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Taste and atmosphere
About
Beytussebap style Meyre soup, which is generally consumed cooling in summer and hot in winter, is a unique harmony of buttermilk and wheat. It is also known throughout Şırnak.
Flavors, dishes and restaurants
Cuisine
One of the most ancient soups of the region, Meyre is frequently cooked in Beytüşşebap homes. Crushed wheat is boiled by mixing with strained yogurt or buttermilk for a long time. Healing beet herbs collected from the high plateaus of the district are added into it. You can check the Harita section to discover the tasting points of this flavor which differs from other buttermilk soups in Türkiye with its consistency and herb variety.
Ingredients
- 1 cup of crushed wheat
- 1 liter of thick buttermilk
- 1 egg
- 1 bunch of finely chopped wild beet or chard leaves
- 1 tablespoon of flour and salt
Preparation
- Crushed wheats are soaked overnight and boiled until soft.
- In a large pot, buttermilk, flour, egg, and salt are whisked until smooth.
- The pot is taken to the stove and continuously stirred in the same direction until boiling so that the buttermilk does not curdle.
- Boiled wheat and finely chopped greens are added to the boiling buttermilk and cooked on low heat until the wheat is fully integrated.
Practical notes before you go
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Hevra
A special pastry with rich filling baked in traditional stone ovens or over embers in the countryside of Beytüşşebap . It is one of the symbols of Şırnak culture.
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Kutlik
A delicious boiled stuffed meatball made on special occasions in the Beytüşşebap region, consisting of cracked wheat and bulgur dough on the outside and minced meat with plenty of onions on the inside. It is one of the masterpieces of Şırnak cuisine.