Army Beet (Black Kale) Stalk

Beet greens (karalahana) stew, one of the symbolic dishes of the Black Sea region, is a traditional vegetable dish of Ordu cuisine. The term “pancar” is widely used in the region to refer to beet greens. This dish is prepared by cooking boiled beet greens together with rice and onion in their own liquid. It is a simple yet nutritious dish made with minimal ingredients and is consumed both as a main course and as a side dish.

Ingredients

• 2 bunches of beet greens (karalahana)
• 3–4 medium-sized onions
• 1 cup vegetable oil
• 1 glass of rice
• Salt and black pepper

Preparation and Cooking Process

The beet greens are cleaned, finely chopped, and blanched in salted water. The drained greens are set aside. In a separate pot, chopped onions are sautéed in butter and vegetable oil. The blanched greens are added, followed by rinsed rice. Sufficient hot water and salt are poured over the mixture, and the pot is covered. It is then simmered over low heat until the rice has absorbed all the liquid. After resting, it is served hot.

Consumption and Cultural Context

Beet greens stew is a staple dish in Ordu cuisine, especially during the winter months. Due to its meatless nature and practical preparation, it is commonly found on both rural and urban tables. It is typically served plain or accompanied by yogurt. In the Black Sea region, the term “dible” refers to the method of cooking vegetables with rice in their own liquid, and many dishes are prepared using this technique.