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Taste and atmosphere
About
A traditional dish from Şırnak, prepared with wheat and chickpeas, and served with sizzling butter on top in Güçlükonak.
Flavors, dishes and restaurants
Cuisine
Traditionally named Serbibev, this dish is cooked in Güçlükonak homes as a hearty main course, especially during winter. Based on slowly cooking crushed wheat with chickpeas, it is a symbol of crowded tables in Şırnak culture. You can discover local restaurants serving this heavy pilaf in Türkiye on the Harita.
Ingredients
- 2 cups crushed whole wheat (gendime)
- 1 cup boiled chickpeas
- 3 tablespoons village butter
- 1/2 cup braised meat (kavurma, optional)
- Salt and red pepper flakes
- 4-5 cups hot water
Preparation
- Wash the wheat, place it in a deep pot, add hot water, and leave to cook until soft.
- Add the boiled chickpeas and braised meat (if using) along with salt to the softened wheat.
- Simmer on low heat until the liquid is fully absorbed and the mixture reaches a thick, soft texture.
- Transfer the pilaf to a large serving plate, pour melted, foaming butter on top, and serve immediately.
Practical notes before you go
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