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.
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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