A FOOD TRADITION
Laz Cuisine
Laz cuisine belongs to communities along the eastern Black Sea coast and reflects a distinctive interaction between local Caucasian heritage and broader Black Sea Turkish foodways. Cornmeal, greens, beans, dairy, walnuts, fish, anchovies, and aromatic herbs are important, while simmering, baking, pan-cooking, pickling, and making corn-based mixtures are recurring techniques. Examples include laz boregi, muhlama, and anchovy preparations such as hamsi kaygana. The cuisine shares ingredients with neighboring Black Sea traditions but retains particular pastry, herb, dairy, and seafood combinations associated with Laz cultural identity and the region's coastal-mountain environment.
Dishes linked to this cuisine
1–5 of 5
Çayeli Kuru Fasulye
Rize dried beans soaked, slowly cooked and served with locally raised meat.
Hamsikoli
A Rize and Laz corn-flour bread or cake baked with anchovies.
Laz Böreği
A sweet Laz layered pastry filled with milk custard, baked and finished with syrup.
Rize Haşıl
A Rize dish made from kavut flour milled from roasted pumpkin seeds, beans and corn.
Rize Hoşmer
A Rize corn-flour dish cooked with regional cheese and rich milk cream.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.