Just outside Istanbul lies Sakarya, a hidden culinary region

Sakarya has hosted many civilizations through history and stands out for its ethnic diversity and rich cuisine. With Tarakli’s historic texture, Sapanca’s natural beauty and Karasu’s coastal pleasures, the province offers routes to suit every taste. “Islama kofte,” “kabak tatlisi” and flavours from the Balkan culinary tradition delight the palate.

Don’t miss Sakarya’s flavours — nature pleases the eye, cuisine pleases the stomach

According to local tales, the city takes its name from the “Sakarya River.” Known as “Sangari” during the Phrygian era, “Zakharion” in ancient Greek and finally “Sakarya” in the republican era, the city’s colourful cultures and socially diverse structure make Sakarya an extraordinary place.

A view of kasnuka. (Photo via Türkiye daily)

A melting pot of Anatolian, Balkan and Caucasus tastes

People of Middle Eastern, Balkan and Caucasian origin live here peacefully, and while the region may be underappreciated, its cuisine is surprisingly strong. Sakarya should not be reduced to its city centre, “Adapazari”, alone. Nearby districts such as “Sapanca,” “Tarakli” and “Karasu” each have distinct characters and are worth visiting. The area’s ethnic diversity is striking. If you want to greet Balkan culture, start with a borek — “Pekara” is, in my view, the most serious, tasty and enjoyable address for Balkan boreks.

Tarakli slow-city charm and local specialities

For a traditional local breakfast my pick is “Haci Rifatlar Konagi” in Tarakli. Tarakli is famous for its narrow streets, wooden mansions and natural beauty. It once held the “Cittaslow” (slow city) title and was named an “Outstanding Tourism Village.” Settlement in Tarakli began in the 13th century.

Built in a valley between two hills and popular for weekend visits due to its proximity to big cities, the town’s name reportedly comes from the boxwood trees grown locally and the woodcarving tradition they supported. When you think of Tarakli, “uhut tatlisi” comes to mind — the dessert is so labor-intensive that it is prepared only for special occasions.

A view of islama kofte. (Photo via Türkiye daily)

A delicious legacy from Balkan migrants

Back in Adapazari centre, two iconic dishes come to mind: “islama kofte” and “pumpkin dessert" (kabak tatlisi). For both, head to “Kofteci Haci Bekir.” Although there is a local habit of eating doner with garlicky yogurt in Adapazari, my doner kebab without yogurt recommendation is “Ada Doner."

There is a dramatic legend behind “islama kofte.” It is said that during the First and Second Balkan Wars, refugees endured famine and could find little but bone broth and stale leavened bread. They boiled bones and dipped bread into the broth. Over time, the idea of “islama kofte” was born from that hardship — a dish Balkan migrants brought to this land. For dinner, “Muhr uzade” (Muhr uzade) is truly a very special place.

A view of kabak tatlisi. (Photo via Türkiye daily)

Sapanca and Karasu — lakeside calm with Black Sea flavours

Sapanca’s lush natural scenery should not be forgotten when speaking of Sakarya. “Sapanca Sasa” is one of the region’s legendary establishments, ideal both for a stylish dining experience and for accommodation, offering a peaceful atmosphere. Sakarya’s “Karasu” district opens to the Black Sea.

For fish in the “Ipsiz Recep” area, “Kadirin Yeri” serves excellent seafood and offers views of the Black Sea from the Sakarya River. Summer or winter, Sakarya deserves a top place on your travel and flavour route.

Local recipes from Sakarya

A view of tavuklu keskek. (Photo via Türkiye daily)

Tavuklu Keskek (Chicken Keskek)

Ingredients

• 2 cups durum wheat for ashure (osurelik bugday)
• 4 chicken chops
• 4 cups water (plus more as needed)
• 1 tablespoon butter
• Salt, black pepper, chili flakes, ground red pepper

Preparation

1. Rinse the durum wheat well and place in a pressure cooker. Add water to cover the wheat and bring to a boil. Turn off heat and let it swell for half an hour.
2. Meanwhile, wash the chicken. After the half hour, open the pot and place the chicken over the wheat. Add salt, pepper and water, cover again.
3. Once it boils, reduce heat and simmer about 45 minutes, checking occasionally. When done, the meat should fall from the bone.
4. Remove bones and blend the wheat and chicken together until smooth and homogeneous.
5. In a small pan, heat the butter with ground red pepper and drizzle over the keskek. Garnish with chili flakes if desired and serve.

A view of Circassian Chicken. (Photo via Türkiye daily)

Cerkes Tavugu (Circassian Chicken)

Ingredients

• For the chicken: 1 whole chicken, 6 cups water
• For the filling: 4 garlic cloves, 1 teaspoon salt, 1 cup walnut kernels, 4 slices stale bread (crumbs), 1.5 cups chicken broth, 1/2 teaspoon black pepper
• Optional topping: 3 tablespoons oil, 1 teaspoon ground red pepper

Preparation

1. Boil the whole chicken in water until cooked. Crumble the stale bread and moisten with the chicken broth.
2. Pound garlic with salt in a mortar, then add the walnut kernels and continue pounding to a coarse paste. Mix this walnut-garlic paste into the softened bread crumbs and season with black pepper.
3. Remove bones and skin from the boiled chicken and shred the meat into thin strands. Combine the shredded chicken with the walnut-bread mixture until well mixed.
4. Transfer to a serving plate. Optionally, heat oil in a small pan, add ground red pepper, pour over the dish and serve.

A view of incir uyutmasi. (Photo via Türkiye daily)

Incir Uyutmasi (Fig Set Dessert)

Ingredients

• 2.5 cups milk
• 6 dried figs
• 6 teaspoons coarsely crushed walnut kernels

Preparation

1. Wash the dried figs, soak a few minutes in water, remove stems and chop finely.
2. Heat the milk to a warm starter temperature (test with a fingertip — it should not burn). Remove from heat and add the chopped figs, then blend until no visible fig pieces remain.
3. Portion into serving cups. Sprinkle each cup with a teaspoon of crushed walnuts and press lightly with a spoon. Cover first with cling film and then with a kitchen towel and let stand at room temperature for about two to three hours.
4. Once set, chill in the refrigerator and serve cold.

December 31, 2025 05:08 PM GMT+03:00