Bagel Tiridi
Another local recipe is Simit Tiridi, this recipe from Kastamonu region is made from sesame-free Kastamonu bagel. Bagel is thinner and more crunchy than regular bagels, and the bagel you buy needs to go stale in order to make the bagel tirid.

This recipe, like the potato trotter recipe, belongs to the master Mustafa Özgem, because I have never tasted bagel tiride before, it seemed quite different to me. In fact, it tastes like the same ravioli in many ways :)
There will be a continuation of my local recipes, I plan to publish the Banduma recipe with Kastamonu photos. Love…
Materials:
- 2 sesame-free Kastamonu bagels
- 1 liter of broth
- 300 g yoghurt
- 3 cloves of garlic
- 250 gr mince
- 100 g butter
- 1 meal spoon tomato paste
How to Make Bagel Tiridi Recipe?
- Thinly slice the stale bagels. Crush the garlic and mix it with the yogurt.
- Take the butter in the pan, add the tomato paste and fry it 1-2 times, add the minced meat to the tomato paste and continue frying. When the minced meat is cooked, remove the pan from the stove.
- Boil the meat well, throw the sliced stale bagels into the boiling broth, strain the softened bagels with the help of a colander and transfer them to the serving plate.
- Serve the bagels by drizzling the garlic yoghurt first, and then the roasted ground beef.
our trid is famous, I recommend everyone to eat it, it's a perfect taste, it's a great taste
HELLO, I'M FROM KASTAMONIAN I LOVE TIRIDE… but we make dough from phyllo… but we make thin dough, we knead on the sheet, each phyllo is wrapped thinly. It is cut in 5 cm size, put upright on the plate, then it is served with broth, if you can't get it, you can moisten the dough.
I think you should try it, it's very nice
Of course, normal is only for Kastamonu bagels.
Can it be made with a regular bagel?
I love the recipe. Since I live in Izmir, it seems hard to find the Kastamonu bagel :(
It's not just a bagel, it's on a bagel base. It can also be from hard baked goods, but it will be stale bread, but it will be unleavened, known as sheep bread... The broth should be poured hot on it.