Positioned on the UNESCO World Heritage Listing and nourished by the Tigris River, Hevsel Gardens are extra than simply fertile lands—they’re the inexperienced lungs of Diyarbakir. Past cultivated crops, the spring season reveals a hidden treasure: an array of untamed herbs like heliz, wild garlic, sirim, gulik, tort, mallow, mustard greens, sorrel, nettle, pennyroyal, kenger, and ciris.
These native crops are foraged by ladies from the area people and changed into age-old dishes in an effort to protect Diyarbakir’s culinary heritage. Spearheading this revival are instructors and trainees from the Meals and Beverage Companies Division on the Yenisehir Public Schooling Middle.
Domestically foraged herbs enrich conventional dishes and revive historic recipes
The ladies acquire the herbs immediately from Hevsel Gardens and incorporate them into regional dishes corresponding to mastava—a yogurt-based soup often known as “ayran asi”—in addition to nettle-infused entire wheat bread, borani with spinach, and stuffed greens.
Different delicacies embody mucver (fritters made with herbs and native cheese), and girik, a hearty stew made with bone-in meat or rooster and wild greens.
‘Hevsel is a feast for the senses’
Derya Akdag Aykac, a culinary teacher on the public training middle, informed Anadolu Company that each herb collected is a supply of pure therapeutic. She emphasised the significance of recognizing and processing the herbs accurately, noting that some could also be dangerous if misidentified or incorrectly ready.
“As an illustration, ‘yilan otu’ have to be soaked in ayran earlier than it’s fit for human consumption,” Aykac warned. “Every plant has its personal harvesting and preparation technique, and it’s essential to grasp them.”
Generally discovered herbs like sirim and ebegumeci (mallow) are ceaselessly utilized in a wide range of recipes. “Hevsel Gardens are a culinary paradise for us,” she added. “We deliver the colours of spring to our tables via these pure components, including richness and taste to our conventional dishes.”
Native herbs provide each style and wellness
These endemic crops should not simply flavorful—they’re additionally filled with well being advantages. Pennyroyal, as an example, is wealthy in vitamin C, whereas kenger is valued for supporting dental and digestive well being. “Its roots, physique, and seeds every present separate well being advantages,” Aykac defined.
Practically 25 distinctive dishes are made utilizing 10 sorts of wild herbs
This culinary initiative helps to resurrect almost forgotten recipes. By combining the herbs with components like eggs, bulgur, and flour, instructors and trainees are crafting almost 25 totally different dishes.
“Every herb brings its personal taste and aesthetic to the desk,” Aykac mentioned. “We’re creating range and selling well being via conventional delicacies.”
‘Gulik herb makes a scrumptious pilaf’
Course participant Dilan Ozgan shared her experiences, highlighting how they use the herbs each at residence and within the coaching middle. “Pilaf constructed from gulik herb is extremely tasty,” she mentioned. “We additionally make egg-fried mallow, purslane mezze, and bitter purslane soup. Kenger can be utilized in each frying and as meftune, a regional specialty.”
She additionally confused the significance of avoiding poisonous herbs. “Some wild crops are toxic. We ensure that to separate and discard them, choosing solely the freshest, healthiest ones.”
Hevsel Gardens’ seasonal herbs take middle stage at weddings and particular occasions
One other participant, Songul Colak, emphasised the deep roots of Diyarbakir’s delicacies. “The dishes constructed from spring herbs in Hevsel are a few of our most beloved. We realized these recipes from our elders. The Gardens are protected and provide numerous blessings to native communities,” she mentioned.
“These natural dishes are the spotlight of celebrations and household gatherings. Diyarbakir is understood for its liver, however there’s a lot extra. As native ladies, we’re working exhausting to advertise these flavors and defend our cultural heritage.”
