Pontic Greek cuisine

Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Hindi and Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East.

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

Turkish cold dish based on eggplants, onions and olive oil

Lokma is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (), "judge's morsels".

traditional soup prepared from stinging nettles

Koulourakia or Koulouria, or in Pontic Greek, are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday.

thumb|alt=Cheese dish in a copper pan|Kuymak in a sahan Kuymak or khavitz () is a dish popular in the Black Sea region that lies in northern Turkey. Its primary ingredients are cornmeal and cheese. It is typically served with bread and a spoon.

a plate from the Black Sea Region of Turkey