A FOOD TRADITION
Black Sea Turkish Cuisine
Black Sea Turkish cuisine reflects the humid, mountainous coast and the culinary practices of communities including Laz, Hemshin, Georgian, and Turkish populations. Cornmeal, anchovies, hazelnuts, cabbage, beans, collard-like greens, butter, dairy, and local herbs are recurring ingredients. Cooking commonly involves baking, pan-frying, simmering, pickling, and fermenting, with seafood and preserved vegetables helping structure the seasonal repertoire. Recognizable examples include hamsili pilav, karalahana corbasi, and mihlama or kuymak. Regional breads, corn preparations, anchovy dishes, and dense vegetable stews distinguish the Black Sea table from the more meat- and wheat-dominant cuisines of central and southeastern Türkiye.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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