Culinary culture express food, beverage types and the process of their preparation, cooking, storage and consumption; space and equipment, the tradition of eating and drinking, and the beliefs and practices developed within this framework. Inside the Turkish culinary culture, local cuisines contain dozens of dishes in different food categories, from soup to dessert. Fatsa district of Ordu province draws attention with its differentiating dishes in the Black Sea Region. In the study, it was aimed to record the traditionally cooked “marul yogurtlaması” in this district. Interviews and participatory observations were made with five people aged 50 and over living in Fatsa, Sefaköy, who have been in the region for more than 20 years and who are cultural representatives. With the data obtained from the interviews and observations, the stages of “marul yugurtlaması” were recorded with photographs and a detailed recipe was written. In addition, the energy and nutritional value analyzes of a portion were made and the percentages of meeting the daily requirement were calculated. Conducting research in other villages and regions where “marul yogurtlaması” is made in future studies will make it possible to elaborate, compare and evaluate multidimensionally, where this dish is in the center.