Turkish natural remedy: Century-old dessert attracts tourists to Türkiye’s Trabzon

Hamsikoy (Anchovies village), located in the picturesque Macka district of Türkiye’s Trabzon, is renowned not only for its stunning natural beauty but also for its unique culinary treasure and natural remedy: Hamsikoy Sutlaci.

This traditional Turkish rice pudding, celebrated as a “geographical indication” product, dates back to the early 20th century.

The sutlac originated in the highlands of Hamsikoy, located along the historic Silk Road route. What began as a humble “milk medicine” became a beloved dessert.

A local expert, Cengiz Tunc explained that Ahmet Karakullukcu and Haci Osman Konak, innkeepers in the region, first created the dish.

“Ahmet Karakullukcu found relief from stomach issues by adding rice to boiling milk. Haci Osman Konak suggested sweetening it, and with a pinch of salt, the iconic Hamsikoy Sutlaci was born,” Tunc recalled.

Turkish dessert with natural ingredients

The distinctive taste of Hamsikoy Sutlaci comes from the natural diet of the local cows, which graze on a diverse range of wildflowers in the lush pastures.

This natural diet imparts a unique flavor to the milk, making the sutlac from this region particularly special. “The cows’ diet of fresh flowers and herbs results in milk that gives our sutlac its unique taste,” Tunc emphasized.

Producing Hamsikoy Sutlaci is a meticulous process. Fresh milk is collected from the highland pastures early each morning.

The milk is then boiled and mixed with rice. After the mixture reaches the right consistency, it is sweetened and simmered before being portioned into individual dishes. Traditionally, the sutlac is served plain, although modern variations include toppings like caramelized sugar, hazelnuts or honey.

Turkish desert attracts global recognition, becomes tourist attraction

Hamsikoy Sutlaci’s fame has spread far beyond Türkiye. Tourists from around the world, including Europe and the Middle East, flock to this small village to taste the authentic dessert. Nazmi Kayikci, who has been making sulci for over 40 years, notes its historical significance.

He shares that even during the era of Ataturk, the founder of modern Türkiye, the dessert was recognized internationally. “In the 1920s, the Shah of Iran, visiting Ataturk, documented Hamsikoy Sutlaci as ‘sut asi’ in his writings,” Kayikci recounted.

The method of serving the sutla has also evolved. Kayikci mentions that while the original recipe remains unchanged – consisting solely of milk, rice, and sugar – modern presentations often involve baking the dessert in clay pots for a unique flavor and texture. “We sometimes add hazelnuts on top, but the original recipe is without these additions,” he clarified.

Murat Bulbul, another sutlac expert, insists on the purity of the recipe, highlighting that no starch is used, only milk, rice, and sugar. This commitment to tradition makes Hamsikoy Sutlaci so cherished. “Our cows feed on a variety of flowers, and this natural diet is reflected in the taste of our sutlac. We make it with love, which makes a difference,” Bulbul stated.

Hamsikoy Sutlaci’s popularity is also due to tourists sharing their experiences online, mainly Arab tourists who call it “muhallebi.”

This word-of-mouth promotion has led to a surge in visitors from all corners of the globe. Ugur Aydemir, who manages a local restaurant, confirmed this, noting that visitors from as far as Japan and the United States come to taste the renowned dessert.