Tırşık Soup
The soup, which is made in Osmaniye and the surrounding provinces, is made with a local herb called snake or rake grass, which comes out especially between November and April. Because of this feature, it has a seasonal feature. Due to the bitter taste of the herb, the process called souring or fermentation is performed first. In order to ferment the soup, which is made by using rakı herb, donut, buttermilk, flour and chickpeas, the pot is tightly covered with a cloth and left for seven or eight hours. After the fermentation period is completed, it is taken to the oven and cooked for approximately 4-5 hours.
