Recipe
Tirit, generally consumed during the winter season, is a soup characterized by the generous use of spices and chili. A locally grown cumin variety known as kiyman, which grows naturally in the Gölbaşı region, is an essential spice used to impart aroma to the dish. The seeds of the kiyman plant are ground in a mill until they reach a flour-like consistency. This extract is added to the soup while it is boiling and thickens the mixture to a pudding-like consistency. For example, half to one tablespoon of kiyman is sufficient for a tirit prepared for seven people. Before preparing the soup, bazlama—a traditional flatbread of the region—is heated, split open, torn into bite-sized pieces, and allowed to cool. To ensure that the bread remains firm and does not become overly soft when the hot soup is poured over it, the bread is air-dried beforehand. This process, locally referred to as sinirsekleştirme, involves leaving the bazlama uncovered on a cloth to harden slightly. To prepare the soup, flour is first sautéed with fat. Finely chopped tomatoes are then added to the pot along with hot peppers, and the sautéing continues. Water is added afterward. For the liaison, an egg is whisked in a bowl and tempered by gradually adding some of the hot soup liquid. This mixture is then slowly incorporated into the gently simmering soup over low heat to prevent curdling. To avoid the kiyman forming lumps when added during the boiling stage, it is first thoroughly mixed and crushed in a bowl of cold water until it reaches a smooth paste, and then added to the soup. Generous amounts of spices and salt are incorporated. Once the soup reaches a rich and thick consistency, it is removed from the heat. The previously prepared bread pieces are arranged on a tray, and a generous amount of hot tirit soup is poured over them. After waiting a few minutes for the bread to absorb the broth, the dish is ready to be served. Historically, tirit soup was prepared using only flour, cumin, butter, and egg; the use of tomatoes and peppers was introduced in more recent times. Some variations also include minced meat. Traditionally associated with winter consumption, tirit continues to be prepared and enjoyed today.