In Amasra...

Amasra is a beautiful and welcoming port town located in the Black Sea border.

View of Amasra

In the Black Sea region, women have an important role in the agriculture and also in selling the products they produce.

Black Sea woman sells garlic, spices, jams, sunflower seeds and other products, in Amasra.

In Amasra, in the Black Sea border, especially during the summer, many women sell several products, namely strawberry and cornelian cherry jams and other products from the soil.

Sunflower seeds (ay çekirdeği). The consumption of sunflower seeds is very popular in Turkey. Usually they can be bought roasted and they are eaten at any moment of the day.

Cornelian cherry (kızılcık). This fruit is mostly eaten in jams.

Beetroot and Yogurt Dip (Yoğurtlu Pancar Mezesi)

Makes 2 servings

4 tbsp plain yogurt * 1 beetroot * 2 garlic cloves * 1 tbsp dried thyme * salt

Place the beetroot in a cooking pan, cover with water and cook until it gets soft. Filter and let it cool down. Cut into small and thin pieces. Reserve. Place the yogurt in a small bowl. Add the beetroot pieces, the minced garlic, the salt and the thyme and mix.

This dipping sauce can be served as an appetizer combined with other mezes, or as a complement of a main dish.

Dried Figs (Kuru İncir)

Organic dried figs

Turkey produces about half of the world production of dried figs, and is the second country in the world in the production and commerce of dried figs. Most of the dried figs are produced in the Turkish provinces of Aydın and Izmir, located in the Aegean Sea coast.

Mushroom Soup (Mantarlı Çorbası)

Makes 2 servings

200 g mushrooms * 1 tbsp butter * 2 tbsp flour * 3 dl water * 30 dl milk

Mince the mushrooms. In a cooking pan, place the butter and the flour and mix until the butter melts. Add the water stirring very well. When it boils, add the mushrooms and the salt and cook for 20 minutes over low heat. Add the milk and let it boil. Serve sprinkled with black pepper.

Turkish Rice Pilaf (Pirinç Pilavı)

Makes 4 servings

1 cup rice * 1 1/2 cup water * 1 tbsp butter * salt * black pepper

Wash the rice and place it in hot water for 15 minutes. Melt the butter and add the rice. Fry the rice for 2-3 minutes, stirring continuously. Add the water, salt and pepper. Close the lid and cook until all the water evaporates. Turn off the fire. Put a kitchen towel between the rice and the lid for 10 minutes. Remove the towel and serve hot.