Trabzon's Cuisine

Traditional cuisine in the city is quite rich, and the anchovy forms the basic for many of the dishes peculiar to the region. Soups, salads, pilafs and even desserts are made of anchovy. Some of the local dishes are hamsi buğlama(boiled anchovy), hamsili pide (flat bread topped with anchovy), hamsi stew, and hamsi köſte (anchovy meatballs). Lahana çorbası (cabbage soup), kuymak (made of cheese, cornmeal and butter) and pides (pita bread topped with various fillings) are also other local delicacies.

 

 

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Traditional cuisine in the city is quite rich, and the anchovy forms the basic for many of the dishes peculiar to the region. Soups, salads, pilafs and even desserts are made of anchovy. Some of the local dishes are hamsi buğlama(boiled anchovy), hamsili pide (flat bread topped with anchovy), hamsi stew, and hamsi köſte (anchovy meatballs). Lahana çorbası (cabbage soup), kuymak (made of cheese, cornmeal and butter) and pides (pita bread topped with various fillings) are also other local delicacies.

 

 



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