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Black Sea (Trabzon & Rize) Street Food

5 dishes in Turkey

5 street foods from Black Sea (Trabzon & Rize), Turkey: Mıhlama, Hamsili Ekmek, Akçaabat Köfte, Laz Böreği and Bafra Pidesi. Each one has its own page with the story behind it and what to look for.

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Street foods of Black Sea (Trabzon & Rize)

Mıhlama (Kuymak) Black Sea Fondue · Corn & Cheese Mıhlama (Kuymak) The proper way to eat it is to lift a forkful high enough that the cheese stretches into a long, unbroken string — the taller the stretch, the… Cornmeal is cooked slowly with butter and a local, slightly sour cheese until it turns into a stretchy, bubbling fondue, served straight from its small copper pan with bread for dipping… Hamsili Ekmek (Anchovy Bread) Black Sea Bake · Anchovy Cornbread Hamsili Ekmek (Anchovy Bread) Black Sea cooks turn anchovies into dozens of dishes, including hamsili pilav, rice baked inside a casing of whole anchovies. Fresh Black Sea anchovies are cleaned and mixed into, or layered over, a cornmeal batter with onion, greens and herbs, then baked into a savory cornbread. Bakeries and home cooks along the… Akçaabat Köfte Trabzon Specialty · Garlic Beef Meatballs Akçaabat Köfte A registered geographical indication protects the "Akçaabat köfte" name in Turkey, meaning it legally has to be made in or near Akçaabat with the… Ground beef is mixed with garlic, soda water, and bread crumbs, shaped into small flat patties, and grilled over charcoal until the edges char, served with grilled tomato, pepper, and… Laz Böreği Black Sea Dessert · Custard-Filled Pastry Laz Böreği Despite the name meaning "Laz-style börek" — börek usually being a savory pastry — Laz böreği is entirely sweet, filled with custard rather than… Thin sheets of dough are layered with a light milk custard, rolled into a spiral or stacked into a tray, and baked until the top turns golden and the inside stays soft and creamy. Trabzon… Bafra Pidesi Closed boat-shaped pide · Samsun's pride Bafra Pidesi A Bafra pide can be 70 to 75 cm long but only a few centimetres wide, and it gets its butter after it comes out of the oven. A long, thin closed pide wrapped around pre-cooked minced meat or cheese, baked in a wood-fired oven, brushed with butter, cut into pieces and eaten hot at pide counters.

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Part of World of Street Food — 3441 dishes from 118 countries. Photo credits.