Andirin Tirshigi Product Description and Distinguishing Features: Andırın Tirşiği is a wild plant used to prepare a traditional plant-based soup, growing in the humus-rich soils of the maquis vegetation, particularly in the limestone areas of the Andırın district in Kahramanmaraş province. It is commonly referred to as "wild beet" and contains toxic properties. The plant features thin leaves, often called "fresh" or "lamb's ear," with a length of 10-15 cm. To prepare the soup, the wild beet is finely chopped and combined with water, yogurt, and flour (preferably cracked wheat and chickpeas). This mixture is left to ferment for a minimum of 10 hours, ensuring it is sealed off from air. After fermentation, it is cooked over a wood fire for 2.5-3 hours. Finally, it is seasoned with about one clove of crushed garlic, based on personal preference, and served cold. Tirşiği has two key features that set it apart. The first is its unique preparation and fermentation method, and the second is the use of wild beet as the primary ingredient, which undergoes a biological transformation. The distinct taste and flavor of the wild beet, which gives Tirşiği its special character, comes from plants growing at an altitude of about 650-1250 meters, where the Continental and Mediterranean climates meet. The optimal growing period for the plant, in terms of flavor, is from December to February. Production Method: 1 kg wild beet 4 liters water 250 grams yogurt 175 grams flour 10 grams cracked wheat 10 grams chickpeas 1 teaspoon salt Finely chop the wild beet and wash it thoroughly with plenty of water, at least twice. Heat water to around 50°C, then add 50 grams of flour and mix well. Next, add 250 grams of yogurt and combine the flour and yogurt mixture. Incorporate the finely chopped wild beet into the whisked mixture. Optionally, you can add chickpeas and cracked wheat. Smooth the mixture with a spoon. Spread the remaining flour in a thin layer over the wild beet that has risen to the water's surface, ensuring it is fully covered. This prevents air from coming into contact with the mixture. Cover the surface with flour and seal the pot lid tightly. Carefully seal the edges of the container to keep out air, and maintain a temperature between 27-30°C. Let the mixture rest for at least 10 hours. If it has risen, it is well-fermented; if not, allow it to ferment for an additional 3-4 hours. If there is still flour on top, mix it into the mixture using a spoon. Transfer the mixture to a wood fire stove and stir constantly until it begins to boil. Once it starts boiling, cover the pot and continue stirring every 5-10 minutes until it reaches a soup-like consistency. Let the mixture cool down to 10°C. From 1 kg of wild beet, approximately 3.5 liters of Tirşiği is produced. To make a sauce, peel and grate a few cloves of garlic, then add it to the cooked Tirşiği. Serve with bulgur pilaf.