Tastes of Bursa

Kazan Tarhanası

Tarhana soup, which is common in Anatolia, is also made in the plain and mountain regions of Bursa with some different additions. This flavour, which has an important place in traditional Bursa cuisine, is also called ‘Tarhana with Milk’.

This soup contains tomatoes, green peppers, flour, chickpeas, cracked wheat, salt and milk unlike tarhana soups made in other regions. The milk is kept for 4 days and soured and added into the soup. Spices called ‘tarhana odour’ are used in this soup which is widely made especially in summer.

Poppy Pastry

One of the delicious pastries of traditional Bursa cuisine, this pastry is also known as sheet pastry.

The pastry dough prepared with flour, salt and water is usually rolled out in the form of a phyllo on a sheet by tugging it by hand with the help of several people. Poppy herb and curd cheese, which grow in the foothills of Uludag, are placed inside the phyllo dough. The phyllo is rolled up and folded as a wrap and placed on the tray by starting from the centre and forming a round shape. The pastry is poured with the local olive oil of Bursa and baked in stone ovens. You can find this flavour, which is ready to be served after baking, in some bakeries and patisseries of Bursa.

Plum dish with meat

Originating from Ottoman cuisine, plum with meat is a special dish that combines the flavour of green plums with lamb meat in spring.

The pits of the plums boiled in hot water are removed. On the other hand, the lamb meat cut into cubes is added to the pot with the onions roasted with butter and stirred until the meat absorbs the water. Add water and plums to the cooked meat and after boiling for a while, it is ready to serve.

Groom’s Trotter

This dish, which is one of the traditional Bursa flavours, also took its place in Ottoman cuisine. It is made by the mother of the bride in Bursa wedding traditions. It is widely cooked in Bursa cuisine.

Pilaf with chestnut

There are many types of dishes and desserts made with chestnut, which grows on the slopes of Uludağ and is the symbol of Bursa, in Bursa cuisine. One of them is chestnut pilaf, which is unique to Bursa.

For this flavour, which is prepared by adding various nuts, chestnuts are first boiled, peeled and kept waiting. Pine nuts, onions and carrots are added to the pine nuts roasted with olive oil in the pilaf pot. Add the peeled chestnuts and broth to the mixture blended with currants, spices and butter and leave it to cook.

Stuffed Artichoke

It is one of the most delicious olive oil dishes of Bursa, which is at the top in artichoke production. It is cooked fresh in May and June, which is the harvest time.

Before cooking, the spiny leaves of the artichokes are cut off and put in salted and lemon water. For the filling, rice, spring onion, parsley, dried onion and black pepper are roasted with olive oil. Fill the prepared mixture into the artichokes and cook them by pouring olive oil all over them. This flavour is served cold.

Angelique Jam

This jam, made with the medicinal angelique herb that grows in the foothills of Uludağ, is one of the rare local delicacies unique to Bursa.

Anjelik herb used in the recipe of this jam, which has a long history, is extracted and washed thoroughly. On the other hand, when the syrup consisting of sugar and water starts to boil, add the anjelic herb and continue boiling. Finally, lemon is added and the syrup is placed in jars and stored. You can find this jam in some well-established patisseries on Atatürk Street.

Muradiye Soup

Named after the Muradiye neighbourhood of Bursa, this soup is one of the important and special flavours of traditional Bursa cuisine.

This soup contains zucchini, carrot, barley noodle and chicken breast cut into cubes, flour and yoghurt are added to the soup and boiled. After boiling, the soup is placed on a serving plate and served by pouring melted mint butter on it.

Keles Güveci

It is made in Keles District. You can find it in the restaurants in the district every Friday.

The production of Keles Güveci starts with the burning of the oven. Traditionally, high heating oak and pine wood is burned in stew ovens. Keles stew is made with goat meat or goat meat. The meat is chopped into cubes and placed in earthen bowls and pots. After adding some salt and water to the meat, it is placed in the oven whose temperature reaches the consistency of baking bread. The casseroles baked in the evening are opened in the morning. Bone broth is added to the casseroles with reduced water and served hot.

Firstly, a glass of water of the boiled chicken meat is placed in the greased tray like a pastry, then butter is poured and poured over the baked phyllo pastry. After waiting for a while, the chicken pieces are placed on the phyllo pastry in small pieces. Pour the béchamel sauce prepared with chicken broth, flour, garlic, egg, vinegar, salt and black pepper over the chicken. Pour butter on it after placing it on the service plates.

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