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Taste and atmosphere
About
A regional vegetable dish made by cooking madimak grass collected from the fields of Yozgat in spring with pastrami and bulgur.
Flavors, dishes and restaurants
Cuisine
The most delicious example of wild herb culture in Yozgat cuisine, Madimak is a thin-leaved plant collected by hand from nature. After being finely chopped, it is cooked by adding a small amount of bulgur, pastrami with fenugreek, or minced meat. Served with garlic yogurt on top, this dish is popular in Central Anatolia in Türkiye, but stands out with the Yozgat style pastrami version. You can check the Map section for the locations of restaurants in the city center.
Ingredients
- 500 g fresh madimak grass
- 1 onion
- 50 g pastrami (chopped)
- 2 tablespoons of bulgur
- 1 tablespoon of butter
- Garlic yogurt (for service)
- Salt, red pepper flakes
Preparation
- Chop the madimak grass very finely with a knife and wash thoroughly in plenty of water.
- Roast the chopped onion and butter together with pastrami in a pot.
- Add the chopped madimak to the pot and sauté for a few minutes until they change color.
- Add bulgur, salt, and enough hot water to cover, then cook on low heat until the herbs are tender.
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Practical notes before you go
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39.6569° N, 35.2445° E