Recipe
Preparation Unlike other tirit dishes, this local variety is prepared using kıman, a regional ingredient made from fenugreek. Stale bazlama flatbreads are dried and lightly fried in advance. A broth consisting of abundant onions, dried minced meat (previously sun-dried and stored in pots), and tomato paste is seasoned with spices, diluted with water, and brought to a boil. Kıman is then added to the mixture. The dried bazlama is cut into small pieces and arranged on a tray, after which the minced-meat mixture is poured over it. As a relatively light dish, Ayaş Tirit is typically preferred for midday meals and is distinguished by the use of dried minced meat instead of fresh meat.