Reflecting its rich history in its cuisine as well, Trabzon is a city that preserves and carries its traditional culinary culture into the future by enriching it over time. From pide and collard green soup to breads, butter, kuymak, and stuffed anchovies, Trabzon cuisine consists largely of dishes prepared with ingredients readily available from the surrounding nature and the Black Sea.

Anchovies, an essential part of Trabzon cuisine, are abundant and easily sourced in the region. Hamsi dolması (stuffed anchovies) and anchovy pilaf are particularly popular. Another abundant local ingredient is collard greens, which are used to prepare soup, while Akçaabat meatballs are made from cattle raised in the lush valleys and highlands. Trabzon cuisine offers many more flavors that are difficult to resist.

Trabzon Cuisine: Flavors That Spread Across Türkiye…

Trabzon cuisine is known for specialties such as Kalkanoğlu pilaf prepared with lamb and Hamsiköy sütlaç, a rice pudding generously topped with hazelnuts. Beans, baked goods, pickled dishes, breakfast foods, and desserts also hold a special place in the local culinary tradition. Pickle sauté, Trabzon bread, cornbread, flour halva, molasses, hoşmak, kuymak, compote, and Laz böreği are among the region’s other famous dishes. Pears, plums, apples, and grapes are also among the area’s essential fruits.

A closer look at Trabzon cuisine reveals delicious flavors that have spread throughout Türkiye. From collard green soup, anchovy pilaf, and mıhlama to corn soup, meat-stuffed collard rolls, sautéed pickled beans, cornbread, chard fry, guliya, sarambula, pepeçura, and Akçaabat meatballs, Trabzon is a land of remarkable flavors. Each of the city’s 18 districts has its own culinary specialties, and these dishes can be found throughout the districts and even in many neighborhoods of Ortahisar.

Collard Green Soup:
A regional specialty and one of the most popular dishes in Trabzon cuisine. Onions are sautéed in butter, followed by the addition of tomato paste. The collard greens are thoroughly washed and drained, then finely chopped and boiled together with corn and kidney beans. After cooking for approximately 30 minutes, corn flour, spices, and salt are added, and the mixture is gently stirred until it reaches a soup-like consistency.

Anchovy Pilaf:
One of the Trabzon dishes that has gained popularity throughout Türkiye. Finely chopped onions are sautéed until soft, after which rice is added and the mixture continues to cook. Currants, black pepper, bay leaves, sugar, allspice, salt, and dried mint are added. The pilaf is left to rest, and the bay leaf is removed. Cleaned anchovies, with their bones removed, are then arranged on top or spread over the pilaf using a dish. It is then baked for approximately 35 minutes.

Akçaabat Meatballs:
One of the must-try specialties when visiting Trabzon, Akçaabat meatballs are made with lean, sinew-free meat. Minced beef and lamb are combined with garlic, salt, black pepper, and breadcrumbs. After thoroughly kneading the ingredients together, the meatballs are shaped and grilled on both sides.

Mıhlama:
Also known as kuymak, mıhlama is made with butter, corn flour, water, and Trabzon cheese. It is particularly popular at breakfast, and milk can be used instead of water if desired. Prepared in a very short time, this dish is an essential part not only of Trabzon cuisine but of Black Sea cuisine in general.

Meat-Stuffed Collard Green Rolls:
Finely chopped tomatoes, onions, and parsley are mixed with moderately fatty minced meat, corn, tomato paste, and various spices. This filling is wrapped in washed and boiled collard green leaves. The rolls are arranged in a pot and cooked for approximately 30 minutes before being served with garlic yogurt.

Sautéed Pickled Beans:
Perhaps one of the quickest and simplest dishes in Trabzon cuisine. Sliced onions are first sautéed in oil. Fresh green bean pickles, harvested during their season, are then added and slowly sautéed in butter. This dish is traditionally served with cornbread and ayran.