Recipe
During Eid al-Adha, part of the meat from the sacrificed animal is cut into cubes together with its internal fat. The meat, sautéed in large pans and preserved in earthenware jars, is locally known as kakırdak. Prepared in summer and frequently consumed during the winter months, kakırdak is especially added to tarhana soup to enhance its flavor. To prepare tarhana soup, oil and tomato paste are first sautéed in a pot. Tarhana and water are then added and stirred until the mixture comes to a boil. Shortly before the soup is fully cooked, a portion of kakırdak is added. Dried mint and red pepper flakes may be added on top, depending on preference.