Tirit, also known as trit, is a
Turkish dish prepared by soaking broken-up
stale bread in a broth prepared from
offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
, and then seasoned with ground
pepper
Pepper or peppers may refer to:
Food and spice
* Piperaceae or the pepper family, a large family of flowering plant
** Black pepper
* ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae
** Bell pepper
** Chili ...
and
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
. Some variants add cheese or
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
.
Tirit is based on
cooking techniques
This is a list of cooking techniques commonly used in cooking and food preparation.
Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, refle ...
from Central Asia, where similar dishes were prepared using
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
and
leftovers
Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later. Inedible remains like bones are considered ''waste'', not leftovers. Depending on the situation, the amoun ...
of various kinds, often including stale bread; see
kuurdak
Kuurdak ( ky, куурдак, kk, қуырдақ, Qýyrdaq, tk, gowurdak; Говурдак, , uz, qovurdoq, mn, Хуурдаг), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a no ...
.
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
A drought is defined as drier than normal conditions.Douville, H., K. Raghavan, J. Renwick, R.P. Allan, P.A. Arias, M. Barlow, R. Cerezo-Mota, A. Cherchi, T.Y. Gan, J. Gergis, D. Jiang, A. Khan, W. Pokam Mba, D. Rosenfeld, J. Tierney, an ...
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
Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whic ...
,
Western Asia
Western Asia, West Asia, or Southwest Asia, is the westernmost subregion of the larger geographical region of Asia, as defined by some academics, UN bodies and other institutions. It is almost entirely a part of the Middle East, and includes Ana ...
, and the southern
Caucasus
The Caucasus () or Caucasia (), is a region between the Black Sea and the Caspian Sea, mainly comprising Armenia, Azerbaijan, Georgia (country), Georgia, and parts of Southern Russia. The Caucasus Mountains, including the Greater Caucasus range ...
.
[ Edelstein, Sari (2009). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. p. 236. .]
Similar combinations of offal and grain are found in
haggis
Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...
and some kinds of
white pudding
, country = Great Britain and Ireland
, region = England, Ireland, Scotland, Northern Ireland
, national_cuisine = United Kingdom and Ireland
, creator =
, type = Pudding
, served =
, ma ...
, which use
oatmeal as the starch.
The forms of tirit involving cheese are similar to the
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
-based
Tibetan staple
tsampa
Tsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mi ...
.
See also
*
Tharid
Tharid ( ar, ثريد, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup from Arab cuisine found in many Arab countries. Like other bread soups, it a simple meal of broth and bread in this instance crumbled flatbr ...
*
Popara
*
Beshbarmak
Beshbarmak ( Kazakh – бесбармак, ky, бешбармак, 'five finger') is a dish from Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as ''turama'' or ''dograma'' in Karakalpak ...
References
Turkish cuisine
Saudi Arabian cuisine
Uzbek dishes
Şanlıurfa
{{Uzbekistan-cuisine-stub