Black Sea cuisine lies a deep meaning and cultural heritage. So what are the irresistible flavors of the Black Sea? Let us discover them.
One of the indispensable dishes of the Black Sea table, Kuymak, is the crown jewel of breakfasts especially in Trabzon and Rize. Also known as “Muhlama,” this warm dish is made with cornmeal, butter, and local kolot or civil cheese. It is a complete energy source with the rich aroma of butter, the stretchy texture of melted cheese, and the satisfying consistency of cornmeal. Kuymak has become a symbol of highland breakfasts and transforms into a regional ritual when served with charcoal-brewed tea.
This flavor, which awakens the appetite with its stretching cheese in every spoonful, is one that every visitor to the Black Sea must try, both for its simple ingredients and its unique taste on the palate. Moreover, serving it hot alongside crispy bread is an essential part of the traditional presentation.
Identified with the Bafra district of Samsun, Bafra Pide is a special flavor that stands out among pides across Turkey due to its distinctive structure. This pide, noted for its thin and elongated shape, has crispier edges and a more generous filling compared to the classic Black Sea pide. While it is typically made with minced meat, variations with cubed meat, kaşar cheese, or mixed fillings are also available.
The dough is specially kneaded, and the filling is placed precisely in the center before baking in a stone oven. The edges are gently folded inward to form a “sandal” shape without fully closing the pide. It is brushed with butter and features a crisp bottom, making it a true feast for the palate. Especially when baked over wood fire, Bafra Pide offers a memorable taste experience with its crispy exterior and juicy filling that lingers long after eating.
Bafra Pide has become one of the symbols of the Black Sea and ranks among the must-try local dishes for anyone visiting Samsun.
Banduma is one of the original and traditional dishes of Kastamonu cuisine. This dish stands out for both its presentation and its satisfying nature, typically prepared for special occasions such as weddings or large gatherings. Banduma, made with flatbread, chicken, and walnuts, is one of the valuable dishes passed down from Anatolia’s past to the present.
To prepare the dish, thin sheets of flatbread are first dried and then softened in hot chicken broth. Next, they are mixed with coarsely chopped boiled village chicken. A generous amount of walnuts is sprinkled on top, and melted butter is drizzled over before serving. It is both nutritious and carries the character of a regional feast.
The reason Banduma is so special lies in the natural ingredients and the handcrafted preparation. Flatbreads baked in traditional Kastamonu stone ovens and village-raised chicken significantly enhance the dish’s flavor. Visitors to Kastamonu are advised not to leave without tasting this unique dish.
One of the first desserts that comes to mind when referring to Black Sea cuisine is undoubtedly Hamsiköy Sütlacı. This dessert, named after Hamsiköy, a village in the Maçka district of Trabzon famous for its lush greenery, is a simple yet elegant flavor made with the region’s natural milk and traditional cooking methods.
The main reason Hamsiköy Sütlacı is so special is the quality of the milk used and the slow, prolonged cooking of the rice. The sugar level is balanced, and the consistency is neither too thick nor too runny. Cooking it in traditional earthenware ovens adds a subtle charred aroma and a uniquely lightly browned top layer.
Typically garnished with hazelnuts, Hamsiköy Sütlacı leaves a lasting impression on the palate, especially when enjoyed during highland excursions, at local restaurants, or in village cafés. Its flavor is made unforgettable not only by its taste but also by the atmosphere of being consumed in harmony with nature.
Tirit is one of the simple yet nourishing dishes of Kastamonu cuisine. This dish, found in various forms across many parts of Anatolia, is commonly served on the table during cold winter days in Kastamonu. It is typically prepared with minced meat or roasted meat and plays an important role in utilizing stale bread.
The base of the dish consists of slices of stale bread soaked in meat broth. On top of this, roasted minced meat or chopped meat is placed. In some recipes, boiled chickpeas are also added. Finally, yogurt and melted butter are drizzled over before serving. Walnuts are sometimes added optionally to provide a distinct aroma and texture to the Kastamonu version of Tirit.
Thanks to its practicality and satisfying nature, Kastamonu Tirit is one of the beloved dishes for large gatherings. More than just a flavor, this dish reflects the cultural richness of the region through its traditional ambiance. It is a regional masterpiece made from simple ingredients but elevated to excellence through skillful preparation.
Closely associated with the Akçaabat district of Trabzon, Akçaabat Köfte is one of the region’s prideful meat dishes, with its fame extending beyond the Black Sea to all corners of Turkey. It is not merely a meatball but also a symbol of the local culinary culture.
The key to its distinctive flavor lies in the preparation: ground beef mixed with a small amount of tail fat and stale bread, then grilled over wood fire. Spice usage is kept to a minimum, allowing the natural aroma of the meat to shine. It is typically served with charcoal-grilled peppers, tomatoes, pilaf, and ayran.
Akçaabat Köfte is more than just a main course; it reflects the palate and hospitality of the Black Sea people. It is a dish that visitors to Trabzon must try, and many even travel to Akçaabat specifically to taste this köfte.
One of the distinctive desserts of the Black Sea, Laz Böreği is a popular sweet especially in Trabzon and its surroundings. An excellent choice for those seeking a different dessert, Laz Böreği is made of thin phyllo dough layered with mürabba and baked.
The mürabba is prepared with milk, flour, and sugar, achieving a delicate creamy consistency. The phyllo sheets are rolled out thinly, each layer spread with mürabba, and baked until golden. In the final stage, it is sweetened with syrup, which adds a soft texture and sweetness to the dessert.
Laz Böreği has a unique flavor: a combination of intense sweetness, a light creamy texture, and crisp phyllo layers. As one of the original sweets of the Black Sea, it is not only a regional specialty but also an impressive serving option for guests.
One of the indispensable dishes of Black Sea cuisine, Karalahana Sarması is a traditional dish that offers a healthy and flavorful option. Karalahana, a leafy vegetable that thrives in the Black Sea climate, is rich in vitamins and minerals. These leaves are typically stuffed with meat or olive oil-based fillings and then rolled and cooked.
Karalahana Sarması is especially common in provinces such as Trabzon and Rize. After blanching, the leaves are filled with a mixture of rice, meat (usually minced or lamb), and various spices. Once rolled, the sarmas are arranged in a pot and cooked with tomatoes, onions, and olive oil. This dish has a balanced flavor of sweetness and slight sourness, as the natural bitterness of the karalahana softens during cooking and is harmonized by the spices in the filling.
Karalahana Sarması can be served as a main course or as a meze. It is also frequently chosen during the cold winter months of the Black Sea as a warming, nourishing, and filling dish. When served alongside cornbread, a staple of Black Sea cuisine, this dish becomes a true flavor feast.
Available in both olive oil and meat versions, Karalahana Sarması is one of the flavors that deeply convey the culture and cuisine of the Black Sea. This unique taste is prepared in many homes using traditional recipes and is cherished by the local population.
The Red-Spotted Trout, which thrives in the cool waters of the Black Sea, is one of the region’s most flavorful and special fish. This trout gets its name from its reddish spots and has a rich, distinctive taste.
Found in the rivers and streams of the Black Sea, this trout has a unique flavor profile due to the pristine natural environment and clean water surrounding it. Red-Spotted Trout is typically served grilled or pan-fried in butter. In some areas, oven-baked trout is also very popular. Its tender flesh and slightly sweet flavor have made it a favorite among fish lovers.
To enjoy this trout, it is recommended to visit fish restaurants in eastern Black Sea provinces such as Rize, Artvin, and Trabzon. Many local fishermen serve this trout fresh, each using their own unique cooking methods to create a delicious experience. Red-Spotted Trout is one of the rarest and most flavorful examples of Black Sea cuisine, and as a dish prepared in harmony with the region’s nature and traditions, it will create an unforgettable experience on your culinary journey.
Kuyu Kebabı is one of the most distinctive and traditional dishes of the Black Sea region, particularly associated with the Taşköprü district. This kebab is famous for its unique flavor, achieved by cooking meat in underground earthen ovens. Typically prepared with lamb, the meat is marinated with special spices and placed inside a stone oven, which is then sealed and slow-cooked over wood fire. This cooking method imparts both tenderness and deep aroma to the meat. The kebab retains its juices within the oven, resulting in a highly flavorful and succulent dish.
Taşköprü’s Kuyu Kebabı is renowned not only for the quality of the meat but also for the uniqueness of its cooking method. It is typically served with side dishes such as pilaf, yogurt, and salad, enhancing the overall taste of the meal.
Eating Kuyu Kebabı in Taşköprü is not merely a dining experience but also a journey into the history of Black Sea cuisine. This traditional flavor is a must-try for anyone seeking an authentic regional taste.
1. Kuymak (Muhlama)
2. Bafra Pide
3. Banduma
4. Hamsiköy Sütlacı
5. Tirit
6. Akçaabat Köfte
7. Laz Böreği
8. Karalahana Sarması
9. Red-Spotted Trout
10. Kuyu Kebabı