Recipe
Mancar is a wild plant that grows among shrubs in mountainous areas. Harvested in March and April, mancar has thin, long leaves resembling chard. As its raw form can irritate the skin, it is consumed only after cooking. The plant is finely chopped, washed, and cooked for an extended period in a pressure cooker with water. Garlic is then added, along with wild plum marmalade to provide a sour flavor, and the soup is cooked a while longer. If not cooked sufficiently, it is said to cause throat irritation, locally described as “tickling the throat.” In the region, mancar is traditionally believed to be beneficial for diabetes. It is prepared both in summer and winter; however, during winter, preserved mancar made in summer is used. It is especially prepared as a compote-like accompaniment when lentil bulgur pilaf is cooked and is generally preferred cold. This soup is well known in Güdül and its surrounding areas and has a long-established history.