Adana's Fermented Duo: Tirsik and Salgam
We will be highlighting two of the region’s most treasured culinary traditions: Tirşık soup and şalgam.
Tirşık, a unique and aromatic wild herb found only in this region, takes center stage as Ms. Deniz guides participants through the traditional fermentation process that transforms this special plant into the beloved Tirşık soup. Guests will have the opportunity to learn how this ancient technique enhances both flavor and nutrition—and, of course, enjoy a tasting of the finished dish.
Alongside this, Slow Food Adana exhibitor Bilgin will introduce şalgam, the iconic fermented drink made from purple carrots. He will share the intricacies of its fermentation, that define authentic Adana-style şalgam.
Dietitian Duygu Özbay will discuss the health benefits of both Tirşık and şalgam, shedding light on their nutritional value, their roles in digestive and metabolic health, and how these traditional fermented foods can support overall well-being.
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