Madımak, a traditional wild herb of Sivas cuisine, sautéed in a pan with onion and served drizzled with garlicky yogurt, a regional and nourishing vegetable dish. One of the sought-after flavors of spring.
Trim the madımak and remove the tough stems, wash several times in plenty of water, drain, and chop coarsely.
Sauté the onion in butter until softened.
Add the chopped madımak, sprinkle with flour, season with salt and black pepper, and cook over low heat until softened and the liquid has evaporated.
Mix the yogurt with crushed garlic and drizzle over the hot madımak to serve. Important: add the yogurt to the hot dish right at serving time, as it may curdle if mixed in too early.
Important: Sort the madımak thoroughly and wash it several times in plenty of water, as it may contain soil residue. If you can't find madımak, spinach can give a similar result, though the flavor will differ.
Cooking chickweed directly in the pan without boiling it first both reduces vitamin loss and preserves its regional texture.
Admin DadaGastro · verified in test kitchenHamur bir türlü toparlanmadı, un eklemek zorunda kaldım. Ocaktan erken aldım, içi tam pişmemiş. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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