Tastes Of The Black Sea

BLACK SEA CUISINE CONTINUES TO BE ONE OF THE RARE CUISINES THAT STILL PRESERVE THEIR UNIQUE CHARACTERISTICS. The climatic and geographical characteristics of the Black Sea ensured that it developed a nutritional system unique unto itself, influenced by almost no other culinary culture. But in this region, which spreads over a broad expanse, the cuisines of the coastal strip and the mountainous hinterland exhibit distinct differences. Thanks to the temperature and composition of its waters, the Black Sea is home to some of the worlds most flavourful fish. Besides the quintessential anchovy, migratory species such as blue fish and tunny also have a place in the regional cuisine. And of course kale, a black cabbage, is one of the best known and loved symbols of Black Sea cooking. Braised, wrapped around a rice filling, used in soups and cooked in numerous other ways, kale makes a frequent appearance on the dining table. Dishes made with pickled vegetables, corn, butter, a variety of cheeses, and braised meats are the staples that characterize this cuisine. Breads and pastries meanwhile grace the table morning and evening throughout Ramadan, when the famous Black Sea pide flatbreads are ubiquitous. Pide is made all over Turkey, but the best is that made in the Black Sea region with cheese, butter and braised meat.

Karadeniz Lezzetleri
KARADENZ MUTFAI, KENDNE HAS ZELLKLERN HL KORUYABLEN ENDER MUTFAKLARDAN BR. Karadenizin zgn iklimsel ve corafi zellikleri, hemen hemen hibir mutfak kltrnden etkilenmeden, kendine has bir beslenme sistemi olumasn salam. Geni bir alana yaylan Karadeniz Blgesi'nde, sahil eridi ile i kesimin mutfaklar da birbirinden olduka farkl

Karadenizin ssndan ve yapsndan dolay buras, dnyann en lezzetli balklarna ev sahiplii yapar. Karadeniz dendiinde akla nce hamsi gelse de palamut, lfer gibi dier gmen balklar da yre mutfanda yer bulur. Blge mutfann ok bilinen ve sevilen sembollerinden biri de kukusuz karalahanadr. orbas, sarmas, kavurmas ve daha birok piirme biimiyle karalahana, Karadeniz sofralarnn vazgeilmez lezzetidir. Sebze turularndan yaplan yemekler, msr, tereya, peynir eitleri ve kavurma da bu sofrann karakteristik yapsn belirleyen unsurlardr. Hamur ileri, zellikle ramazan aynda sahur ve iftar sofralarn donatr. Karadeniz mutfann mehur pideleri ramazan ay boyunca Trkiye'nin her tarafnda kendini gsterir. lkemizin her tarafnda pide yaplr fakat en iyisi Karadeniz'in kavurmas, peyniri ve tereya ile yaplandr.

Culinary: Mutfak Tunny: Palamut Braised meat: Kavurma

Anchovy: Hamsi Fish: Balk Black Cabbage: Karalahana

Blue Fish: Lfer Pickled vegetables: Turu Rare: Kendine has