What to Eat in Trabzon?

23.10.2024
Update: 07.11.2024 12:13
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What to Eat in Trabzon?

Trabzon, Black Sea It is one of our cities with a unique culinary culture, enriched by the opportunities offered by the unique geography of the region. Trabzon cuisine, which stands out with its intensive use of natural resources and local products, especially seafood, dairy products and Egypt It offers a unique variety based on its flour. The city's cuisine includes many flavors from anchovies to kuym, from pide to meatballs. In addition, local dishes such as roasted pickles, nettle soup and stuffed cabbage are indispensable on the tables. Are you ready to discover the delicious cuisine of Trabzon?

Akcaabat meatballs

Named after the Akçaabat district of Trabzon, Akçaabat meatballs have a special recipe that differentiates them from other meatballs with its flavor and preparation method. Prepared by carefully combining beef, suet, stale bread and garlic, this meatball draws attention with its lack of spices and egg-free use. The meatball mixture, which is kneaded well until it reaches its consistency, is shaped into small pieces and grilled. The unique flavor of Akçaabat meatballs comes from the use of fresh and quality ingredients and the traditional recipe passed down from generation to generation. Served between bread or on a plate, this meatball leaves a mark on the palate with its soft inner texture and slightly crispy exterior. Consumed with admiration by both the people of Trabzon and visitors, Akçaabat meatballs are one of the unforgettable flavors of the Black Sea.

Akcaabat meatballs

Anchovy Pan

Fried anchovies, one of the most important and iconic flavors of the Black Sea cuisine, are one of the indispensable dishes of Trabzon. Fresh anchovies, carefully caught from the cool and clean waters of the Black Sea, are cleaned, coated in corn flour and fried in hot oil until crispy. Fried anchovies, which are golden and crispy on the outside and soft and full of flavor on the inside, leave an unforgettable taste on the palate. It is usually served with plenty of lemon squeezed on the side and pickles. Fried anchovies are made more enjoyable not only by their flavor, but also by the natural beauties and clean air of the Black Sea. This dish, which is frequently preferred both at home and at guests' tables in Trabzon, is in high demand in the region, especially in the winter months. Tasting this flavor specific to the Black Sea is one of the indispensable experiences of those visiting Trabzon.

Anchovy Pan

Anchovy Rice

One of the most special flavors of Trabzon cuisine, anchovy pilaf is a dish that brings together the richness of the Black Sea from both the sea and the soil. After being cleaned, fresh anchovies come together with rice, onion and spices specific to the region to create a delicious harmony. First, the rice is fried with butter, sautéed onions and spices are added on top, and then the anchovies are arranged around the pilaf and baked in the oven. In this way, anchovy pilaf, which adds a different taste to the table in terms of both visuality and taste, is a reflection of Trabzon's unique nature. The aroma of the fresh herbs and spices of the Black Sea, combined with the perfect harmony of anchovies and rice, leaves an unforgettable impression on the palate. Anchovy pilaf, which is an indispensable part of Trabzon tables, especially in the winter months, is one of the favorite dishes of locals and visitors to the region.

Anchovy Rice

Hamsikoy Rice Pudding

One of the indispensable desserts of the Black Sea, Hamsiköy rice pudding is one of the most famous flavors of Trabzon. This special rice pudding is prepared with fresh and natural milk from cows raised in the high plateaus of Hamsiköy, and is combined with rice and sugar to offer a much more intense and delicious flavor than a classic rice pudding. Hamsiköy rice pudding, which is baked in the oven, is distinguished from other rice puddings by its golden brown surface, and this baking process deepens the flavor of the dessert. This rice pudding, which is usually served with walnuts or hazelnuts on top, can be consumed both hot and cold. This unique dessert, which meets the clean air and natural resources of Hamsiköy, is a flavor that those who want to discover the Black Sea cuisine should definitely try.

Hamsikoy Rice Pudding

Nettle Soup

One of the healing and delicious dishes of Trabzon, nettle soup has a special place in the Black Sea cuisine. Prepared by boiling fresh nettle leaves and thickening them with corn flour, this soup is both nutritious and a source of vitamins and minerals. Nettle soup, which is especially rich in iron, strengthens the immune system and is good for anemia. Garlic and mint added to the soup both increase its flavor and contribute to health. The slightly bitter taste of nettle gives this soup a unique character. katarNettle soup, which can be consumed both hot and cold, is a must-try healing source that comes to tables from the natural riches of the Black Sea.

Nettle Soup

Black Cabbage Wrap

One of the most iconic dishes of Trabzon cuisine, black cabbage sarma, has an important place among the traditional flavors of the Black Sea region. Large and wide black cabbage leaves are wrapped in a carefully prepared stuffing and usually cooked in a clay pot. The stuffing is prepared by blending rice, bulgur, minced meat, onion, garlic, tomato paste and various spices. The natural sour and slightly salty taste of the cabbage provides a perfect harmony with these rich stuffings. Black cabbage sarma, which is frequently made in the winter months, is both a filling and nutritious flavor. Served with butter on top, this local dish is indispensable on tables during the cold days of Trabzon. Black cabbage sarma is a tradition that reflects the deep roots of the Black Sea culture and has been passed down through generations, and stands out as a taste that must be tried.

Black Cabbage Wrap

Cabbage Soup

Cabbage soup, an indispensable part of winter months, is one of the satisfying and nutritious flavors of Trabzon cuisine. Fresh cabbage leaves, butter, tomato paste and bulgur come together to form the basis of this soup. After the cabbage leaves are carefully boiled and softened, they are combined with other ingredients and cooked until they reach a consistency. The spices added to it add a unique aroma to the soup and enhance its flavor. Trabzon cabbage soup warms you up with a hot bowl, especially in cold weather, and offers a filling and healthy meal. Reflecting the hospitality of the Black Sea and the generosity of nature, this flavor is enjoyed hot or cold at the table.

Cabbage Soup

Stuffed Cabbage

Stuffed cabbage, one of the traditional flavors of the Black Sea cuisine, is among the indispensable flavors of Trabzon tables. Fresh cabbage leaves are wrapped in a carefully prepared rice and bulgur stuffing and slowly cooked in a pot. The stuffing is prepared with the perfect harmony of rice, bulgur, onion, garlic, tomato paste and spices. The yogurt sauce poured on top enriches the flavor of the stuffing even more and leaves an unforgettable taste on the palate. Trabzon's stuffed cabbage adorns warm tables, especially in the winter months, and reflects the richness of the Black Sea cuisine. This unique flavor is a reflection of the generous nature of the Black Sea, served with pleasure both on the daily tables of the people of Trabzon and when hosting guests.

Stuffed Cabbage

Laz Pastry

One of the most special desserts of Trabzon cuisine, Laz böreği, is one of the traditional flavors of the Black Sea region. Prepared with rich pudding and butter placed between thinly rolled yufka sheets, this dessert makes a difference with both its crispy texture and flavor. The filling of Laz böreği is usually made with vanilla pudding, and although walnuts are not used, the dessert leaves a mark on the palate with the thick consistency of the pudding and the crispiness of the yufka. Baked in the oven until golden, the börek meets the light syrup poured on top after it is cooked. The moisture and flavor that the syrup gives to the dessert make Laz böreği both light and unique. Taking its place on tables especially on holidays and special occasions, Laz böreği is one of the most popular desserts of Trabzon and stands out as a flavor that must be tasted.

Laz Pastry

Cornbread

Cornbread, an indispensable part of the Black Sea cuisine, is a special flavor prepared with its own methods in Trabzon. Flour obtained from corn grown in the fertile lands of the region is kneaded with traditional recipes and baked in stone ovens. Crispy on the outside, soft and slightly sour on the inside, this bread is one of the important elements of Trabzon cuisine. Its flavor reaches its peak, especially when consumed with local dishes such as kuymak and mıhlama. Trabzon cornbread, which is both filling and nutritious, also carries deep traces of the Black Sea culture. This bread, which is carefully baked in village ovens, has an important place on the tables of the people of the region and is a tradition passed down from generation to generation.

Cornbread

Surmene Pita

One of the most special flavors of the Black Sea cuisine registered with a geographical indication, Sürmene pide offers a gourmet experience specific to the Sürmene district of Trabzon. Its thin, hand-rolled dough is baked in a stone oven to achieve a perfect crispiness. The filling of the Sürmene pide is made with a lot of local cheese, pickled in the region, and the slight saltiness of this cheese makes the pide unique. The flavor of the pide increases with the butter spread on it after it comes out of the oven, leaving an unforgettable taste on the palate. Enjoyed by both locals and visitors to Trabzon, Sürmene pide is a must-try flavor that brings together the natural and regional flavors of the Black Sea.

Surmene Pita

Buttered Rice

Trabzon's butter pilaf is one of the most popular and classic flavors of the Black Sea cuisine. Prepared using plenty of butter, rice, salt and water, this pilaf offers a unique aroma and taste, especially when cooked with natural butter obtained from cows fed on the plateaus of Trabzon. The fact that the rice is grained and the butter penetrates the pilaf and is felt in every bite are the most distinctive features that distinguish Trabzon butter pilaf from other pilafs. This pilaf, usually served with pickles or roasted meat, is indispensable for both special occasions and daily meals on the Black Sea tables. A filling and delicious option, Trabzon butter pilaf manages to add a different flavor to every table.

Buttered Rice

Tonya Butter

Protected by a geographical indication, Tonya butter is one of the most special and famous regional products of Turkey. Produced using traditional methods from the milk of cows grazing on the lush green plateaus in the Tonya district of Trabzon, this butter stands out with its naturalness and flavor. The clotted cream obtained from the milk of cows fed in the rich vegetation of Tonya is turned into this unique butter by being churned for a long time. Tonya butter attracts attention with its white and smooth texture, as well as its slightly sour and aromatic taste, and is easily distinguished from other butters. In addition to being consumed at breakfast, this butter, which also adds a unique flavor to meals and desserts, is an indispensable part of the Black Sea cuisine. Trying Tonya butter with its unique smell and intense aroma offers a real taste experience.

Tonya Butter

Trabzon Burma

Trabzon burma stands out with both its appearance and taste as one of the most special desserts of the Black Sea. Prepared by sprinkling plenty of walnuts inside the thinly rolled dough and wrapping it in a spiral shape, this dessert has an important place in the local cuisine of Trabzon. The thin leaves obtained by using flour, milk, eggs, oil and a little vinegar in the preparation of the dough are carefully filled with walnuts, wrapped and baked in the oven until crispy. Trabzon burma, whose flavor is completed with the hot syrup poured on it after it comes out of the oven, delights the palate with its crispy exterior and soft texture inside. This dessert, which is especially preferred at tea times, special invitations and hosting guests, is loved by both adults and children and takes its place on the tables as one of the most beautiful examples of the sweet heritage of Trabzon cuisine.

Trabzon Burma

Trabzon Anchovy Bird

Anchovy, one of the indispensable flavors of Trabzon cuisine, is a delicious snack made from the Black Sea's favorite anchovy fish. Fresh anchovies are boned and mixed with corn flour, eggs, parsley and finely chopped onion to form small meatballs. These meatballs are fried in oil to create a crispy exterior and a soft interior. Anchovy, a favorite of fish tables and raki tables in particular, can be consumed both hot and cold. This special flavor made with fresh anchovies from Trabzon's sea meets the natural beauties of the region and leaves an unforgettable taste on the palate. Anchovy, as one of the original flavors of Black Sea cuisine, has earned a rightful place both on local tables and in world cuisine.

Trabzon Anchovy Bird

Trabzon Kaygana

Trabzon kaygana is one of the most practical and delicious dishes of the Black Sea cuisine. Prepared by blending eggs, flour, milk and parsley, this delicious food is often preferred especially for breakfast. Cooked in a non-stick pan, kaygana stands out with its thick and light texture. The fresh parsley added to it adds both an eye-catching color and a pleasant aroma. Also quite popular in the rural areas of Trabzon, kaygana is served hot and usually consumed with butter or kashar cheese. Both filling and easy to prepare, Trabzon kaygana has an important place in local tables and is a flavor that must be tried among the unique flavors of the Black Sea.

Trabzon Kaygana

Trabzon Nailing

One of the most famous and beloved dishes of Trabzon, mıhlama has become a symbol of the Black Sea cuisine. This unique flavor, made with corn flour, butter and the minci or string cheese specific to the region, stands out especially with its consistency and aroma. It is traditionally cooked in a copper pan, over a wood fire or on a stove, and the mixing process is usually done with wooden spoons. The dense and fluid consistency that emerges when the corn flour roasted with butter and the cheese melts leaves an unforgettable taste on the palate. Mihlama, served hot and frothy, is usually consumed with cornbread or local bread. This flavor, which both warms and energizes on the cold winter days of the Black Sea, is one of the dishes that those who come to discover Trabzon cuisine should definitely try.

Trabzon nailing

Trabzon Pita

One of the most popular flavors of Trabzon, Trabzon pide gains its unique crispiness and flavor by being baked in a stone oven. This pide, which draws attention with its wide, round shape and thin dough, has a light texture with its soft and yeasty dough. A rich flavor profile is offered by using minced meat, cheese, kashar, butter and various spices in its filling. One of the most important features of Trabzon pide is the thinness of its dough and the fact that it remains crispy on the outside and soft on the inside while cooking. This pide, which is both filling and light, is frequently preferred for breakfasts, tea times and meals. This local flavor of Trabzon is among the indispensable flavors of both locals and visitors to the city and is a must-try experience for those who want to discover Trabzon cuisine.

Trabzon Pita

Roasted Pickles

One of the most preferred dishes of Trabzon cuisine in the winter months, pickle roasting stands out with both its taste and filling. This local dish, which is usually prepared using different types of pickles such as white cabbage pickle and bean pickle, gains a rich aroma by roasting with onion, garlic and spices. The sour taste of the pickles combines with the intense flavor of the spices and leaves an unforgettable taste on the palate when roasted with butter. Trabzon pickle roasting achieves a perfect harmony when served with hot bread or rice. This practical dish, where the natural and local flavors of the Black Sea come together, is one of the indispensables of winter tables in particular.

Roasted Pickles

Vakfikebir Bread

One of the most deep-rooted and beloved flavors of Trabzon, Vakfıkebir bread is a tradition identified with the district it is named after. This special bread is prepared using wheat grown especially in Vakfıkebir, sourdough, and baked in stone ovens over wood fire. Vakfıkebir bread is known for its unique aroma, its unique soft inner texture, and crispy crust. Drawing attention with its large size, this bread also stands out with its ability to maintain its freshness for a long time. Its dough is kneaded and rested using traditional methods, Vakfıkebir bread makes a difference with the characteristic flavor that sourdough provides. This bread, which is consumed fondly not only in Trabzon but also all over Turkey, continues to be an indispensable part of tables.

Vakfikebir Bread

The most delicious answers to the question of what to eat in Trabzon include local flavors such as Akçaabat meatballs, anchovy pan, kuymak and Sürmene pide. Trabzon cuisine is known for its rich and original dishes blended with fresh ingredients from the unique nature of the Black Sea. With a wide range of dishes from seafood to corn flour recipes, Trabzon cuisine both decorates the daily tables of locals and offers unforgettable taste experiences to visitors to the city. In addition to iconic dishes such as anchovy pan, desserts such as Hamsiköy rice pudding are also a must-try.

 

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