Recipe
It is a soup traditionally prepared during the month of Muharram. It is also known as “Ocağ Aşı” (Ocak Aşı). This is a savory soup made with sacrificial meat. Cracked wheat (yarma/göce), dried beans, and chickpeas are soaked overnight. The soup is cooked in large cauldrons similar to black cast-iron boilers, locally called “hereni.” Meat set aside from the animal sacrificed during Eid al-Adha is added to the dish. The soup is generally prepared plain and white in color, although some variations include tomato paste. It is cooked with prayers, traditionally for the peace and abundance of the household. In the past, the soup was prepared outdoors and distributed to passersby with ladles. Today, it is commonly cooked in pressure cookers and shared with at least seven neighbors. In recent years, a sweet version of the soup has also been observed.