Tirit
Turkish dish of broth and bread
Trit, also known as tirit, is a Turkish dish prepared by soaking broken-up stale bread in a broth prepared from offal, and then seasoned with ground pepper and onion. Some variants add cheese or yogurt.
Tirit is based on cooking techniques from Central Asia, where similar dishes were prepared using lamb and leftovers of various kinds, often including stale bread; see kuurdak.
Tirit is sometimes found in the cuisine of Mecca, where the story is told that the morale of a community hungry from famine brought about by a drought was boosted by being sustained by this dish until the return of times of greater plenty.
Khash is a similar offal-based dish eaten in many countries in Eastern Europe, Western Asia, and the southern Caucasus.
Similar combinations of offal and grain are found in haggis and some kinds of white pudding, which use oatmeal as the starch.
The forms of tirit involving cheese are similar to the barley-based Tibetan staple tsampa.
Sources and credits
This article is adapted from the Wikipedia article “Tirit”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Konya Tiridi.jpg by Zafer, CC BY 4.0
- Tirit Kofte.jpg by Puterakahaku1, CC BY-SA 4.0
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