So you've arrived in Trabzon, marveled at its magnificent nature, its history, and the grandeur of Sümela... But now you're getting hungry, right? The true way to know a city, to feel its soul, is through its palate. Of course, the list of things to do in Trabzon is long, but any trip without tasting its local flavors would be incomplete. We're not going to give you a cliché food list. Instead, we're taking you on a full-day culinary adventure in Trabzon, from start to finish. Fasten your seatbelts, because this journey is filled with plenty of butter, stringy cheeses, and legendary tastes!

Start your day with the famous Kuymak (Muhlama), with its endlessly stretching cheese

You wake up, breathe in the fresh mountain air, and sit down at a spot for breakfast. This is the moment you'll meet that golden-yellow miracle sizzling in a copper pan: Muhlama! Don't be surprised; in Trabzon, this delicacy is usually called muhlama, and this small detail is the key to a significant cultural difference.   

So, what is the difference between kuymak and muhlama? Let us tell you a little secret. It's not just about the name; it's a matter of philosophy! In Rize and Artvin, when they say kuymak, the star of the show is cornmeal, giving it a more porridge-like consistency. However, in Trabzon, the homeland of muhlama, the star is undoubtedly the cheese! Thanks to the generous amount of butter and the local minzi or kolot cheese, it has a thicker consistency and a richer flavor. For the people of Trabzon, if a muhlama has too little cheese and too much cornmeal, it's not the real deal.   

The secret to this flavor lies in a trio of ingredients: special cornmeal, the renowned Tonya or Vakfıkebir butter with its unique aroma, and of course, the right cheese. When you take that first forkful and stretch the cheese, you'll realize you're not just eating a meal but experiencing a centuries-old tradition. Dip your bread into the butter in that pan and savor every bite.   

Have lunch at one of the famous meatball restaurants in the Akçaabat district

After an energetic breakfast, we're heading to Akçaabat, the pearl of Trabzon, for lunch. This place is home to a legendary, geographically registered flavor that has become a brand in itself: Akçaabat Meatballs. What sets these meatballs apart from others is not what's in them, but what's not in them.

Forget the spicy, onion-filled meatballs you know. The secret of Akçaabat meatballs lies in their purity. Only meat from specific parts (like the foreleg and ribs) of cattle raised in Akçaabat is used, kneaded with a very small amount of garlic, stale breadcrumbs, and salt. There are no extra ingredients like cumin, black pepper, onion, or egg. The flavor comes entirely from the quality of the meat and the magic of the craftsmanship.   

The cooking process is a ritual in itself. It's cooked on grills over a charcoal fire, which is first cleaned with a wire brush and then with kidney fat. This process gives the meatballs their unique smoky aroma. They are sold by the kilogram, not by the portion, and served with grilled tomatoes, peppers, and a delicious piyaz (bean salad). They say every dish is best enjoyed in its place of origin, and Akçaabat meatballs are living proof of this saying. While you're in Akçaabat for the meatballs, you might want to explore the other beauties of this charming district. For a detailed travel plan, you can check out our page at (https://www.yerelrehber.com/en/city/trabzon/tours).

Taste the different varieties of Black Sea Pide, unique to Trabzon

As you wrap up the day, or perhaps look for a different lunch alternative, you'll encounter another giant of Black Sea cuisine: Pide! But this is very different from the pides you might know. Black Sea pide, especially in Trabzon, is an art form. With its thin crust, generous toppings, and the incredible aroma as it comes out of the stone oven, it will instantly win you over.

One of the most famous pides unique to Trabzon is the geographically registered Sürmene Pide. The specialty of this pide is the use of salty village cheese and butter made from the milk of animals grazing in the region's highlands. It's usually made in a round shape, and another piece of butter is spread on top as soon as it comes out of the oven. The moment that melting butter meets the pide is truly unforgettable.   

Of course, your options are not limited to this. Here are a few popular varieties you'll find on the menus:

Peynirli (Cheese): Usually made with local cheese. If you get an egg cracked on top, it's heavenly!

Kıymalı (Minced Meat): Prepared either open-faced or closed (like a parcel), depending on your preference. Its generous filling makes it very satisfying.

Kavurmalı (Roasted Meat): Made with the famous Black Sea roasted meat, this pide is a feast for meat lovers.

Karışık (Mixed): A great option for those who can't decide, offering all the flavors in one.

Whichever variety you choose, Trabzon pide will provide you with a hearty and authentic culinary experience.

Continue Exploring Trabzon After Your Flavor Tour

After this delicious day that started with muhlama, continued with Akçaabat meatballs, and was crowned with pide, your energy levels must be soaring! Now it's time to use that energy to explore the historical and natural beauties of Trabzon. With a full stomach and high spirits, you can immerse yourself in the mystical atmosphere of the Sümela Monastery , travel back in time with the elegant architecture of the Atatürk Pavilion , or relax your soul with the unique view of Uzungöl.   

For a travel plan that covers all these flavors and historical sites in Trabzon, you can create the perfect itinerary for yourself by visiting our detailed page at (https://www.yerelrehber.com/en/city/trabzon/things-to-do).

Bibliography: For more official information on the richness of Trabzon's cuisine, you can visit the official Turkish tourism portal's page on Trabzon's gastronomy: (https://trabzon.goturkiye.com/taste).

Frequently Asked Questions (FAQ)

In Trabzon, is it called kuymak or muhlama? In Trabzon, this dish is generally called muhlama. Muhlama is distinguished by its generous use of cheese and butter, whereas kuymak, more common in Rize and Artvin, is a version where cornmeal is the more dominant ingredient.

What makes Akçaabat meatballs different from other meatballs? The biggest difference in Akçaabat meatballs is their simplicity. They do not contain spices like onion or cumin. Their flavor comes from the meat of locally raised animals, garlic, bread, and the charcoal fire they are cooked over.

What is the most famous type of Trabzon pide? While there are many varieties, the peynirli pide made with local cheese is one of the most classic. The geographically registered Sürmene Pide is a must-try for those seeking an authentic taste. An egg cracked on top doubles the deliciousness.