\u00c7anakkale mutfa\u011f\u0131n\u0131 anlamak: D\u00f6rt ayr\u0131 sofra, tek \u015fehir<\/a>
Denizin verdikleri: Sardalya, l\u00fcfer ve mevsim bal\u0131klar\u0131<\/a>
Ezine’den Geyikli’ye: Peynir ve zeytinya\u011f\u0131<\/a>
\u00c7anakkale’de kahvalt\u0131: Peynirin merkezinde bir sofra<\/a>
Biga’n\u0131n et ve tatl\u0131 miras\u0131<\/a>
Gelibolu’nun tatl\u0131 imzas\u0131: Peynir helvas\u0131<\/a>
K\u0131rsal\u0131n sofras\u0131: Tumbi, metez, melki ve yumurtal\u0131 diken<\/a>
O\u011flak \u00e7evirme: Kazda\u011f\u0131 eteklerinin ate\u015f ba\u015f\u0131 gelene\u011fi<\/a>
Adalarda ayr\u0131 bir sofra: Bozcaada ve G\u00f6k\u00e7eada<\/a><\/p>\n\n\n\n
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\u00c7anakkale mutfa\u011f\u0131n\u0131 anlamak: D\u00f6rt ayr\u0131 sofra, tek \u015fehir<\/strong><\/h2>\n\n\n\n![\"Gelibolu](\"https:\/\/blog.turkishairlines.com\/wp-content\/uploads\/2026\/09\/gelibolu-anzak-koyu-arikburnu-yarimadasi-canakkale.jpg\")
Gelibolu Yar\u0131madas\u0131 Tarihi Milli Park\u0131’nda Ar\u0131burnu kayal\u0131klar\u0131, Anzak Koyu ve Ege Denizi’nin tepeden panoramik g\u00f6r\u00fcn\u00fcm\u00fc<\/figcaption><\/figure>\n\n\n\n\u00c7anakkale’yi tek bir mutfak kimli\u011fiyle anlatmak m\u00fcmk\u00fcn de\u011fil, \u00e7\u00fcnk\u00fc il hem co\u011frafi hem k\u00fclt\u00fcrel olarak par\u00e7al\u0131 bir yap\u0131ya sahip. Bo\u011faz ve Gelibolu taraf\u0131nda bal\u0131k\u00e7\u0131l\u0131k ve k\u0131y\u0131 mutfa\u011f\u0131n\u0131n izleri g\u00fc\u00e7l\u00fcyken, Ezine ve Ayvac\u0131k hatt\u0131nda Kazda\u011f\u0131’n\u0131n eteklerinde s\u00fct \u00fcr\u00fcnleri ve zeytin \u00f6ne \u00e7\u0131k\u0131yor. Biga ve Lapseki’de tah\u0131l ve hayvanc\u0131l\u0131\u011fa dayal\u0131 daha “karasal” bir mutfak var. Bozcaada ve G\u00f6k\u00e7eada ise ba\u011fc\u0131l\u0131k, bal\u0131k\u00e7\u0131l\u0131k ve adaya \u00f6zg\u00fc tatl\u0131lar\u0131yla bamba\u015fka bir d\u00fcnya kuruyor.<\/p>\n\n\n\n
\u015eehri gezerken bu ayr\u0131m\u0131 ak\u0131lda tutmak i\u015finizi kolayla\u015ft\u0131rabilir: Eceabat’ta l\u00fcfer pilav\u0131 arayacaksan\u0131z, Biga’da k\u00f6fte, Ezine’de peynir, Gelibolu’da peynir helvas\u0131 soracaks\u0131n\u0131z. Zaten \u00c7anakkale’nin gastronomik g\u00fcc\u00fc tek bir imza yemekte de\u011fil, bu rotan\u0131n kendisinde sakl\u0131.<\/p>\n\n\n\n
\u015eehrin tarihine merakl\u0131ysan\u0131z Troya ve Assos’un da i\u00e7inde oldu\u011fu bu co\u011frafyay\u0131 Ge\u00e7ilemeyen \u015fehir: \u00c7anakkale<\/a> yaz\u0131s\u0131nda daha ayr\u0131nt\u0131l\u0131 bulabilirsiniz.<\/p>\n\n\n\n
\n\n\n\nDenizin verdikleri: Sardalya, l\u00fcfer ve mevsim bal\u0131klar\u0131<\/strong><\/h2>\n\n\n\n![\"\u00c7anakkale](\"https:\/\/blog.turkishairlines.com\/wp-content\/uploads\/2026\/09\/assos-antik-liman-behramkale-tas-yapilar-canakkale-.jpg\")
\u00c7anakkale Ayvac\u0131k’ta tarihi Assos Antik Liman\u0131 (Behramkale), k\u0131y\u0131ya demirlemi\u015f bal\u0131k\u00e7\u0131 tekneleri, geleneksel ta\u015f yap\u0131lar ve dik yama\u00e7lar<\/figcaption><\/figure>\n\n\n\n\u00c7anakkale’nin deniz mutfa\u011f\u0131n\u0131n omurgas\u0131n\u0131 sardalya, l\u00fcfer, palamut ve levrek olu\u015fturuyor. Ama hepsinden g\u00fc\u00e7l\u00fc bir k\u00fclt\u00fcrel imzas\u0131 olan bal\u0131k sardalya. Taze \u0131zgaras\u0131, asma yapra\u011f\u0131na sar\u0131lan\u0131, ekmek aras\u0131nda h\u0131zl\u0131ca yeneni ve aylarca tuzda bekletilen muhafazal\u0131k h\u00e2liyle sofrada birden \u00e7ok bi\u00e7imde kar\u015f\u0131n\u0131za \u00e7\u0131k\u0131yor.<\/p>\n\n\n\n
Bo\u011faz k\u0131y\u0131s\u0131nda sardalya ile l\u00fcfer neredeyse e\u015fit \u00f6l\u00e7\u00fcde \u00f6nemli. Ama ikisinin sofraya geli\u015f bi\u00e7imi bamba\u015fka. L\u00fcfer Eceabat \u00e7evresinde so\u011fanl\u0131 pirin\u00e7le birle\u015fip l\u00fcfer pilav\u0131na d\u00f6n\u00fc\u015f\u00fcrken, sardalya Gelibolu’da iri tuzla katmanlan\u0131p aylarca dinlendirilerek k\u0131\u015fa ta\u015f\u0131n\u0131yor.<\/p>\n\n\n\n
Merkez’de bal\u0131k denemek isteyenler i\u00e7in iki farkl\u0131 deneyim \u00f6neririz. Uzun y\u0131llara dayanan bal\u0131k restoran\u0131 k\u00fclt\u00fcr\u00fcn\u00fc modern bir yorumla s\u00fcrd\u00fcren Yalova Restaurant<\/a>, mevsim bal\u0131\u011f\u0131 ve meze i\u00e7in sa\u011flam bir ilk durak. Daha g\u00fcndelik ve h\u0131zl\u0131 bir lezzet ar\u0131yorsan\u0131z ekmek aras\u0131 sardalyas\u0131yla tan\u0131nan Sardalye Bal\u0131k<\/a> iyi bir se\u00e7enek.<\/p>\n\n\n\nBal\u0131k av\u0131nda mevsimsellik \u00f6nemli bir ayr\u0131nt\u0131: genel d\u00fczenlemede g\u0131rg\u0131r ve trol avc\u0131l\u0131\u011f\u0131 15 Nisan-31 A\u011fustos aras\u0131nda yasak. Bu y\u00fczden “mevsiminde bal\u0131k” ar\u0131yorsan\u0131z sonbahar ve k\u0131\u015f aylar\u0131, \u00f6zellikle l\u00fcfer i\u00e7in, daha verimli bir d\u00f6nem sunuyor. Sardalyan\u0131n lezzet zirvesi ise yaz sonuna denk geliyor. Hangi bal\u0131\u011f\u0131n hangi mevsimde yenmesi gerekti\u011fini merak ediyorsan\u0131z T\u00fcrkiye bal\u0131k mevsimi takvimi<\/a> yaz\u0131m\u0131z\u0131 okuyabilirsiniz.<\/p>\n\n\n\n
\n\n\n\nEzine’den Geyikli’ye: Peynir ve zeytinya\u011f\u0131<\/strong><\/h2>\n\n\n\n![\"Ah\u015fap](\"https:\/\/blog.turkishairlines.com\/wp-content\/uploads\/2026\/09\/zeytinyagi-cam-sise-taze-zeytin-zeytinlik-manzarasi.jpg\")
Ah\u015fap masa \u00fczerinde mantar t\u0131pal\u0131 cam \u015fi\u015fede s\u0131zma zeytinya\u011f\u0131, yan\u0131nda taze ye\u015fil zeytinler ve arka planda g\u00fcne\u015fli zeytinlik manzaras\u0131<\/figcaption><\/figure>\n\n\n\n\u00c7anakkale’nin karadaki en g\u00fc\u00e7l\u00fc iki \u00fcr\u00fcn\u00fc s\u00fct ve zeytin etraf\u0131nda \u015fekilleniyor. Ezine Peyniri 2007’den beri T\u00fcrkiye’de, 2023’ten beri de Avrupa Birli\u011fi d\u00fczeyinde co\u011frafi i\u015faretle korunuyor. Tescil \u015fartnamesine g\u00f6re ke\u00e7i s\u00fct\u00fc en az %40, koyun s\u00fct\u00fc %35-45, inek s\u00fct\u00fc ise en fazla %25 oran\u0131nda kar\u0131\u015ft\u0131r\u0131larak \u00fcretiliyor. Koyun ve ke\u00e7i s\u00fct\u00fcne dayand\u0131\u011f\u0131 i\u00e7in \u00fcretim sezonu mart-eyl\u00fcl aylar\u0131yla s\u0131n\u0131rl\u0131. Geyikli zeytinya\u011f\u0131 da ayn\u0131 \u015fekilde men\u015fe ad\u0131 tescilli.<\/p>\n\n\n\n
Ezine’ye giderken co\u011frafi i\u015faret logosu ta\u015f\u0131yan \u00fcreticileri tercih edin. B\u00f6ylece “yerel” s\u00f6z\u00fc bir pazarlama ifadesi olmaktan \u00e7\u0131k\u0131p ger\u00e7ek bir garantiye d\u00f6n\u00fc\u015f\u00fcyor. Bu konuda Gediko\u011flu Peynircilik<\/a> uzun y\u0131llard\u0131r Ezine’de \u00fcretim yapan adreslerden biri.<\/p>\n\n\n\nZeytinya\u011fl\u0131 sofra k\u00fclt\u00fcr\u00fc de bu hatt\u0131n \u00f6nemli bir par\u00e7as\u0131. K\u00f6zlenmi\u015f sebzelerin zeytinya\u011f\u0131yla ezilerek haz\u0131rland\u0131\u011f\u0131 \u00e7\u0131rpma, yaprak sarma ve zeytinya\u011fl\u0131 dolmalar gibi pek \u00e7ok tarifte ba\u011flay\u0131c\u0131 unsur yine zeytinya\u011f\u0131. Kazda\u011f\u0131 eteklerine kadar uzanan bu g\u00fczerg\u00e2h\u0131 5 g\u00fcnl\u00fck Ege turu rotas\u0131<\/a> yaz\u0131s\u0131nda Adatepe Zeytinya\u011f\u0131 M\u00fczesi dura\u011f\u0131yla birlikte bulabilirsiniz.<\/p>\n\n\n\n
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\u00c7anakkale’yi tek bir mutfak kimli\u011fiyle anlatmak m\u00fcmk\u00fcn de\u011fil, \u00e7\u00fcnk\u00fc il hem co\u011frafi hem k\u00fclt\u00fcrel olarak par\u00e7al\u0131 bir yap\u0131ya sahip. Bo\u011faz ve Gelibolu taraf\u0131nda bal\u0131k\u00e7\u0131l\u0131k ve k\u0131y\u0131 mutfa\u011f\u0131n\u0131n izleri g\u00fc\u00e7l\u00fcyken, Ezine ve Ayvac\u0131k hatt\u0131nda Kazda\u011f\u0131’n\u0131n eteklerinde s\u00fct \u00fcr\u00fcnleri ve zeytin \u00f6ne \u00e7\u0131k\u0131yor. Biga ve Lapseki’de tah\u0131l ve hayvanc\u0131l\u0131\u011fa dayal\u0131 daha “karasal” bir mutfak var. Bozcaada ve G\u00f6k\u00e7eada ise ba\u011fc\u0131l\u0131k, bal\u0131k\u00e7\u0131l\u0131k ve adaya \u00f6zg\u00fc tatl\u0131lar\u0131yla bamba\u015fka bir d\u00fcnya kuruyor.<\/p>\n\n\n\n
\u015eehri gezerken bu ayr\u0131m\u0131 ak\u0131lda tutmak i\u015finizi kolayla\u015ft\u0131rabilir: Eceabat’ta l\u00fcfer pilav\u0131 arayacaksan\u0131z, Biga’da k\u00f6fte, Ezine’de peynir, Gelibolu’da peynir helvas\u0131 soracaks\u0131n\u0131z. Zaten \u00c7anakkale’nin gastronomik g\u00fcc\u00fc tek bir imza yemekte de\u011fil, bu rotan\u0131n kendisinde sakl\u0131.<\/p>\n\n\n\n
\u015eehrin tarihine merakl\u0131ysan\u0131z Troya ve Assos’un da i\u00e7inde oldu\u011fu bu co\u011frafyay\u0131 Ge\u00e7ilemeyen \u015fehir: \u00c7anakkale<\/a> yaz\u0131s\u0131nda daha ayr\u0131nt\u0131l\u0131 bulabilirsiniz.<\/p>\n\n\n\n \u00c7anakkale’nin deniz mutfa\u011f\u0131n\u0131n omurgas\u0131n\u0131 sardalya, l\u00fcfer, palamut ve levrek olu\u015fturuyor. Ama hepsinden g\u00fc\u00e7l\u00fc bir k\u00fclt\u00fcrel imzas\u0131 olan bal\u0131k sardalya. Taze \u0131zgaras\u0131, asma yapra\u011f\u0131na sar\u0131lan\u0131, ekmek aras\u0131nda h\u0131zl\u0131ca yeneni ve aylarca tuzda bekletilen muhafazal\u0131k h\u00e2liyle sofrada birden \u00e7ok bi\u00e7imde kar\u015f\u0131n\u0131za \u00e7\u0131k\u0131yor.<\/p>\n\n\n\n Bo\u011faz k\u0131y\u0131s\u0131nda sardalya ile l\u00fcfer neredeyse e\u015fit \u00f6l\u00e7\u00fcde \u00f6nemli. Ama ikisinin sofraya geli\u015f bi\u00e7imi bamba\u015fka. L\u00fcfer Eceabat \u00e7evresinde so\u011fanl\u0131 pirin\u00e7le birle\u015fip l\u00fcfer pilav\u0131na d\u00f6n\u00fc\u015f\u00fcrken, sardalya Gelibolu’da iri tuzla katmanlan\u0131p aylarca dinlendirilerek k\u0131\u015fa ta\u015f\u0131n\u0131yor.<\/p>\n\n\n\n Merkez’de bal\u0131k denemek isteyenler i\u00e7in iki farkl\u0131 deneyim \u00f6neririz. Uzun y\u0131llara dayanan bal\u0131k restoran\u0131 k\u00fclt\u00fcr\u00fcn\u00fc modern bir yorumla s\u00fcrd\u00fcren Yalova Restaurant<\/a>, mevsim bal\u0131\u011f\u0131 ve meze i\u00e7in sa\u011flam bir ilk durak. Daha g\u00fcndelik ve h\u0131zl\u0131 bir lezzet ar\u0131yorsan\u0131z ekmek aras\u0131 sardalyas\u0131yla tan\u0131nan Sardalye Bal\u0131k<\/a> iyi bir se\u00e7enek.<\/p>\n\n\n\n Bal\u0131k av\u0131nda mevsimsellik \u00f6nemli bir ayr\u0131nt\u0131: genel d\u00fczenlemede g\u0131rg\u0131r ve trol avc\u0131l\u0131\u011f\u0131 15 Nisan-31 A\u011fustos aras\u0131nda yasak. Bu y\u00fczden “mevsiminde bal\u0131k” ar\u0131yorsan\u0131z sonbahar ve k\u0131\u015f aylar\u0131, \u00f6zellikle l\u00fcfer i\u00e7in, daha verimli bir d\u00f6nem sunuyor. Sardalyan\u0131n lezzet zirvesi ise yaz sonuna denk geliyor. Hangi bal\u0131\u011f\u0131n hangi mevsimde yenmesi gerekti\u011fini merak ediyorsan\u0131z T\u00fcrkiye bal\u0131k mevsimi takvimi<\/a> yaz\u0131m\u0131z\u0131 okuyabilirsiniz.<\/p>\n\n\n\n \u00c7anakkale’nin karadaki en g\u00fc\u00e7l\u00fc iki \u00fcr\u00fcn\u00fc s\u00fct ve zeytin etraf\u0131nda \u015fekilleniyor. Ezine Peyniri 2007’den beri T\u00fcrkiye’de, 2023’ten beri de Avrupa Birli\u011fi d\u00fczeyinde co\u011frafi i\u015faretle korunuyor. Tescil \u015fartnamesine g\u00f6re ke\u00e7i s\u00fct\u00fc en az %40, koyun s\u00fct\u00fc %35-45, inek s\u00fct\u00fc ise en fazla %25 oran\u0131nda kar\u0131\u015ft\u0131r\u0131larak \u00fcretiliyor. Koyun ve ke\u00e7i s\u00fct\u00fcne dayand\u0131\u011f\u0131 i\u00e7in \u00fcretim sezonu mart-eyl\u00fcl aylar\u0131yla s\u0131n\u0131rl\u0131. Geyikli zeytinya\u011f\u0131 da ayn\u0131 \u015fekilde men\u015fe ad\u0131 tescilli.<\/p>\n\n\n\n Ezine’ye giderken co\u011frafi i\u015faret logosu ta\u015f\u0131yan \u00fcreticileri tercih edin. B\u00f6ylece “yerel” s\u00f6z\u00fc bir pazarlama ifadesi olmaktan \u00e7\u0131k\u0131p ger\u00e7ek bir garantiye d\u00f6n\u00fc\u015f\u00fcyor. Bu konuda Gediko\u011flu Peynircilik<\/a> uzun y\u0131llard\u0131r Ezine’de \u00fcretim yapan adreslerden biri.<\/p>\n\n\n\n Zeytinya\u011fl\u0131 sofra k\u00fclt\u00fcr\u00fc de bu hatt\u0131n \u00f6nemli bir par\u00e7as\u0131. K\u00f6zlenmi\u015f sebzelerin zeytinya\u011f\u0131yla ezilerek haz\u0131rland\u0131\u011f\u0131 \u00e7\u0131rpma, yaprak sarma ve zeytinya\u011fl\u0131 dolmalar gibi pek \u00e7ok tarifte ba\u011flay\u0131c\u0131 unsur yine zeytinya\u011f\u0131. Kazda\u011f\u0131 eteklerine kadar uzanan bu g\u00fczerg\u00e2h\u0131 5 g\u00fcnl\u00fck Ege turu rotas\u0131<\/a> yaz\u0131s\u0131nda Adatepe Zeytinya\u011f\u0131 M\u00fczesi dura\u011f\u0131yla birlikte bulabilirsiniz.<\/p>\n\n\n\n
\n\n\n\nDenizin verdikleri: Sardalya, l\u00fcfer ve mevsim bal\u0131klar\u0131<\/strong><\/h2>\n\n\n\n
\n\n\n\nEzine’den Geyikli’ye: Peynir ve zeytinya\u011f\u0131<\/strong><\/h2>\n\n\n\n
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