Black Sea Fondue


This is a speciality of the Laz people who live along the Black Sea in northern Anatolia. People from other parts of Turkey say two things about the Laz people: the women are very beautiful and the men are very smart before midday. The Laz are famous for creating hundreds of recipes from a fish similar to a sardine called hamsi, but this is one of the few sardine-free recipes. It’s a kind of fondue into which you dip bread, but the maize flour gives it more of a hearty porridge consistency than a Swiss fondue. It prepares you to face the harsh climate along that windy coast.


  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 100 g ( oz) maize flour
  • 115 g (4 oz/¾ cup) shredded mozzarella
  • 1 tablespoon grated parmesan
  • ½ teaspoon smoked paprika pide bread, to serve (to make your own)


Combine the butter, salt, pepper and 500 ml (17 fl oz/2 cups) of water in a saucepan over high heat and bring to the boil. Reduce the heat and add the maize flour. Cook for 10 minutes, stirring constantly. Add the cheeses and stir in to melt.

Top with paprika and serve hot in the pot, with pide for dipping.