How to pronounce Karalahana çorbası

In the International Phonetic Alphabet it is /kaɾalaˈhana tʃoɾbaˈsɯ/. In plain English letters that is kah-rah-lah-HAH-nah chor-bah-SUH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Karalahana çorbası?

Karalahana çorbası is a soup or stew of Türkiye. Where it comes from: Trabzon and the eastern Black Sea. People usually eat it at lunch or dinner. Its main ingredients are vegetables, beans & tofu and corn. It tastes savory.

Where Karalahana çorbası comes from

Karalahana çorbası is one of 80 signature dishes of Türkiye on this map. See all dishes from Trabzon.

• Hamsi tava · Main dish · Trabzon and the Black Sea

  Hamsi are Black Sea anchovies, and hamsi tava is the simplest way to eat them: the small fish are dusted in cornmeal, arranged in a circle in a pan and fried until crisp, then eaten whole with lemon, onion and cornbread.

• Kuymak kuymak / muhlama · Main dish · Black Sea highlands

  Kuymak, called muhlama in some places, is cornmeal cooked in a lot of butter and then melted with a stretchy local cheese until it forms a long, rich, cheesy dish that pulls into strings.

• Akçaabat köftesi · Main dish · Akçaabat (Trabzon)

  Akçaabat köftesi are small, flat meatballs from the town of Akçaabat, near Trabzon on the Black Sea coast.

• Hamsili pilav · Rice dish · Trabzon and Rize

  Hamsili pilav is a dome of rice cooked with currants, pine nuts and spices, wrapped in a layer of opened anchovies and baked.

• İskender kebap · Main dish · Bursa

  İskender kebap carries the name of the man credited with it: İskender Efendi, who ran a restaurant in Bursa in the second half of the 19th century.

• Baklava · Dessert · Gaziantep

  Layered pastries of thin dough, nuts and sweetness were made across the Middle East and Central Asia, and several peoples claim them.

Food of Türkiye

Dishes like Karalahana çorbası in other countries

Same type of dish and similar main ingredients as Karalahana çorbası:

• Jota · Soup & stew · Trieste, Italy

  Jota is the bean and sauerkraut soup of Trieste and the Karst plateau: borlotti beans, potatoes and sour cabbage cooked with pork rind or smoked meat, garlic and cumin, thick enough to stand a spoon in.

• Olla de carne · Soup & stew · Central Valley, Costa Rica

  Olla de carne, "pot of meat", is a beef soup with big pieces of root vegetables and plantain: yuca, potato, chayote, taro, corn, carrot and green plantain, flavoured with coriander and garlic.

• Fanesca · Soup & stew · Quito, Ecuador

  Fanesca is a thick soup made once a year in Ecuador, during Holy Week before Easter.

• Molokhia ملوخية · Soup & stew · Nile Valley, Egypt

  Molokhia is a green soup made from the leaves of the jute mallow plant, chopped very finely with a two-handled curved knife and cooked briefly in chicken or rabbit stock.