Black Sea Cuisine: Corn, Anchovies, and Mountain Flavors

The Black Sea region, stretching from Sinop to Artvin, is known for its abundant rainfall, fertile soil, and strong fishing culture. Its cuisine reflects the local lifestyle, combining seafood, grains, and mountain-grown vegetables with hearty dairy products.

Core Elements of Black Sea Cuisine

• Anchovies (Hamsi): The symbol of Black Sea cuisine, featured in dozens of dishes such as hamsili pilav (rice with anchovies), fried anchovies, and hamsi köftesi (anchovy patties).

• Corn (Mısır): Cornmeal is widely used in breads, porridges, and pastries, replacing wheat in many local dishes.

• Dairy Products: Rich cheeses and butter are essential. Mıhlama (a melted cheese, butter, and cornmeal dish) is a regional favorite.

• Vegetables and Greens: Collard greens (kara lahana) are central, often used in soups (lahana çorbası) and rolls (lahana sarması).

• Nuts and Fruits: Hazelnuts from Ordu, tea from Rize, and regional fruits enrich both cuisine and economy.

Popular Cities and Signature Dishes

• Trabzon: Known for kuymak/muhlama, Akçaabat köftesi, hamsili pilav, and Trabzon pita.

• Rize: Famous for its tea, collard green dishes, and hamsi-based meals.

• Ordu: Renowned for hazelnuts, corn bread, and seafood.

• Giresun: Known for its quality hazelnuts and regional corn-based dishes.

• Artvin: Features mountain herbs, honey, and hearty meat stews.

Cultural Influence

Black Sea cuisine is deeply tied to the region’s geography and climate. Anchovies dominate the coastal diet, while corn and collard greens sustain communities in the mountains. Dairy-rich and hearty, the cuisine reflects both seafaring and agricultural traditions, offering a distinct and flavorful part of Turkey’s culinary map.