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Preferred especially in summer months to cool down, Meyre has a place between soup and appetizer in Sirnak culinary culture. It is cooked by adding boiled cracked wheat and diced fresh zucchini to buttermilk. This soup, to which beet leaves can also be added optionally, differs from highland soups across Turkey because it does not contain eggs and rice, but contains zucchini.
Ingredients
- 1 kg of yogurt (to make buttermilk)
- 1 cup of wheat berries
- 2 medium green zucchinis
- 1 bunch of beet leaves (optional)
- Salt and water
Preparation
- Soak the wheat beforehand and boil it in plenty of water until soft.
- Whisk the yogurt with water to obtain a thick buttermilk and transfer it to a large pot.
- Add the boiled wheat, diced zucchini, and finely chopped beet leaves into the buttermilk.
- Put the pot on the stove and stir constantly in the same direction until it boils to prevent the buttermilk from curdling.
- After boiling, cook over low heat until the zucchinis are soft, and serve cold or warm.
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