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TASTES OF THE BLACKSEA(IN TURKEY)

Black Sea cuisine continues to be one of the rare cuisines that still preserve their unique characteristics.

The climatic and geographical characteristics of the Black Sea ensured that it developed a nutritional system unique  unto itself,influenced by the almost no other culinary culture.But it this region, which spreads over a broad expanse, the cuisines of the coastal strip and the mountainous hinterland exhibit distinct differences.

Thanks to the temperature  and composition  of its waters,the BlackSea is home to some of world's most flavorful fish.Besides the quintessential anchovy,migratory species such as blue fish and tunny also have a place in the regional cuisine.And of course kale,aka black cabbage, is one of the best known and loved symbols of BlackSea cooking.Braised,wrapped around a rice filling,used in soups and cooked in numerous other ways,kale makes a frequent appearance on the dinning table.Dishes made with pickled vegetables,corn,butter,a variety of cheeses ,and braised meats are the staples that characterize  this cuisine.Breads and pasteries meanwhile grace the table morning and evening throughout Ramadan ,when the famous BlackSea 'pide' flatbreads are ubiquitous.Pide is made all over turkey,but the best is that made in the BlackSea region with cheese,butter and braised meat.

to be continued... thank for author