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Table 4 The ten most common dishes in the publications, along with their recipes

From: Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in cookbooks and folklore literature

No Name of dishes Recipe
1 Tanomenon Sorva Ingredients
1 cup wheat korkota/2 cups of paskitan/3 tablespoons butter/1 chopped onion/chopped spearmint/salt
Procedure
In a saucepan, boil the korkota with the appropriate salt. If the paskitan is too salty, do not add additional salt. After the korkota has boiled and become mushy, take 2–3 spoonfuls of the mixture with a wooden spoon and put it in a deep bowl. Let the mixture cool down a bit. Then dissolve the paskitan in the bowl with the korkota, making sure that it becomes a smooth porridge without any lumps. When the soup has cooled slightly, slowly add the paskitan mixture with the korkota into the pot, stirring constantly so that the paskitan is completely mixed. Then, heat the butter in a pan and sauté the onion along with a pinch of mint. Pour this into the pot and stir thoroughly
2 Foustoron Ingredients
4 eggs/4 to 5 tablespoons of butter/salt
Procedure
In a large bowl, beat the eggs well and season with salt. Then, in a pan, brown the butter and fry the eggs on both sides until they are cooked through. On a flat plate, serve the foustoron hot and drizzle it with the melted butter. Bread should be served as a side. Many different ingredients can be used to make variations of this dish, such as onions, potatoes, anchovies, or cheese
3 Chavitz Ingredients
1 tablespoon of fresh butter/5 glasses of water/1 tablespoon salt/fourniko alevri (Baked-roasted flour)
Procedure
Heat a tablespoon of butter in a saucepan, and then add about five glasses of water and a tablespoon of salt. Then gradually add the baked flour to the saucepan, stirring it constantly with a wooden spoon until it thickens and becomes creamy, and then the havitz is ready
4 Pilav Ingredients
Rice or bulgur/butter/salt/meat or chicken broth
Procedure
Add rice or bulgur to the meat broth in a pot. If the broth isn't salted, season it with extra salt. Let the rice cook until it has absorbed all the water, then remove it from the heat. This is followed by browning butter in a pan before pouring it over the pilaf. Rice or bulgur can be cooked in water if there is no meat or chicken broth
5 Trimman Ingredients
Wheat Flour/butter/onion
Procedure
Sprinkle water on a plate of wheat flour and rub it with your hands to form lumps. These are drained after being poured into boiling water containing oil. Then sauté them with butter and chopped onion
6 Pisia Ingredients
1 kg of flour/1 tablespoon oil/salt/water/50 gr yeast
Procedure
Knead all the ingredients together to make a smooth and elastic dough. Let it rise and then divide it into small-sized balls. Flatten each ball of dough with your fingers and fry over medium heat until golden brown on both sides. Serve them hot, sprinkled with sugar, honey, or cheese
7 Chasil Ingredients
Water/korkota/salt/butter/milk, yogurt, or molasses
Procedure
In a pot, bring water to a boil with a little salt. After the water boils, add the cooked korkota until it looks like a pilaf. Then serve it on plates with  a puddle in the middle of each plate. Then you fry butter and pour it into the puddle of each plate, and you eat the porridge by dipping your spoon into the puddle of melted butter. Chasil is eaten with milk, yogurt, or molasses, which is put on a separate plate
8 Tzirichta Ingredients
Wheat flour/yeast/salt/oil/honey or sugar
Procedure
Knead wheat flour with yeast and a pinch of salt and let the dough rise. Then take the dough by hand and form a small ball with a teaspoon and throw it into a pan with hot oil. The balls should turn brown. Tzirichta is eaten with honey or sugar
9 Tzoumour Ingredients
1 stale bread/4–5 tablespoons butter/salt/11/2 cup water
Procedure
Cut the bread into small pieces. Then melt the butter in a deep pan, and as soon as its aroma emerges, add salt and water. When it boils, add the pieces of bread to the pan and stir until fried, as soon as the tzoumour is ready. In some areas of Pontus, instead of water, you add 2–3 eggs to the browned butter, and after mixing them, you add the bread
10 Siron Ingredients
1 cup wheat korkota/2 cups of paskitan/3 tablespoons butter/1 chopped onion/chopped spearmint/salt
Procedure
Knead wheat flour through and open pastry sheets (fillo) by baking on satz. Cut the fillo into strips about 1 inch wide, wrap the strips in rolls and place them upright in a baking tray. Then dissolve the paskitan in a small amount of water, add some smashed garlic, and pour it over the rolls after they have baked, covering them with a lid or another baking sheet to soften and puff up. The siron is then ready to serve by pouring melted butter over them