Food and Beverage
More than 100 dishes identified in the researches on Karabük cuisine reveal the richness of the cuisine of the region. Some of the dishes that are typical of Black Sea cuisine are among the main dishes of Black Sea cuisine.
Gözleme, Safranbolu Bükmesi, Kuyu Kebab, Black Mancar, stuffed leaves, Yayım (Home Pasta) perohi, bandırma, sini çöreği, çullu börek, bazlama, water böreği, house baklava, saffron zerde, höshmerim, halushka are among the local dishes that can be found. Dishes and börecs from Kanlıca and other mushrooms, which are found in the region especially in the fall, add richness to the cuisine of the region. The halva çequals, which are always sold fresh, and Safranbolu Turkish delights with hazelnut, pistachio güllü and saffron çequals are also popular.
Safranbolu Food: çhas a very rich food culture. The most popular ones are long beans, sliced beans, meat dish, perohi, yayım, sour head, stuffed leaves, dry çörek, sini çöreği, göbü, bükme, zerde, höshmerim, flour halva, crazyoğlan turban, stuffed rolling pin, çingene baklava, halushka.
Bütün Meat Dish: Pieces of meat are fried in butter. Water is added and boiled. Put in salç.
Perohi: The dough is prepared with flour, water and egg and kneaded. Roll it into 2 mm. thickness. Cut into 5 cm. squares. Put the mixture prepared with bag (süzme) yogurt, mint and salt in the center and close it in the form of a "üçgen". It is boiled in boiling water. When it is cooked, drain the water and pour the heated butter over it.
Höshmerim: Blend the flour and egg, form small balls, fry them in oil until they turn pink. When it is about to come off the stove, add diced walnuts into it and roast it for a while more. Take it in a bowl and pour warm sugar syrup on it.
Feeding: Drain the water of the home pasta boiled in boiling water, add minced meat, walnuts, kesh, yogurt on it according to your preference.It is named according to the ingredients put on it.
Zerde: Soak the saffron in a bowl until the dye is removed. Boil the rice until it becomes soft. Put saffron in it. Sugar is added when it is about to descend.
Eflani Dishes: Tarhana, uğma ç ç orbası, ç imdik, mihlama, malak, bandırma, ç ullama, starch halva, bread bö reği and gö zleme are the most important dishes and desserts.
Yenice Dishes: The traditional dishes of the province are black cabbage, malay, shaptak, corn çorba, walnut halva, flatbread, katla ç, lokma, muska.
Walnut Halva: It is a halva unique to the region made only in Yenice. It is made on holidays and offered for sale. Sugar is poured into a cauldron. A small amount of water is added and boiled for about 50 minutes. During boiling, melted lemon powder is added into it. Then lower the boiler and let it cool down. Meanwhile, beat the egg whites and add them into the mixture. After the mixture reaches the consistency, remove the cauldron from the stove and add the prepared walnut pieces. And stir for 3-5 minutes. Then spread flour on a clean shelf and pour the mixture in the cauldron onto it. After cooling for 30 minutes, the solid halva is placed in crates and ready for sale.
Black Cabbage (Karamancar): Black cabbage, corn halves, dried beans, leeks, zucchini, oil and salt are used as ingredients. The kale is cleaned and chopped. Prepare hot water in a pot. Then it is removed from the stove and collected in a clean bowl by süzülering. Add corn kernels, boiled dried beans, leek and zucchini into it. In a separate pot, add enough water and oil and put on the stove. It is cooked until it reaches its consistency.
Ovacık Dishes: Ovacık dishes include flour çorba, göce çorba, keskek çorba, malak, yogurt eggs, çul böreği, biş, walnut bread, cizleme, flour halva.
çullu Börek: Yufka is made and cooked in the oven. After cutting the cooked yufka thinly, mix it well with butter. Put the phyllo on the bottom of the copper siniye, spread the cut phyllo on the siniye and cover it with the top phyllo. While it is being fried in the embers of the fire, butter is added and it is ensured that it is fried well. It is usually used as a düğün dish.
Yogurt (Katikli) Eggs: Eggs and garlic are put into the boiling water. When the egg is cooked, it is dropped on a plate of yogurt with its water. Melted and fried oil is poured on it. Care should be taken to ensure that the boiling water is low.
Some foods are prepared in advance to be used in summer or winter when needed later in the year. These are; dry minced meat, roasting, yufka, bow, tarhana, molasses, salsa, vinegar, keshkek, pestil (pestil), various dried fruits (apple, pear, quince, mulberry, etc.), various fruit pastes (cranberry, quince, plum, sour cherry, rosehip, etc.), which are used as syrup.), various dried vegetables used for cooking (sliced beans, dried eggplant, stuffed peppers, green peppers, okra, etc.), pickles made from various foodstuffs (pepper, tomato, cabbage, cucumber, etc.), and various reçel species (cranberry, cranberry, cherry, sour cherry, quince, quince, üzüm, etc.). Apart from these, mushroom species such as cincile, kanlıca, ebişke, etc., which are found in the spring and fall, add a different richness to the cuisine of the region.
