Körükbe

Körükbe is a traditional Turkish dish that is particularly popular in the Eastern Black Sea region, including areas such as Trabzon, Giresun, and Ordu. The dish is made from a type of flatbread known as "körük," which is typically baked in a special oven called a "körük fırını." The körük is made from a simple dough consisting of flour, water, and sometimes a small amount of salt. It is rolled out thinly and baked until it becomes crispy and slightly charred.

The körükbe is often served as a side dish, accompanied by various stews or soups. It is commonly paired with dishes such as "çılbır," a hearty stew made from lamb or beef, vegetables, and spices, or "mercimek çorbası," a lentil soup. The flatbread absorbs the flavors of the accompanying dish, making it a versatile and delicious accompaniment.

In addition to its culinary uses, körükbe has cultural significance in Turkish society. It is often served during special occasions and celebrations, such as weddings, birthdays, and religious holidays. The preparation and sharing of körükbe are seen as a way to bring people together and strengthen social bonds.

The dish is also a testament to the rich culinary heritage of the Eastern Black Sea region, which has been influenced by various cultures over the centuries. The use of local ingredients and traditional cooking methods has helped preserve the unique flavors and techniques of this region.