Dishes you should try in Ordu: Ordu Pidesi (Yağlısı) (buttery pide), Ordu Tostu, Ordu Pancar Çorbası (Swiss chard soup) and Ordu Fındıklı Burma Tatlısı (hazelnut burma dessert). This guide also covers the local products to buy and what Ordu is famous for.
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A pide registered with a geographical indication.
A toasted sandwich registered with a geographical indication.
A soup made with black cabbage, registered with a geographical indication.
A dessert registered with a geographical indication.
A halva registered with a geographical indication.
Hand-rolled dough pieces filled with minced meat and boiled. Served with a yoghurt and butter sauce.
Collard green leaves rolled around rice and minced meat and then cooked.
Bread made from cornmeal, the staple food of Black Sea tables. Prepared with local ingredients, this dish reflects the gastronomic richness of the region.
A soup made with collard greens, cornmeal and beans. This dish has an important place on local tables and is prepared using traditional recipes. The combination of collard greens and cornmeal forms the most characteristic flavour of Black Sea cuisine.
Prepared with cornmeal and cheese melted in butter. Made using recipes passed down through generations, this dish is an important part of the region's culinary culture. Prepared by local people on special occasions, it is a symbol of hospitality.
Bread made from cornmeal, the staple food of Black Sea tables. Prepared with local ingredients, this dish reflects the gastronomic richness of the region. Prepared by local people on special occasions, it is a symbol of hospitality.
An Ordu soup made with collard greens.
Desserts such as hazelnut paste and hazelnut halva.
An Ordu soup made with collard greens.
The indispensable bread of Black Sea tables.
A Black Sea pide made with buttery dough, baked in a stone oven in minced meat, cheese and egg versions.
Hamsi, the emblematic fish of the Black Sea, is fried in cornmeal and served. It is the most popular dish of the winter months.
A soup made with kale, cornmeal and beans, one of the basic dishes of Black Sea cuisine.
A meatball made in Yalıköy neighbourhood of Fatsa, registered as a geographical indication. It is cooked in hot, plentiful oil.
A bread from Yalıköy neighbourhood, known alongside its köfte.
It is reported that Kabakdağ Village in Fatsa has more than 100 varieties of local dishes.
Black Sea pide made with buttered dough and baked in a stone oven. This dish has an important place on local tables and is prepared using traditional recipes. Cooked over a wood fire, the edges of the pide become crisp while the middle stays soft.
Prepared with cornmeal and cheese melted in butter, the best-known dish of the Black Sea. Prepared by local people on special occasions, it is a symbol of hospitality.
A soup made with collard greens, cornmeal and beans. Prepared with local ingredients, this dish reflects the gastronomic richness of the region.
Prepared by frying fresh anchovies in cornmeal. This dish has an important place on local tables and is prepared using traditional recipes.
Prepared with cornmeal and cheese melted in butter. Made using recipes passed down through generations, this dish is an important part of the region's culinary culture. Being made with fresh and natural ingredients makes it a healthy choice.
Bread made from cornmeal, the staple food of Black Sea tables. Prepared with local ingredients, this dish reflects the gastronomic richness of the region. Being made with fresh and natural ingredients makes it a healthy choice.
Collard green leaves rolled around rice and minced meat and then cooked. The combination of collard greens and cornmeal forms the most characteristic flavour of Black Sea cuisine.
Prepared with cornmeal and cheese melted in butter. Made using recipes passed down through generations, this dish is an important part of the region's culinary culture. Each family's recipe is passed down through the generations with small variations.
Prepared by frying fresh anchovies in cornmeal. Prepared with local ingredients, this dish reflects the gastronomic richness of the region.
A bean variety specific to the district.
A soup made with collard greens, cornmeal and beans. This dish has an important place on local tables and is prepared using traditional recipes. Each household has its own recipe for cabbage soup, a reflection of family traditions in the kitchen.
Prepared with cornmeal and cheese melted in butter. Made using recipes passed down through generations, this dish is an important part of the region's culinary culture. Made with seasonal ingredients, the dish offers a different flavour each season.
Bread made from cornmeal. Prepared with local ingredients, this dish reflects the gastronomic richness of the region. Being made with fresh and natural ingredients makes it a healthy choice.
A soup made with collard greens, cornmeal and beans. This dish has an important place on local tables and is prepared using traditional recipes. Boiling fresh collard green leaves preserves the vitamin value of the soup.
Prepared with cornmeal and cheese melted in butter. Made using recipes passed down through generations, this dish is an important part of the region's culinary culture. As an important part of the district's gastronomic identity, this dish is a favourite of visitors.
Bread made from cornmeal. Prepared with local ingredients, this dish reflects the gastronomic richness of the region. The recipe, passed down through generations, differs slightly in each household.
Collard green leaves rolled around rice and minced meat and then cooked. Warming on cold winter days, this dish is the comfort food of the region.
Prepared with cornmeal and cheese melted in butter. Made using recipes passed down through generations, this dish is an important part of the region's culinary culture. Prepared by local people on special occasions, it is a symbol of hospitality.
Prepared by frying fresh anchovies in cornmeal. Prepared with local ingredients, this dish reflects the gastronomic richness of the region. Anchovies caught in the cold waters of the Black Sea reach their most delicious state in the winter months.
A soup made with collard greens, maize flour and beans. This dish, which has an important place at local tables, is prepared using traditional recipes. The combination of collard greens with maize flour makes up the most characteristic flavour of Black Sea cuisine.
Prepared with maize flour and cheese melted in butter. This dish, made with recipes passed down through generations, is an important part of the region's culinary culture. Its preparation with fresh, natural ingredients makes it a healthy choice.
Bread made from maize flour. Prepared with local ingredients, this speciality reflects the gastronomic richness of the region. It can be tasted in its most authentic form at local markets and home-style restaurants.
Prepared by boiling hand-rolled dough pieces filled with minced meat. This dish, which has an important place at local tables, is made using traditional recipes.
Prepared by cooking crushed wheat and lamb for a long time until it reaches a porridge-like consistency. Crushing the wheat and boiling it with meat for hours is a process that requires patience.
Prepared by wrapping collard green leaves around rice and minced meat and cooking them. Every household has its own version of this cabbage dish, which reflects family traditions in the kitchen.
Ordu Perşembe walnut halva was registered as a protected geographical indication on 18 December 2017 (TÜRKPATENT registration no. 283). Product group: bakery and pastry products, dough products, sweets. Registered by: Perşembe Municipality.
Karalahana, cooked with cornmeal and beans, is one of the basic dishes of Black Sea cuisine. The meeting of karalahana and cornmeal creates the most characteristic flavour of Black Sea cooking.
Prepared by frying fresh hamsi in cornmeal. Made from recipes handed down through generations, this dish is an important part of the region's culinary culture.
Bread made from cornmeal, the staple of Black Sea tables. Prepared with local ingredients, this dish reflects the region's gastronomic richness. The recipe, handed down through generations, varies slightly in every family.
Walnut halva made in Perşembe with liquorice root (meyan), milk, sugar, walnuts and lemon salt. It has received a geographical indication registration from the Turkish Patent and Trademark Institute.
The Ordu cuisine's version of collard green soup.
A wild herb sauté specific to the Ordu region.
Ünye pide, with its thin dough and plenty of butter, is one of the best-known versions of the Black Sea pide tradition. The minced meat, cheese and mixed varieties are famous.
Fresh hamsi steamed with onion, tomato and pepper. It is the winter speciality of Black Sea cuisine.
Bread made from cornmeal, a staple of Black Sea tables. It is eaten with fresh butter and cheese.
Included in Ünye Municipality's list of local Ünye dishes.
Included in Ünye Municipality's list of local Ünye dishes.
Included in Ünye Municipality's list of local Ünye dishes.
Pickle stews, found in Ünye cuisine, are listed on the Ünye Tourist Information Office website.
Listed among Ünye's sweets on the Ünye Tourist Information Office website.
The harvest that begins in mid-August and continues with communal work parties and threshing.
A fair and oil wrestling held every July in Aybastı.
The Black Sea tradition of music and folk dance.
Ordu is known for 5 local dishes, above all Ordu Pidesi (Yağlısı) (buttery pide), Ordu Tostu, Ordu Pancar Çorbası (Swiss chard soup) and Ordu Fındıklı Burma Tatlısı (hazelnut burma dessert). A pide registered with a geographical indication.
Ordu is known for Ordu Pidesi (Yağlısı) (buttery pide), Ordu Çakıldak Fındığı (Ordu çakıldak hazelnut) and Hazelnut harvest. Its best-known sights include Boztepe Viewing Terrace and Jason Point (Yason Burnu).
Local products and souvenirs to buy in Ordu include Ordu Çakıldak Fındığı (Ordu çakıldak hazelnut), Ordu Kivisi (Ordu kiwi), Akkuş Şeker Fasulyesi (Akkuş sugar beans) and Ünye İzabella Üzüm Suyu (Ünye Isabella grape juice).