In Amasya, Paparaya is also called “Ekmek Aşı”.
Ingredients
- stale bread
- 200 g minced meat
- 1 onion
- 3 glasses of water
- 1 glass of strained yoghurt
- 2 cloves of garlic
- mint
- Pilaf or rice
How It Is Made
Minced meat and onion are roasted, if there is any leftover rice, add a tea glass of soaked rice. Add 3 glasses of broth and boil. On the other hand, stale bread is chopped into 2 cm cubes. (If desired, it can be lightly fried in the oven.) The presentation is made on large trays or coffered serving plates that will be placed on the table. Bread chopped into small pieces is placed under the bowl to be placed in the middle, boiled material in a watery consistency is poured over it. Garlic yoghurt is placed on top, sprinkled with mint and placed on plates. Another way of serving is to put the desired amount of bread on plates. Other processes are done in plates.
Source: Amasya Governorship, Amasya Cuisine Book
