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Tastes Of The Black Sea
BLACK SEA CUISINE CONTINUES TO BE ONE OF THE RARE CUISINESTHAT
STILL PRESERVE THEIR UNIQUE CHARACTERISTICS.
The climatic and geographical characteristics of the Black Sea
ensured that itdeveloped a nutritional system unique unto itself,
influenced by almost no otherculinary culture. But in this region,
which spreads over a broad expanse, thecuisines of the coastal
strip and the mountainous hinterland exhibit
distinctdifferences.
Thanks to the temperature and composition of its waters, the
Black Sea is home
to some of the worlds most flavourfulfish.Besides the
quintessentialanchovy,migratory species such asblue fishand
tunnyalso have a place in the regionalcuisine. And of course kale,
a blackcabbage,is one of the best known and lovedsymbols of Black
Sea cooking. Braised, wrapped around a rice filling, used insoups
and cooked in numerous other ways, kale makes a frequent
appearanceon the dining table. Dishes made withpickled
vegetables,corn, butter, a varietyof cheeses, and braised meats are
the staples that characterize this cuisine.Breads and pastries
meanwhile grace the table morning and evening throughoutRamadan,
when the famous Black Sea pide flatbreads are ubiquitous. Pide
ismade all over Turkey, but the best is that made in the Black Sea
region withcheese, butter and braised meat.
Karadeniz Lezzetleri
KARADENZ MUTFAI, KENDNE HAS ZELLKLERN HLKORUYABLEN ENDER
MUTFAKLARDAN BR.Karadenizin zgn iklimsel ve corafi zellikleri,
hemen hemen hibir mutfakkltrnden etkilenmeden, kendine has bir
beslenme sistemi olumasnsalam. Geni bir alana yaylan Karadeniz
Blgesi'nde, sahil eridi ile ikesimin mutfaklar da birbirinden
olduka farkl
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Karadenizin ssndan ve yapsndan dolay buras, dnyann en
lezzetlibalklarna ev sahiplii yapar. Karadeniz dendiinde akla nce
hamsi gelse depalamut, lfer gibi dier gmen balklar da yre mutfanda
yer bulur. Blgemutfann ok bilinen ve sevilen sembollerinden biri de
kukusuzkaralahanadr. orbas, sarmas, kavurmas ve daha birok piirme
biimiyle
karalahana, Karadeniz sofralarnn vazgeilmez lezzetidir. Sebze
turularndanyaplan yemekler, msr, tereya, peynir eitleri ve kavurma
da bu sofrannkarakteristik yapsn belirleyen unsurlardr. Hamur
ileri, zellikle ramazanaynda sahur ve iftar sofralarn donatr.
Karadeniz mutfann mehur pideleriramazan ay boyunca Trkiye'nin her
tarafnda kendini gsterir. lkemizin hertarafnda pide yaplr fakat en
iyisi Karadeniz'in kavurmas, peyniri ve tereyaile yaplandr.
Culinary: Mutfak Anchovy: Hamsi Blue Fish: Lfer
Tunny: Palamut Fish: Balk Pickled vegetables: Turu
Braised meat: Kavurma Black Cabbage: Karalahana Rare: Kendine
has
