Keledoş grass or a delicious and edible herb that grows spontaneously in high -altitude mountains with its grass or a name. This herb is mostly burned, collected and cooked in the kitchens.
The keledoş, which is accepted as a meal of our provinces in Eastern Anatolia, is often prepared and served with meat cooking.
Tattoo wheat, lentils, chickpeas, potatoes, drying (dried sediment or yogurt, buttermilk), garlic, onion are other important elements of this dish.
Food can be prepared with plenty of pain or pain according to request and taste.
Pulses are boiled from the front and are prepared and brought together with meat.
Salt, pepper, new spring are used as spices.
Harvest time of keledosh grass is in the summer. However, in the semi -shade, the herbs are dried without extra processing, the tables decorate the tables throughout the year.
Herb of long BEC is usually dried by wrapping like a knitting and sold in this way.
In addition to meat cooking, white beets are also consumed by mixing with cheese.
What’s in the Keledos dinner? Materials are the main material white beet. In addition, chickpeas, lentils, tattoo wheat are used in this meal.
Garlic, onion and rare potatoes are placed.
Piece meat is among the sine qua non of dry food.
Finally, food, black pepper, chili peppers, requests are flavored with new spring and butter.
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What is dry? Dry is a dairy product that can be stored for a long time. It is prepared by drying milk or buttermilk and can be stored for very long periods.
The corn of a very old tradition is very hard. It is usually added to food and soups by beating or grated.
It is also considered as a sine qua non of Keledoş.
It is common in Southeast Anatolia and Eastern Anatolia provinces.
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