ANKARA ELMADAĞ İLÇESİNDE TİRİT GELENEĞİ
THE TIRITH TRADITION IN ELMADAG DISTRICT OF ANKARA

Summary/Abstract: The reason why tirit (sippet) and its varieties are so common in Anatolia is partly religious. In Anatolia, where bread is accepted as a "blessing", wasting bread is considered a sin, and fear and hesitation that God will test people with drought and poverty have made it essential to evaluate stale and dry bread. At this point, Tirit constitutes the form of gratitude and respect for bread transformed into a type of food. At the same time, tirit has become the name of a special technique that reminds people that the place of bread, especially stale and dry bread, is not garbage/street but a table. In Anatolia, the general name of the technique of soaking something dry with something juicy - a delicious broth - is Tirit. Tirit is a special technique, and it takes its name not only from the meat used in its production, but also from the bread on which the broth is poured. When we look at the story of tirit, which is one of the main dishes of dervish tables and lodge cuisines, in Anatolia, the fact that the main actor's bread is made by honoring bread with delicious broth reveals the fact that tirit will not be without bread. One of the tirit that gained an identity and function thanks to bread in Anatolia is tirit made with tandoori bread in Elmadağ district of Ankara. The feature of tandoori bread to withstand hot tirit water and the way it traps delicious broth has made Elmadag cuisine to be remembered with tirit varieties. In Elmadağ, tirit has an important place in daily life and has been the main meal of wedding, funeral, circumcision, pilgrimage farewell, mawlids and feasts. In Elmadağ, the transition period ceremonies and festivals are unthinkable without tandoori bread. In addition to its varieties such as fenugreek tirit onion tirit head (head and trotter) meat tirit, chicken, tirit has become a symbol of social approval, peace getting consent and getting halal in Elmadag. In our paper, the preparation and varieties of the tirit dish, which is an important part of the culinary culture of Ankara's Elmadağ district, as well as its socially reconciling functions will be mentioned.

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