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Madımak is a healing herb collected individually from nature in Kırıkkale and its districts. In Bahşili cuisine, after this herb is finely chopped, it is cooked with pastrami or fenugreek, bulgur, and garlic. This herb dish, served with garlic yogurt poured on top, is one of the most indispensable local flavors. You can check the Harita section for dining spots in the district.
Ingredients
- 500 grams of fresh madımak herb
- 1 tablespoon of bulgur
- 1 onion
- 50 grams of pastrami (optional)
- 1 tablespoon of butter
- Garlic yogurt
Preparation
- Clean and finely chop the madımak herbs.
- Sauté the chopped onion and pastrami in butter in a pot.
- Add the chopped madımak and bulgur and mix.
- Add a small amount of hot water and cook over low heat until tender, then serve with yogurt.
Practical notes before you go
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