With each district offering its own distinctive flavors, Balıkesir’s cuisine draws inspiration from many different regions, while also featuring memorable dishes such as keşkek, a beloved staple of Anatolian cuisine. Mantı, a dish enjoyed around the world, takes on a distinctive local character in Balıkesir, differing from the classic traditional version by incorporating chicken and chickpeas. Thanks to its fertile soil, Balıkesir is also home to a wide variety of herbs and vegetables, which naturally add richness to the local cuisine. As in Ottoman culinary culture, meat may be used alongside vegetables to bring out and enhance their natural flavors. With its diverse range of specialties, Balıkesir’s culinary heritage is an essential part of the region’s cultural identity.

Sura (A Type of Meat Pilaf): Widely enjoyed in towns and villages across the Marmara and Aegean regions, Sura is made with lamb. Prepared using ribs, it is generally served by placing a large portion of rib meat over spiced rice. This delicious specialty is a staple at gatherings and special occasions.

Börülce Ekşilemesi: Also known as “sallama” in some regions, this dish is essentially a boiled bean salad. Börülce Ekşilemesi is made with locally grown black-eyed peas from Balıkesir. The boiled beans are served with a mixture of crushed garlic, verjuice, and olive oil poured over them.

Eggplant with Cheese: Served alongside main dishes, eggplant with cheese is a light and flavorful appetizer. It is prepared with globe eggplant and cheese, with the type of cheese varying according to preference. Lor cheese is generally preferred. This specialty is particularly associated with the Balıkesir region.

Tirit: Also known as a traditional wedding dish, tirit is prepared with diced lamb, pide bread, and plenty of butter. Garlic and black pepper add extra flavor to this hearty and delicious dish. Tirit is often enjoyed with Susurluk ayran.

Ayvalık Toast: Popular not only in Balıkesir but throughout Türkiye, from east to west and north to south, Ayvalık toast is made with julienned pickles, sucuk, kaşar cheese, and sausage as its main ingredients. Enjoyed at any time of day, Ayvalık toast is best experienced where it originatedin Ayvalık.

Höşmerim: Mentioned in Evliya Çelebi’s Seyahatname, höşmerim is also known as cheese dessert or cheese halva. It was also included in Melceü’t-Tabbâhîn, the first Turkish cookbook published in the mid-19th century. Registered by the Turkish Patent and Trademark Office, höşmerim is primarily made with cheese and semolina.

Balıkesir Kaymaklısı: Flour, butter, and milk are thoroughly mixed and kneaded into a dough. After resting, the dough is rolled out into thin sheets and arranged in two baking trays. Both trays are then baked. Kaymak is spread over the pastry in the first tray, while the browned pieces of pastry from the second tray are placed on top. Finally, prepared syrup is poured over the entire dessert before it is served.