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<\/figure>\n\n\n\nVisit Rize for lush green scenery and a feast like no other. A famous local dish, Ek\u015fia\u015fi is comprised of boiled beans, rice, wheat flour and boiled grape juice. The dish Etmea\u015f\u0131\u011f\u0131 is another delight. It is created by adding water, pickled green beans and corn bread to meat. \u00c7ilbur is another famous dish, it resembles muhlama which is cooked corn flour, oil, milk and cheese. What distinguishes \u00c7ilbur from muhlama, is that hot oil and a different variety of milk is added. A must-try dish is \u00c7imili, a local Rize dish, onion and chard fried in butter. There is a favorite dish called Fasulye taval\u0131s\u0131 which is boiled beans cooked with onions in a cauldron. The most\u00a0popular dishes in Rize\u00a0are hamsi ku\u015fi (fried anchovy), hamsili pilav (rice and anchovy) and kara lahana dolmas\u0131 (stuffed kale). Abur is a popular deliciacy of the Black Sea. This dish is comprised of kale and corn flour and served with beans. Some other Rize dishes are: Rize simit, Rize pide, pepe\u00e7ura, muhlama, \u00e7ohala, guli soup, helle soup, husli soup, Anzer honey, kale soup, corn bread, Lohtiya, manca, turbo, and rohtiko. To taste the delightful cuisine of Rize, and sip on some warm Rize tea,\u00a0book a flight to Trabzon<\/a>\u00a0or\u00a0book a flight to Artvin<\/a>.<\/p>\n\n\n\n As Giresun was home to many civilizations, there is a rich cultural heritage that resonates in the cuisine. The staples of\u00a0Giresun cuisine\u00a0is herbs, vegetables and seafood. In the city, many consume a lot of seafood, fish such as hamsi (anchovy), mezgit (haddock) and alabal\u0131k (trout). Tecen (white cheese), tulum cheese, cheese in cube shapes and \u00e7\u00f6kelek (skim-milk cheese) are produced in the highlands and villages of Giresun. In the city, many plants such as kekik (thyme), \u0131hlamur (linden), tea, taflan leaves and papatya (spring daisies) are dried and consumed as beverages. Pekmez (grape molasses), jams and marmalades are also diluted and used as drinks. Karalahana (kale), \u0131s\u0131rgan (nettle), lettuce, mushrooms, parsley, pezik, kaldirik, sakarca, merulcan are those most commonly used ingredients in Giresun cuisine. Kale soup, roasted saltwater taflan, mendek soup, etli pancar sarmas\u0131 (wrapped beetroot and meat), pezik, fasulye diblesi (beans), \u0131s\u0131rgan yeme\u011fi (nettle), merevcen, hamsi b\u00f6re\u011fi (anchovy in pastry), \u00e7al\u0131 \u00e7i\u00e7e\u011fi dolmas\u0131, fasulye tur\u015fusu kavurmas\u0131 (fried pickled beans), sakarca k\u0131zartmas\u0131, ya\u011fla\u015f, kiraz tuzlusu kavurmas\u0131 (roasted cherry saltwater), siron ve samaksa are among the many delicacies of Giresun cuisine.\u00a0Book a flight to Giresun<\/a>\u00a0and see for yourself.<\/p>\n\n\n\n As in every region, the Black Sea cuisine is shaped by geographical characteristics. The\u00a0cuisine of Ordu\u00a0is made up of fish, vegetables and plants, pastries and desserts made with nuts. Beetroot is a staple ingredient in Ordu cuisine, and is used in most dishes, from stuffed beetroot to beetroot soup. Yerel f\u0131nd\u0131k mantar\u0131 kavurma (roasted local mushrooms), Tirmit, Sakarca m\u0131hlamas\u0131 ve kayganas\u0131, melevcan, levrek bu\u011fulama (stewed sea bass), kabak kayganas\u0131, roasted ho\u015fk\u0131ran, roasted galdirik are some of the great dishes awaiting you. You must try\u00a0Dible, a rice dish served with beans or kale.\u00a0Book a flight to Ordu<\/a>\u00a0to taste amazing beetroot and hazelnut dishes.<\/p>\n\n\n\n Trabzon cuisine\u00a0is famous for dishes that use corn flour, butter and cheese. The crown jewel, Kuymak, is a dish that requires these staple ingredients. Local specialties include Trabzon pide (pizza), which is made with cheese and mincemeat, and cooked in a stove oven like Trabzon bread and Ak\u00e7aabat k\u00f6ftesi (meatballs). As in the\u00a0Blacksea cuisine, Anchovies are central in Trabzon cuisine. You must try anchovies and rice as well as anchovy soup. Ayran (Turkish yoghurt drink) soup topped with chopped bread and rice flour soup known as Dirma is an iconic Trabzon dish. Some other Trabzon dishes include m\u0131s\u0131r \u00e7orbas\u0131 (corn soup), halu\u015fka, Gongo\u015f sarmas\u0131, Hamsik\u00f6y s\u00fctlac\u0131 (rice pudding), balkaba\u011f\u0131 tavas\u0131 (pumpkin), huliya, mamzana, malhota, laz b\u00f6re\u011fi ve hodan b\u00f6re\u011fi. For food that you can\u2019t get enough of\u00a0book a flight to Trabzon<\/a>.<\/p>\n\n\n\n Artvin cuisine\u00a0is a descendent of Blacksea, Georgian and Anatolian cuisine ancestry. The staple foods vegetables and wild greens are in the limelight. Artvin has some incredible flavors to offer. A dish named Pirko is made from sun dried beans prepared in the autumn months and cooked in winter with tomato paste and bulgur. Some must-try Blacksea dishes are Borani, lorlu pekmez, Laz b\u00f6re\u011fi, tur\u015fu kavurmas\u0131, ketesi. More local Artvin dishes: peynir kuyma\u011f\u0131, kaymak kuyma\u011f\u0131, u\u015f yeme\u011fi, g\u0131m\u0131, yaban semiz otu, ebeg\u00fcmeci, lahana sarma (cabbage wrap). Some other specialties are: h\u0131nkal, \u00e7ergebaz, pileki ekme\u011fi, mant\u0131l\u0131 s\u00fct yeme\u011fi, \u0131s\u0131rgan otu \u00e7orbas\u0131 (nettle soup), p\u00fc\u015f\u00fcr\u00fck \u00e7orbas\u0131, elma yeme\u011fi, boran, silor tatl\u0131s\u0131 ve\u00a0ball\u0131 lokum. To try this great variety of local dishes,\u00a0book a flight to Artvin<\/a>.<\/p>\n\n\n\n In Samsun, there are over 100 dishes that have been influenced by the\u00a0Black Sea cuisine. In the outskirts of the city, from fertile soil, different herbs and seafood dishes are dried. Pastries and meat dishes are the specialities of the inner city. G\u00fcrs\u00fc as\u0131ll\u0131, a meal prepared with chicken meat and lepsi with walnuts, tirit, chicken meat mixed with wheat-prepared herse and kaz \u00e7evirmesi (goose) are some great dishes you can try in Samsun. Some other specialities are: halu\u00e7ka, fasulye tur\u015fusu kavurmas\u0131 (roasted pickled beans), kald\u0131rayak kavurmas\u0131, ke\u015fkek, m\u0131s\u0131r ekme\u011fi (corn bread), Samsun simidi, gebi Kiraz\u0131, Bafra karpuzu, Nebyan fasulyesi ve nokul. Deserts include: \u00c7ar\u015famba k\u0131vratmas\u0131, kocakar\u0131 gerdan\u0131, f\u0131r\u0131nda kestane kaba\u011f\u0131n\u0131. You must try pide (pizza) of nearby districts Bafra, Terma and \u00c7ar\u015famba. For the feast of a lifetime,\u00a0book a flight to Samsun<\/a>.Visit the Blacksea region to experience natural beauty and the incredible Blacksea cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":" Rize Visit Rize for lush green scenery and a feast like no other. A famous local dish, Ek\u015fia\u015fi is comprised of boiled beans, rice, wheat flour and boiled grape juice. The dish Etmea\u015f\u0131\u011f\u0131 is another delight. It is created by adding water, pickled green beans and corn bread to meat. \u00c7ilbur is another famous dish, […]<\/p>\n","protected":false},"author":53,"featured_media":1979,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[321,145,988,147,240],"tags":[],"class_list":{"0":"post-1976","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-eating-drinking","8":"category-destinations","9":"category-turkish-cuisine","10":"category-trip-ideas","11":"category-turkey"},"_links":{"self":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/1976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/comments?post=1976"}],"version-history":[{"count":0,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/1976\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/media\/1979"}],"wp:attachment":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/media?parent=1976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/categories?post=1976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/tags?post=1976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\n\n\nGiresun<\/strong><\/h2>\n\n\n\n
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\n\n\n\nOrdu<\/strong><\/h2>\n\n\n\n
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\n\n\n\nTrabzon<\/strong><\/h2>\n\n\n\n
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\n\n\n\nArtvin<\/strong><\/h2>\n\n\n\n
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\n\n\n\nSamsun<\/strong><\/h2>\n\n\n\n
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