952:
1364:
908:
490:
1288:
1161:). The dough is made from flour, water, salt, and an egg. The dough is rolled out and cut into small, circular leaves. Each leaf is stuffed with a cheese-based filling and then pinched shut. The dumplings are then boiled. Varénika are served with melted butter and caramelized onions; alternatively, they can be served with tomato or pesto sauce. Herbs such as paprika and mint are often added. They might also be garnished with pine nuts, walnuts, or sesame seeds.
749:
38:
334:. Because of the Pontos' remote location, Pontic Greek cuisine has many differences from other Greek cuisines. According to Achillefs Keramaris et al., "Pontic Greek traditional cuisine is diverse and simplistic, incorporating traditions from mountainous and coastal regions, ancient Greece, nomadic regions, and influences from Russian, Turkish,
354:, Armenia found that Pontic Greeks in that region gathered 31 different plant species. Seafood, vegetables, dairy products, and grains are integral to Pontic Greek cuisine. Milk, cheese, buttermilk, and yogurt are the important dairy products. Pontians were traditionally farmers who produced their own food. They ate whatever was available.
872:
was a type of pilav made with mussels as the main protein. Herbs, such as dill, were cooked into the pilav to give it flavor. This kind of recipe would have been more popular along the Black Sea coast, where people could fish, as opposed to further inland
Another coastal variety was
1131:, a stuffed leaf dish; the leaves could be grape leaves or cabbage. The filling might be vegetarian or contain meat. The filling could contain mincemeat, rice, grated onions, salt, pepper, and parsley. The dolmades would be boiled in water and served with a yogurt-based sauce.
1035:
would be dipped in a mix of eggs, salt, milk, and oil, then covered with a cheese filling. Another layer of dipped phyllo dough would be added and the process repeated until there was a sufficient layered pie. The pie would then be baked in the oven. A simpler variation on
967:. Satz is the Romeika word for a convex iron griddle used exclusively to cook flatbreads. The bread would be kneaded, shaped into a thin circle, and fried on the satz directly over an open fire. It would then be served with a variety of sides. Pontians also made
942:
in a pot and pour boiling water or stock over them. As the siron soaked up liquid, toppings such as paskitan (strained yogurt) and garlic would be poured on the dish. The result was a sort of porridge very different from
Italian pasta.
456:
Before refrigeration technology was invented, Pontians cured and preserved meat and seafood to make it last. While they also ate fresh poultry, beef, pork, and seafood, there were some distinct cured meats. Pontian sausage was called
879:, anchovy pilav. This was common in winter and spring when fresh anchovies were abundant, although Pontians ate salted anchovies year-round. Raisins, parsley, and chopped pine nuts were typical seasonings. This dish is shared with
357:
The Pontos region has a distinct winter and summer; Pontians traditionally prepared food for winter by drying fruit and pickling vegetables. Other staples of the winter diet include salted fish, cheese, and pre-cooked pasta.
1173:) are another kind of dumpling. These are wrinkly dumplings with a mincemeat filling. Although the dough is the same as for the varenika, mantía are larger. Mantía are also served with tsatsoupel, a kind of salsa.
1077:
Pontian meats included chicken, beef, and pork. Meat had a versatile role in stews, soups, stocks, pies, dumplings, and other dishes when it was available. For example, Pontians made their own variety of
330:), a Greek-speaking ethnic minority that originates from the southern shore of the Black Sea in modern Turkey. Their cuisine has been heavily influenced by the migration of different ethnic groups to the
503:
Dairy was an important part of the
Pontian diet. Milk was preserved in the form of yogurt and cheese. Pontians often cooked with butter. Other dairy products were key ingredients in foods such as
1148:
Pontians cooked many different types of dumplings and pies. Some have already been mentioned above; for example, peynirli could be seen as a type of pie. Others are mentioned in this section.
1458:) is another dish. This dessert was made by filling dough with a mixture of tahini, sugar, cinnamon, sesame seeds, and breadcrumbs. The dumplings are then pinched shut and baked in the oven.
1587:
Hovsepyan, Roman; Manduzai, Ajmal; Pieroni, Andrea; Sõukand, Renata (2020). "Wild food plants traditionally gathered in central
Armenia: archaic ingredients or future sustainable foods?".
1193:
is another dish. To prepare it, one forms a long roll of dough, stuffs it with an herbed potato-cheese filling, and then wraps it into a tight spiral. The spiral is deep-fried in hot oil.
864:
dishes. Chicken or vegetable broth was a common base. The ingredients in
Pontian pilav vary based on region, season, and food availability. Seasonings could vary from cook to cook.
1994:
In place of the familiar pita, he uses a stretchy durum version made in the style of the
Pontian Greeks, who live along the southern coast of the Black Sea.
692:. Cornmeal was pre-baked in the oven prior to being boiled for porridge. Many varieties exist; it might be made with strained yogurt (paskitan) or shredded
1273:, or pumpkin cooked in milk. Pontians tried to use every bit of the food, including beet greens; the name for beet greens cooked with butter and garlic is
1008:), a type of savory fried dough from Turkic cuisine. Pishía was risen, unlike many other Pontian breads, and served with honey. Another Pontian bread was
959:
Bread and other wheat products were important parts of the
Pontian diet. Pontians made both flatbreads and yeast-risen breads. One such flatbread is
899:, was made with wild greens. Pontians were avid foragers, and they traditionally foraged many greens in addition to growing their own vegetables.
759:
Soup was very popular in the Pontos. Soups were often made with grains and vegetables; their ingredients varied according to season. One dish was
2138:
1060:
cheese. The lavashia would be folded in half and fried again, then served with dipping sauces. Bereketi, unlike berek, can be made on the satz.
1114:
371:
is the name for a traditional
Pontian baking tray. These are circular in shape, somewhat like a cake tin. A colander or strainer is called a
191:
787:), might also have other vegetables and grains. It was typically flavored with garlic and hot peppers. Another soup, popular in winter, was
2296:
Yiakoumaki, Vassiliki (2006). ""Local," "Ethnic," and "Rural" Food: On the
Emergence of "Cultural Diversity" in Post-EU-Accession Greece".
2024:
660:), a type of fried dough similar to pancakes. They were made with yeast, flour, melted butter, lemon zest, milk, and sometimes raisins.
475:. Anchovies were only abundant at a certain time of year; at other times, Pontians living along the coast ate salt-cured anchovies,
302:
688:), a thick porridge made with cornmeal, butter, and cheese, was one popular Pontian porridge. It's similar to the Turkish dish
1496:
is a sweet dish made of boiled grains, nuts, raisins, and sugar. It is traditionally eaten at funerals and memorial services.
1134:
Anchovies were abundant in the
Pontian diet. They could be made into pilav, as noted above, or cooked with vegetables to make
1201:
Fruits may be eaten fresh, dried or preserved (such as jam or jelly), as different fruits only grow during certain seasons.
612:
1120:
Salads could include meat as well. One Pontian salad recipe calls for lettuce, chicken, prunes, walnuts, and sour cream.
2100:
1916:
1779:
1654:
1548:"Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in cookbooks and folklore literature"
2189:
696:. Havitz could be sprinkled with honey or sugar to sweeten it. The word havitz could also refer to boiled cornmeal.
2207:
2174:
2078:
1888:
1722:
1382:
2060:
2583:
2333:
2298:
1970:
1902:
1806:
734:
is a sort of bread porridge: it is prepared with pieces of stale bread cooked in milk or yogurt. Another kind is
951:
84:
799:
was the name of a soup made with the white parts of cabbage. Bean soups were referred to by the catch-all name
2573:
350:
Traditionally, Pontians have employed agriculture and foraging. A study of different ethnic groups living in
186:
1870:
1483:), which literally translates to "Easter eggs." These were eggs dyed red by boiling them with onion skins.
2221:
1327:
Some Pontian condiments and sauces were yogurt-based. Paskitan could be the base of a sauce, for example.
2422:
1838:
295:
2120:
2107:
Slightly up-market though still good value, sleek kebab restaurant, serving Armenian and Pontian dishes.
1256:, stuffed eggplant; both are shared with Turkish cuisine. Pontians also made fried potatoes (similar to
94:
274:
2404:
2578:
2517:
2383:
679:
176:
2156:
161:
2549:
2365:
1363:
2471:
1704:
1625:
1311:, a fermented dairy product, served cold. Pontians also drank tea and coffee. Pontians also drink
2347:
1985:
1668:
74:
2239:
2006:
1952:
1820:
1232:
Pontians traditionally prepared many different vegetable dishes. For example, Pontians prepared
1152:
2032:
288:
89:
2046:
1856:
999:
929:
2503:
263:
212:
1934:
1113:, a Turkish pie dish that could include meat, vegetables, and cheese, to Greece during the
45:
1786:
A few of my school friends were Pontic Greeks, and I remember their exotic foods, such as
1251:
672:. The base might be flour, cornmeal, or barley flour; they typically also involved dairy.
8:
2535:
171:
1218:. Fruits can also be used to make broth. Grapes in particular are used to make wine and
722:
refers to a thin flour porridge poured over milk, honey, butter, sugar, or fruit broth.
361:
Cookware was made of brass, copper, or iron. Traditional cooking implements include the
2489:
2278:
1604:
1569:
1402:
1347:, tomatoes, chili peppers, bell peppers, and a variety of spices. Another condiment is
843:
146:
64:
1753:
793:, made with cabbage, beans, and sometimes jalapeños, based on the cook's preferences.
2453:
2315:
2096:
1775:
1736:
1608:
1573:
918:
Pontians also had some pasta dishes. Pasta was generally made fresh. One variety was
907:
151:
1315:, a beverage made from ground orchid tubers. Pontians specifically use the roots of
811:, a sort of grain soup, was made with flour. Pontians also had their own variety of
608:
114:
2445:
2307:
2270:
1596:
1559:
1352:
988:
776:
196:
166:
156:
130:
1686:
1546:
Keramaris, Achillefs; Kasapidou, Eleni; Mitlianga, Paraskevi (January 15, 2022).
1215:
780:
331:
323:
233:
54:
1600:
1564:
1547:
1316:
587:
would be prepared with different ingredients. For example, Pontians in coastal
339:
259:
238:
181:
125:
489:
2567:
2457:
2319:
1334:
890:
is Sinope pilav, a variety with chicken, fresh vegetables, and chopped nuts.
887:
319:
269:
120:
78:
28:
1106:. Pontians also used chicken broth or stock to make pilav and other dishes.
1257:
1164:
1128:
1032:
939:
925:
842:) was made with onions, mint, and yogurt. It's similar to the Turkish soup
637:
611:, they ate pumpkin omelettes. Omelettes with potatoes were made around the
110:
37:
2311:
1650:
571:
Pontian breakfast foods typically involved bread or eggs. One egg dish is
1392:
911:
772:
555:
217:
68:
2449:
1179:
are another kind of Pontian dumpling, around the same size as varénika.
2282:
2258:
1245:
880:
335:
938:), shared with Turkish cuisine. Pontian cooks would place fresh-baked
588:
514:
Yogurt was one Pontian dairy product. The word for strained yogurt is
437:
Pontians served food in deep copper plates; the word for this dish is
1287:
1182:
1097:
1017:
Many bread dishes had fillings or were made into pies. Pontians made
960:
2274:
1110:
1087:
1028:
995:
716:
is prepared with barley flour and either honey, molasses, or milk.
669:
578:
351:
1018:
702:
is a similar dish, also made with butter, cheese, and corn flour.
493:
Food stall displaying a variety of Pontic Greek cheeses including
2436:
Janse, Mark (2002). "Review article: Aspects of Pontic grammar".
1437:
1421:
1211:
1185:, a kind of deep fried dumplings, is also usual in this cuisine.
914:
and traditional Pontic noodles for sale at a food stall in Athens
812:
693:
649:
545:
365:, a convex metal pan used for cooking flatbreads over open fire.
748:
1586:
1348:
1344:
1297:
1261:
1082:, which was served with rice. Pontians also traditionally made
1079:
984:
689:
675:
508:
886:
One variety that owes its name to the ancient coastal town of
1312:
1306:
1124:
1083:
861:
504:
243:
1545:
1441:
968:
964:
598:
362:
2175:"Pontian Sarma with Black Cabbage for the Christmas Table"
2139:"Cooking with Greek Food Bloggers: Yiayia Rose's Peynirli"
710:, made with wheat or barley, is another type of porridge.
443:. Families in rural Pontos ate around low wooden tables.
1807:"Kinteata with oatmeal: fast and healthy Pontian recipe"
860:
Rice was a staple grain in Pontos and the base for many
646:
were sprinkled with honey or sugar. Pontians also made
526:. Pontians also made many different cheeses, including
1090:
without meat, the ones that included meat were called
775:
shared with Iranian cuisine. This soup, prepared with
1375:
Pontians made many sweets, most of them wheat-based.
345:
1748:
1746:
494:
597:, an omelette with anchovies. In the region around
668:Pontians also traditionally ate many varieties of
469:. Cured meat that was heavily seasoned was called
2187:
2079:"Pontian pork skewers with atzika and tsatsibeli"
1743:
1260:) with onions and parsley. They were served with
1086:, usually with pork. Although Pontians also made
2565:
1772:The 'right to Return' and the Meaning of 'home'
1395:: deep-fried, sweet dough drizzled with honey.
728:is made with flour, paskitan, tan, and onion.
1756:(in Greek). Lelevose Radio. 25 November 2021.
1461:
1249:
296:
2190:"Varénika step-by-step by Savvas Karipoglou"
1739:(in Greek). Pontos News. September 26, 2012.
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366:
2538:(in Greek). Pontos News. November 11, 2012.
2336:(in Greek). Pontos News. September 3, 2013.
2259:"Greeks and Türkmens: The Pontic Exception"
2031:(in Greek). 27 October 2009. Archived from
1917:"Hapsipilavon, the Pontian pilaf with fish"
1905:(in Greek). Pontos News. February 15, 2013.
1723:"Lalanggia: Pontian pancakes for breakfast"
1653:(in Greek). Committee for Pontian Studies.
1589:Environment, Development and Sustainability
1527:
1525:
1523:
1521:
1519:
1517:
1515:
1513:
1511:
1509:
1244:, spicy pickled vegetables. They also made
852:, was made with paskitan (skimmed yogurt).
2506:(in Greek). Pontos News. February 1, 2013.
2492:(in Greek). Pontos News. October 19, 2012.
2425:(in Greek). Pontos News. January 22, 2013.
2295:
1765:
1763:
428:(pail) for storing water or milk; and the
303:
289:
16:Foods traditionally eaten by Pontic Greeks
2334:"Pickled cucumbers from the Pontian Alps"
2214:
1563:
1411:) were another variety of fried dessert.
1096:. Pontians also had their own variety of
318:consists of foods traditionally eaten by
2399:
2397:
2118:
1973:(in Greek). Pontos News. March 11, 2013.
1903:"Mythopilavon: the Pontian mussel pilav"
1506:
1362:
1286:
1140:. Mussels could also be used for pilav.
950:
906:
747:
488:
2210:(in Greek). Pontos News. June 12, 2013.
2049:(in Greek). Pontos News. December 2015.
1891:(in Greek). Pontos News. March 2, 2014.
1809:(in Greek). Pontos News. March 9, 2014.
1769:
1760:
1657:from the original on November 21, 2022.
463:. Beef cured in its own fat was called
2566:
2188:Savvas Karipoglou (January 17, 2020).
2121:"Peinirli: It Came from the Black Sea"
1725:(in Greek). Pontos News. May 18, 2013.
1620:
1618:
1358:
1027:), similar to Turkish börek and Greek
955:Palestinian woman with satz, West Bank
2435:
2394:
2306:(2). Johns Hopkins University Press.
2256:
2119:Trivolis, Despina (August 24, 2012).
2093:The Rough Guide to Europe on a Budget
1645:
1643:
1641:
1639:
1391:) are one example. These are Pontian
577:, a meal of fried eggs similar to an
1983:
1267:Some other vegetable dishes include
416:For liquids, Pontians also used the
2025:"Πισία με γιαούρτι (Yogurt pishía)"
1615:
1072:
13:
1971:"Siron with yogurt: Pontian pasta"
1636:
1333:was another condiment, similar to
395:. A pan with handles was called a
346:Ingredients and cooking implements
14:
2595:
2177:. Pontos News. December 17, 2016.
484:
2405:"Recipe: Pontian Fried Potatoes"
2208:"Mantia, a popular Pontian food"
615:area. A legume omelette, called
446:
36:
2542:
2528:
2510:
2496:
2482:
2464:
2429:
2415:
2376:
2358:
2340:
2326:
2299:Journal of Modern Greek Studies
2289:
2250:
2232:
2200:
2181:
2167:
2149:
2131:
2112:
2085:
2071:
2053:
2039:
2017:
1999:
1977:
1963:
1945:
1927:
1909:
1895:
1889:"Five Pontian recipes for Lent"
1881:
1863:
1849:
1831:
1813:
1799:
1069:, made with vegetable filling.
983:), a bread similar to Armenian
581:. Depending on the region, the
2354:(in Greek). December 29, 2020.
2081:. Pontos News. April 17, 2020.
1923:(in Greek). February 19, 2021.
1729:
1715:
1697:
1679:
1669:"Foustoron (Pontian Omelette)"
1661:
1580:
1248:, slow-cooked vegetables, and
1109:Pontian refugees also brought
824:Some soups had a yogurt base.
1:
2423:"Tan: the Pontian soft drink"
1871:"How to make Tanomenon surva"
1859:(in Greek). October 17, 2015.
1499:
1322:
1227:
401:. A shallow pot was called a
2524:(in Greek). 7 February 2017.
2438:Journal of Greek Linguistics
1941:(in Greek). October 7, 2012.
1292:
1220:
1206:
1204:Pontians traditionally make
1143:
566:
495:
7:
2348:"The Pontian Festive Table"
1986:"Omnivorous: Greek Revival"
1486:
1048:, a single sheet of cooked
663:
607:, a honey omelette. Around
10:
2600:
1984:Sula, Mike (May 7, 2009).
1601:10.1007/s10668-020-00678-1
1565:10.1186/s42779-022-00117-8
1479:
1462:Food for special occasions
1454:
1407:
1387:
1169:
1157:
1023:
1014:, which was very buttery.
1004:
979:
934:
924:, dried pasta. Another is
838:
784:
767:
684:
656:
632:
520:, while skimmed yogurt is
342:, and Armenian cuisines."
327:
1770:Voutira, Eftihia (2011).
1471:On Easter, Pontians made
1466:
1282:
1196:
987:and likely borrowed from
946:
561:
452:Meat and seafood products
422:, a metal water jug; the
2222:"Mantia & Plimenika"
902:
839:τανωμένον σορβά, τανοφάι
743:
2257:Bryer, Anthony (1975).
2061:"Lavasha with tsokalik"
1552:Journal of Ethnic Foods
1492:
1473:
1448:
1432:
1426:
1416:
1397:
1377:
1368:
1339:
1329:
1317:the early purple orchid
1305:
1275:
1269:
1240:
1234:
1189:
1175:
1151:One dumpling is called
1136:
1102:
1092:
1065:
1056:
1050:
1044:
1038:
1010:
973:
920:
895:
875:
868:
855:
848:
832:
826:
817:
807:
801:
795:
789:
761:
736:
730:
724:
718:
712:
706:
698:
648:
642:
626:
617:
603:
593:
583:
573:
550:
540:
534:
528:
522:
516:
477:
471:
465:
459:
439:
430:
424:
418:
409:
403:
397:
391:
385:
379:
373:
367:
2584:Middle Eastern cuisine
2095:. Rough Guides. 2017.
2029:Oι συνταγές της παρέας
1372:
1303:One Pontian drink was
1300:
1250:
956:
915:
756:
500:
377:. A pot was called an
103:Languages and dialects
2312:10.1353/mgs.2006.0030
2263:Dumbarton Oaks Papers
1821:"Kinteata - Κιντέατα"
1366:
1290:
954:
910:
751:
492:
264:Pontic Greek genocide
226:Related ethnic groups
213:Greek Orthodox Church
2574:Pontic Greek culture
2370:Dimiourgies Tis Nias
2125:Culinary Backstreets
963:, bread cooked on a
815:, which they called
740:, pumpkin porridge.
316:Pontic Greek cuisine
2450:10.1075/jgl.3.10jan
2047:"Perek in the oven"
1839:"Cabbage and Beans"
1774:. Lit. p. 10.
1754:"Recipe for Havitz"
1651:"Αγροτική κατοικία"
1414:Pontians also made
1359:Desserts and sweets
1115:population exchange
994:Pontians also made
192:Population exchange
172:Empire of Trebizond
22:Part of a series on
2556:. 7 February 2017.
2478:. 7 February 2017.
2411:. 7 February 2017.
2390:. 7 February 2017.
2246:. 7 February 2017.
2228:. 7 February 2017.
2163:. 7 February 2017.
2067:. 7 February 2017.
2035:on August 4, 2010.
2013:. 7 February 2017.
1959:. 7 February 2017.
1877:. 7 February 2017.
1857:"Tanomenos sorvas"
1845:. 7 February 2017.
1675:. 7 February 2017.
1632:. 7 February 2017.
1430:, sweet buns; and
1373:
1301:
1210:, a type of fruit
957:
916:
757:
755:, stinging nettles
621:, was also eaten.
501:
413:, were also used.
147:Black Sea colonies
2145:. March 31, 2022.
1440:variety from the
1270:galatogkolokython
893:Another variety,
737:kologkythomalezon
544:, a "cheese like
538:, a hard cheese;
407:. Ladles, called
313:
312:
177:Fall of Trebizond
152:Kingdom of Pontus
2591:
2579:European cuisine
2558:
2557:
2546:
2540:
2539:
2532:
2526:
2525:
2518:"Tsorek' pourma"
2514:
2508:
2507:
2500:
2494:
2493:
2486:
2480:
2479:
2468:
2462:
2461:
2433:
2427:
2426:
2419:
2413:
2412:
2401:
2392:
2391:
2380:
2374:
2373:
2366:"Pontian Torshi"
2362:
2356:
2355:
2344:
2338:
2337:
2330:
2324:
2323:
2293:
2287:
2286:
2254:
2248:
2247:
2236:
2230:
2229:
2218:
2212:
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2178:
2171:
2165:
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2135:
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2110:
2109:
2089:
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2075:
2069:
2068:
2057:
2051:
2050:
2043:
2037:
2036:
2021:
2015:
2014:
2003:
1997:
1996:
1981:
1975:
1974:
1967:
1961:
1960:
1949:
1943:
1942:
1931:
1925:
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1907:
1906:
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1622:
1613:
1612:
1595:(2): 2358–2381.
1584:
1578:
1577:
1567:
1543:
1495:
1482:
1481:
1476:
1457:
1456:
1451:
1435:
1429:
1419:
1410:
1409:
1400:
1390:
1389:
1380:
1371:
1353:Georgian cuisine
1351:, borrowed from
1342:
1332:
1310:
1295:
1278:
1272:
1255:
1243:
1237:
1223:
1209:
1192:
1178:
1172:
1171:
1160:
1159:
1139:
1105:
1095:
1093:lachanontolmades
1073:Meat and seafood
1068:
1063:Another pie was
1059:
1053:
1047:
1041:
1026:
1025:
1013:
1007:
1006:
989:Armenian cuisine
982:
981:
976:
937:
936:
923:
898:
878:
871:
851:
849:paskitanomalezon
841:
840:
835:
829:
820:
810:
804:
798:
792:
786:
777:stinging nettles
770:
769:
764:
739:
733:
727:
721:
715:
709:
701:
687:
686:
659:
658:
653:
645:
635:
634:
629:
620:
606:
596:
586:
576:
553:
543:
537:
532:, a soft cheese
531:
525:
519:
499:and goat cheeses
498:
480:
474:
468:
462:
442:
433:
427:
421:
412:
406:
400:
394:
388:
382:
376:
370:
329:
305:
298:
291:
167:Byzantine Empire
157:Mithridatic Wars
40:
19:
18:
2599:
2598:
2594:
2593:
2592:
2590:
2589:
2588:
2564:
2563:
2562:
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2548:
2547:
2543:
2534:
2533:
2529:
2516:
2515:
2511:
2502:
2501:
2497:
2488:
2487:
2483:
2470:
2469:
2465:
2434:
2430:
2421:
2420:
2416:
2403:
2402:
2395:
2384:"Imam-bayildin"
2382:
2381:
2377:
2364:
2363:
2359:
2346:
2345:
2341:
2332:
2331:
2327:
2294:
2290:
2275:10.2307/1291371
2255:
2251:
2238:
2237:
2233:
2220:
2219:
2215:
2206:
2205:
2201:
2186:
2182:
2173:
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2168:
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2136:
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2077:
2076:
2072:
2059:
2058:
2054:
2045:
2044:
2040:
2023:
2022:
2018:
2005:
2004:
2000:
1982:
1978:
1969:
1968:
1964:
1951:
1950:
1946:
1933:
1932:
1928:
1915:
1914:
1910:
1901:
1900:
1896:
1887:
1886:
1882:
1869:
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1864:
1855:
1854:
1850:
1837:
1836:
1832:
1819:
1818:
1814:
1805:
1804:
1800:
1782:
1768:
1761:
1752:
1751:
1744:
1735:
1734:
1730:
1721:
1720:
1716:
1703:
1702:
1698:
1687:"Pontian Felia"
1685:
1684:
1680:
1667:
1666:
1662:
1649:
1648:
1637:
1624:
1623:
1616:
1585:
1581:
1544:
1507:
1502:
1489:
1474:paschaliná augá
1469:
1464:
1361:
1325:
1285:
1264:, a condiment.
1230:
1224:, grape syrup.
1216:Turkish cuisine
1199:
1146:
1123:They also made
1075:
949:
905:
858:
827:Tanoménon sorvá
746:
666:
640:. The finished
624:They also made
594:chapsofoustoron
569:
564:
487:
454:
449:
348:
328:Ρωμαίοι, Ρωμιοί
309:
276:Amele taburları
234:Caucasus Greeks
17:
12:
11:
5:
2597:
2587:
2586:
2581:
2576:
2560:
2559:
2541:
2527:
2509:
2495:
2481:
2463:
2428:
2414:
2393:
2375:
2357:
2339:
2325:
2288:
2269:. JSTOR: 120.
2249:
2231:
2213:
2199:
2180:
2166:
2157:"Pontic Salad"
2148:
2130:
2111:
2101:
2084:
2070:
2052:
2038:
2016:
1998:
1990:Chicago Reader
1976:
1962:
1944:
1935:"Sinope Pilaf"
1926:
1908:
1894:
1880:
1862:
1848:
1830:
1812:
1798:
1780:
1759:
1742:
1728:
1714:
1696:
1678:
1660:
1635:
1614:
1579:
1504:
1503:
1501:
1498:
1488:
1485:
1480:Πασχαλινά Αυγά
1468:
1465:
1463:
1460:
1433:tsorek' pourma
1360:
1357:
1343:was made from
1324:
1321:
1284:
1281:
1229:
1226:
1198:
1195:
1145:
1142:
1074:
1071:
948:
945:
904:
901:
857:
854:
745:
742:
665:
662:
618:fasoulotiganon
568:
565:
563:
560:
486:
485:Dairy products
483:
453:
450:
448:
445:
347:
344:
311:
310:
308:
307:
300:
293:
285:
282:
281:
280:
279:
272:
267:
260:Greek genocide
254:
253:
249:
248:
247:
246:
241:
239:Crimean Greeks
236:
228:
227:
223:
222:
221:
220:
215:
207:
206:
202:
201:
200:
199:
194:
189:
184:
182:Ottoman Empire
179:
174:
169:
164:
162:Roman Anatolia
159:
154:
149:
141:
140:
136:
135:
134:
133:
128:
123:
118:
105:
104:
100:
99:
98:
97:
92:
87:
82:
72:
62:
57:
49:
48:
46:Pontic culture
42:
41:
33:
32:
24:
23:
15:
9:
6:
4:
3:
2:
2596:
2585:
2582:
2580:
2577:
2575:
2572:
2571:
2569:
2555:
2551:
2550:"Easter Eggs"
2545:
2537:
2536:"Sousamopita"
2531:
2523:
2519:
2513:
2505:
2499:
2491:
2485:
2477:
2473:
2467:
2459:
2455:
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2398:
2389:
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2379:
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2367:
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2329:
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2292:
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2209:
2203:
2195:
2191:
2184:
2176:
2170:
2162:
2158:
2152:
2144:
2140:
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2115:
2108:
2104:
2102:9780241307816
2098:
2094:
2088:
2080:
2074:
2066:
2062:
2056:
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2042:
2034:
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2026:
2020:
2012:
2008:
2002:
1995:
1991:
1987:
1980:
1972:
1966:
1958:
1954:
1948:
1940:
1936:
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1783:
1781:9783643901071
1777:
1773:
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1350:
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1320:
1318:
1314:
1309:
1308:
1299:
1296:with mint in
1294:
1289:
1280:
1277:
1271:
1265:
1263:
1259:
1254:
1253:
1252:İmam bayıldın
1247:
1242:
1236:
1225:
1222:
1217:
1213:
1208:
1202:
1194:
1191:
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897:
891:
889:
884:
882:
877:
870:
865:
863:
853:
850:
845:
844:yayla çorbası
834:
828:
822:
819:
814:
809:
803:
797:
791:
782:
778:
774:
771:), a type of
763:
754:
753:Urtica dioica
750:
741:
738:
732:
726:
720:
714:
708:
703:
700:
695:
691:
681:
678:or chavitz, (
677:
673:
671:
661:
652:
651:
644:
639:
628:
622:
619:
614:
610:
605:
604:melofoustoron
600:
595:
590:
585:
580:
575:
559:
557:
552:
547:
542:
536:
530:
524:
518:
512:
510:
507:, soups, and
506:
497:
491:
482:
479:
478:pasta chapsia
473:
467:
461:
447:Food products
444:
441:
435:
434:, or teapot.
432:
426:
420:
414:
411:
405:
399:
393:
387:
381:
375:
369:
364:
359:
355:
353:
343:
341:
337:
333:
325:
321:
320:Pontic Greeks
317:
306:
301:
299:
294:
292:
287:
286:
284:
283:
278:
277:
273:
271:
270:Amasya trials
268:
265:
261:
258:
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256:
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250:
245:
242:
240:
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235:
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231:
230:
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219:
216:
214:
211:
210:
209:
208:
204:
203:
198:
197:Modern Turkey
195:
193:
190:
188:
185:
183:
180:
178:
175:
173:
170:
168:
165:
163:
160:
158:
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138:
137:
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129:
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109:
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93:
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66:
63:
61:
58:
56:
53:
52:
51:
50:
47:
44:
43:
39:
35:
34:
31:
30:
29:Pontic Greeks
26:
25:
21:
20:
2554:Pontos World
2553:
2544:
2530:
2522:Pontos World
2521:
2512:
2504:"Fried otia"
2498:
2484:
2476:Pontos World
2475:
2472:"Tsatsoupel"
2466:
2441:
2437:
2431:
2417:
2409:Pontos World
2408:
2388:Pontos World
2387:
2378:
2369:
2360:
2351:
2342:
2328:
2303:
2297:
2291:
2266:
2262:
2252:
2244:Pontos World
2243:
2234:
2226:Pontos World
2225:
2216:
2202:
2193:
2183:
2169:
2161:Pontos World
2160:
2151:
2143:Greek Herald
2142:
2133:
2124:
2114:
2106:
2092:
2087:
2073:
2065:Pontos World
2064:
2055:
2041:
2033:the original
2028:
2019:
2011:Pontos World
2010:
2001:
1993:
1989:
1979:
1965:
1957:Pontos World
1956:
1947:
1938:
1929:
1920:
1911:
1897:
1883:
1875:Pontos World
1874:
1865:
1851:
1843:Pontos World
1842:
1833:
1825:Pontos World
1824:
1815:
1801:
1791:
1787:
1785:
1771:
1731:
1717:
1708:
1699:
1690:
1681:
1673:Pontos World
1672:
1663:
1630:Pontos World
1629:
1626:"Satz bread"
1592:
1588:
1582:
1555:
1551:
1490:
1470:
1446:
1413:
1374:
1326:
1302:
1266:
1258:French fries
1241:stupa torshi
1231:
1214:shared with
1203:
1200:
1187:
1181:
1163:
1150:
1147:
1137:chapsoplakin
1133:
1122:
1119:
1108:
1076:
1062:
1054:filled with
1033:phyllo dough
1016:
993:
958:
940:phyllo dough
917:
892:
885:
876:hapsipilavon
869:Mythopilavon
866:
859:
823:
790:mavra laxana
758:
752:
725:Paskitanofei
704:
674:
667:
638:French toast
623:
570:
513:
502:
455:
436:
415:
360:
356:
349:
315:
314:
275:
95:Architecture
59:
27:
2490:"Tsirichta"
2372:(in Greek).
2196:(in Greek).
2194:Pontos News
1939:Pontos News
1921:Pontos News
1709:Trapezounta
1455:σουσαμόπιτα
1449:Sousamópita
1420:, or fruit
1393:loukoumades
912:Koulourakia
846:. Another,
802:fasoulosirv
773:nettle soup
636:), Pontian
609:Argyropolis
601:, they ate
556:whey cheese
252:Persecution
218:Sunni Islam
187:World War I
113:(including
2568:Categories
2240:"Pereskia"
2007:"Lavashia"
1953:"Makarina"
1500:References
1340:Tsatsoupel
1330:Tsatsoupel
1323:Condiments
1228:Vegetables
961:satz bread
881:Laz people
699:Tyroklosti
554:, type of
472:pastourmas
431:tsagianiko
75:Folk dance
2458:1569-9846
2320:1086-3265
1609:212682120
1574:257163571
1378:Tsirichtá
1369:Tsirichtá
1183:Chebureki
1176:Pliménika
1144:Dumplings
1103:kioftedes
1100:, called
1098:meatballs
1011:psathyria
796:Maposourv
713:Pousintia
650:lalánggia
584:foustoron
574:foustoron
567:Breakfast
466:savourmas
460:soutzouki
1737:"Havitz"
1655:Archived
1487:Funerals
1444:region.
1427:tsorekin
1388:τσιριχτά
1221:petimézi
1190:Peréskia
1158:βαρένικα
1153:varénika
1129:sarmades
1125:dolmades
1111:peynirli
1088:dolmades
1066:diamesia
1057:tsokalik
1051:lavashia
1045:bereketi
1031:. Fresh
1029:tiropita
974:lavashia
921:makarina
768:κιντέατα
762:kinteata
670:porridge
664:Porridge
657:Λαλάγγια
589:Sourmena
579:omelette
529:tsokalik
523:paskitan
425:parchats
352:Hankavan
205:Religion
115:Oflidika
85:Clothing
2444:: 220.
2283:1291371
1827:. 2017.
1705:"Felia"
1691:Cooklos
1493:Kollyva
1438:baklava
1422:compote
1276:porania
1212:compote
980:Λαβάσια
833:tanofái
813:borscht
694:kasseri
551:mintzin
548:;" and
546:gruyere
535:tsortan
517:yliston
509:chavitz
419:koukoum
404:helvani
392:tenzari
374:sirkets
340:Hemshin
139:History
131:Turkish
111:Romeika
60:Cuisine
2456:
2318:
2281:
2099:
1788:sourva
1778:
1607:
1572:
1467:Easter
1417:chosaf
1349:adjika
1345:quince
1298:Ankara
1283:Drinks
1262:adjika
1207:chosaf
1197:Fruits
1170:Μαντία
1165:Mantía
1084:kebabs
1080:kibbeh
996:pishía
985:lavash
947:Breads
896:vrasti
888:Sinope
785:κιντέα
781:Pontic
731:Papara
707:Sourva
690:kuymak
685:Χαβίτς
676:Havitz
562:Dishes
541:koloth
440:shahan
368:Tapsin
332:Pontos
324:Pontic
55:Pontos
2352:Perek
2279:JSTOR
1605:S2CID
1570:S2CID
1558:(3).
1335:salsa
1313:salep
1246:türlü
1235:stupa
1039:berek
1024:Περέκ
1019:perek
1005:πιςία
935:σιρόν
926:siron
903:Pasta
862:pilav
818:portz
808:Malez
744:Soups
719:Hasil
643:felia
633:φελία
627:felia
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