Andırın Tirşiği (Andırın tirşiği)
Overview
Andırın tirşiği is a fermented wild green soup from Andırın in Kahramanmaraş, locally nicknamed 'the Andırın doctor'. It is made from the young leaves of a wild arum plant called tirşik or yabani pancar, which grows on the limestone hills of the district in winter. The leaves are chopped very finely, washed and mixed with warm water, yogurt and flour, often with a little hulled wheat and chickpeas. The pot is sealed under a layer of flour and left to ferment for at least ten hours, then cooked slowly over a wood fire for hours. It is served cold with grated garlic and bulgur pilaf. Safety note: tirşik leaves are toxic raw and must be properly fermented and cooked for hours, so follow a trusted local method.
History
Tirşik is one of the most important traditional dishes of Andırın and of Kahramanmaraş cooking, and it is also made in neighbouring Osmaniye. Because preparing it takes so long, families make a large pot and share it with neighbours and relatives. Andırın Tirşiği was registered by the Turkish Patent and Trademark Office as a geographical indication in 2012, with the standard method of fermenting and cooking recorded in the registration.
Main ingredients
Wild arum leaves (tirşik), yogurt, flour, hulled wheat (yarma), chickpeas, garlic. The soup is built on fermented yogurt and water and is usually served cold. Diet: vegetarian; not usually gluten-free.
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Recipe
Method
- 1
Whisk a little of the flour and the yogurt into the warm water and stir in the leaves, wheat and chickpeas.
- 2≥ 10 h
Cover the surface with the rest of the flour, seal the pot and keep it warm for at least 10 hours to ferment.
- 33 h
Stir in the flour and cook over a low fire for 2.5 to 3 hours, stirring often, until thick.
- 4
Cool, stir in grated garlic and salt and serve cold with bulgur pilaf.
- ✓
Serve. About 4 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
