Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
Ingredients
- 1 cup of red lentils
- 1 onion
- 1 carrot
- 1 tablespoon of butter
- Salt and cumin
Preparation
- Place washed lentils, chopped onion, and carrot in a pot.
- Add water and boil until all ingredients are completely soft.
- Blend the mixture thoroughly until it reaches a smooth consistency.
- Add butter and spices, then simmer for a few more minutes.
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Practical notes before you go
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Food
12
Food
Kaynasli Melenguccegi Dessert
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Kaynasli Kaldirik Dolma
A unique type of stuffed leaves made from kaldirik herbs growing in the forests of Kaynasli .
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Kaynasli Style Spoon Halva
A traditional halva prepared by patiently roasting flour, butter, and sugar in the Kaynasli region.
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Kaynasli Cornbread
A dense and delicious type of bread baked in stone ovens over a wood fire in the villages of Kaynasli .
Food
Gümüşova Hazelnut
An essential part of the agricultural identity of Gümüşova , this hazelnut is known across Düzce for its high oil content.
Food
Gümüşova Collard Green Soup
A nutritious soup frequently cooked during winter in Gümüşova , reflecting the Black Sea culture of Düzce .
Food
Gumusova Cornbread
A dense bread made from corn flour ground with traditional methods in the villages of Gumusova . It is frequently preferred alongside dishes across Duzce .
Food
Gumusova Melenguc Dessert
A registered and deep-rooted Ottoman heritage dessert served at weddings in and around Gumusova . It ranks among the most prestigious sweets in Duzce .
Food
Cilimli Rice
A special type of rice grown in the fertile soils of the Çilimli district, forming the backbone of local cuisine.
Food
Cilimli Black Cabbage Soup
A traditional soup frequently prepared in the villages of Çilimli using fresh black cabbage leaves and cracked corn.
Food
Cilimli Tarhana
A healing tarhana soup base prepared using traditional drying methods in the district and consumed even for breakfast in Çilimli homes.
Food
Cilimli Melenguc Dessert
A historical dessert unique to Çilimli and its surroundings, prepared by baking thinly rolled dough filled with water buffalo clotted cream and walnuts.