Three flavours to try in Samsun: a certified flatbread, a simit and fried anchovies

From the restaurants of central Samsun to the bakeries of its districts, three names stand out: Bafra Pidesi, known for its long, narrow shape; Samsun Simidi, boiled in grape molasses water; and Hamsi Tava, anchovies coated in corn flour and fried. Both Bafra Pidesi and Samsun Simidi carry a geographical indication registered with the Turkish Patent and Trademark Office.

A geographically indicated flatbread: Bafra Pidesi

Bafra Pidesi, originating from Samsun's Bafra district, is a traditional baked product distinguished from other flatbreads by its long, boat-shaped form. Following an application by the Bafra Chamber of Commerce and Industry, it was granted protection as a geographical indication on 18 November 2009, under registration number 119, with the Turkish Patent and Trademark Office.

The filling typically consists of browned minced meat, finely chopped onion, black pepper and hot pepper, spread thinly over the rolled-out dough and baked briefly in a stone oven. The edges rise slightly while the centre turns crisp and golden. Baked fresh from the morning onward in bakeries in central Bafra, the flatbread is eaten both for breakfast and lunch.

The Black Sea's signature fish: Hamsi Tava

Hamsi Tava is one of the most characteristic dishes of both the Black Sea coast and Samsun's cuisine. Cleaned fresh anchovies are coated in corn flour and fried in butter or hazelnut oil; arranging the fish in a circle, heads meeting in the centre, is the best-known way to present it. Since anchovies are abundant in the Black Sea especially in autumn and winter, they become an essential main course and meze ingredient in Samsun during this period. The dish is usually served with charred or fresh onion rings, arugula, radish and lemon slices.

The secret of the molasses dough: Samsun Simidi

Samsun Simidi was granted protection as a geographical indication under registration number 176 by the Turkish Patent and Trademark Office, following an application by the Samsun Chamber of Commerce and Industry. What sets it apart is that the dough is briefly boiled in grape-molasses water before baking and then generously coated in sesame seeds before going into the stone oven; the molasses can be made from grapes, mulberries, apples or pears. This boiling step gives the simit its characteristic colour and slightly sweet aroma.

A staple of breakfast and tea time in Samsun, the simit can be found fresh at any hour in bakeries across the city centre.

Bafra Pidesi, Hamsi Tava and Samsun Simidi stand out as the three flavours visitors to Samsun will want to see on their table before leaving the city. Two carry a geographical indication registration, while the third carries the Black Sea's seasonal abundance into the city's food identity today.