A traditional dish from Taşköprü made with boiled goose meat, softened flatbread (yufka or dry lavash), crushed walnuts, and goose broth. The layers of bread, meat, and walnuts are assembled, then topped with melted goose fat or butter and served warm.

A local Taşköprü dish made with layers of softened flatbread, cooked ground meat, and garlic yogurt. The bread is moistened with meat broth, then layered with the ground meat and topped with yogurt and melted butter.

Traditionally, çiğköfte is served:

-Wrapped in fresh lettuce leaves

-Rolled in lavash (flatbread)

-Topped with a squeeze of lemon juice

-Often enjoyed with ayran, a salty yogurt drink

You can also enjoy it with herbs like mint and parsley, or local pickles for an extra kick.

Overview

Erzincan Soup is a traditional Turkish dish known for its rich flavors and nourishing ingredients. It originates from the Erzincan region in Eastern Anatolia, Turkey.

Key Features

• Ingredients: The soup typically includes ingredients such as lentils, bulgur, chickpeas, and various herbs and spices, which contribute to its hearty and comforting nature.

• Flavor Profile: It is characterized by its savory and slightly spicy taste, with a hint of earthiness from the legumes.

• Nutritional Value: Erzincan Soup is a wholesome meal, providing a good source of protein, fiber, and essential vitamins and minerals.

Cultural Significance

This soup is more than just a dish; it is a reflection of the rich culinary heritage of Erzincan. Often enjoyed during cold months, it is a staple in local homes and holds a special place in family gatherings and festive occasions.

Madımak is a traditional and popular herb native to the Sivas region and other parts of Central Anatolia in Türkiye. It is harvested fresh during springtime from fields, gardens, and mountains.

Characteristics:

• Madımak is a short, green plant with small, slender leaves.

• It has a distinctive, slightly sour and aromatic flavor.

• Known for its rich nutritional value and health benefits.

How It Is Made:

1. Fresh Madımak herbs are carefully cleaned and chopped finely.

2. Chopped onions are sautéed in oil; optionally, minced meat or cubed beef can be added for flavor.

3. The Madımak is added and cooked with the onions.

4. Bulgur or rice may be included to make the dish more filling.

5. Salt, pepper, and other spices are added according to taste.

6. The dish is simmered until tender and served hot.

Health Benefits:

• High in fiber,

• Supports digestion,

• Rich in vitamins and minerals.

Cultural Importance:

Madımak holds a special place in Sivas culture. In spring, local people—especially village women—collect Madımak to prepare this dish, which is considered a symbol of Sivas cuisine. Many traditional restaurants in the region offer Madımak as a local specialty.