Bartın Cuisine
In Bartın cuisine, seafood, black cabbage (called mancar locally), cornmeal, dried yufka and wild greens dishes hold an important place. The flavors on this page have been compiled from the publications of the Bartın Provincial Directorate of Culture and Tourism and from traditional recipes on the Culture Portal.
Amasra Salad and Fish
Amasra salad, served with fish in Amasra, is prepared with lettuce, tomato, cucumber and onion, together with greens such as basil, watercress, purslane, dill and mint, as well as red cabbage, pickles, pickled beetroot, radish and olives, and is seasoned with olive oil, vinegar and lemon. In the local cuisine, anchovies are coated in cornmeal and fried in a pan, while red mullet and turbot are coated in flour and pan-fried.
Soups and Vegetable Dishes
- Pumpum soup: Cooked with cornmeal, broth and milk; topped with crispy bread and grated kashar cheese.
- Tarhana soup with minced meat: Prepared with tarhana, tomato paste and sautéed minced meat.
- Döşemeli mancar: Boiled black cabbage is cooked in layers with a filling made of bulgur, rice and cracked corn.
- Stuffed mancar: Black cabbage leaves are wrapped around a rice filling and cooked.
- Mancar with yogurt: Slices of boiled beet leaves are served with garlic yogurt and a tomato paste sauce.
- Bitter mushroom and gıcır: Bitter mushroom is sautéed with onion; gıcır, also called thistle tip, is cooked with onion, pepper and eggs.
Pastries and Meat Dishes
- Islama: Dried yufka sheets are soaked in salted and buttered boiling water, and minced meat with onion is poured over them.
- Chicken börek: Dried yufka sheets soaked in chicken broth are cooked in a pan and topped with chicken meat.
- Hamur atması: Pieces of dough cooked in boiling water are served with garlic yogurt and a tomato paste sauce.
- Parsley meatballs: Small meatballs with plenty of parsley are boiled in water with tomato paste.
Desserts
- Halışka: In Abdipaşa it is made with flour and eaten with milk, while in Ulus it is made with cornmeal and eaten with molasses and butter; in Ulus it is also known as malak soup.
- Deli oğlan sarığı: A syrupy dessert made with thinly rolled and gathered yufka sheets.
- Kaha dessert: Prepared by soaking finely chopped, fried dough in syrup.
- Honeyed yogurt: Counted among the desserts of Bartın cuisine.
Chestnuts and Handicrafts
Chestnut is one of the province's important non-wood forest products, and chestnut honey is also produced in the region. Among handicrafts, wood carving (çekicilik) practiced at the Çekiciler Bazaar in Amasra, wood-block printed fabrics and Kurucaşile's wooden boat building stand out.
Geographically Indicated Products
Bartın's 14 geographically indicated products registered by the Turkish Patent and Trademark Office are presented separately on the "Geographically Indicated Products" page of our website.
Sources
Culture Portal (Ministry of Culture and Tourism of the Republic of Türkiye); Bartın Provincial Directorate of Culture and Tourism; Western Black Sea Development Agency; Turkish Patent and Trademark Institute.