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Tirit is prepared by adding meat and yoghurt on stale bread, pita or phyllo dough soaked in broth. Tirit, which we are familiar with from folk songs, is a dish that carries a lot of Central Asian culture, even though its word origin is Persian. It is prepared with lamb or beef and is also served as a wedding meal in some regions.

Although almost every region has its own unique tirit dish, what they all have in common is that it contains pita/stale bread/phyllo dough soaked in meat broth. Tirit, which is even served as a wedding meal in some regions, is also a dish patented by some districts of Samsun with its goose tiridi version. If the ingredients are ready, let's take you to the kitchen.

If you cannot cook it in a pressure cooker, you can cook it in a pot over low heat for a long time.

For the Tirit recipe, put the meat in a pressure cooker and roast it. Close the lid and cook until the meat is tender.

Cut the pitas into cubes. Take it on a serving plate.

Pour the broth over it and soak the pitas. Add whipped yoghurt.

Heat the oil in the sauce pan.

Add the meat onto the yoghurt. Lastly, drizzle with oil and garnish with parsley. Tirit is ready. Enjoy your meal.

You can also try our recipe using Ramadan pita.

Tirit dish is made with bread suitable for crusting, such as stale bread, pita bread, bazlama or phyllo bread.