Taste and atmosphere
About
A dense traditional bread made from local corn flour ground in mills in the Yigilca region and baked in stone ovens.
Flavors, dishes and restaurants
Cuisine
Cornbread is baked in every house in the rural areas of Yigilca, which is suitable for corn agriculture due to its geographical structure. The bread, consumed especially with yogurt and black cabbage dishes, is the culinary signature of the district, which is one of the black sea cultural transition points of Turkiye. You can find the freshest ones in local village markets and bakeries on the Map.
Ingredients
- 4 cups of local corn flour
- 1 cup of hot water
- 1 tea glass of vegetable oil
- 1 tablespoon of milk or yogurt
- 1 teaspoon of salt
- 1 packet of baking powder
Preparation
- Corn flour is put into a large bowl and mixed with salt and baking powder.
- A well is opened in the middle, vegetable oil, yogurt and gradually hot water are added and kneaded.
- The consistency is adjusted until a non-sticky but soft dough is obtained.
- It is poured into a greased baking tray, smoothed over and baked in a preheated stone oven until golden brown.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Yigilca Rhododendron Honey (Mad Honey)
A world-famous type of medicinal honey obtained from rhododendrons growing in the rich forests of the Yigilca district.
Food
Yigilca Black Cabbage Soup
A traditional, nutritious and hearty vegetable soup frequently made during the winter months in the mountain villages of Yigilca .
Food
Yigilca Kak with Hazelnut
A traditional winter dessert where dried apples and pears (kak) collected from Yigilca orchards meet the hazelnuts of the region.