türemez

Türemez is a traditional Turkish dish that is particularly popular in the Aegean region, especially in the provinces of İzmir and Aydın. The dish is a type of stuffed pasta, typically made with a combination of wheat flour and water, which is then rolled out and cut into thin strips. These strips are then filled with a mixture of ground meat, often a combination of lamb and beef, along with onions, garlic, and various spices. The filling is then wrapped around a small piece of dough, creating a small, cylindrical shape.

Türemez is typically cooked in a large pot of boiling water, where it floats to the surface. Once cooked, the türemez is drained and can be served with a variety of sauces or dips. Common accompaniments include tomato sauce, yogurt sauce, or a simple olive oil and lemon dressing. The dish is often garnished with chopped parsley or mint for added flavor and presentation.

The name "türemez" is derived from the Turkish word "türmek," which means "to rise" or "to float," referring to the way the dish floats to the surface during cooking. This dish is a staple in Turkish cuisine and is often served as a main course or as part of a meze platter. It is known for its rich, savory flavor and the tender, chewy texture of the pasta.