Tarsik-Serpentine Soup
I thought long and hard about how to get into the subject and how to introduce Serpentine to you. You should taste this strange and fascinating herb, which has many names in Anatolia such as tirşik, gavurot, and gentian, at least once in your life.
Taste it, but don't put it in your mouth raw (confirmed by experience), the gentian will have the same effect on your throat and tongue as stinging nettle burns your hand.
I recommend you to try this herb, which has so many benefits that can not be counted like everything that is bitter and tastes strange, even if it is a little troublesome. You can find it at Kastamonu market in Kasımpaşa. Check out the end of the recipe for my Kastamonu Market photos.
Finally, it is a very durable herb. If it is fresh, you can store it in a bag in the crisper of the refrigerator for at least 3 weeks.
Images from Kastamonu market
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Ingredients for the Tarsik-Serpentine Soup Recipe
- 1 Bunch Gentian
- 1 cup of Split Wheat
- 2 cups seasoned yogurt
- ½ cup of flour
How to Make Tarsik-Serpentine Soup Recipe?
- Soak the cracked wheat 1 night in advance.
- After washing the gentian grass, finely chop it. Boil the soaked split and chopped gentian in a large pot by adding plenty of water.
- After the wheat is cooked, sprinkle flour on it (to take away the bitterness of the gentian).
- After about half an hour, remove the flour from the soup with the help of a spoon.
- Add water to the soup and start boiling. Prepare the seasoned yogurt by whisking eggs, flour and yogurt.
- Whisk the yoghurt into the boiling soup and add it little by little. After another 4-5 minutes of boiling, remove from the stove.
- Serve with a drizzle of olive oil on top.
Hello.
This soup is an official trademark registered by Kahramanmaraş andırın district. But it has nothing to do with the pictures in this recipe and it is usually made in big cauldrons :) to distribute it to the known neighborhood
my friends, my daughter does not know how we can fix her pain, also I was born, my hands are burning, does anyone know, thank you
I'm from Maras, it's different from the one described above, I haven't been eating cigars for many years. My wife went to Turkey and brought sweaters.
I have been eating shad since childhood. no ) by the way, I am from Adana and I do it as described by my friends.
Hello,
it looks like a very good soup, but tirşik is not that in our country (adana). Friends also mentioned it in their comments, so let me explain the construction stages. In us, tirşik beet, chickpea, wheat and less yoghurt are all soaked 1 night in advance, the water should be slightly warm water. covered with flour. In order to keep it warm throughout the night, the pot is surrounded by the clothes of the worst damn person in the house, according to the legend, the more disgruntled the owner of the clothes thrown on it, the more sour it gets, and the sourness of the crepe is acceptable. In short, the kalam tirşik beet is fermented for 1 night and cooked the next day for 3-4 hours…
After cooling, the garlic is crushed and added from raw to tirchi. I say don't die without tasting this flavor...
As Gülnaz said, TIRŞİK and BULGUR pilaf days, which are made in the ANDIRIN district of KAHRAMANMARAŞ and are called the ANDIRIN Doctor in various places in the provinces of ANKARA, ISTANBUL and ADANA, are organized and these days, the LILAR of ANDIRIN come together to relieve their longing for their homeland to a bit, and THIS IS OUR SOUP FOR HEALTH. LOADED WITH ITEM B
We call this plant “nivik” in Tokat, too. I have never tried its soup, but the picture above looks terrific. we finely chop the nivik and fry it in oil, onion, then add fruits such as dried plums, rose hips, apples, cranberries, sour cherries and cook it together. If there is no dried fruit, it is marmalade or compote prepared from the summer, otherwise it is cooked with sugar and apple slices. It is a lightly sour, short-tasting vegetable dish.
For those who will do it for the first time, let's remind once again that they should never eat the plant when it is fresh, and not to insert a metal spoon as much as possible while cooking because the thorns will sink into their throats :)
How beautifully you said it, Ms. Nebahat, we really should appreciate it :) I loved the meal you mentioned. I hope I have the opportunity to try it, loves…
TIRŞİK
Tirsik is mostly made in Andırın district of K.Maraş province and it is known as Andırın doctor in the environment, once tasted it always wants to eat, it is really very useful, it is a big vitamin C store, but it is quite troublesome, not everyone can make this dish, it is fermented one day before, cooked for hours on the second day, You have to eat it from the hand of its master, so we are waiting for you in Andırın district of K.Maraş province to taste this dish :))))
selamun aleykum…
I'm drinking tirsik soup right now...
My moms cooked it in Adana and brought it to me. I drank it with pleasure and pleasure… it really is a wonderful taste… especially for those who like sour taste…
However, it is more difficult to make in our region than you describe. We are from Bahçeli, that is, from Gavurdağ. My mother is with me now, I asked her about the recipe. It is a really difficult dish.
It's been made by us for years..it even has a joke…while the tirşik is fermented, the names of the sour-faced, sweet-hard, know-it-all women around it are mentioned;
It is believed that it will make the cress more sour and delicious… :))
My father used to name his deceased elder sister and nephews, whom he loved very much…then, just as they were eating my aunt, he would say “sister, I shot your name on the tirşik”, he would laugh… my aunt would also laugh….
I live in Kahramanmaraş. It is one of the most famous dishes here. We do it differently, but the important thing is to take the vitamin of the turquoise grass. It is very useful to eat in the winter season. It is a flavor that one should taste at least once in a lifetime. Enjoy your meal
Ms. Ayşegül, you are so right. Why is no one commenting on this excellent soup? I'm from the island of Kozan. We used to collect oranges from the orchards. my mother used to cook it just as it is explained in the recipe above. we ate it with love. I will cook it tomorrow.
We boil the split and put parsley in it. We pour the mint, which has been fried in butter, on top of it. There are many people who have not heard of gentian, and there are not many who find it and see it. I don't know if anyone will try it even if they find it because of the repulsiveness of its name. Therefore, this soup may have remained without comment. It goes well with parsley, too. I haven't tried gentian, but I don't know where to find it in Ankara. Thanks for the recipes…
Why is the gentian soup left without comment here, I'm sorry, I look every day, there are no comments, it means that there are no comments about this herb like me, but the regulars of this herb are the regulars of the site, but I wonder what kind of soup it is for someone like me who likes to make different homemade soups, if I find it, I can make a small amount of gentian. I'm looking forward to it, but it's not in the neighborhood market I'm in, gentian in Kasımpaşa is far from me, I researched it on the internet, at least I did not know what kind of weed I have seen before, there is no herb that I have never seen before, maybe one day I will be lucky, my dear nilay, cooking your tirşik soup, good luck
You're right, Ayşegülcüm, it's a little hard to find, but believe me, it has a very different flavor. It is called mancarda, in beetroot. I hope you try it loves..
my friend, I never knew this herb. I recently made a soup of this herb and we drank it. It is an excellent taste. When I saw this plant on the edges of the field, I said I should taste it. When I applied it to my tongue, my tongue became extremely irritated.::)))) I still suffer from it.