Kereyid

Kereyid is a traditional Turkish dish that is particularly popular in the Eastern Black Sea region, including areas such as Trabzon, Giresun, and Ordu. The name "Kereyid" is derived from the Turkish word "kere," which means "shell," and "yid," which is a diminutive suffix. The dish is primarily made from the edible parts of the kerevit, a type of shrimp-like crustacean native to the Black Sea.

The preparation of Kereyid involves cleaning the kerevit and removing the head and tail. The cleaned kerevit is then cooked in a flavorful broth, often made with vegetables such as onions, garlic, and tomatoes. The broth is seasoned with various spices, including black pepper, red pepper flakes, and sometimes paprika. After cooking, the kerevit is drained and served over rice or with a side of bread.

Kereyid is typically served as a main course and is enjoyed for its rich flavor and tender texture. It is a staple in the cuisine of the Eastern Black Sea region and is often accompanied by local wines or rakı, a type of anise-flavored spirit. The dish is not only a culinary delight but also a reflection of the region's rich maritime history and its connection to the Black Sea.