Katık Stuffing
One of the dishes that are characteristic of our region is stuffed stuffed with additives. Katik means yoghurt in our region. Its preparation is as follows; After peeling the large pumpkins, which are not too sweet, they are divided into two in the middle, not like a watermelon, but on the contrary. The inside is cleaned and a 2 or 3 mm thick wrap is pulled with a sharp pocket knife. This rolled wrap is salted in a large tray or similar bowl and heated in the sun or by the stove for 1 hour. In this way, the zucchini wrapping can be done, on the other hand, a sufficient amount of medium-fat mutton is mixed with the same amount of fine bulgur after being pulled in the machine twice. Together with the meat, a head of onion is taken with 2-3 green peppers. Meat and bulgur are mixed with salt and pepper and wild basil and kneaded well.
