Turkish · IV The Method
Black Sea Cooking: Corn and Anchovy Traditions
I
Origin
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II
Description
The Black Sea region of Turkey (Karadeniz) has a distinct culinary identity based on corn (mısır), fresh anchovies (hamsi), butter (tereyağı), and green kale (karalahana). The corn is used in a polenta-equivalent preparation (mısır ekmeği — corn bread) and a porridge (muhlama/kuymak — corn flour cooked in butter with melted local cheese until stringy). The anchovy tradition produces one of the world's most diverse uses of a single small fish: fried, grilled, baked in bread, stuffed into pastry, made into soup.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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