Ingredients

• 1.5 kg labada (also known as efelek, efelik herb, this recipe can also be made with chard)
• 1 cup bulgur (fine bulgur)
• 1 cup göce (fine wheat)
• 2 tablespoons of flour
• 2 medium onions
• 2-3 cloves of garlic
• Half a glass of oil
• 1 tablespoon tomato paste
• 2 tablespoons of strained yoghurt
• 1 teaspoon dried mint
• 1 teaspoon red pepper
• 1 teaspoon of salt

How It Is Made

Dügü is mixed with ground goce. Put half a glass of oil into the pot and add finely chopped onion. Roast until it turns pink. Flour is added. Add the mixture of bulgur and ground goce to the roasted onions and cook with a small amount of water. Add salt, dried mint and red pepper. Labada is lightly boiled. The prepared mortar is wrapped with labada to form an amulet, placed in a pot, added water and cooked. Add tomato paste to the heated oil in the pan and add mint and red pepper. It is served by first pouring garlic yoghurt and then the prepared sauce over the cooked stuffing. Note: Ilibada is a local name given to the labada plant in Afyonkarahisar.

Source: Afyonkarahisar Local Flavors, Afyonkarahisar Governorship Provincial Culture and Tourism Directorate Promotional Publications, Ankara 2018

Afyonkarahisar Food Series

Afyonkarahisar Foods

site:inkend.com “afyonkarahisar food”