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ŞALGAM OF TARSUS
CEZERYE OF TARSUS
HUMUS OF TARSUS
Salgam
Ingredients: Water, violet carrot, turnip, salt, pounded wheat or bulgur flour.
A traditional Turkish drink (pronounced shal-gum) made from dark turnips and violet carrots and sira. It's served cold with pickles and available in Hot and Mild formulas. It's a very traditional drink in Adana province and in the GAP and South Eastern Anatolia, especially served with Kebab dishes. Some people drink it with Raki saying that it removes or softens the effects of alcohol. It has a dark red or purple color and a very strong soar taste.
Because it's a juice full of minerals and vitamin C, it's one of the most preferred drinks in the winter time for colder climates. It also contains Thiamin (B1) and Riboflavin (B2) vitamins, and is rich in Calcium, Potassium and iron.
Preparation:
it's made of the essence of violet carrots. First, bulgur rice flour is left for lactic acid fermentation for a week until it gets very soar, than put in wooden barrels made of mulberry tree. After well cleaning and boiling violet carrots, it's put in these barrels together with dark turnips (Brassica Napus in Latin). After another week in these barrels salt is added. When Salgam gets mature in these barrels like a wine does, at the end the fermentation period it's filtered and ready to drink. For people who prefer it hot and spicy, hot sauce obtained from red paprika is added in as well. The total processing time to prepare it is between 2-4 weeks.
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CEZERYE
Cezerye, which was according to the rumors recommended to patiens by “ LOQMAN THE WISE” who lived Tarsus, has highly nutritious and aphrodisiac effect besides its healing effect.Cezerye whose main ingredient is carrot containsa number of minerals and A1 B1 B2 and E vitamins, consisting of its composition of dry nuts and spices.Also it’s contains no cholesterol(0%)
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HUMUS
In Tarsus the word hummus is used to describe the dish or just chickpeas by themselves. The full name of the dish is hummus bi tahina "chickpeas with tahini". Hummus is popular in various local forms throughout the Middle Eastern world.
As an appetizer and dip, hummus is traditionally scooped with flatbread (such as pita) but it is increasingly eaten with chips and crackers of various kinds outside the Middle East. Hummus is also used as part of a meze, as a sandwich filling and as a dressing (for such things as falafel, grilled chicken, or eggplant).
Hummus can be garnished in many ways. Popular garnishes include parsley, sumac, pickled turnips (traditional in Lebanon), cumin (traditional in Egypt), pine nuts chopped or thinly-sliced tomato, cucumber, cilantro, sautéed mushrooms, whole chickpeas and olive oil.
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