Gari Aşı
Gari Aşı is one of the prominent local flavors in Bitlis cuisine. It reflects the character of the city cuisine with the ingredients and cooking method used in the local table culture.
Ingredients
- lamb ribs
- tattoo
- sumac
- chickpeas 2 tablespoons butter
- gari herb (bitter herb) 1 tablespoon salt For Glorik and Stuffed Meatballs:
- lean ground meat
- bulgur for meatballs 1 egg
- semolina 1 tablespoon salt For the Meatball Stuffing:
- fatty ground meat
- concept oil (şereh) 1 teaspoon sumac
- small onion 1 teaspoon black pepper
- chili pepper and salt
Recipe
- 1
Gari herb is washed, chopped, boiled in sumac water for 10-15 minutes and the water is drained, thus removing its bitterness and making it edible.
- 2
Minced meat, bulgur, egg, semolina and salt are mixed and kneaded.
- 3
While kneading, a bowl of water is kept and occasionally a handful of water is taken and poured into the meatball mixture.
- 4
As the dough hardens, add a little water and knead it until it reaches a dough consistency that will not stick to the hand.
- 5
Glorik and Bitlis Meatballs, the preparation methods of which have been explained before, are made from the prepared dough.