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Hamsikoy sutlac, a geographically unique rice pudding from Türkiye’s northeastern Trabzon province, continues to stand out as one of the region’s most recognized traditional desserts, attracting both local residents and international visitors who make their way to the historic village where it originated.
Hamsikoy, located in Macka district along the historical Silk Road route, lends its name to the dessert that has been produced in the area for nearly a century. The pudding’s reputation is closely tied to the region’s high-altitude plateaus, where animals graze naturally, contributing to the distinctive quality of the milk used in the recipe.
Today, numerous businesses in Hamsikoy, along with producers across Trabzon province, prepare the pudding daily, drawing steady interest from domestic and foreign travelers who seek out authentic local cuisine during their visits.
Chef Esra Kavazoglu, speaking to Anadolu Agency, explained that the dessert continues to be prepared according to traditional methods and remains widely appreciated by visitors. She underlined that the quality of milk sourced from animals raised on mountain pastures plays a decisive role in achieving the characteristic taste, adding that travelers arriving in the city are encouraged to try the geographically registered specialty.
The preparation process remains intentionally straightforward, reflecting a culinary approach built around patience rather than complexity.
Ingredients (serves about 15 people)
Preparation
Milk is first brought to a boil in a traditional copper pot, a material commonly used in regional cooking for even heat distribution. Washed rice, sugar and a small amount of salt are then added, and the mixture is left to simmer for about 30 minutes until it thickens naturally.
Once cooked, the pudding is poured into bowls and topped with hazelnuts according to preference before serving.
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