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Thanks to its wetlands and rich vegetation, Gölyaka is the epicenter of water buffalo breeding in Düzce province. The borani made in this region is served by sautéing fresh spinach or leeks and pouring thick water buffalo yogurt over it. It is possible to find this flavor in restaurants in the district center.
Served with melted butter and red pepper flakes drizzled on top, this dish differs from borani recipes across Türkiye through the unique, slightly sour and dense texture of water buffalo yogurt. You can look at the Harita section for detailed locations.
Ingredients
- 500 grams of fresh spinach
- 1 onion
- 2 tablespoons of olive oil
- 2 glasses of strained water buffalo yogurt
- 2 cloves of garlic
- 1 tablespoon of butter, red pepper flakes, salt
Preparation
- Clean the spinach, chop finely, and drain the excess water.
- Sauté the chopped onions in olive oil, then add the spinach and cook until tender, then let it cool.
- Whisk the water buffalo yogurt with crushed garlic and salt until smooth.
- Mix the cooled spinach well with the garlicky buffalo yogurt and place it on a serving plate.
- Drizzle butter heated with red pepper flakes over it and serve.
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Food
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Golyaka Kaldirik Saute
Made from the kaldirik (borage) herb that grows naturally in the forests and highlands of Gölyaka during spring months, this sauté is a unique flavor offered to tables by the nature of Düzce .
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Golyaka Melenguc Dessert
A traditional pastry dessert with Central Asian roots, made for centuries in the Gölyaka district of Düzce . You can check the Harita section for its precise location.
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Golyaka Style Kaldirik Saute
A delicious vegetable sauté unique to the Düzce region, made from the kaldirik herb grown in the forests of Gölyaka . You can access location details via Harita .
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Golyaka Style Kasik Halva
One of the most rooted desserts in Düzce cuisine, a traditional flour halva shaped and served with a spoon across Gölyaka . Check out the Harita page to see the sweet shops in the district center.