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
[flickr-gallery mode=”photoset” photoset=”72157623039257902″]
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.