Ingredients

• 350 g bulgur
• 1 head of onion
• 1 egg
• 1 teaspoon wheat flour
• 2 tablespoons of butter
• 1.5 kg eggplant
• 2 liters of buttermilk (the oil must be removed by spreading it in a bowl)

How It Is Made

The buttermilk obtained from sheep yoghurt spread in a tuluk and removed from its fat is placed in a pot over a burning fire. To prevent it from curdling, add a spoon of wheat flour and a beaten egg and cook, stirring continuously, until it boils. First, add the bulgur to the boiling buttermilk, then after washing it thoroughly, add the eggplants cut into quarters lengthwise and continue to boil while stirring the food. Mixing is not interrupted. If mixing is stopped, buttermilk will curdle. When it is decided that the eggplants are thoroughly cooked, they are taken out of the meal and beaten thoroughly in a separate bowl, turned into cream, and then added back to the meal. After the pounded eggplants are combined with the food, the food is taken off the heat and left to cool in a wide and shallow bowl. Meanwhile, finely chopped onions fried in butter are poured into the dish. The thoroughly cooled meal is ready to be served.

Source: Öncü, M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Icli Kofte
• Tene Helvasi
• Hekemot
• Elma Kurusu Hosafi
• Yarpuz Salatasi
• Kavurmali Hitap

Kültür Portalı – original source