Andirin Tirshigi Product Description and Distinguishing Features: Andırın Tirşiği is a wild plant used in the production of a plant soup, which grows in the humus-rich soil of the maquis vegetation, especially in the limestone-covered area of Andırın district in Kahramanmaraş province. It is commonly known as "wild beet" and has toxic properties. The plant has thin leaves, often referred to as "fresh and lamb's ear," with a length of 10-15 cm. The distinctive soup is created by finely chopping the wild beet and mixing it with water, yogurt, flour (preferably cracked wheat and chickpeas). This mixture is left to ferment for at least 10 hours by cutting off contact with air. After fermentation, the mixture is cooked over a wood fire for 2.5-3 hours. It is then seasoned with approximately 1 clove of crushed garlic, according to preference, and consumed cold. Tirşiği has two significant distinguishing features. Firstly, its preparation technique and fermentation process, and secondly, the use of wild beet as a raw material, undergoing a biological transformation. The unique taste and flavor of wild beet, which contributes to the distinctiveness of Tirşiği, is obtained from the plant growing at an altitude of approximately 650-1250 m, intersecting the Continental and Mediterranean climates. The ideal growing period for the plant, in terms of taste preference, is between December and February. Production Method: 1 kg wild beet 4 liters water 250 grams yogurt 175 grams flour 10 grams cracked wheat 10 grams chickpeas 1 teaspoon salt Finely chop the wild beet. Wash it thoroughly at least twice with plenty of water. Heat the water up to 50°C. Add 50 grams of flour and mix well. Add 250 grams of yogurt. Mix flour and yogurt together and add the finely chopped wild beet into the whisked mixture. Optionally, add chickpeas and cracked wheat. Smooth the mixture with a spoon. Create a thin layer covering the entire surface with the remaining flour over the wild beet that comes to the water surface. Prevent the mixture from contacting air by covering the surface with flour. Close the lid of the pot. Carefully seal the surroundings of the container to prevent air from entering. Maintain a temperature of 27-30°C. Let it rest for at least 10 hours in this way. If the mixture has risen, it means it is well-fermented. If not, let it ferment for an additional 3-4 hours. If there is remaining flour on top, mix it well into the mixture using a spoon. Place it on the wood fire stove. Stir constantly until it boils. After boiling, close the lid of the pot and stir every 5-10 minutes until it reaches a soup-like consistency. Let it cool down to 10°C. Approximately 3.5 liters of Tirşiği is obtained from 1 kg of wild beet. Peel and grate a few cloves of garlic to make a sauce. Add it to the cooked Tirşiği. Serve with bulgur pilaf.