Teretür Recipe

Teretür is one of the exceptional flavors of Adana cuisine. Teretür is a recipe that allows you to use lettuce, which we are not accustomed to using in Turkish cuisine other than raw green salads, in a different form. Sprinkle a little salt on the lettuce and parsley and rub them to remove excess water.

As you know, we also use this process when making mücver. The juice of greens is removed in the same way in teretur. This process causes many people to say, "All the vitamins in the vegetables are gone." Even though it creates a reaction, it is not possible to get all the vitamins and minerals from every fruit and vegetable we eat. Processes such as waiting and cooking from time to time cause the vitamins and minerals of the fruits and vegetables we use in cooking to be lost. This may be due to squeezing the water in dishes such as teretur and hash mücver. Also, you don't have to throw away this juice. If your condition is suitable, you can drink the juicer at that moment or add it to the soup you are making. If you cannot do both, you can freeze it and use it later.

Although Teretür is usually served with içli köfte, in my opinion, it is a side dish that will go well with any main course and a meze recipe that will go well on meze tables. Teretür is not some kind of yoghurt salad. In teretür, strained yoghurt is only used to thicken the tahini. For this reason, its amount is less and therefore its consistency is not like yogurt salads, it is more dense and thick.

You can use any type of lettuce you want in the recipe. I used Romaine lettuce, which is also used in making Caesar salad. Classic curly lettuce will also give the same result.

You can use any ingredients you want to decorate the teretur, but I personally recommend walnut as it goes extra well.

Enjoy your meal...

Enjoy your meal...