Hayır Soup
The tattoo and chickpeas, which were kept in water the night before, are thrown into the fire together with the meat. Add salt and let it boil. As the water of the food decreases, boiling water is added. When the meat is separated from the bone and the material of the dish melts, the bones are removed. Mix with the help of a wooden spoon. When it reaches the consistency of pudding, the bottom is closed. Hot oil is poured over the soup and spices are sprinkled. It is one of the local flavors of Adana.
