Ödüle

Ödüle is a traditional Turkish dish that is particularly popular in the Eastern Black Sea region, including the provinces of Trabzon, Rize, and Artvin. The dish is made from a variety of ingredients, including rice, lentils, and a mix of vegetables such as carrots, peas, and tomatoes. The key ingredient is a type of dried, fermented lentil called "öde," which gives the dish its name.

The preparation of ödüle involves soaking the öde lentils overnight, then cooking them with the rice and vegetables in a large pot of water. The dish is typically seasoned with salt and sometimes a bit of sugar to balance the flavors. It is often served with a side of yogurt or a simple salad, and is commonly enjoyed as a hearty and comforting meal.

Ödüle is not only a staple in the local cuisine but also holds cultural significance. It is often prepared during special occasions and family gatherings, reflecting the communal and traditional aspects of Turkish culture. The dish is known for its rich, earthy flavor and its ability to nourish and sustain, making it a beloved comfort food in the region.