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Hamsikuşu is a traditional dish from Türkiye’s Eastern Black Sea Region, particularly in the areas of Trabzon and Rize, prepared by shaping minced fillets of hamsi fish mixed with corn flour, wheat flour, various green vegetables, water, and spices into meatball-like forms. This product, an original component of the regional culinary culture shaped by the area’s geographical, climatic, and cultural characteristics, can be produced using either fresh or salted hamsi. In local dialects, the term a

Mezgit buğulama is a traditional fish dish from Ordu cuisine, distinguished by its lightness and flavor. The mezgit fish, abundant along the Black Sea coast, is cooked using the steaming technique with vegetables and simple ingredients. Its quick preparation makes it a favored dish for everyday meals and modest feasts. Mezgit buğulama offers a simple and healthy cooking method that highlights the natural qualities of the fish.Ingredients1 kg mezgit fish2 green peppers1 tomato½ glass of water1 ta