Balıkesir Province has a rich culinary culture due to its geographical conditions and hosting various ethnic groups in its geography. Each ethnic group has a unique cuisine culture as well as interactions over time.
Grain cultivation is done in most of the arable land in the geography of the province. Legumes and industrial plants are grown in the remaining parts. The development of olive production in the Gulf Region has made the use of olive oil in meals widespread. .
The local cuisine is rich in vegetable and herb dishes, and there are many famous dishes in the local cuisine: Askalubrus, Mürdük Vaccine, Sarmaşık, Black-Eyed Peas, Bitter Filiz Roasting ...
Animal husbandry has developed in the region and animal products have taken place on all tables. Manyas, Gönen and Susurluk Districts are known for animal foods. In addition, seafood has an important place in nutrition in the Gulf Region. Seafood is eaten fresh as well as salted and stored and consumed for a long time.
In addition, pastries are also common and their consumption is high. In addition to mantı and pastry making, leavened bread making is among the pastries in the villages.
Ingredients: Beef lamb bone (2 ribs), 500 gr. Keskeklik wheat, 250 gr. butter, 1 spoon tomato paste, enough salt.
Preparation: The wheat is washed and boiled the day before. The lamb with meat is lined up on the bottom of a bowl and the wheat is placed on it. It is cooked by adding hot water to the top of the wheat. After it is understood that the meat is cooked, the bones are removed from the food, the bones are removed and placed into the dish. The food is pounded with a wooden spoon and turned into an ointment. It is then served with melted hot butter, black pepper, red pepper and tomato paste.
Preparation: Tirit bread is cut into small pieces and placed on a tray. Chicken broth is poured over it. Chicken meats and boiled chicken are added. Butter is heated and poured over it. Black pepper is added.
While the chicken is boiled, it is boiled by putting tomatoes in it. The chicken broth is provided to get a little color. There is also a tirit made of phyllo dough. The meal is garnished with black pepper and parsley and served.
Ingredients: 1 lamb or kid forehead, 150 gr. lamb liver, half a glass of olive oil, 2 cups of rice, 1 tablespoon of pine nuts, 1 onion, 1 tablespoon of currants, half a teaspoon of spring, half a teaspoon of black pepper, half a teaspoon of cinnamon, 2 tablespoons salt, 1 tablespoon tomato paste.
Preparation: It is a dish that is mostly prepared on the feasts of the sacrifice and preferred on special days. The front arm of the lamb is opened from the rib side with a knife, and the pre-prepared inner rice is filled. This part is sewn with needle thread. The tomato paste diluted in a bowl is spread over the meat. The meat is cooked by adding water to the cooking pan.
Ingredients: 4 cups flour, 1 egg, 2 tablespoons margarine, 1 chicken, 5 tablespoons butter.
Preparation: Roll the egg dough. The dough is rolled out and turned into a dough. The doughs made are finely chopped. Long fringes are created. It is placed on a tray and cooked in the oven with oil until it is browned. Chicken broth is poured over it when it is fried. Chicken meat is served by separating fiber and spreading over it.
The dough is kneaded, shaped by bending on all four sides and baked. Ravioli are boiled in chicken broth. Chicken meat and boiled chickpeas are poured over it. Then, garlic yogurt is poured over it. Butter is heated and poured over it. It is served with various spices (mint, chili pepper).
1 Kg. unsalted cheese is put into the pan. A teaspoon of baking powder is thrown into it. Two egg yolks are added into it by shaking. Stir it on a low fire and cook for an hour until the oil comes out and turns into honey-colored yellow. 250 grams of cheese that has reached the consistency. semolina, 100 gr. flour, 1Kg. granulated sugar is added. It is cooked by mixing for a while until the sugar melts and releases oil. It is served by cooling.
Ingredients: 1 kilo eggplant, Manyas cheese, 2-3 cloves of garlic, tomato sauce.
Preparation: The eggplants are peeled in variegated form and left in salted water for 5-10 minutes and cut broadly. Put the grated cheese between the two rings from the finely cut eggplants. Two eggplants are tied together with a toothpick and fried in hot oil. Tomato sauce with garlic is poured over the eggplants taken into the plate.
Ingredients: Half a glass of boiled chickpeas, 1 tablespoon of butter, 3 cloves of garlic, 2 eggs (the yolks will be used), half a glass of flour, half a glass of barley noodle.
Preparation: Add noodles to the broth and cook. Two egg yolks and flour are whipped with half a glass of water to make it thick and add the boiled noodle to the broth. Boiled chickpeas and crushed garlic are added and the soup is left to cook. butter is poured over the soup taken on the plate.
Black-eyed pea is a vegetable that is mostly grown in Balıkesir in Turkey, and a variety of dishes are made. It is a boiled salad, also called shaking or stripping. A mixture of olive oil and verjuice and sprinkled garlic is added over the boiled kidney bean and served.
Bulgur with Garlic
Bulgur is boiled in the water in which the chicken is boiled. Water is added as the water is drawn. Bulgur is cooked until it becomes like ointment. It is left a little watery. Bulgur is poured into the tray. Chopped chickens are poured on it. Garlic is poured and mixed. Raw olive oil is drizzled on it. The original of this is made with rabbit meat.
Cream is mixed with flour on the stove like halva. It is cut by making a trace with a spoon and served warm.
Ingredients: 1 glass of rice, 2.5 glasses of sugar, 50 gr. barberry sugar, 2 tablespoons rose water, 3-5 cloves, half a teaspoon cinnamon.
Preparation: Boil rice with water. After boiling, sugar and rose water are added and cooked. When it is served, it is garnished with barberry sugar (or red confectionery sugar) and cinnamon.
Ingredients: 1 kg Flour, 300 g butter, 6 eggs, 700 g cream, 2 kg. sugar and water until it comes to the top.
Preparation: Sift the flour on a dough board and open the middle. Butter and milk are added and mixed. It is kneaded. After it is rested, it is divided into twelve pieces and placed in a greasy tray. In order not to break each dough, water is sprinkled by hand, and the other 6 doughs are placed on the other greasy tray. It is cooked in the oven or on a barbecue. When the lower parts are fried, they are taken off the fire in two trays. Spread cream on the top of the dough in the first tray. It can also be put in clusters. Cover the cream in the first tray so that the bottom fried side of the dough in the other tray is on top. When the jam syrups are added in warm state, the sherbet is poured over the cold dough and the lid is added. It is served after it cools down.
Balıkesir local food is very rich. These meals are prepared and presented to the guests especially at ceremonial meetings such as weddings and charity. Among these dishes, dishes such as tirit, black-eyed peas, sura, greengrocer tarhana, fringed ravioli, keskek, mafis, casserole, eggplant with cheese, wedding soup, zerde and desserts such as Balıkesir Kaymaklısı, höşmerim, kalura bastı draw attention.
Ingredients: 1kg unsalted fresh cheese, 2 egg yolks, 250 gr. semolina, 100 gr flour, 1kg. granulated sugar, a teaspoon of baking powder
Preparation: 1kg unsalted fresh cheese is put in a pot. A teaspoon of baking powder is thrown into it. 2 egg yolks are added by shaking. Stir it on a low fire and cook for an hour until the oil comes out and turns into honey-colored yellow. 250 grams of cheese that has reached the consistency. semolina, 100 gr flour, 1kg. granulated sugar is added. It is mixed for a while until the sugar melts and releases oil. Some saffron can be added for color. It is served after it cools down.
Ingredients: 1 egg, 1 cup of yogurt, 1 cup of sunflower oil, 1 pinch of salt, 1 teaspoon of baking soda, as much flour as you can get.
Preparation: Egg, yoghurt, sunflower oil, salt, baking soda and flour are kneaded into dough. It crumbles in the size of a walnut. Each piece is thinly opened with a rolling pin the size of two hands and cut into squares. The squares are shrunken in the form of a bow and thrown into hot oil and fried. The dough taken from the oil is thrown into the cold syrup prepared beforehand. When the desserts have absorbed the syrup, it is taken into the service plate.